I make this Crispy Baked Hot Honey Chicken on repeat when I want something crunchy, sweet, and just a little bit fiery without standing over a fry pan. It’s breaded with crushed cornflakes for a satisfyingly loud crunch, baked to golden perfection, then drizzled with a buttery hot-honey glaze that balances heat and sweetness. If you’re after a weeknight showstopper that’s faster and less greasy than fried chicken, this is it — and if you want more ideas along the same lines, check out my roundup of easy chicken dishes for inspiration.
Why you’ll love this dish
This recipe gives you the best of three worlds: crispy texture, sticky-sweet sauce, and a hint of heat. It’s quicker than deep-frying, kid-approved with the sweet honey, and easily amped up for adults by adding more hot sauce or cayenne. It’s also budget-friendly (simple pantry ingredients like cornflakes and flour) and flexible — swap breasts for thighs if you want extra juiciness, or use gluten-free cornflakes and almond flour for dietary swaps.
“I made this for Sunday dinner and everyone fought for seconds — the cornflake crunch and hot honey are addictive.” — a happy home cook
How this recipe comes together
Quick overview so you know what to expect:
- Pound or slice chicken to even thickness so it cooks uniformly.
- Set up a classic three-dredge station: flour (with brown sugar), hot-spiked egg wash, and crushed cornflakes seasoned with paprika and spices.
- Coat the chicken through the three steps, arrange on a greased sheet, and bake at high heat until crisp (about 15–16 minutes).
- While the chicken bakes, simmer a quick hot-honey sauce with butter, honey, brown sugar, vinegar, hot sauce, and spices.
- Drizzle the warm sauce over the baked cutlets and serve immediately for best texture.
What you’ll need
- 4 pieces chicken breasts (thighs can be juicier if preferred)
- 1 tsp salt (use fresh for best results)
- 1 tsp black pepper (freshly ground if possible)
- 0.5 tbsp nonstick cooking spray (or a light oil spray)
- 1 cup all-purpose flour (almond flour works as a gluten-free substitute)
- 0.5 cup light brown sugar (adds sweetness to the breading; coconut sugar is a lower-GI alternative)
- 2 large eggs (or flax eggs for a vegan option)
- 2 tbsp hot sauce (adjust to taste; this goes in the egg wash)
- 4 cups cornflakes, crushed (gluten-free cornflakes available)
- 1 tsp paprika (smoked paprika gives extra depth)
- 2 tsp seasoning mix (blend of salt, chili powder, black pepper, cayenne)
- For the hot honey sauce:
- 0.5 cup honey (maple syrup is a vegan option)
- 2 tbsp additional hot sauce
- 4 tbsp butter (or plant-based butter)
- 0.25 cup light brown sugar
- 2 tbsp apple cider vinegar (or lemon juice)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
Substitutions and notes are included inline so you can tailor the dish to allergies or pantry limits. If you want more ideas for chicken-centric dinners that pair well with this flavor profile, take a look at my collection of delicious chicken recipes.
Step-by-step instructions
- Preheat the oven: Set to 425°F (220°C). Line a baking sheet with foil or parchment and lightly spray with nonstick spray.
- Crush the cornflakes: Pulse in a food processor or put in a zip bag and bash with a rolling pin until you have coarse crumbs — not dust.
- Prep three shallow bowls:
- Bowl 1: whisk together flour and 1/2 cup light brown sugar.
- Bowl 2: beat eggs with 2 tbsp hot sauce until homogenous.
- Bowl 3: mix crushed cornflakes, paprika, and the 2 tsp seasoning mix.
- Prepare the chicken: Slice and tenderize each breast to an even thickness (about 1/2 inch). Pat dry and season both sides with 1 tsp salt and 1 tsp pepper.
- Dredge: Coat each piece in the flour mixture, shake off excess, dip into the egg wash, then press into the cornflake mixture until well coated. Press firmly so the crumbs adhere.
- Arrange and spray: Place the coated cutlets on the prepared sheet spaced apart. Lightly spray tops with nonstick spray — this helps browning in the oven.
- Bake: Roast at 425°F for 15–16 minutes, flipping once halfway if desired, until the crust is golden and the internal temperature reaches 165°F (74°C). Thicker pieces or dark meat may need a few extra minutes.
- Make the hot honey sauce while the chicken bakes: In a small saucepan over low heat combine honey, 2 tbsp hot sauce, butter, 1/4 cup light brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder. Stir gently until butter and sugar dissolve and the sauce is glossy. Taste and adjust heat or acidity. Keep warm.
- Finish and serve: Drizzle the sauce over the hot baked chicken just before serving so the crust stays crisp under a sticky sheen.
Best ways to enjoy it
- Serve as a main with mashed sweet potatoes, coleslaw, or roasted Brussels sprouts to balance the sweetness.
