Baked Crunchy Hot Honey Chicken Recipe

It’s a familiar story in my household: the weekly quest for a dinner that excites everyone. We’ve all been there, scrolling through endless options, looking for something that breaks the monotony of the usual rotation. It needs to be flavourful but not overly complicated, comforting but with a little bit of a kick. That’s when I stumbled upon Tieghan Gerard’s masterpiece, the Baked Crunchy Hot Honey Chicken. Let me tell you, this isn’t just a recipe; it’s a revelation. From the moment I saw the picture—that glistening, golden-brown chicken with its impossibly crunchy coating, lacquered in a vibrant hot honey sauce—I knew I had to make it. The result was nothing short of spectacular. The kitchen filled with the most intoxicating aroma of sweet honey, smoky spices, and savory chicken. The first bite was a symphony of textures and tastes: an audible crunch from the cornflake crust, followed by tender, juicy chicken, and then a wave of sweet heat from the honey that danced on the palate. My family, usually a tough crowd of critics, was silent for the first few minutes, which is the highest compliment a cook can receive. Then came the rave reviews. It was declared “the best chicken ever,” a new “must-have weekly meal,” and a dish that tasted like it came from a trendy, high-end restaurant. This recipe has since become a cornerstone of our family meals, a surefire way to bring smiles and satisfied appetites to the table. It’s the perfect blend of easy preparation and gourmet flavour, proving that you don’t need to be a professional chef to create something truly memorable.

Ingredients

To create this show-stopping dish, we’ll need a curated list of ingredients that work in perfect harmony. Each component plays a crucial role, from the humble cornflake that creates the ultimate crunch to the complex spices that build layers of flavour. Let’s break down what you’ll need for both the chicken and its signature sauce.

For the Crispy Baked Chicken:

• ▢ 6 cups cornflakes (use gluten-free, if needed): This is the secret to the unparalleled crunch. Forget breadcrumbs; cornflakes provide a thicker, crispier, and more satisfying texture when baked. They toast beautifully in the oven, creating a golden-brown crust that holds up perfectly against the sauce. If you have a gluten sensitivity, simply opt for a brand of gluten-free cornflakes to make the dish accessible to everyone.
• ▢ 1/4 cup grated Parmesan cheese: Parmesan adds a salty, nutty, and savory depth of flavour—that “umami” quality that makes food so irresistible. It gets wonderfully toasty in the oven and helps the coating brown beautifully, while also adding another layer of complexity that complements the sweet and spicy honey.
• ▢ 1 teaspoon smoked paprika: This is a game-changer. Unlike regular or sweet paprika, smoked paprika (or pimentón) brings a deep, smoky flavour that mimics the taste of food cooked over an open flame. It adds a wonderful warmth and colour to the breading.
• ▢ 1/2 teaspoon onion powder & 1/2 teaspoon garlic powder: These are the foundational aromatics of any great savory dish. They provide a robust, savory backbone that infuses the entire crust with flavour, ensuring every bite is delicious even before the sauce is added.
• ▢ 2 large eggs, beaten: The eggs act as the essential binder. They help the cornflake crumb mixture adhere to the chicken, creating a thick and uniform coating that won’t fall off during baking.
• ▢ 2 tablespoons hot sauce: Adding hot sauce directly to the egg wash is a genius move by Tieghan. It seasons the chicken from the inside out, infusing a subtle layer of heat and tanginess directly into the meat itself, creating a more complex and well-rounded flavour profile.
• ▢ 2 pounds chicken breast tenderloins: Tenderloins are the perfect cut for this recipe. They are naturally tender and cook quickly and evenly, ensuring the chicken stays moist and juicy while the crust gets perfectly crispy. Their smaller size also means more surface area for that delicious crunchy coating.
• ▢ Extra virgin olive oil, for drizzling: A light drizzle of olive oil before baking is key. It helps to “oven-fry” the cornflake coating, making it extra crispy and golden brown, much like a traditional fried chicken but with far less oil.

