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When I want maximum crunch and spicy-sweet flavor but don't want to deal with a pot of oil, this is my new favorite way to make chicken. Juicy chicken covered in a crackly golden shell with a sticky honey drizzle that's got some heat. It's an easy choice for busy nights but still feels a little fancy when guests come over.
The first night I made this, everyone was done eating way before I finished mine. Now it's our usual Saturday night dinner. The main request? Extra spicy honey on the side, always.
Delicious Ingredients
- Fresh thyme or parsley or cilantro: brighten up the dish with a fresh pop at the end
- Sea salt: brings out the best in every ingredient
- Cayenne pepper and chipotle chili powder: add smokiness and dial up the heat
- Honey: makes that kicky sauce sweet and sticky Look for local honey if you can grab it
- Extra virgin olive oil: gives the chicken coating great color and crunch
- Chicken breast tenderloins: cook quickly and stay juicy Thicker pieces work best
- Hot sauce: amps up the marinade and the honey sauce Pick your go-to favorite brand
- Large eggs: help the crunchy stuff stick stay put on the chicken
- Onion powder and garlic powder: add lots of deep savory flavor
- Smoked paprika: makes it a little spicy and gives awesome color Try Spanish paprika if you find some
- Grated parmesan cheese: adds that yummy salty bite and helps things turn golden Grate from a block if you can
- Cornflakes: create the ultimate crunch Crush them until super fine for best results
Easy Instructions
- Finish it Off:
- Put the crispy chicken pieces on your serving plate Pour the spicy warm honey over and sprinkle fresh herbs on top If the honey sauce turned thick, just warm it up again so it pours nicely
- Cook That Chicken:
- Drizzle or spray olive oil on the coated chicken to make sure it'll crisp up Pop the pan in your hot oven and bake for twenty to twenty five minutes Flip everything once if you want extra even golden sides Your chicken's done when it's all crisp and juicy inside
- Coat the Chicken Good:
- Take each marinated chicken piece and dunk it in the crumb mix Press to stick on every bit of crunch For a super thick layer, you can double-dip them before setting them on your lined baking sheet Give space between each one so heat can move around
- Mix Up the Crunchy Topping:
- Put cornflakes, parmesan, smoked paprika, onion, garlic powder, and a sprinkle of salt in your food processor Buzz until it's all tiny even crumbs The smaller you go, the crunchier it'll get Dump this in a shallow bowl for the coating step
- Prep the Wet Setup and Get Chicken Marinated:
- Crack eggs in a bowl, beat them well, add some hot sauce Now drop the chicken tenderloins in here and toss them around so every piece is coated Let it soak briefly if you have a minute before you move on
- Start with the Oven:
- Fire up your oven to 425°F and line your big baking tray with baking paper so cleanup is easy and chicken doesn’t stick
- Create the Hot Honey Sauce:
- When the chicken's nearly done, pour honey in a small pot Heat it gently Add in your hot sauce, chipotle, cayenne, garlic, and onion powders and a little salt Stir until it's warm and runny but don't let it bubble
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Honestly, local wildflower honey makes the sauce next-level If you can swing it, you’ll notice the difference One freezing night last year, we all sat dipping pieces in extra-hot honey and laughing at who handled the fire best That memory always makes this meal extra happy for me
Leftover Storage
Tuck leftovers into a tight container and stick in the fridge for up to three days To keep things crunchy, reheat the chicken in a hot oven or air fryer for a few minutes The coating softens in the microwave—try to skip it if you can Keep the honey sauce at room temp in a jar and just warm it up before you pour it again
Swap Outs
If you need gluten free, swap in your favorite GF cereal or panko For dairy free, you can totally skip the parmesan If spicy isn’t your thing, use less cayenne or the mildest hot sauce you have Heat lovers can add in crushed red pepper to the sauce to make it extra fiery
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Fun Serving Ideas
This crispy hot honey chicken is awesome with crunchy slaw or a big chopped salad If I'm after comfort, mashed potatoes or soft rice are perfect My kids like it stuffed into soft rolls with pickles for lunch the next day
About This Dish
This kind of chicken takes cues from classic southern hot honey fried chicken—only this version gets its crunch from baking, not deep frying Cornflakes were totally in old-school cookbooks for crispy coatings, and now they're cool again for major crunch and that retro vibe
Common Recipe Questions
- → What can I do to get the chicken really crisp?
To max out crunch, crush the cornflakes to a fine texture. Dip each piece in egg and coating twice, so you get that thick, crackly outside.
- → How do I change the spiciness of the honey drizzle?
Go easy or wild with cayenne and hot sauce—it’s all up to your taste. Change how much you add for the just-right kick.
- → Can I make this without gluten?
Absolutely! Just grab gluten-free cornflakes and you’re set—same tasty crunch, no gluten worries.
- → What fresh herbs should I sprinkle on top?
Cilantro, fresh parsley, or thyme are all awesome finishes. They brighten things up and give a fresh pop at the end.
- → How do I keep leftovers crisp?
Pop leftovers in a sealed container in the fridge. Warm them up in the oven when you’re ready—they’ll crisp back up nicely.
- → Is it okay to use thighs instead of tenderloins?
For sure! Swap in boneless chicken thighs, just watch your cook time so they get done all the way through.