Baked Crunchy Hot Honey Chicken Recipe

There’s something about the perfect balance of sweet and spicy that just makes your taste buds dance, and that’s exactly what this baked crunchy hot honey chicken is all about. If you’re like me and love that crispy, fried chicken texture without the hassle of deep frying, this recipe is a total game-changer. The crispy cornflake coating locks in the chicken’s moisture, and the hot honey glaze adds the ideal kick of heat with a mellow sweetness. It’s an easy dish to whip up on a weeknight but fancy enough to impress guests. And, trust me, once you taste that sticky, spicy-sweet glaze, you’ll be making this on repeat!

this RECIPE

The first time I tried hot honey

I’ll never forget my first encounter with hot honey. It was at a small pizza joint where they drizzled it over a simple pepperoni slice. I remember thinking, “Honey? On pizza?” It was one of those moments that changes your palate forever. The combination of heat from the peppers and the sweetness of honey was unexpected but oh-so-right. It got me thinking about all the other ways I could use this magical condiment, and naturally, my mind went straight to chicken. Fast forward a few weeks, I decided to test the waters with a baked version of crispy chicken paired with this incredible hot honey glaze, and the results were nothing short of addictive.

A little background on hot honey

Hot honey is having its moment, but it’s actually rooted in a long tradition of pairing spicy and sweet flavors, particularly in Southern cooking. The blend of honey and hot sauce hits that perfect sweet spot, figuratively and literally, where the sweetness softens the burn, making it a flavor powerhouse. Plus, using honey to balance heat is a trick that dates back centuries in different cuisines. Whether it’s chili-infused honeys in Italy or spicy honey-based sauces in the American South, this combination is a beloved classic that has found its way into everything from pizza to cocktails — and now, crispy baked chicken!

Let’s talk ingredients: what makes it crunchy, spicy, and just right

Chicken breasts

Boneless, skinless chicken breasts are perfect here because they cook evenly and quickly, and their mild flavor lets the crispy coating and hot honey glaze really shine. You can also use chicken thighs if you prefer darker meat — they’ll be juicier, but you might need to adjust the cooking time a little.

Cornflakes

Cornflakes bring that ultra-crispy crunch that makes this baked chicken feel indulgent, even though it’s not fried. If you’re out of cornflakes, panko breadcrumbs can be a decent substitute, though you’ll miss a bit of that extra crackle cornflakes give. The key to the crunch is crushing the cornflakes just enough — you want a coarse texture, not dust.

Honey

Ah, honey — the star of our glaze! It’s the perfect base to temper the heat from the hot sauce. Try to use a high-quality honey; its floral sweetness really shines through in this recipe. If you want to switch things up, maple syrup can make an interesting twist, offering a deeper, more caramel-like sweetness.

Hot sauce

I love using a Louisiana-style hot sauce for this glaze, but you can choose whatever hot sauce suits your spice preference. A smoky chipotle hot sauce adds a more earthy depth, while sriracha gives a garlicky punch. For those who like it mild, just cut back on the hot sauce — you can always add more after tasting.

Apple cider vinegar

A little bit of tang is essential to balance the sweetness of the honey. Apple cider vinegar is my go-to for this glaze because it’s got a nice, fruity acidity, but you could use white vinegar or even lemon juice in a pinch.

Garlic powder and paprika

These spices add warmth and depth to the chicken coating. The garlic powder gives it a savory undertone, while the paprika adds a subtle smoky kick. Feel free to use smoked paprika if you want to enhance that smokiness even more.

Kitchen gear you’ll need (and what you can skip)

For this recipe, a wire rack set over a baking sheet is essential. The wire rack allows the heat to circulate around the chicken, helping it get crispy on all sides without needing to flip it. Trust me, once I started using this method, there was no going back to soggy-bottom baked chicken.

If you don’t have a wire rack, you can still bake the chicken directly on a parchment-lined baking sheet, but be aware the bottom might not get as crispy. As for the coating process, I love using shallow dishes or even pie plates — they make dredging and breading the chicken a breeze.

Step-by-step: how to make baked crunchy hot honey chicken

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C). Place a wire rack on a baking sheet and lightly grease it with cooking spray or vegetable oil. This is going to help the chicken stay crispy and keep the coating from sticking. Don’t skip the rack — it’s key for that all-around crunch.

Step 2: Set up the breading station

Now, set up your breading station. In one shallow dish, place the flour. In a second, beat the eggs. And in the third, mix together the crushed cornflakes, garlic powder, paprika, salt, and pepper. Pro tip: Crush the cornflakes by placing them in a zip-top bag and rolling over them with a rolling pin — super satisfying and easy cleanup.

