Description
Golden, crispy baked, crunchy hot honey chicken coated in seasoned crumbs and drizzled with a sticky, sweet-heat glaze. Perfect for an easy, flavorful weeknight dinner that feels restaurant-worthy without frying.
Ingredients
2 lbs chicken tenders or boneless thighs
2 cups crushed cornflakes or panko breadcrumbs
½ cup all-purpose flour
2 large eggs, beaten
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
¼ tsp black pepper
3 Tbsp olive oil or melted butter (for drizzling)
½ cup honey
2–3 Tbsp hot sauce
1 tsp apple cider vinegar (optional)
Fresh parsley or chives for garnish
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment and place a wire rack on top.
Pat chicken dry and season lightly with salt and pepper.
Set up breading station: flour in one dish, beaten eggs in another, and crumbs mixed with paprika, garlic powder, and onion powder in a third.
Dredge chicken in flour, dip in egg, then press into crumb mixture until fully coated.
Arrange breaded chicken on a rack, drizzle lightly with olive oil or melted butter.
Bake 20–25 minutes, flipping halfway, until internal temperature reaches 165°F and coating is golden and crunchy.
In a small saucepan over low heat, combine honey, hot sauce, and vinegar. Stir until smooth and warm.
Drizzle hot honey glaze over baked chicken. Garnish with parsley or chives. Serve immediately.
Notes
For extra crunch, press the coating firmly or double-coat the chicken.
To adjust spice, vary the amount or type of hot sauce.
Use thighs for juicier meat or tenders for quicker cooking.
For reheating, use an oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: ~420 kcal
- Sugar: ~22 g
- Sodium: ~480 mg
- Fat: ~14 g
- Saturated Fat: ~3 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~48 g
- Fiber: ~2 g
- Protein: ~28 g
- Cholesterol: ~135 mg