Baked Crunchy Hot Honey Chicken Recipe
This oven-baked, extra-crispy chicken is coated in a sweet and spicy hot honey glaze. It’s a perfect balance of flavor and crunch that pairs well with sides like coleslaw, roasted vegetables, or a green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups cornflakes, crushed
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil or cooking spray
- Hot Honey Glaze:
- ¼ cup honey
- 2 tbsp hot sauce (adjust to taste)
- 1 tbsp melted butter
- 1 tsp apple cider vinegar
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly grease with cooking spray or oil.
- Prepare Breading Station: In one shallow dish, add flour. In a second, add beaten eggs. In a third, combine crushed cornflakes, garlic powder, paprika, salt, and pepper.
- Bread the Chicken: Coat each chicken breast in flour, then dip in egg, letting any excess drip off. Press the chicken firmly into the cornflake mixture, ensuring an even coating.
- Bake the Chicken: Arrange chicken on the prepared baking sheet and lightly spray with oil for added crispiness. Bake for 25-30 minutes until golden and cooked through (internal temperature of 165°F/74°C).
- Make the Glaze: While the chicken bakes, whisk together honey, hot sauce, melted butter, and vinegar in a small bowl.
- Glaze & Serve: Brush the hot honey glaze over the baked chicken. Serve warm with your choice of sides!
Notes
For even more crunch, consider double-dipping the chicken in the egg and cornflake mixtures.