I remember the first time I made this baked crunchy hot honey chicken—my kitchen smelled like a fried chicken joint, but I hadn’t touched a drop of oil. There was a thunderstorm rumbling outside, my dog was glued to my feet, and I’d just had one of those days where you need dinner to be both comforting and a little bit exciting. You know what I mean? I wanted something crispy, spicy, and sweet, but not the kind of project that eats up your whole evening.
So I pulled out my favorite dinner trick: baked crunchy chicken. But this time, I had a jar of homemade hot honey in the fridge (from one of those “let’s infuse everything” phases), and thought, why not? Turns out, that drizzle of spicy honey over golden, oven-crisped chicken is the stuff of weeknight legend. If you love chicken, crunch, and a little kick, this baked crunchy hot honey chicken recipe is about to become your new obsession.
Since that rainy night, I’ve made this for game days, family dinners, and even solo Netflix marathons. It’s a little messy, a lot addictive, and ridiculously photogenic (Pinterest folks, you’ll want to save this one). And yes, it’s every bit as good as it looks.
Why You’ll Love This Baked Crunchy Hot Honey Chicken Recipe
I’m not exaggerating when I say my family cheers when they see this coming out of the oven. Here’s why you’ll want to add this to your dinner rotation ASAP:
- Seriously crispy without frying: Oven-baked but just as crunchy as deep-fried. I use crushed cornflakes for that extra crackle.
- Hot honey magic: That sweet-heat drizzle is the game-changer. I make mine with local honey and a splash of sriracha—perfect balance.
- Easy clean-up: No oil splatters, no standing over a pan. Just one baking sheet and a couple bowls.
- Family-friendly but bold: My spice-averse kid loves it, but you can ramp up the heat for adults.
- Ready in under 40 minutes: The actual hands-on time is about 15 minutes, which means dinner on the table fast—even if you’re juggling homework, laundry, and a barking dog.
- Meal-prep approved: Leftovers reheat with the same crunch. I pack slices in lunchboxes, too.
This is the kind of recipe that makes you feel like a kitchen rockstar, but without the stress. It’s my go-to for impressing guests, cheering up a rough day, or just getting dinner done in style. Honestly, if you try it once, you’ll crave it again by next week.
What Ingredients You’ll Need for Baked Crunchy Hot Honey Chicken
Here’s what I love about the ingredient list for this crunchy hot honey chicken: you probably already have most of it lurking in your pantry. I’m picky about a couple things, though, and I’ll tell you why.
For the Crunchy Chicken:
- Chicken breasts or thighs (4 pieces, about 1.2 lbs / 550g) — I switch between boneless skinless breasts and thighs depending on what’s on sale. Thighs are juicier, but breasts crisp up beautifully.
- Cornflakes (2 cups / 60g, crushed) — The secret weapon. I’ve tried panko, but cornflakes win for crunch. Crush them in a zip bag with a rolling pin (or just bash them with your fists—stress relief!).
- All-purpose flour (½ cup / 60g) — Helps the coating stick. I use King Arthur’s because it never clumps weirdly.
- Eggs (2 large) — For the classic dredge. If you forget to let them come to room temp, no biggie.
- Garlic powder (1 tsp / 4g) — Flavor town. I also add onion powder if I’m feeling spicy.
- Salt and black pepper (1 tsp each) — Don’t skip the seasoning in the flour.
- Smoked paprika (½ tsp / 2g) — Gives a little smoky depth and gorgeous color.
- Cooking spray or oil (for the pan) — I use avocado oil spray; it helps with browning.
For the Hot Honey:
- Honey (⅓ cup / 110g) — Any brand works, but local wildflower honey has the best flavor.
- Hot sauce (1–2 tbsp / 15–30ml, to taste) — I go with sriracha or Frank’s Red Hot. Adjust for your heat preference.
- Red pepper flakes (¼ tsp / 1g) — Optional, for extra kick.
- Butter (1 tbsp / 14g, melted) — Just a little for richness in the drizzle.
Ingredient Notes & Substitutions:
- Gluten-free? Use gluten-free cornflakes and swap flour for a GF blend.
- No eggs? Use ¼ cup milk or plain Greek yogurt for the dredge.
