Hot Honey Chicken Oven Baked

Hot honey chicken is a crispy oven-baked dish that balances sweetness and a gentle spicy kick. The crunchy cornflake coating stays light and crisp from the oven while the sticky hot honey sauce drizzled over the top makes each bite irresistible. This is exactly the kind of easy weeknight dinner my family requests when they want something fun but still comforting.

My family fell in love with this hot honey chicken after a rainy day experiment. Now it regularly makes an appearance when everyone is craving something sweet and spicy after a busy week.

Ingredients

• Chicken breasts: look for plump pieces free from blemishes as the protein base
• Salt and black pepper: enhances natural flavor of the chicken
• Nonstick spray: helps breading brown evenly without extra oil
• All purpose flour: creates a base for the breading to stick
• Brown sugar: adds a subtle sweetness to both the flour and sauce choose fresh moist sugar
• Large eggs: binds the coating
• Hot sauce: use your favorite for a gentle tang
• Cornflakes: deliver the crispy crunch crush lightly for best texture
• Paprika: gives color and a mild smokiness
• Chili powder and cayenne: add a whisper of heat tailor amounts to your taste
• Honey: provides the signature sweetness choose a clear runny honey for easy drizzling
• Butter: brings richness to the sauce
• Apple cider vinegar: perks up flavor with a little tang
• Garlic powder onion powder mustard powder: each rounds out the sauce with balanced flavor

Choose fresh spices when possible and avoid stale cornflakes for the crispiest result

Step-by-Step Instructions

Prep the Cornflakes:

Crush cornflakes using clean hands or a rolling pin until flaky do not grind to a powder. This ensures the breading stays light and crisp

Set Up Breading Stations:

Place flour and brown sugar in one shallow bowl eggs and hot sauce in a second beaten well and cornflake mixture with paprika chili powder salt pepper and cayenne in a third

Prepare the Chicken:

Slice chicken breasts in half lengthwise for thin cutlets. If needed pound smooth side gently until about half an inch thick then cut into smaller pieces if desired

Bread the Chicken:

Pat chicken dry and season both sides with salt and pepper. Coat each piece first in the flour mixture then dip into the egg mixture letting excess drip off then press firmly into the cornflake mixture for an even layer. Double dip in egg and cornflake to patch any bare spots

Bake the Chicken:

Arrange breaded chicken on a greased light colored sheet pan or on an oven safe rack set over the pan for extra crispness. Mist tops with nonstick spray. Bake at 425 F for 15 to 16 minutes until the crust is deep golden and chicken reads 165 F inside

Make the Hot Honey Sauce:

While chicken bakes combine honey hot sauce butter brown sugar vinegar garlic powder onion powder and mustard powder in a saucepan on low stirring to melt butter. Simmer until just bubbling and flavors meld keep warm

Serve:

Drizzle baked chicken generously with warm hot honey sauce. Offer more on the side for dipping and enjoy immediately while crispy

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My favorite part of this recipe will always be the sticky sweet sauce. It never fails to bring everyone to the table and I always smile watching my kids go back for extra sauce on the side.

Storage Tips

Store any leftover chicken in a sealed container in the fridge for up to three days. For longer storage freeze on a tray then transfer to a bag for up to three months. To reheat place on a wire rack in a 350 degree oven for about ten minutes for best crunch and avoid microwaving which softens the crust.

Ingredient Substitutions

Swap chicken breasts for boneless thighs for deeper flavor or use gluten free flour and cornflakes for an allergy friendly version. If you do not have cornflakes panko breadcrumbs work but you will miss a bit of crunch. Any hot sauce from mild to fiery can be used just taste before adding to the sauce.

Serving Suggestions

This dish pairs well with rice or buttered noodles to soak up the extra honey sauce. Roasted vegetables like broccoli or carrots make a nutritious side. I sometimes serve with a simple salad for a fresh contrast to the sweet and spicy chicken.

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Cultural and Historical Context

Hot honey as a sauce has roots in southern cooking where spicy honey is drizzled over fried chicken and biscuits. This recipe brings that tradition to a lighter oven baked method so you get the same bold flavors with less fuss at home. The sticky sweet and savory notes are pure comfort food with an American twist.

Recipe FAQs

→ How do you make the chicken extra crispy?

Use crushed cornflakes for breading and bake on a rack with nonstick spray. This allows air to circulate, resulting in a crispy crust.

→ How spicy is the hot honey glaze?

The sauce has a mild kick, but you can control the heat by adjusting the amount of hot sauce or honey you use in the glaze.

→ Can I air-fry or deep-fry the chicken?

Yes! For air-frying, preheat and spray the breaded chicken, then cook in batches. To deep-fry, use hot oil and fry until golden brown and cooked through.

→ What are some good serving suggestions?

This dish pairs well with rice, mashed or roasted potatoes, buttered noodles, or a side of your favorite vegetables.

→ How should leftovers be stored and reheated?

Store leftover chicken in an airtight container in the fridge for up to three days. Reheat in a 350° oven for best results.

→ Can I make the hot honey sauce ahead of time?

Yes, prepare the sauce in advance and gently warm before drizzling over the chicken for serving.