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Baked Crunchy Hot Honey Chicken Recipe

Baked Crunchy Hot Honey Chicken Recipe
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★★★★★

4.4 from 78 reviews

Baked Crunchy Hot Honey Chicken is a crave-worthy main dish bursting with flavor and texture. Tender chicken tenderloins are breaded with a zesty cornflake and parmesan coating, baked to golden, crispy perfection (never fried!), then drizzled with a fiery homemade hot honey. The result is a spicy-sweet sensation perfect for a crowd-pleasing dinner, weeknight meal, or a fun family treat.

Ingredients

Scale

For the Chicken

  • 3 cups cornflakes, crushed
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 large eggs, beaten
  • 2 tablespoons hot sauce
  • 1 1/2 pounds chicken breast tenderloins
  • 2 tablespoons extra virgin olive oil, for drizzling

For the Hot Honey

  • 1/2 cup honey
  • 3 tablespoons hot sauce
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sea salt

For Serving

  • Fresh thyme, cilantro, or parsley, chopped

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup, and set a wire rack on top (if you have one) for maximum crispiness.
  2. Prepare the Coating: In a zip-top bag or food processor, crush the cornflakes into coarse crumbs. Transfer them to a shallow dish and mix in the grated parmesan, smoked paprika, onion powder, and garlic powder until well distributed.
  3. Make the Egg Wash: In a separate shallow bowl, beat the eggs and whisk in the hot sauce until fully combined.
  4. Bread the Chicken: Pat the chicken tenderloins dry with paper towels. Dip each piece into the egg mixture, ensuring it’s well coated, then press into the cornflake-parmesan mixture, gently pressing to adhere. Place breaded chicken pieces onto the prepared baking rack or sheet. Repeat with all tenders.
  5. Drizzle and Bake: Lightly drizzle the coated chicken with extra virgin olive oil. Bake for 18-22 minutes, flipping halfway, until the coating is crispy and the chicken is cooked through (internal temperature should reach 165°F/74°C).
  6. Make the Hot Honey: While the chicken bakes, combine honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and sea salt in a small saucepan. Warm over low heat, stirring until thinned and well mixed, about 2 minutes. Do not boil. Remove from heat and set aside.
  7. Serve: Arrange the crispy baked chicken on a platter. Drizzle generously with hot honey and sprinkle with your choice of fresh thyme, cilantro, or parsley. Enjoy immediately for best crunch!

Notes

  • Gluten-Free Option: Use certified gluten-free cornflakes for a gluten-free meal.
  • Hot Honey can be made ahead and stored in a jar for up to one week; rewarm gently before serving.
  • Adjust spice level easily by using more or less cayenne and hot sauce.
  • For extra crunch, let chicken rest 2-3 minutes on the wire rack before serving.

Nutrition

Keywords: baked chicken, hot honey, crunchy, cornflake chicken, spicy chicken, gluten free, dinner

Find it online: https://www.sanacooks.com/baked-crunchy-hot-honey-chicken-recipe/