- Chicken alternatives: Works with tenders, drumsticks, or even tofu (for my veg-curious friends).
- Honey swap: Agave works if you’re out of honey, but the flavor’s not quite the same.
Pro tip: I keep a box of cornflakes just for coating chicken. They’re way better than breadcrumbs, trust me. Also, if you’re making this for kids, start with less hot sauce—you can always add more to your own plate.
Equipment Needed for Baked Crunchy Hot Honey Chicken
You don’t need a fancy kitchen to make this—I’ve made it with the most basic setup. Here’s what I use every time:
- Baking sheet — Mine’s warped from years of use, but it still works. Lining with parchment paper saves scrubbing.
- <strongoven — A convection setting helps with crispiness, but regular bake works just fine.</strongoven
- Mixing bowls — Three: one for the flour, one for the eggs, one for the cornflakes.
- Measuring cups and spoons — Baking is chemistry, but coating chicken is forgiving. Still, measure for the hot honey drizzle.
- Tongs or a fork — For dunking chicken without getting goopy fingers (though I usually use my hands anyway).
- Small saucepan — For melting butter and mixing hot honey. Microwave works too in a pinch.
No food processor needed—just crush cornflakes in a zip bag. And if you’re out of parchment, a well-oiled pan is fine (though cleanup is less fun). I sometimes use my wire rack to keep the chicken extra crisp on all sides, but it’s optional.
The only “fancy” thing I use is a digital thermometer, because I’m paranoid about overcooked chicken. Totally optional.
How to Make Baked Crunchy Hot Honey Chicken: Step-by-Step
Alright, let’s get into the nitty gritty! Here’s exactly how I make baked crunchy hot honey chicken—messy hands, kitchen smells, and all.
- Prep the oven and pan (5 minutes)
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and spray it lightly with oil. This helps the chicken crisp up and makes cleanup easy. - Crush the cornflakes (2 minutes)
Pour cornflakes into a large zip bag and crush with a rolling pin until they’re coarse crumbs (not powdery). You want some texture—think panko, but crunchier. - Set up the dredging station (3 minutes)
In one bowl, mix flour, garlic powder, paprika, salt, and pepper. In the second bowl, beat two eggs. Third bowl is for crushed cornflakes. - Coat the chicken (5 minutes)
Pat chicken pieces dry with paper towels. Dredge each piece first in flour (shake off excess), then in beaten egg, then into the cornflakes—pressing gently so they stick. Lay each piece on your prepared baking sheet. Yes, your fingers will get sticky. That’s the fun part. - Spray and bake (20–25 minutes)
Lightly spray the coated chicken with cooking spray. Bake for 20–25 minutes (breasts) or 25–30 minutes (thighs), flipping halfway if you want even crunch. Chicken is done when it’s golden, super crisp, and the internal temp hits 165°F (74°C). - Make the hot honey (5 minutes)
While chicken bakes, melt butter in a small saucepan (or microwave). Stir in honey, hot sauce, and red pepper flakes. Warm gently until just combined—don’t boil. Taste and adjust heat as you like. - Drizzle and serve (2 minutes)
As soon as chicken comes out of the oven, drizzle generously with hot honey. (Or serve the sauce on the side if you’re feeding heat-averse folks.) Let it sit for 2 minutes so the honey sinks in a bit—trust me, it’s worth it.
Visual cues: The chicken will be deeply golden with crunchy bits poking out. The hot honey will glisten, and yes, your kitchen will smell about 100 times better than takeout. If you want extra crunch, broil for 1–2 minutes at the end—but watch closely, it browns fast.
At this point, you’re about 35 minutes in and dinner’s basically done. Seriously, it’s that fast.
My Best Tips & Techniques for Crunchy Hot Honey Chicken
Okay, here’s where I spill all my secrets from making this recipe way too many times:
- Don’t skimp on cornflakes: More cornflake coating = more crunch. I use about 2 cups for four pieces and press it in well.
- Dry chicken is key: Pat chicken dry before dredging so the coating sticks. Damp chicken = patchy crunch.
- Room temp chicken cooks more evenly: I pull mine out of the fridge 20 minutes before starting. It’s a restaurant trick that actually works.
- Flip halfway: If you want crunch on both sides, flip chicken after about 12 minutes. Use a spatula or tongs—gently!