Step 3: Bread the chicken

Take each chicken breast and coat it in flour, shaking off any excess. Then, dip it into the beaten eggs, letting the excess drip off. Finally, press it into the cornflake mixture, making sure each piece is thoroughly coated. Don’t be shy — really press those flakes into the chicken to get that amazing crunchy crust.

Step 4: Bake it

Place the breaded chicken breasts on your prepared wire rack and pop them in the oven for 25-30 minutes. You’re looking for a golden-brown crust and an internal temperature of 165°F (74°C). I recommend using a meat thermometer here; it’s the best way to ensure your chicken is cooked perfectly without drying it out.

Step 5: Whip up the glaze

While the chicken is baking, mix up the hot honey glaze. In a small bowl, combine honey, hot sauce, melted butter, and apple cider vinegar. Taste it — if you want more heat, add extra hot sauce. If you like it sweeter, go ahead and add a little more honey.

Step 6: Glaze and serve

When the chicken is done, take it out of the oven and immediately brush the hot honey glaze all over the crispy coating. The heat from the chicken will help the glaze soak in. Let it cool for just a few minutes so the glaze can set before serving.

Variations: ways to make this dish your own

This baked crunchy hot honey chicken is super adaptable. Want to make it gluten-free? Swap out the all-purpose flour for your favorite gluten-free flour, and use gluten-free cornflakes or panko. If you’re feeling adventurous, try using different spices in the coating — a pinch of cayenne or a dash of curry powder can totally transform the flavor profile.

For a vegan version, swap out the chicken for cauliflower florets, and use a flax egg in place of the eggs. You’ll be amazed at how the crispy coating and hot honey glaze work with roasted veggies.

And if you’re in the mood for something a little different, try making a buffalo-style glaze by swapping the honey for maple syrup and the hot sauce for buffalo wing sauce. The result is tangy, spicy, and utterly delicious.

How to serve it (and make it look fancy!)

When it comes to serving this baked crunchy hot honey chicken, I love to keep things simple. A fresh green salad or some roasted vegetables pair beautifully with the sweet and spicy chicken. If you want to add a little extra flair, sprinkle the chicken with fresh chopped parsley or a few slices of red chili for a pop of color.

For a family-style dinner, try serving it alongside buttery mashed potatoes or even some homemade mac and cheese for a real comfort food feast. If you’re looking for a lighter option, coleslaw’s tangy crunch is a perfect balance to the rich glaze.

What to drink with your hot honey chicken

When it comes to drink pairings, you can’t go wrong with something refreshing. A cold, crisp beer like a pilsner or pale ale works wonders to balance the heat. If you’re more of a wine person, try a chilled riesling or a sparkling wine — the sweetness will complement the honey in the glaze. For a non-alcoholic option, a citrusy iced tea or lemonade will cut through the richness of the dish and keep things light and refreshing.

Storing and reheating leftovers

If you’re lucky enough to have leftovers (which doesn’t always happen in my house), you can store the baked chicken in an airtight container in the fridge for up to three days. To reheat, pop it back in the oven at 350°F (175°C) for about 10 minutes to crisp it up again. Avoid the microwave — it tends to make the coating soggy, and nobody wants that!

Scaling the recipe for a crowd

If you’re cooking for a larger group, this recipe scales easily. Simply double or triple the ingredients, and you’re good to go. Just make sure not to overcrowd your baking sheet — you might need to bake the chicken in batches to ensure everything gets nice and crispy. One thing I’ve noticed is that the cornflake mixture can go faster than expected, so make sure you’ve got plenty crushed and ready to go.

Common questions about baked crunchy hot honey chicken

1. Can I make this ahead of time?
Yes, you can! Bread the chicken and store it in the fridge for up to a day before baking. Just wait to add the hot honey glaze until right before serving.

2. How spicy is the hot honey glaze?
It depends on the hot sauce you use and how much you add. You can control the heat by adjusting the amount of hot sauce in the glaze.

3. What can I use instead of cornflakes?
Panko breadcrumbs or crushed crackers are great substitutes if you don’t have cornflakes on hand.

4. Can I use bone-in chicken?
Yes, but you’ll need to adjust the cooking time. Bone-in chicken will take longer to cook, so use a meat thermometer to ensure it reaches 165°F (74°C).

5. Is there a way to make this in an air fryer?
Absolutely! You can cook the breaded chicken in an air fryer at 375°F (190°C) for about 18-20 minutes, flipping halfway through.

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