Crispy Baked Hot Honey Chicken
A crunchy on the outside, juicy inside chicken dish finished with a sticky hot-honey glaze, perfect for weeknight dinners or game days.
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.
Notes
For extra crunch, double dip the chicken in egg and cornflakes. Store in airtight container for 3–4 days. To reheat, bake or air fryer for best crispiness.