- Broil for extra crisp: Last 1–2 minutes under the broiler gives that “fried” finish. But don’t walk away—burnt chicken is a tragedy.
- Hot honey strength: Start mild, taste, then add more heat. I made the mistake of going full sriracha once—my kid drank two glasses of milk.
- Leftover magic: Reheat in the oven, not microwave, to keep the crunch. Or slice cold chicken onto salads—so good.
Real talk: I’ve tried air frying this, but oven baking wins every time for flavor and batch size. Also, don’t skip the butter in the hot honey—it takes the drizzle from “good” to “can I lick the plate?”
And yes, if you’re making a double batch, use two pans and rotate them halfway through for even browning.
Ways to Mix It Up: Baked Crunchy Hot Honey Chicken Recipe Variations
Once you’ve mastered the classic, here’s where you can get creative. I’ve tested all these tweaks and they all work:
- Buffalo Crunch: Swap hot honey for buffalo sauce (mix ¼ cup hot sauce with 2 tbsp melted butter). My husband requests this version every football Sunday.
- Maple Sriracha: Use maple syrup instead of honey for a smoky-sweet twist. Add a pinch of chili powder for depth.
- Gluten-Free Crunch: Use gluten-free cornflakes and a 1:1 gluten-free flour blend. I’ve used Bob’s Red Mill—no one noticed the difference.
- Spicy Ranch: Mix ranch seasoning into the flour, then drizzle with hot honey. It’s weirdly addictive.
- Lemon Pepper: Skip the paprika and add lemon zest and black pepper to the flour. Serve with a squeeze of fresh lemon—super fresh.
- Vegetarian Swap: Use thick tofu slices instead of chicken. Press tofu well, dredge and bake as usual. Even my meat-eaters liked this one.
- Double Crunch: Dip chicken in flour, then egg, then a mix of cornflakes AND panko. For those who need maximum crunch.
Also, you can swap the hot honey for a sweet chili sauce, harissa honey, or even a chipotle maple glaze. If you’re feeling extra, coat the chicken in crushed pretzels instead of cornflakes—salty and crunchy.
Serving Ideas & Storage for Baked Crunchy Hot Honey Chicken
How to Serve:
- Fresh from the oven: Slice and serve with a drizzle of hot honey and a sprinkle of chives or scallions. Fancy without trying.
- With sides: I love this with roasted sweet potatoes and a simple green salad. Or, pile onto soft sandwich buns with pickles for a crunchy chicken sandwich.
- Brunch: Yes, brunch. Serve over waffles or biscuits, extra hot honey on top. Best lazy Saturday meal.
- Party platter: Slice into strips for appetizer-style finger food. Hot honey in a bowl for dipping.
Storage Instructions:
- Room temperature: Okay on the counter for a couple hours, but I always refrigerate overnight.
- Refrigerator: Store in an airtight container up to 4 days. Reheat in the oven at 350°F (175°C) for 10 minutes to crisp back up.
- Freezer: Totally freezer-friendly! Freeze cooked chicken in a single layer, then transfer to a freezer bag. Lasts up to 2 months. Reheat straight from frozen at 400°F (205°C) for 15–20 minutes.
Leftover chicken is awesome cold in wraps or salads. If it gets a little soggy, just toast it for a few minutes. And if you’re feeling wild, chop it up and make crunchy chicken tacos. Not traditional, but delicious.
Pro tip: If chicken’s getting dry, drizzle with a little extra hot honey before reheating. Instant moisture boost.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s why I feel good about serving this baked crunchy hot honey chicken for dinner:
| Per serving | Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|---|
| 1 piece | ~310 | 30g | 28g | 8g | 2g |
- Lower fat than fried — Baked, not fried, so way less oil.
- High protein — Chicken packs 30g per serving. Super filling.
- Natural sweetness — The honey means less processed sugar than bottled sauces.
- Whole grains if you use whole grain cornflakes — Easy swap for extra fiber.
Dietary notes: Contains gluten, eggs, and dairy (butter in hot honey). Can be adapted for gluten-free and dairy-free diets (see variations). The hot honey drizzle is customizable for low-sugar or lighter options.
Look, it’s still chicken and honey, but compared to fried takeout? This is a much lighter dinner, and you control what goes in.
