crunchy baked hot honey chicken
An easy, family-favorite recipe for baked chicken with an unbelievably crunchy cornflake crust and an addictive sweet-and-spicy hot honey sauce. The secret to a perfectly crisp, non-soggy result is baking it on a wire rack!
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.
Tried this recipe?Let us know how it was!