Hot Honey Chicken Oven Baked (Print-Friendly Version)
Crispy chicken with sweet-spicy honey glaze, baked and served with your choice of classic sides.
# What You’ll Need to Make This:
→ Chicken
01 -
3 large boneless, skinless chicken breasts (approximately 680 g)
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
Nonstick cooking spray
→ Flour Mixture
05 -
65 g plain flour
06 -
40 g light brown sugar, packed
→ Egg Mixture
07 -
3 large eggs, well whisked
08 -
10 ml hot sauce
→ Breading Mixture
09 -
120 g cornflakes, crushed
10 -
1.5 teaspoons paprika
11 -
0.5 teaspoon salt
12 -
0.5 teaspoon chili powder
13 -
0.25 teaspoon black pepper
14 -
0.25 teaspoon cayenne pepper
→ Hot Honey Sauce
15 -
120 ml honey
16 -
60 ml hot sauce, such as Frank’s
17 -
45 g butter
18 -
13 g light brown sugar, packed
19 -
10 ml apple cider vinegar
20 -
0.5 teaspoon garlic powder
21 -
0.5 teaspoon onion powder
22 -
0.5 teaspoon mustard powder
# How to Prepare:
01 -
Crush cornflakes by hand or with a food processor. Set up three shallow bowls: one for the flour mixture, one for the egg mixture, and one for the breading mixture.
02 -
Slice each chicken breast in half lengthwise for thinner cutlets. Use a meat mallet to gently pound the smooth side of the chicken to approximately 1.3 cm thickness. Cut into strips if desired.
03 -
Preheat the oven to 220°C. Lightly grease a large, light-colored baking sheet or line with parchment paper. For extra crispiness, place wire racks on the baking sheet.
04 -
Pat chicken completely dry. Season on both sides with salt and black pepper. Dredge each piece first in the flour mixture, then dip in the egg mixture (letting excess drip off), then press firmly into the cornflake breading mixture for full coating. If needed, double dip in eggs and breading for extra crunch.
05 -
Transfer breaded chicken pieces to the prepared baking sheet, leaving space between each one. Spray generously with nonstick cooking spray.
06 -
Bake in the center of the oven for 15–16 minutes, until golden and cooked through. Internal temperature should reach 74°C.
07 -
While chicken bakes, combine honey, hot sauce, butter, brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a small saucepan. Warm over low heat until butter is melted, then bring to a gentle boil. Reduce to low until ready to serve.
08 -
Remove chicken from oven and drizzle generously with hot honey sauce. Reserve extra sauce for dipping. Serve immediately with desired sides such as rice or potatoes.
# Extra Tips:
01 -
Increase honey for a milder sauce or add more hot sauce for extra heat. For optimal crispiness, use a wire rack over the baking sheet. Leftovers reheat best in a preheated 175°C oven for 10 minutes.
02 -
To deep fry, heat oil in a Dutch oven to 175–190°C and fry in batches for about 4 minutes per side. Air fry at 190°C for 10–15 minutes, flipping and spraying with oil halfway through.
03 -
Store cooled chicken in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.