get ready for a weeknight legend. this hot honey chicken hits all the buttons: craggy, glassy crunch outside, juicy inside, sweet-heat glaze that makes the table go quiet. zero frying oil, zero mess, all the satisfaction.
it lands easy enough for tuesday, impressive enough for guests, and tough enough to stay crisp under that addictive hot honey drizzle.
why this recipe works
the wire rack is non-negotiable
set the chicken on a wire rack over a sheet pan so hot air can circulate. no soggy bottoms, no steaming in its own juices, just even crunch from top to bottom.
flavor-packed, double-dredged crust
first a seasoned flour pass to help things stick, then into an egg wash kissed with hot sauce, then a heavy cornflake and parmesan crumb. back for a quick second dip in egg and crumbs to build an extra-thick, ultra-crunchy jacket loaded with spice.
the right oven temp
bake at 400°F (200°C). hot enough to crisp fast, not so hot that the coating burns before the chicken finishes cooking through and stays juicy.
balanced hot honey you can tune
it’s more than honey and hot sauce. smoky chipotle powder, garlic and onion powder, and a pinch of cayenne bring layered heat you can nudge up or down for your crew.
ingredient spotlight
chicken
chicken tenderloins are ideal. boneless, skinless breasts work too—slice into even, tender-size strips so everything cooks at the same pace.
cornflakes
the secret to the craggy crunch. any brand works, from classic to gluten-free. pulse in a food processor or crush in a zip-top bag with a rolling pin.
parmesan
grated or finely shredded. adds salty, savory depth and goes extra crisp in the oven.
hot sauce
vinegar-based hot sauce like frank’s redhot or cholula shines in both the egg wash and the final sauce. want more heat, sriracha is a fine swap.
variations and easy substitutions
- no cornflakes
use panko for light, airy crunch, regular breadcrumbs for classic texture, or crushed pork rinds for a keto-friendly, extra-savory option. - no eggs
buttermilk or plain yogurt bind like a charm. melted butter can step in if you’re in a pinch. - make it vegetarian
press extra-firm tofu very well, pat it dry, and use the same method. thick cauliflower slabs or big king oyster mushrooms also crisp beautifully. adjust bake time until crunchy and cooked through.
pro tips before you bake
- season every layer: flour, egg wash, and crumb. flavor lives in the details.
- don’t crowd the rack: space between pieces equals crisp edges.
- spray or brush lightly with oil before baking for deeper color and crunch.
- toss the hot honey on just before serving so the shell stays shattery.
faq
can i make this in an air fryer
yes. preheat to 375°F (190°C). arrange breaded chicken in a single layer, lightly spray with cooking oil, and air fry 12 to 15 minutes, flipping halfway, until golden, crispy, and cooked through.
how do i store and reheat leftovers
refrigerate in an airtight container up to 3 days. to re-crisp, air fry at 375°F for 4 to 5 minutes or bake at 400°F for 5 to 7 minutes until hot and snappy again.
what should i serve this with
it plays nice with mac and cheese, creamy mashed potatoes, white rice, a bright green salad, or roasted broccoli. add extra hot honey at the table for the die-hards.
why it earns a spot in the rotation
it fixes the baked “crispy” problem for good. the rack keeps it dry, the double dredge brings the crunch, the oven temp threads the needle, and the hot honey hits sweet, spicy, and savory all at once.
once you make it, you’ll make it again next week.
crunchy baked hot honey chicken
Equipment
- Large Baking Sheet: A standard half-sheet pan is perfect.
- Oven-Safe Wire Rack: This is the most important tool for getting a crispy bottom. It must fit inside your baking sheet.
- Three Shallow Bowls: For setting up your flour, egg, and cornflake breading station. Pie plates or large, shallow plates also work well.
- Small Saucepan: For warming the hot honey sauce.
- Whisk: For mixing the egg wash and dry ingredients.
- Tongs: For easily handling and flipping the chicken.
- Measuring cups and spoons
Ingredients
For the Chicken:
- ½ cup 60g all-purpose flour
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 large eggs
- ¼ cup hot sauce like Frank’s RedHot
- 3 cups cornflakes crushed into coarse crumbs
- ½ cup grated parmesan cheese
- 1.5 lbs chicken tenderloins or breasts cut into strips
- Olive oil or cooking spray
For the Hot Honey Sauce:
- ½ cup honey
- ¼ cup hot sauce
- 1 teaspoon chipotle chili powder
- ½ teaspoon cayenne pepper or more, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prep Your Oven and Pans: Preheat your oven to 400°F (200°C). Set a wire rack inside a large baking sheet and set aside. Pat the chicken tenders thoroughly dry with paper towels.
- Set Up Your Breading Station: You’ll need three shallow bowls.
- Bowl 1 (Flour): Whisk together the flour, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Bowl 2 (Egg): In the second bowl, beat the eggs with ¼ cup of hot sauce until smooth.
- Bowl 3 (Crumbs): In the third bowl, combine the crushed cornflakes and grated parmesan cheese.
- Bread the Chicken: Working with one tender at a time, first dredge it in the seasoned flour mixture and shake off the excess. Next, dip it completely in the egg mixture. Finally, press it firmly into the cornflake mixture, ensuring it’s fully coated on all sides.
- For an Extra-Thick Crust (Recommended): After the first coating of crumbs, dip the tender back into the egg mixture and then back into the crumbs for a second, thicker coat.
- Bake to Crispy Perfection: Place the breaded chicken in a single layer on the prepared wire rack, making sure the pieces aren’t touching. Lightly drizzle with olive oil or spray with cooking spray. Bake for 20-25 minutes, flipping the chicken halfway through, until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
- Make the Hot Honey Sauce: While the chicken bakes, combine all sauce ingredients (honey, hot sauce, chili powders, garlic/onion powder, salt) in a small saucepan. Warm over medium-low heat, stirring until smooth and just simmering. Remove from heat.
- Serve: Drizzle the warm hot honey sauce generously over the crispy chicken. Garnish with fresh cilantro or parsley and serve immediately.
Notes
- The Wire Rack is important: This is the most important step for a crispy, non-soggy bottom. Do not skip it!
- Pat the Chicken Dry: Removing surface moisture helps the breading stick better and results in a crispier final product.
- Don’t Overcrowd the Pan: Give the chicken pieces space on the rack. If you’re doubling the recipe, use two baking sheets.
- Adjusting the Spice: The heat level is moderate. For a spicier sauce, add more cayenne pepper or a pinch of red pepper flakes.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.