Description
Baked Crunchy Hot Honey Chicken is a bold twist on classic chicken tenders—juicy on the inside, crispy on the outside, and drizzled with a spicy-sweet honey glaze. This oven-baked recipe uses a cornflake coating for crunch without frying and is perfect for a weeknight dinner or game day treat.
Ingredients
For the Chicken:
6 cups (150 g) cornflakes (gluten-free if needed)
¼ cup (25 g) grated Parmesan cheese
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
2 large eggs, beaten
2 tbsp hot sauce
900 g (2 lbs) chicken breast tenderloins
Extra virgin olive oil for drizzling
For the Hot Honey:
120 ml (½ cup) honey
2–3 tbsp hot sauce
1–3 tsp cayenne pepper
¾ tsp chipotle chili powder
½ tsp garlic powder
½ tsp onion powder
Sea salt to taste
Fresh thyme, cilantro, or parsley for garnish
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a food processor, pulse cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt until crumbly. Transfer to a shallow bowl.
In another bowl, whisk eggs with hot sauce. Coat chicken tenders in the egg mixture, then dredge in the cornflake mixture. Repeat for extra crunch.
Place tenders on the baking sheet and drizzle lightly with olive oil. Bake for 20–25 minutes until golden and cooked through.
While chicken bakes, warm all hot honey ingredients in a saucepan over low heat. Stir until combined (do not boil).
Drizzle warm hot honey over baked tenders. Garnish with fresh herbs and serve hot.
Notes
Crush cornflakes for texture—avoid turning them into powder.
Double-dipping increases crispiness.
Adjust cayenne and hot sauce to control heat level.
Air fryer alternative: cook at 400°F for 10–12 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Plats
- Method: Baked
- Cuisine: American