Baked Hot Honey Chicken
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Baked Hot Honey Chicken is a crispy baked chicken topped with a sweet and spicy honey sauce.
We make chicken at least once a week in our house. It’s one of those things that is on the menu because I can cook it in so many different ways.
Want a salad? Chicken. Feeling like Asian food? Chicken. Taco Tuesday? Chicken. It’s such a versatile protein that can go in a lot of different meals.
For the most part I use boneless, skinless chicken breasts whenever I am cooking. On occasion I’ll use boneless, skinless chicken thighs instead because they are cheaper and juicer.
This week I decided to make Hot Honey Chicken. I love the crunchy breading combined with the sweet and spicy sauce on top.
I don’t have Hot Honey, can i make it?
You can certainly make your own if you don’t have any on hand or can’t find it at the store! In a small saucepan combine 1/4 cup honey, 2 teaspoons hot sauce, 1/2 teaspoon red pepper flakes, and1 teaspoon apple cider vinegar. Bring to a simmer and remove from heat.
While you can make a crunchy breading using several different techniques, I’ve found that the best thing to use for Hot Honey Chicken is crushed up cornflakes.
I just found out that you can actually buy a box of already crushed cornflakes just to use in recipes. This is a total game changer as the box is smaller, it lasts longer, and I don’t have to make a mess crushing them. This is a big win in my book.
While most of the recipes I’ve seen for hot honey chicken are sauteed in a pan or deep fried, this recipe is baked. That means less mess and it’s healthier.
Ingredients:
- boneless, skinless chicken breasts
- milk (whole or plant based)
- hot sauce
- paprika
- garlic powder
- salt and pepper
- breadcrumbs
- crushed cornflakes
- Parmesan cheese
- cayenne pepper
- honey honey (see recipe above if you want to make your own)
In a bowl combine the milk, hot sauce, paprika, garlic powder, salt, and pepper. Place the chicken in the bowl with the marinade and let it soak for 30 minutes.
Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray and set aside.
Pour the breadcrumbs, cornflakes, Parmesan cheese, cayenne pepper, salt, and pepper in a shallow dish. Remove the chicken from the marinade and dip the chicken into the breadcrumb mixture making sure to coat the chicken.
Place the chicken on the baking sheet and bake for 25 minutes, flipping once during baking. Remove from oven and drizzle with hot honey.
This chicken was really good! The coating was seasoned and crispy with the perfect amount of spice.
The hot honey added a sweet and spicy flavor to the chicken which paired well with the crispy breading on top. Add a dipping sauce to the side for even more flavor.
What dipping sauces can I serve with Hot Honey Chicken?
Serve the chicken with additional hot honey for serving. You can also have ranch dressing or hot sauce on the side if you prefer.
This chicken is tasty served over top of a rice bowl with vegetables. It’s also great served with french fries and cole slaw.
How do you store hot HOney Chicken?
I recommend storing the hot honey separate from the chicken so that the chicken doesn’t get soggy. Place both in air tight containers and put them in the refrigerator for up to 4 days. When ready to eat heat the chicken in the oven or an air fryer to keep the breading crispy.
If you’ve tried my Hot Honey Chicken or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Equipment
Ingredients
For the chicken:
- 1 lb. chicken breasts cut into 8 strips
- 3/4 c. milk
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon pepper
For the breading:
- 3/4 cup breadcrumbs
- 3/4 cup crushed cornflakes
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup hot honey
Instructions
- In a bowl combine the milk, hot sauce, paprika, garlic powder, salt, and pepper. Add the chicken and let sit for 30 minutes.
- Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray and set aside.
- In a shallow dish combine the breadcrumbs, cornflakes, Parmesan cheese, paprika, cayenne pepper, salt, and blakc pepper.
- Remove the chicken from the marinade and press both sides into the breadcrumb mixture. Place on a baking sheet.
- Bake for 20-25 minutes or until the chicken is cooked to 165 degrees and is crispy. You can turn the chicken once during cooking to get both sides crispy.
- Heat the hot honey for 1-2 minutes and drizzle over top of the chicken before serving.
Notes
