Baked Crunchy Hot Honey Chicken: Sweet, Spicy & Crispy Perfection

If you love crispy chicken with a sweet and spicy kick, this Baked Crunchy Hot Honey Chicken is exactly what your dinner table needs. This recipe combines tender, juicy chicken breasts coated in a crunchy cornflake crust and baked to golden perfection, then finished with a luscious hot honey glaze that balances heat and sweetness flawlessly. The best part? It’s oven-baked, so you get all the crunch without the mess or calories of deep-frying.

Perfect for busy weeknights, casual dinners, or even game-day meals, this dish is packed with bold flavors and irresistible textures that everyone will love. Whether you’re serving it with creamy mashed potatoes, fresh salad, or even on waffles for brunch, it’s a crowd-pleaser guaranteed to become a family favorite.

Let’s break down how to make this crave-worthy baked chicken at home, step by step.

Ingredients

For the Chicken

• 3 large boneless, skinless chicken breasts (about 1½ lbs)
• Salt and pepper, to taste
• Nonstick cooking spray

Flour Mixture

• ½ cup all-purpose flour (use a generous half cup)
• 3 tablespoons packed light brown sugar

Egg Mixture

• 3 large eggs, whisked well
• 2 teaspoons hot sauce (Frank’s or your favorite)

Breading Mixture

• 5 cups cornflakes, crushed
• 1½ teaspoons paprika
• ½ teaspoon each: salt, chili powder
• ¼ teaspoon each: black pepper, cayenne pepper

Hot Honey Sauce

• ½ cup honey
• ¼ cup hot sauce (Frank’s recommended)
• 3 tablespoons unsalted butter
• 1 tablespoon packed brown sugar
• 2 teaspoons apple cider vinegar
• ½ teaspoon each: garlic powder, onion powder, mustard powder

Step-by-Step Preparation Method

1. Preheat Oven and Prepare Pan

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Spray the rack lightly with nonstick cooking spray to prevent sticking and promote even crisping.

2. Prepare the Chicken

Slice each chicken breast horizontally to create 6 thinner cutlets. This helps the chicken cook evenly and speeds up baking. Pat each piece dry with paper towels, then season both sides generously with salt and pepper.

3. Mix the Flour Mixture

In a shallow bowl, combine the flour and brown sugar. Stir until evenly mixed. The brown sugar adds a subtle caramelized sweetness to the coating.

4. Prepare the Egg Mixture

In another bowl, whisk the eggs and hot sauce together until well blended. The hot sauce adds flavor and helps the breading stick to the chicken.

5. Create the Breading Mixture

Crush the cornflakes until you have mostly small chunks with some larger pieces for texture. You can do this by placing the cornflakes in a zip-top bag and crushing with a rolling pin or by hand. In a large bowl, mix crushed cornflakes with paprika, salt, chili powder, black pepper, and cayenne pepper.

6. Bread the Chicken

Dredge each chicken cutlet first in the flour mixture, shaking off excess. Next, dip it into the egg wash to coat thoroughly. Finally, press the chicken firmly into the cornflake breading, making sure each piece is well coated on all sides.

Place the breaded chicken on the wire rack-lined baking sheet. Spray the tops lightly with cooking spray to help achieve that golden, crispy finish.

7. Bake the Chicken

Bake for 25 to 28 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is crisp and golden. If desired, flip the chicken halfway through baking for even browning.

8. Prepare the Hot Honey Sauce

While the chicken bakes, combine honey, hot sauce, butter, brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a small saucepan. Heat over medium heat, stirring constantly until the butter melts and the sauce is smooth and slightly thickened, about 3–5 minutes. Do not let it boil. Remove from heat.

9. Serve

Once the chicken is baked, remove from the oven and let rest for a few minutes. Drizzle the hot honey sauce generously over the chicken or serve it on the side for dipping. Garnish with chopped fresh parsley or chives if desired.

Pro Tips for Perfect Baked Hot Honey Chicken

• Don’t skip the wire rack! It allows air to circulate and keeps the coating crispy all around.
• Keep the cornflake pieces varied in size for maximum crunch and texture.
• Adjust the heat level by increasing or reducing the amount of hot sauce and cayenne pepper in the breading and sauce.
• Use fresh chicken breasts for best texture. If frozen, thaw completely and pat dry.
• Let the sauce simmer gently to marry flavors without burning the sugars.

Variations and Substitutions

• Gluten-Free Version: Use gluten-free flour and certified gluten-free cornflakes or crushed gluten-free crackers.
• Alternative Coatings: Substitute cornflakes with panko breadcrumbs or crushed Ritz crackers for a different crunch.
• Spicy Maple Twist: Substitute half the honey with pure maple syrup for a smoky sweetness.
• Chicken Thighs: For juicier meat, swap chicken breasts for boneless, skinless thighs. Adjust baking time accordingly.
• Air Fryer: Cook breaded chicken in a preheated air fryer at 380°F (193°C) for 18–20 minutes, flipping halfway through, for a crispier finish with less oil.

Serving Suggestions

• Pair with creamy mashed potatoes or roasted vegetables for a comforting meal.
• Serve alongside coleslaw or a crisp garden salad for freshness and crunch contrast.
• Try it with cornbread or biscuits for a Southern-inspired meal.
• For brunch, serve over waffles with an extra drizzle of hot honey sauce.

Storage and Reheating

• Refrigerator: Store leftover chicken in an airtight container for up to 3 days.
• Freezer: Wrap each piece individually and freeze for up to 2 months. Thaw overnight before reheating.
• Reheating: Reheat in a 350°F (175°C) oven or air fryer to maintain crispiness. Avoid microwaving to prevent sogginess.

Frequently Asked Questions (FAQs)

Q: Can I make this chicken less spicy?
A: Yes, simply reduce the hot sauce in the egg mixture and hot honey sauce, and omit or reduce cayenne pepper in the breading mix.

Q: Is the honey sauce very sweet?
A: The sauce balances sweetness with tangy vinegar and spicy hot sauce, creating a complex flavor—not overly sweet.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs add extra juiciness but may require a slightly longer baking time.

Q: Can I prepare the chicken ahead of time?
A: Yes, bread the chicken and store covered in the fridge for a few hours before baking.

Q: What else can I use instead of cornflakes?
A: Panko breadcrumbs, crushed crackers, or even crushed tortilla chips can be delicious alternatives.

Conclusion

Baked Crunchy Hot Honey Chicken is the perfect harmony of crispy texture, juicy chicken, and a bold, sweet-spicy glaze that brings every bite to life. This recipe offers all the satisfaction of fried chicken without the extra oil or cleanup, making it a healthier and more convenient option for busy home cooks. Its vibrant flavor profile and easy preparation make it a fantastic choice for family dinners, casual gatherings, or even meal prepping.

With simple pantry staples and straightforward steps, you can create a dish that feels indulgent yet wholesome, comforting yet exciting. Whether paired with your favorite sides or served on its own with dipping sauce, this hot honey chicken is sure to become a beloved staple in your recipe rotation.

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