- Slice and serve over a salad of mixed greens, pickled red onion, and feta for a crunchy, saucy protein boost.
- Make a sandwich: toast brioche, smear with mayo, add pickles, and top with a cutlet for a spicy-sweet chicken sandwich.
- For a party platter, cut into strips and serve with extra hot-honey on the side for dipping.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep the sauce separate if possible to preserve crunch.
- Reheat: For best texture, re-crisp in a 375°F oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes. Avoid microwaving if you want to maintain crispiness.
- Freeze: Wrap individual cooked cutlets tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
- Safety: Always ensure reheated chicken reaches an internal temperature of 165°F before eating.
Pro chef tips
- Even thickness matters: Pound or slice breasts to uniform thickness so they cook evenly and stay juicy.
- Press the crumbs: Firm pressure when coating locks the cornflakes to the chicken and prevents shedding in the oven.
- Toast the crumbs for more flavor: For a nuttier crunch, spread crushed cornflakes on a sheet and toast 4–5 minutes before using.
- Adjust sauce consistency: If your sauce is too thin, simmer a minute longer; if too thick, thin with a teaspoon of water or vinegar.
- Make ahead: You can prepare the breaded cutlets and refrigerate for up to a day before baking. This is a great shortcut for busy evenings.
If you’re collecting new weeknight winners, you might also enjoy other simple options in my easy chicken dishes collection.
Creative twists
- Smoky-maple: Use smoked paprika and swap half the honey for maple syrup.
- Nashville-style: Double the cayenne in the seasoning mix and serve with pickles on a buttered roll.
- Vegan crunch: Use pressed and sliced seitan or firm tofu, egg replacer in the wash, plant-based butter, and maple instead of honey.
- Herb crunch: Add finely chopped fresh herbs (parsley, thyme) into the cornflake mix for a fresh, herby finish.
- Citrus heat: Add a tablespoon of orange juice to the hot-honey glaze for a bright, citrusy lift.
FAQ – Your questions answered
Q: How long does prep and cook time take?
A: Plan about 20 minutes prep (including pounding and breading) and 15–16 minutes bake time. Total roughly 35–40 minutes from start to finish.
Q: Can I make this gluten-free?
A: Yes. Use almond flour or a gluten-free all-purpose flour in the first dredge and certified gluten-free cornflakes.
Q: Will the cornflake coating fall off in the oven?
A: If you press the crumbs firmly into the egg-dipped chicken and spray the tops lightly with oil, the coating adheres well. Chilling breaded pieces 10–15 minutes before baking can also help.
Q: How spicy is it, and can I tone it down?
A: The baseline heat is moderate thanks to the hot sauce in the egg wash and the drizzle. Reduce or omit the hot sauce in the egg wash and use only 1 tbsp in the glaze to make it mild.
Q: Can I freeze the dish before baking?
A: Yes — freeze the breaded, uncooked cutlets on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen but add 6–8 minutes to the cook time and watch the internal temperature.
Q: Is there a dairy-free version?
A: Substitute plant-based butter in the sauce and use an oil spray for the crust. For the egg wash, use a commercial egg replacer or flax eggs to keep it vegan-friendly.
Enjoy your meal!
A warm dinner that delivers crunch, sweet heat, and comfort — make it for family weeknights or when you want an easy crowd-pleaser. If you try it, leave a comment and tell me whether you used breasts or thighs and how spicy you went.
Crispy Baked Hot Honey Chicken
Ingredients
Method
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment and lightly spray with nonstick spray.
- Crush the cornflakes by pulsing in a food processor or placing in a zip bag and bashing with a rolling pin until you have coarse crumbs.
- In three shallow bowls, prepare: Bowl 1 - whisk together flour and 0.5 cup light brown sugar; Bowl 2 - beat eggs with 2 tbsp hot sauce; Bowl 3 - mix crushed cornflakes, paprika, and the 2 tsp seasoning mix.
- Slice and tenderize each breast to an even thickness (about 1/2 inch). Pat dry and season both sides with salt and pepper.
- Coat each piece of chicken in the flour mixture, shake off excess, dip into the egg wash, then press into the cornflake mixture until well coated.
- Place the coated cutlets on the prepared sheet spaced apart and lightly spray the tops with nonstick spray.
- Bake at 425°F for 15–16 minutes, flipping once halfway, until the crust is golden and the internal temperature reaches 165°F (74°C).
- While the chicken bakes, combine honey, 2 tbsp hot sauce, butter, 0.25 cup light brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a small saucepan over low heat.
- Stir gently until butter and sugar dissolve and the sauce is glossy, tasting and adjusting heat or acidity as desired.
- Drizzle the hot honey sauce over the baked chicken just before serving to maintain the crispiness of the crust.