Description
This Baked Crunchy Hot Honey Chicken recipe features crispy cornflake-coated chicken tenderloins baked to perfection and drizzled with a sweet and spicy hot honey sauce. The combination of smoky paprika, Parmesan, and a hint of cayenne pepper in the sauce creates a flavorful dish that’s perfect for a spicy yet satisfying meal.
Ingredients
Scale
Chicken Coating
- 6 cups cornflakes (use gluten free, if needed)
- 1/4 cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- Extra virgin olive oil, for drizzling
Hot Honey Sauce
- 1/2 cup honey
- 2–3 tablespoons hot sauce
- 1–3 teaspoons cayenne pepper
- 3/4 teaspoon chipotle chili powder
- Sea salt, to taste
- Fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Coating: In a food processor, combine the cornflakes, grated Parmesan, smoked paprika, onion powder, garlic powder, and a pinch of sea salt. Pulse until the mixture forms fine crumbs. If you don’t have a food processor, crush the cornflakes by placing them in a ziplock bag and gently stepping on them. Transfer the crumbs to a shallow bowl.
- Coat the Chicken: In a separate bowl, beat the eggs and mix in the hot sauce. Add the chicken tenderloins to this mixture, tossing well so each piece is fully coated. Dredge each piece of chicken in the crumb mixture, ensuring a full coating. For extra crunch, dip the coated chicken back into the egg mixture and then into the crumbs a second time. Place the coated chicken on the prepared baking sheet and drizzle lightly with extra virgin olive oil.
- Bake the Chicken: Bake the chicken in the preheated oven for 20-25 minutes, or until the coating is golden and crisp and the chicken is cooked through.
- Make the Hot Honey Sauce: While the chicken bakes, combine the honey, hot sauce, cayenne pepper, chipotle chili powder, and a pinch of sea salt in a small saucepan. Warm the mixture over medium heat until well combined and slightly thickened. If desired, add a pinch of onion powder and garlic powder for extra flavor.
- Serve: Once the chicken is done baking, drizzle the warm hot honey sauce generously over the crispy chicken. Garnish with fresh herbs like thyme, cilantro, or parsley. If the sauce thickens too much, warm it briefly in the microwave before serving. Enjoy immediately!
Notes
- Use gluten-free cornflakes to make this recipe gluten-free.
- Adjust the amount of cayenne pepper and hot sauce in the sauce for your preferred spice level.
- For extra crispiness, do not overcrowd the baking sheet to allow proper air circulation.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Fresh herbs add a bright contrast to the spicy sauce but can be omitted if unavailable.
Keywords: hot honey chicken, baked chicken, crunchy chicken, spicy honey chicken, cornflake chicken, gluten free chicken, easy chicken recipe, baked crispy chicken