Baked Hot Honey Chicken
This is the BEST hot honey chicken, and it’s about to become your new obsession. It’s irresistibly crispy without frying, unbelievably juicy without marinating, and layered with bold, sweet heat in every bite. See the post for expert tips, step-by-step photos, and creative serving ideas!
Servings 8 pieces
Ingredients
- 3 large chicken breasts (about 2 pounds)
- Baking sheet with cooling rack
Cornflake Breading
- 5 cups corn flakes (see Notes for gluten free)
- 1 tsp EACH paprika, chili powder, salt
- 1/2 tsp EACH smoked paprika, garlic powder, onion powder, ground ginger, ground mustard, dried thyme
- 1/4 teaspoon cayenne pepper
Quick Batter
- 2 large eggs
- 1/4 cup flour (GF as needed)
- 3 tablespoons Frank's RedHot Original Hot Sauce
- 2 tablespoons mayonnaise
Hot Honey
- 2/3 cup honey
- 1/4 cup Frank's RedHot Original Hot Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon Reserved Spice Mix (In Directions)
Instructions
- Prep: Preheat the oven to 425° F. Set a wire rack over a baking sheet, spray it with cooking spray, and set aside. If you don’t have an ovenproof rack, line the baking sheet with parchment paper.
- Tenderize the Chicken: Cover it with plastic wrap and use a meat mallet (or the side of a can) to tenderize it to an even thickness. Slice the chicken in half lengthwise to create two thinner slices, then cover and pound again to 1/2-inch thickness.
- Cornflake Breading: Whisk the spices together in a small bowl (Spice Mix). Remove one teaspoon to a small saucepan to use later in the Hot Honey. Add the cornflakes and the remaining Spice Mix to a food processor; pulse into coarse crumbs. Alternatively, crush the crumbs with a rolling pin or the side of a can in a freezer bag. Transfer to a shallow bowl.
- Batter: Beat the eggs in a shallow dish, then whisk in the remaining Batter ingredients until smooth.
- Bread Chicken: Working with 1-2 pieces of chicken at a time, pat the chicken dry, then transfer them to the Batter and coat them in a thin layer. Remove excess Batter by sliding your fingers on both sides of the chicken before transferring to the Cornflake Breading. Scoop the breading over the chicken with a clean hand, then press it into the chicken.
- Repeat: Transfer the chicken to the prepared baking rack so they aren’t touching. Repeat with the remaining chicken. Spritz the chicken lightly with olive oil.
- Bake: Insert a digital probe meat thermometer into the chicken if you have one (this is my FAV!). Bake at 425° F. until the internal temperature reaches 160° F (it will rise to 165° F with resting), approximately 12-16 minutes.
- Make Hot Honey: In the last few minutes of baking, add the ingredients to the 1 teaspoon reserved Spice Mix in the small saucepan. Warm over low heat until the butter is melted, then bring the sauce to a boil for a few seconds, then reduce to low until ready to serve.
- Serve: Drizzle the warm Hot Honey Sauce over the chicken or use it as a dip. Enjoy!
Notes
Corn flakes: These deliver the ultra crazy crunch! Use standard cornflakes, or gluten-free, such as Nature’s Path (on Amazon here). Whole Foods and Trader Joe’s also have gluten-free options.
Air Fryer: Preheat to 375°F. Prepare and bread the chicken as directed, then place it in a single layer in the basket and lightly spritz it with olive oil. Air fry for 10–14 minutes, flipping halfway through, until the internal temperature reaches 160°F (it will rise to 165°F as it rests) and the coating is crispy and golden.