Final Thoughts on Baked Crunchy Hot Honey Chicken
So that’s my baked crunchy hot honey chicken recipe! I know I’ve raved about it, but when you find a dinner that’s this easy, satisfying, and guaranteed crowd-pleaser, you want to shout it from the rooftops (or at least, your blog).
This has become my weeknight hero, my “company’s coming” ace, and my go-to comfort food—especially when I need dinner to just work. If you love crispy chicken and crave a little sweet heat, you’re going to love this.
Make it your own! Try the variations, swap out ingredients, get creative with the drizzle. That’s how the best recipes happen—by messing around and finding your favorite twist.
If you make this baked crunchy hot honey chicken, I’d love to hear how it turns out! Drop a comment below, or snap a picture and tag me on Instagram @yourhandle. Seriously, seeing your kitchen wins makes my day.
Happy cooking—hope your house smells as good as mine does right now!
FAQs: Baked Crunchy Hot Honey Chicken Recipe
Q: Can I use bone-in chicken pieces?
A: Definitely! Just increase baking time (35–45 minutes) and check the internal temp. Drumsticks and thighs work great—super juicy.
Q: What if I don’t have cornflakes?
A: Panko breadcrumbs are a solid backup. The crunch won’t be quite as dramatic, but it’s still tasty. Pretzels or even crushed crackers work in a pinch.
Q: How spicy is the hot honey drizzle?
A: It’s totally adjustable! I start with 1 tablespoon hot sauce for mild heat, then add more for grown-ups. You can leave out the red pepper flakes if you’re serving kids.
Q: Can I make this ahead?
A: Absolutely. Bake, cool, and store the chicken in the fridge. Drizzle with hot honey just before serving and reheat in the oven for max crunch. Great for meal prep!
Q: Can I double the recipe?
A: Yes, just use two baking sheets and rotate them halfway through baking. I do this for parties and potlucks—everyone asks for the recipe!
Pin This Recipe!
Baked Crunchy Hot Honey Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This easy baked crunchy hot honey chicken delivers crispy, oven-baked chicken with a sweet and spicy honey drizzle—no frying required. It’s a quick, comforting dinner that’s family-friendly, meal-prep approved, and ready in under 40 minutes.
Ingredients
- 4 pieces chicken breasts or thighs (about 1.2 lbs / 550g), boneless and skinless
- 2 cups cornflakes, crushed
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Cooking spray or oil (for the pan)
- 1/3 cup honey
- 1–2 tablespoons hot sauce (such as sriracha or Frank’s Red Hot, to taste)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and spray lightly with oil.
- Pour cornflakes into a large zip bag and crush with a rolling pin until coarse crumbs form.
- Set up three bowls: one with flour, garlic powder, smoked paprika, salt, and pepper mixed together; one with beaten eggs; and one with crushed cornflakes.
- Pat chicken pieces dry with paper towels. Dredge each piece in flour (shake off excess), then in beaten egg, then in crushed cornflakes, pressing gently to adhere. Place on prepared baking sheet.
- Lightly spray coated chicken with cooking spray. Bake for 20–25 minutes for breasts or 25–30 minutes for thighs, flipping halfway through if desired. Chicken is done when golden, crisp, and internal temperature reaches 165°F (74°C).
- While chicken bakes, melt butter in a small saucepan or microwave. Stir in honey, hot sauce, and red pepper flakes. Warm gently until just combined—do not boil. Taste and adjust heat as desired.
- As soon as chicken comes out of the oven, drizzle generously with hot honey or serve sauce on the side. Let sit for 2 minutes before serving.
Notes
For gluten-free, use gluten-free cornflakes and flour. For dairy-free, omit butter in hot honey or use a plant-based alternative. Pat chicken dry for best crunch. Broil for 1–2 minutes at the end for extra crispiness, but watch closely. Leftovers reheat best in the oven. Adjust hot honey heat to taste. Can be made with tofu for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 piece (about 1/4 o
- Calories: 310
- Sugar: 10
- Sodium: 600
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 2
- Protein: 30
Keywords: baked chicken, hot honey chicken, crunchy chicken, oven fried chicken, easy dinner, spicy honey chicken, family meal, meal prep, weeknight dinner, comfort food
