Description
This Hot Honey Crunch Chicken recipe features crispy baked chicken tenderloins coated in a crunchy cornflake and parmesan crust, then drizzled with a spicy and sweet hot honey sauce. It’s a perfect balance of heat, sweetness, and savory flavors that deliver a satisfying crunch and a burst of flavor, ideal for a quick weeknight dinner or a game day treat.
Ingredients
Scale
Crunchy Coating
- 6 cups cornflakes (gluten-free if needed)
- 1/4 cup grated parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Sea salt, a pinch
Chicken and Egg Wash
- 2 large eggs, beaten
- 2 tbsp hot sauce
- 2 lb chicken breast tenderloins
- Extra virgin olive oil, for drizzling
Hot Honey Sauce
- 1/2 cup honey
- 2–3 tbsp hot sauce
- 1–3 tsp cayenne pepper (adjust to taste)
- 3/4 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Sea salt, to taste
For Garnish
- Fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy clean-up.
- Prepare the Cornflake Crust: In a food processor, pulse together the cornflakes, grated parmesan, smoked paprika, onion powder, garlic powder, and a pinch of sea salt until the mixture forms fine crumbs with some texture. This will create a flavorful, crunchy coating for the chicken.
- Coat the Chicken: In a shallow bowl, beat the eggs and stir in 2 tablespoons of hot sauce. Dip each chicken tenderloin into the egg mixture, ensuring it is fully coated, then dredge it in the cornflake crumb mixture. Arrange the coated chicken pieces on the prepared baking sheet.
- Add Olive Oil and Bake: Drizzle the coated chicken tenderloins lightly with extra virgin olive oil to help with crisping. Bake in the preheated oven for about 20-25 minutes until the chicken is cooked through and the coating is golden and crunchy.
- Make the Hot Honey Sauce: While the chicken bakes, combine honey, 2-3 tablespoons hot sauce, cayenne pepper (start with 1 teaspoon and add more if desired), chipotle chili powder, garlic powder, onion powder, and sea salt in a small saucepot. Warm the mixture over low heat, stirring occasionally, until it’s well combined and slightly thickened. Do not boil.
- Finish and Serve: Once the chicken is baked and crispy, remove it from the oven and immediately drizzle the warm hot honey sauce generously over the chicken pieces. Garnish with fresh thyme, cilantro, or parsley for a fresh herbal brightness. Serve hot and enjoy the perfect balance of crunchy, spicy, and sweet flavors.
Notes
- Adjust the amount of cayenne pepper and hot sauce according to your heat preference.
- Using gluten-free cornflakes makes this recipe suitable for gluten-sensitive diets.
- Drizzling olive oil before baking helps achieve the crispy texture without frying.
- Store leftovers covered in the refrigerator and reheat in the oven to maintain crispiness.
- This recipe works well with chicken thighs if preferred, though cooking times may vary slightly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