For the Irresistible Hot Honey Sauce:

• ▢ 1/2 cup honey: This is the soul of the sauce, providing a luscious sweetness and a beautiful, glossy sheen. The natural floral notes of the honey balance the intense heat from the spices.
• ▢ 2-3 tablespoons hot sauce: This is where you control the primary “kick.” Use your favourite brand—Frank’s RedHot is a classic choice for its vinegar-forward tang, while something like Cholula or Tabasco can also work well. Adjust the amount based on your personal heat preference.
• ▢ 1-3 teaspoons cayenne pepper: Cayenne brings a clean, straightforward heat that builds. Starting with one teaspoon will give you a mild warmth, while going up to three will deliver a significant, fiery punch for those who love spice.
• ▢ 3/4 teaspoon chipotle chili powder: This is the secret weapon for smoky depth. Unlike cayenne, chipotle powder is made from smoked and dried jalapeños. It adds a wonderfully smoky, earthy flavour that complements the smoked paprika in the crust and adds a smouldering complexity to the sauce.
• ▢ 1/2 teaspoon garlic powder & 1/2 teaspoon onion powder: Just as in the crust, these aromatics provide a savory base for the sauce, ensuring it’s not just sweet and spicy but also well-rounded and deeply flavourful.
• ▢ Sea salt: A pinch of salt is crucial in any sweet sauce. It enhances all the other flavours, balancing the sweetness of the honey and making the spices pop.
• ▢ Fresh thyme, cilantro, or parsley, for serving: A final flourish of fresh herbs adds a burst of freshness, vibrant colour, and an aromatic lift that cuts through the richness of the chicken and sauce.

Instructions

Follow these detailed steps to achieve perfectly crispy, juicy, and flavour-packed hot honey chicken every time. The process is straightforward and broken down into three main stages: preparing the coating, breading the chicken, and making the sauce.

1. Prepare Your Oven and Baking Sheet
First things first, preheat your oven to 425°F (220°C). This high temperature is critical for achieving a crispy, golden crust without overcooking the chicken inside. While the oven heats up, line a large baking sheet with parchment paper. This is a non-negotiable step for two reasons: it prevents the chicken from sticking to the pan, and it makes cleanup an absolute breeze.

2. Create the Ultimate Crunchy Coating
Now, let’s make the magical breading. In the bowl of a food processor, combine the 6 cups of cornflakes, 1/4 cup of grated Parmesan, 1 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, and 1/2 teaspoon of garlic powder. Add a generous pinch of salt. Pulse the mixture several times until you have fine, sandy crumbs. You don’t want a complete powder, but you also don’t want large, recognizable flakes. A coarse, breadcrumb-like texture is perfect.

• No Food Processor? No Problem! If you don’t have a food processor, you can use the low-tech (and highly satisfying) ziplock bag method. Place the cornflakes and spices in a large, sturdy ziplock bag, seal it tightly while pressing out most of the air, and place it on the floor. You can then gently step on it, roll over it with a rolling pin, or crush it with the bottom of a heavy pan until the flakes are broken down into crumbs. Once crushed, pour the crumbs into a shallow bowl or dish, which will be your dredging station.

3. Prepare the Chicken and Egg Wash
In a separate shallow bowl, crack the 2 large eggs and beat them well with a fork or whisk. To this, add the 2 tablespoons of hot sauce and mix to combine. This seasoned egg wash is a key flavour layer. Add the 2 pounds of chicken tenderloins to the bowl and toss them thoroughly, making sure every piece is completely coated in the egg mixture.

4. Dredge and Bake the Chicken
Set up your breading station with the bowl of egg-coated chicken next to the bowl of cornflake crumbs. Working with one tenderloin at a time, lift a piece from the egg mixture, allowing any excess to drip off. Transfer it to the crumb mixture and press it firmly into the crumbs, turning it over to ensure it’s completely and generously coated on all sides. Place the coated tenderloin on your prepared baking sheet. Repeat with the remaining chicken, arranging the pieces in a single layer and making sure not to overcrowd the pan.

• For an Extra-Thick Coating: If you’re a true fan of a super crunchy crust, follow the double-dredge method. After the first coating of crumbs, dip the chicken back into the egg mixture for a second time, then press it back into the crumbs once more. This will create an incredibly thick and durable crust.

Once all the chicken is on the baking sheet, drizzle it lightly with extra virgin olive oil. This helps the coating get golden and crisp. Bake for 20-25 minutes. You’ll know it’s done when the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the coating is deeply golden brown and crispy all around.

