Baked Hot Honey Chicken – a perfect combination of sweet, hot, salty, and a whole lot of crunch! As simple as dip, dip, dip, bake, drizzle. My favorite part about this chicken? Serve it up with sweet potato fries with honey butter, on top of a mountain of creamy cajun pasta, or balsamic-glaze crispy Brussels. No matter what choose, your family will be wanting more!
This crispy corn-flake crusted hot honey chicken is the perfect switch-up to your standard buffalo-style chicken. It’s still got the crunchiness. It’s still got the heat. But that extra sweet and salty punch leaves your mouth watering.
My favorite thing about this sauce is the type of hot sauce and honey we use. Of course everything liking of hot sauce is different, so find one your whole family loves. Our go-to is this one.
As for the honey. Well it has its own story. My husband has family in Montana, and one year they sent us a bottle of this stuff, and well, the rest is history. No other honey has ever compared, but maybe we’re just biased! They offer a ton of different flavors and they are so fun to pair with different dishes we make (or just pour on top of our waffles untouched). You can find out more about Montana Honey Bee Co and their story here.
Looking for more recipes to try? Check these out:
- Add it to this creamy cajun pasta
- Pan-seared flank steak
- Blue cheese chicken burgers
- Chicken alfredo spaghetti squash boats
Baked Honey Hot Chicken
Ingredients
- 5 cups cornflakes
- 1 tsp garlic salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- 2 eggs, beaten
- 2 tbsp hot sauce
- 1 tbsp honey
- 3 chicken breasts
- 3/4 cup flour
- sea salt
- fresh thyme or parlsey for serving
Hot Honey
- 1/2 cup honey
- 2 tbsp hot sauce
- 1 tbsp butter
- 1/2 tsp garlic powder
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 1/2 tsp paprika
Instructions
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper. Set aside.
- In a food processor, or ziploc bag with rolling pin, add cornflakes, garlic salt, paprika, garlic powder, onion powder, and pepper. Pulse until fine crumbs.
- In three separate shallow plates or bowls, add cornflake mixture to one, egg mixture to one, and flour to one.
- Slice the chicken in half lengthwise into two thinner pieces.
- Dredge the chicken in the flour mixture, transfer to dip in the egg mixture, then coat generously in cornflake mixture. Place on prepared baking sheet.
- Spray the chicken with nonstick cooking spray.
- Bake for 20-25 minutes, or until crispy.
- While the chicken is cooking, prepare the hot sauce. In a small pot over low heat add the hot honey ingredients. Stir until combined and allow to warm for 5-10 minutes. Stirring occassionally.
- Drizzle the hot honey sauce over the chicken and top with sprinkle sea salt and thyme or parsley.
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