Crispy baked hot honey chicken is that salty‑sweet, slightly spicy comfort dish that hits all the right notes — crunchy on the outside, juicy inside, finished with a sticky hot‑honey glaze. Perfect for a cozy weeknight dinner, game‑day spread, or when you want something fuss‑free yet impressive. This version uses cornflakes for the crunch and a simple hot honey butter sauce that clings beautifully to the breading.
Why you’ll love this dish
This recipe is fast, family‑friendly, and scales easily. You get the crunch of fried chicken without deep frying, and the hot‑honey glaze adds addictive sticky sweetness with a kick. If you want juicier meat, swap the breasts for thighs — they tolerate higher heat without drying out.
“The first time I drizzled that hot honey over the baked crust, my picky eater asked for seconds before dessert.” — a real‑world test that proves sweet + heat = crowd pleaser.
Seasoning matters: salt and pepper are simple but essential — they lift every other flavor. For ideas on balancing salt with pepper and getting the most from those two basics, see this short guide on salt and pepper.
The cooking process explained
Quick overview so you know what you’re getting into: (1) dry and wet coats — flour then egg wash — build adhesion; (2) crushed cornflakes + brown sugar + seasonings form an extra‑crunchy crust; (3) bake at a high temp on a rack so air circulates for crispiness; (4) finish with a stovetop hot honey butter sauce and spoon it over the chicken so every bite is glossy and sticky. Total hands‑on time is about 20 minutes, oven time 25–30 minutes.
What you’ll need
- 4 pieces chicken breasts (thighs can be juicier if preferred)
- 1 tsp salt (use fresh ground for best taste)
- 1 tsp black pepper
- 0.5 tbsp nonstick cooking spray (or a light oil spray)
- 1 cup all‑purpose flour (almond flour for gluten‑free)
- 0.5 cup light brown sugar (adds sweetness to the breading; coconut sugar substitute)
- 2 large eggs
- 2 tbsp hot sauce (for the egg wash — adjust to taste)
- 4 cups cornflakes, crushed (gluten‑free cornflakes if needed)
- 1 tsp paprika (smoked paprika works well)
- 2 tsp seasoning mix (suggested: salt, chili powder, black pepper, cayenne)
- 0.5 cup honey (maple syrup is a vegan alternative)
- 2 tbsp additional hot sauce (for the glaze)
- 4 tbsp butter (plant‑based butter to keep dairy‑free)
- 0.25 cup light brown sugar (for the glaze)
- 2 tbsp apple cider vinegar (or lemon juice)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
Ingredient notes and swaps: if you want deeper smoky notes, use smoked paprika and consider a premade BBQ seasoning in place of the seasoning mix. For a gluten‑free version, use almond flour and certified gluten‑free cornflakes.
Step-by-step instructions
- Preheat: Heat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray the rack with nonstick cooking spray.
- Prepare chicken: Pat chicken dry with paper towels. Season both sides with 1 tsp salt and 1 tsp black pepper. If breasts are uneven, pound to even thickness for uniform cooking.
- Set up dredging stations: In bowl 1, place flour mixed with 0.5 cup brown sugar and 1 tsp paprika. In bowl 2, whisk eggs with 2 tbsp hot sauce. In bowl 3, crush cornflakes in a resealable bag (or pulse quickly in a food processor) and mix with 2 tsp seasoning mix.
- Coat the chicken: Dredge each piece first in the flour mixture, shaking off excess. Dip into the egg wash, then press firmly into the cornflake mixture to coat well. Place on the wire rack. Repeat for all pieces. Lightly spray the top of each coated piece with cooking spray (this helps browning).
- Bake: Bake for 25–30 minutes, flipping once halfway, until coating is golden and an instant‑read thermometer reads 165°F (74°C) in the thickest part. Thighs may take a few minutes longer.
- Make the hot honey glaze: While chicken bakes, melt 4 tbsp butter in a small saucepan over medium heat. Stir in 0.25 cup light brown sugar until dissolved, then add 0.5 cup honey, 2 tbsp hot sauce, 2 tbsp apple cider vinegar, 1 tsp each garlic powder, onion powder, and mustard powder. Simmer gently for 2–3 minutes, whisking, until slightly thickened. Taste and adjust heat or acidity. Remove from heat.
- Finish: When chicken is done, spoon or brush the hot honey glaze over each piece; you can return to the oven for 2 minutes to set the glaze if desired. Serve warm.
How to plate and pair
Serve the chicken on a simple platter with extra hot honey on the side. Good pairings:
- Buttery mashed potatoes or creamy polenta for comfort.
- A crisp green salad or pickled slaw to cut the sweetness.
- Roasted Brussels sprouts tossed with a squeeze of lemon.
- For drinks: a cold lager, iced tea with lemon, or a slightly sweet Riesling.
Garnish with chopped chives or sesame seeds for contrast. For a shareable combo, slice breasts thinly and serve on toasted brioche with pickles for spicy honey chicken sandwiches.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep the glaze separate if you want to preserve crispiness.