5. Whip Up the Hot Honey Sauce
While the chicken is in its final few minutes of baking, it’s time to make the glorious sauce. In a small saucepan, combine the 1/2 cup of honey, 2-3 tablespoons of hot sauce, 1-3 teaspoons of cayenne (to your taste), 3/4 teaspoon of chipotle chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Add a good pinch of sea salt. Place the pot over low-medium heat and warm the mixture, stirring constantly, until it’s smooth, well-combined, and just barely simmering. Be careful not to let it boil, as this can cause the honey to crystallize. Once it’s warmed through, remove it from the heat.

6. Sauce and Serve
Once the chicken is perfectly baked, remove it from the oven. You have two options for saucing: you can either drizzle the warm hot honey generously over the chicken directly on the baking sheet, or you can transfer the chicken to a large bowl and toss it gently with the sauce to coat. Immediately top with a sprinkle of your chosen fresh herbs, such as chopped cilantro, parsley, or thyme. If the sauce happens to thicken up while you’re waiting, a quick 5-10 second zap in the microwave will loosen it right back up. Serve immediately and enjoy the crunch!

Nutrition Facts

This section provides an estimated nutritional breakdown for the Baked Crunchy Hot Honey Chicken. Please note that these values are an approximation and can vary based on the specific ingredients and brands you use.

• Servings: 6
• Calories Per Serving: 403 kcal

This calorie count makes it a wonderfully satisfying yet reasonable option for a main course. The baking method significantly reduces the fat and calories compared to traditional deep-frying, while still delivering that crave-worthy crispy texture.

Preparation Time

One of the best aspects of this recipe is how quickly it comes together, making it an ideal choice for a busy weeknight dinner that still feels special.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

In just 40 minutes, you can go from simple ingredients to a restaurant-quality meal on your dinner table. The prep is quick and efficient, and most of the cooking time is hands-off while the chicken bakes in the oven, giving you time to prepare a simple side dish or set the table.

How to Serve

This Baked Crunchy Hot Honey Chicken is incredibly versatile and pairs beautifully with a wide variety of sides. Here are some fantastic ways to serve it to create a complete and delicious meal:

• Classic Comfort Meal:
  • Creamy Mashed Potatoes: The soft, fluffy texture of mashed potatoes is the perfect counterpart to the crispy chicken. The potatoes are also excellent for soaking up any extra hot honey sauce.
  • Gourmet Mac and Cheese: Elevate your comfort food game by serving the chicken alongside a rich and creamy baked macaroni and cheese. The combination of cheesy pasta and spicy-sweet chicken is pure indulgence.
• Lighter & Healthier Pairings:
  • Roasted Vegetables: Toss some broccoli florets, asparagus spears, or green beans with olive oil, salt, and pepper and roast them alongside the chicken. Their earthy flavour and tender-crisp texture balance the richness of the main dish.
  • Crisp Garden Salad: A simple salad with a light vinaigrette provides a fresh, acidic contrast that cuts through the sweetness and heat of the honey sauce. Think mixed greens, cucumber, cherry tomatoes, and a tangy lemon dressing.
• Grain-Based Sides:
  • Fluffy White or Brown Rice: A bed of steamed rice is a simple yet effective way to turn this into a hearty meal. The rice absorbs the sauce wonderfully.
  • Quinoa Salad: For a nutrient-packed option, serve the chicken with a cold or warm quinoa salad mixed with black beans, corn, and a lime-cilantro dressing.
• Creative Serving Ideas:
  • The Ultimate Chicken Sandwich: Pile a few pieces of the saucy chicken onto a toasted brioche bun with coleslaw and pickles for an epic sandwich.
  • Hot Honey Chicken Tacos: Slice the chicken into strips and serve in warm tortillas with shredded lettuce, avocado, and a dollop of sour cream or a lime crema.
  • Power Bowl: Build a nutritious and flavourful bowl with a base of rice or quinoa, topped with the hot honey chicken, roasted sweet potatoes, and a sprinkle of feta cheese.

Additional Tips

To ensure your Baked Crunchy Hot Honey Chicken is a roaring success every single time, keep these five professional tips in mind.

