Description
Baked Crunchy Hot Honey Chicken features tender chicken breast tenderloins coated in a flavorful, crunchy cornflake and parmesan crust, baked to perfection and drizzled with a spicy, sweet hot honey sauce. This recipe delivers a perfect balance of heat and sweetness with a crispy texture, making it a deliciously addictive dish that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Coating
- 6 cups cornflakes (use gluten free, if needed)
- 1/4 cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- sea salt, a pinch
Chicken & Egg Wash
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- extra virgin olive oil, for drizzling
Hot Honey Sauce
- 1/2 cup honey
- 2-3 tablespoons hot sauce
- 1-3 teaspoons cayenne pepper (adjust to taste)
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- sea salt, a pinch
Garnish
- fresh thyme, cilantro, or parsley, for serving
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 425° F (220° C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Make the coating crumbs: In a food processor, combine cornflakes, grated parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of sea salt. Pulse until the mixture forms fine crumbs. Alternatively, place cornflakes in a ziplock bag and crush them by pressing or stepping on the bag. Transfer crumbs to a shallow bowl.
- Coat the chicken: Beat the eggs in a bowl, add hot sauce, then toss the chicken breast tenderloins thoroughly to coat them evenly. Dredge the coated chicken pieces through the cornflake crumb mixture, ensuring each piece is fully covered. For an extra thick crust, dip the chicken back into the egg wash and then again through the crumb mixture. Arrange the coated pieces evenly on the prepared baking sheet.
- Drizzle and bake: Drizzle the coated chicken pieces lightly with extra virgin olive oil to help achieve a golden crisp crust. Bake in the preheated oven for 20-25 minutes or until the coating is crispy and the chicken is cooked through.
- Prepare the hot honey sauce: While the chicken is baking, warm honey in a sauce pot over low heat. Stir in hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt. Heat until well combined and warm through, stirring occasionally.
- Finish and serve: Once the chicken is cooked and crispy, drizzle the warm hot honey sauce generously over each piece. Garnish with fresh thyme, cilantro, or parsley for a fresh herbaceous touch. If the sauce thickens before serving, warm it briefly in the microwave for about 5 seconds. Serve immediately and enjoy!
Notes
- For extra crispy chicken, double dip the chicken in egg wash and crumbs as described.
- Adjust cayenne pepper amount in the hot honey sauce to control the heat level.
- Use gluten-free cornflakes for a gluten-free version of this recipe.
- Leftover hot honey sauce can be refrigerated and gently reheated before serving.
- Serve with a side of fresh greens or a cooling dip to balance the spicy flavors.
Nutrition
- Serving Size: 1 serving (about 4-5 tenderloins)
- Calories: 360 kcal
- Sugar: 18 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
