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A white plate with crispy Hot Honey Chicken with sauce drizzled on top.
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Hot Honey Chicken

This oven-baked Hot Honey Chicken is extra crispy and drizzled with a sweet and spicy hot honey sauce! Pair this with rice or potatoes for a meal that kids and adults both love!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 387kcal
Author: Stephanie

Ingredients

Chicken

  • 3 large boneless/skinless chicken breasts about 1 ½ lbs.
  • Salt/Pepper
  • Nonstick cooking spray

Flour Mixture

  • ½ cup flour use a generous ½ cup
  • 3 tablespoons packed brown sugar I use light

Egg Mixture

  • 3 large eggs whisked very well
  • 2 teaspoons hot sauce

Breading Mixture

  • 5 cups cornflakes
  • 1 ½ teaspoons paprika
  • ½ teaspoon EACH: salt, chili powder
  • ¼ teaspoon EACH: pepper, cayenne pepper

Hot Honey Sauce

  • ½ cup honey
  • ¼ cup hot sauce I use Frank’s
  • 3 tablespoons butter
  • 1 tablespoon packed brown sugar
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon EACH: garlic powder, onion powder, mustard powder
US Customary - Metric

Instructions

Prep Work:

  • Use a food processor, a rolling pin, or your hands to crush the cornflakes. (I just use my hands!)
  • Combine the flour mixture, egg mixture, and breading mixture in 3 separate shallow bowls.
  • Slice the chicken in half lengthwise to create two thinner slices. Use a meat mallet to tenderize the smooth side of the chicken until it's 1/2-inch thick. Cut into smaller strips/pieces if desired.
  • Preheat oven to 425° F.

Bread the Chicken:

  • Pat the chicken completely dry and season each side with salt and pepper.
  • Coat generously in the flour mixture, then transfer to egg mixture. Use your fingers to slide excess egg mixture off the chicken so that it doesn’t bleed through the breading.
  • Transfer to the breading mixture and coat very well on all sides. If some areas need extra breading, give it a quick dip back into the eggs, then back to the breading.
  • Transfer to a lightly greased, light-colored baking sheet. (Pro Tip: Place oven-safe cooling racks over the baking sheet for extra crispy results.)
  • Spray the chicken with nonstick cooking spray.

Bake the Chicken & Make Sauce

  • Bake for 15-16 minutes.
  • While the chicken bakes, combine the hot honey sauce ingredients in a small saucepan over low heat. Once the butter is melted, bring the sauce to a boil, then reduce heat to low until ready to serve.
  • Remove the chicken from the oven and drizzle with hot honey sauce. Some sauce may be reserved on the side for dipping as well. Serve!

Notes

Pro Tips:
To Deep Fry:
  • Add oil to a dutch oven, fill it no more than halfway. Heat to 350-375° F. (You can also use a deep fryer.)
  • Fry the chicken in batches, each side will take about 4 minutes to sufficiently brown. Remove and transfer to cooling racks.
To Air Fry:
  • Preheat the air fryer to 375°. If yours runs hot, heat to 350°.
  • Place the breaded chicken on the air frying basket, do not overlap them and fry in batches if needed.
  • Use Cooking Spray to generously coat the outside prior to air frying.
  • Air fry for 10-15 minutes. Flip and spray with more Canola oil.
  • Cook for 10 more minutes.
  • Ensure the internal temperature has reached 165° prior to serving.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze up to 3 months.
  • Leftovers reheat well in a 350° oven for 10 minutes. 
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 387kcal | Carbohydrates: 59g | Protein: 18g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 809mg | Potassium: 346mg | Fiber: 1g | Sugar: 33g | Vitamin A: 992IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 8mg