1. Don’t Overcrowd the Baking Sheet: This is the golden rule of oven-baking for crispiness. When you place too much food on a single pan, it traps steam. This steam will make your coating soggy instead of crunchy. Use two baking sheets if necessary, or bake in two batches, ensuring there is at least an inch of space between each piece of chicken. This allows the hot air to circulate freely, crisping up every surface.
2. Pat Your Chicken Dry: Before you place the chicken tenderloins into the egg wash, take a moment to pat them dry with a paper towel. A drier surface helps the egg wash and subsequent crumb coating adhere much better, leading to a more uniform and durable crust that won’t slide off during baking.
3. Customize Your Heat Level: The beauty of this recipe is its adaptability. The “hot” in hot honey is entirely up to you. For a milder version, use only 1 teaspoon of cayenne and a milder hot sauce. For a true fire-breather’s delight, use the full 3 tablespoons of a spicy hot sauce (like one with habanero) and the maximum 3 teaspoons of cayenne. You can even add a pinch of red pepper flakes for an extra dimension of heat.
4. Check for Doneness with a Thermometer: While the 20-25 minute cook time is a reliable guide, all ovens and chicken tenderloins vary slightly in size. The most foolproof way to guarantee perfectly cooked chicken—juicy and tender, never dry—is to use an instant-read meat thermometer. Insert it into the thickest part of a tenderloin; it should register 165°F (74°C). This takes the guesswork out of it completely.
5. Let It Rest Before Saucing: After you pull the chicken from the oven, let it rest on the baking sheet for 2-3 minutes before drizzling or tossing with the hot honey sauce. This brief rest allows the crust to set and firm up, ensuring it stays super crunchy even after being coated in that delicious, sticky sauce. If you sauce it the second it comes out of the oven, the intense heat and steam can slightly soften the crust.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making this recipe.

1. Can I make this in an air fryer?
Absolutely! An air fryer is a fantastic tool for this recipe and will yield an incredibly crispy result. To adapt it, follow all the prep steps for coating the chicken. Preheat your air fryer to 400°F (200°C). Place the coated chicken in the air fryer basket in a single layer (you’ll likely need to cook in batches). Lightly spray the tops with cooking oil. Air fry for 10-15 minutes, flipping halfway through, until the chicken is golden, crispy, and cooked to 165°F (74°C). Then, toss with the warm hot honey sauce as directed.

2. What can I use as a substitute for cornflakes?
If you don’t have cornflakes, you have a few great alternatives. Panko breadcrumbs are an excellent choice as they are light and create a very crispy texture. Standard breadcrumbs will also work, though the crust will be a bit finer. For another crunchy option, try crushing salted crackers (like Ritz or Saltines) or even pretzels. Just be mindful of the salt content and adjust the added salt in the recipe accordingly.

3. How do I store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The key to reheating is to restore the crispiness. The microwave will make it soggy. Instead, preheat your oven or air fryer to 375°F (190°C). Place the chicken on a baking sheet or in the air fryer basket and heat for 5-10 minutes, until warmed through and the crust is crisp again. Prepare a fresh batch of the hot honey sauce to drizzle over just before serving for the best results.

4. Can I use a different cut of chicken, like thighs or breasts?
Yes, you can. If using boneless, skinless chicken breasts, it’s best to slice them into 1-inch thick strips or pound them to an even thickness to ensure they cook at the same rate as the crust gets crispy. They may require a slightly longer cooking time of 25-30 minutes. Boneless, skinless chicken thighs are also a great option; they are naturally juicier and can be used whole or cut into large chunks. They may also need a few extra minutes in the oven. Always use a meat thermometer to confirm they’ve reached 165°F (74°C).

5. How can I ensure this recipe is 100% gluten-free?
The recipe is easily made gluten-free with a few careful choices. The most important step is to use certified gluten-free cornflakes, which are widely available. Next, double-check your other ingredients. While most Parmesan cheese, spices, and hot sauces are naturally gluten-free, some brands may contain anti-caking agents or additives with gluten. Always read the labels on your spices and hot sauce to ensure they are certified gluten-free to avoid any cross-contamination.

Print