Name: Golden Crunchy Hot Honey Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken thighs or breasts; 2 cups cornflakes, crushed; 1/2 cup all-purpose flour; 2 large eggs; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp onion powder; 1/2 tsp cayenne pepper; 1 tsp salt; 1/2 tsp black pepper; Olive oil spray or cooking spray; 1/2 cup honey; 2 tbsp hot sauce (like Frank’s RedHot or sriracha); 1 tbsp apple cider vinegar; Pinch of red pepper flakes (optional)

This Golden Crunchy Hot Honey Chicken delivers the perfect balance of sweet heat and irresistible crunch — all without deep frying. Coated in a crispy cornflake crust and finished with a sticky, spicy honey glaze, this oven-baked chicken is a flavor-packed dish I love pulling out for weeknight dinners or casual gatherings.

Why You’ll Love This Recipe

I love how this recipe gives all the satisfaction of fried chicken without the mess or heaviness. The crushed cornflake coating turns beautifully golden and crunchy in the oven, giving each bite that craveable texture. And the hot honey glaze? It adds the perfect zing of sweetness and heat, making this a bold and exciting twist on classic crispy chicken. It’s simple, crowd-pleasing, and easy enough for a busy weeknight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

2 lbs boneless, skinless chicken thighs or breasts

2 cups cornflakes, crushed

1/2 cup all-purpose flour

1 tsp garlic powder

2 large eggs

1 tsp smoked paprika

1 tsp onion powder

1/2 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

Olive oil spray or cooking spray

For the Hot Honey Glaze:

1/2 cup honey

2 tbsp hot sauce (like Frank’s RedHot or sriracha)

1 tbsp apple cider vinegar

Pinch of red pepper flakes (optional, for extra heat)

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper. Then, I place a wire rack on top and lightly spray it with cooking spray.

I crush the cornflakes finely using either a food processor or by sealing them in a zip-top bag and rolling over them with a rolling pin.

In one shallow bowl, I mix the flour with garlic powder, smoked paprika, onion powder, cayenne, salt, and pepper.

Then In a second bowl, I beat the eggs.

In a third bowl, I pour in the crushed cornflakes.

After patting the chicken dry, I dredge each piece in the seasoned flour, dip it into the eggs, and then coat it thoroughly with the crushed cornflakes, pressing gently to help them stick.

I place the coated chicken on the prepared wire rack and lightly spray the tops with olive oil spray.

I bake the chicken for 25–30 minutes, until it’s golden brown, crisp, and the internal temperature reaches 165°F (74°C).

While the chicken bakes, I combine the honey, hot sauce, apple cider vinegar, and red pepper flakes in a small saucepan over low heat. I stir gently until the glaze is warm and well combined.

Once the chicken is done, I drizzle it with the hot honey glaze or serve the glaze on the side for dipping.

Servings and timing

Servings: 4 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: Approximately 410 kcal per serving

Variations

I sometimes swap out the chicken thighs for breasts depending on what I have on hand. For a gluten-free version, I use gluten-free flour and cornflakes. To tone down the heat, I reduce or skip the cayenne and use a milder hot sauce. For extra richness, I add a touch of butter to the hot honey glaze while it warms.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, I pop the chicken in a 375°F (190°C) oven for 10–15 minutes or use an air fryer for a quicker crisp. I warm the leftover hot honey separately and drizzle it fresh just before serving.

Related Recipes:

Air Fryer Fried Chicken

FAQs

How do I keep the cornflake coating from falling off?

I make sure to press the cornflakes onto the chicken firmly and avoid overcrowding the pan so the coating stays in place. Using a wire rack helps with airflow and even crisping.

Can I make this recipe ahead of time?

Yes, I prep the chicken up to the coating step and store it in the fridge for a few hours before baking. I also make the hot honey glaze in advance and warm it up just before serving.

Is this recipe kid-friendly?

Absolutely. I often reduce or skip the cayenne and red pepper flakes for a milder version that kids enjoy just as much.

Can I use something other than cornflakes?

If I don’t have cornflakes, I use panko breadcrumbs for a similar crunch. But I find the cornflakes give it that extra golden color and unique texture.

How spicy is the hot honey glaze?

The heat level depends on the hot sauce I use and whether I add red pepper flakes. I can easily adjust the spice level to suit my preference — milder or spicier.

Conclusion

This Golden Crunchy Hot Honey Chicken has quickly become one of my go-to recipes when I want something satisfying, crispy, and full of flavor without deep frying. The contrast of the crunchy coating and sticky hot honey glaze makes every bite exciting. It’s a recipe I can dress up for a dinner party or keep casual for a cozy night in.

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