- Freezer: Wrap cooled pieces individually, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating for crispness: Bake in a 375°F (190°C) oven on a wire rack for 8–12 minutes until heated through. For quicker reheating, use an air fryer at 350°F (175°C) for 5–7 minutes. Microwaving will warm the meat but will soften the crust.
Food safety: Always reheat chicken to an internal temperature of 165°F (74°C).
Pro chef tips
- Even thickness: Pound chicken to an even thickness so everything finishes at the same time.
- Double dip for extra crunch: Repeat the egg and cornflake step once more for a thicker crust.
- Dry the cornflakes: For extra snap, bake crushed cornflakes on a sheet at 325°F (160°C) for 5–6 minutes before using.
- Control the heat: Adjust hot sauce in the egg wash and glaze separately — that lets you tune bite vs. lingering heat.
- Make ahead: You can assemble and refrigerate the coated chicken for up to 2 hours before baking; it helps the crust adhere.
- Safety: Always use a thermometer to confirm doneness — color alone can be misleading.
Creative twists
- Nashville‑style: Use cayenne‑heavy seasoning mix and serve with pickles and white bread.
- Sweet‑maple version: Swap honey for maple syrup and add a touch of Dijon for depth.
- Herb crust: Mix finely chopped fresh thyme and parsley into the cornflakes for an herbal bright crust.
- Vegan version: Use firm tofu or cauliflower steaks, aquafaba or flax eggs, and maple syrup + plant butter for the glaze.
- Smoky twist: Add smoked paprika and a dash of liquid smoke, or use a BBQ seasoning in place of the seasoning mix for a different flavor profile.
Common questions
Q: How long does this take from start to finish?
A: About 45 minutes total — 20 minutes active prep and roughly 25–30 minutes baking, depending on thickness.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicier and tolerate the higher oven temp; they may need an extra 5–8 minutes.
Q: Is this recipe gluten‑free?
A: Make it gluten‑free by using almond flour instead of wheat flour and certified gluten‑free cornflakes.
Q: How do I make the crust extra crunchy?
A: Double‑dip the chicken in egg and crushed cornflakes, and bake on a wire rack so hot air circulates around the pieces.
Q: Can I prepare components ahead of time?
A: Yes — coat the chicken up to 2 hours ahead and keep refrigerated; make the glaze and rewarm before serving.
If you want other seasoning inspiration (smoky or sweet), check out a guide to perfecting your BBQ seasonings that pairs nicely with this chicken.
Enjoy this sticky, spicy-sweet comfort food — it’s reliably simple, endlessly adaptable, and surprisingly impressive for such little effort.
Crispy Baked Hot Honey Chicken
Ingredients
For the Chicken
- 4 pieces chicken breasts (thighs can be juicier if preferred)
- 1 tsp salt (use fresh ground for best taste)
- 1 tsp black pepper
- 0.5 tbsp nonstick cooking spray (or a light oil spray)
- 1 cup all-purpose flour (almond flour for gluten-free)
- 0.5 cup light brown sugar adds sweetness to the breading; coconut sugar substitute
- 2 large eggs
- 2 tbsp hot sauce (for the egg wash — adjust to taste)
- 4 cups cornflakes, crushed (gluten-free cornflakes if needed)
- 1 tsp paprika (smoked paprika works well)
- 2 tsp seasoning mix suggested: salt, chili powder, black pepper, cayenne
For the Hot Honey Glaze
- 0.5 cup honey (maple syrup is a vegan alternative)
- 2 tbsp additional hot sauce (for the glaze)
- 4 tbsp butter (plant-based butter to keep dairy-free)
- 0.25 cup light brown sugar (for the glaze)
- 2 tbsp apple cider vinegar (or lemon juice)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray the rack with nonstick cooking spray.
- Pat chicken dry with paper towels. Season both sides with salt and black pepper. If breasts are uneven, pound to even thickness for uniform cooking.
- Set up dredging stations: In bowl 1, combine flour with brown sugar and paprika. In bowl 2, whisk eggs with hot sauce. In bowl 3, crush cornflakes and mix with seasoning mix.
Coating and Baking
- Dredge each piece of chicken first in the flour mixture, shaking off excess. Dip into the egg wash, then press firmly into the cornflake mixture to coat well. Place on the wire rack. Repeat for all pieces and lightly spray the tops with cooking spray.
- Bake for 25–30 minutes, flipping once halfway, until golden and an instant-read thermometer reads 165°F (74°C) in the thickest part. Thighs may take a few minutes longer.
Making the Glaze
- While the chicken bakes, melt butter in a small saucepan over medium heat. Stir in light brown sugar until dissolved, then add honey, hot sauce, vinegar, garlic powder, onion powder, and mustard powder. Simmer gently for 2–3 minutes, whisking until slightly thickened.
- Taste and adjust heat or acidity as necessary. Remove from heat.
Finishing Touches
- Once the chicken is done, spoon or brush the hot honey glaze over each piece; return to the oven for 2 minutes if desired to set the glaze.
- Serve warm.