Introduction

Baked Hot Honey Chicken is a crispy, flavorful dish that balances spicy heat with sweet honey glaze. This recipe uses a crunchy cornflake coating and a zesty homemade hot honey sauce, perfect for an easy weeknight dinner or game day treat.

The image shows several pieces of crispy fried chicken on a baking tray lined with parchment paper. Each chicken piece has a rough, crunchy golden-brown coating with some darker caramelized spots and is drizzled with a shiny reddish sauce. One piece is cut open, revealing tender, juicy white meat inside. Tiny green herbs are sprinkled on top, adding a touch of color. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds chicken thighs
2 large eggs
2 tbsp hot sauce
4 cups cornflakes
1/4 cup parmesan cheese, grated
2 tsp paprika or smoked paprika
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp salt
1 tbsp olive oil
For Hot Honey Sauce:

1/2 cup honey
1/4 cup hot sauce (or more to taste)
1 tsp garlic powder
3/4 tsp chili flakes (optional)
3/4 tsp chili powder (optional)
1/4 tsp salt

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Prepare the crumb coating by adding cornflakes, parmesan, paprika, Italian seasoning, garlic powder, and salt to a food processor. Pulse until the mixture is finely crumbly. Transfer to a shallow bowl.
Step 3: In a separate bowl, beat the eggs with hot sauce. Toss the chicken thighs in this mixture until fully coated.
Step 4: Dredge the coated chicken pieces in the crumb mixture, pressing gently to cover all sides.
Step 5: Place the coated chicken thighs on the prepared baking sheet and drizzle with olive oil to promote a golden brown crust.
Step 6: Bake for 20–25 minutes or until the chicken is crispy and cooked through.
Step 7: While chicken bakes, prepare the hot honey sauce by whisking together honey, hot sauce, garlic powder, chili flakes, chili powder, and salt in a bowl.
Step 8: When the chicken is almost done, drizzle the hot honey sauce over it and serve immediately.

Tips & Variations

For extra smoky flavor, use smoked paprika instead of regular paprika.
If you prefer less heat, reduce the amount of hot sauce in both the coating and sauce.
Substitute chicken thighs with drumsticks or breasts for different textures.
Add fresh herbs like thyme or rosemary to the crumb coating for an herbal twist.
Toast the cornflakes lightly before pulsing for a deeper flavor.

Storage

Store leftover baked hot honey chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to maintain crispiness. Avoid microwaving as it may soften the coating.

How to Serve

The image shows two crispy fried chicken pieces placed on brown parchment paper on a black baking sheet. The chicken is golden brown with a crunchy, uneven texture from the coating. A shiny, thick red sauce with visible chili flakes is generously poured over the chicken, making it look glistening and spicy. Some green herb bits are sprinkled on top for garnish. A small gold spoon is resting on the baking sheet next to the chicken, covered with some of the sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used, but they tend to dry out faster. Adjust baking time to about 15-20 minutes and check for doneness to keep them juicy.

How spicy is the hot honey sauce?

The sauce has a balanced heat depending on the amount of hot sauce and chili flakes used. You can adjust the spiciness by adding more or less hot sauce and chili flakes to suit your taste.

Baked Hot Honey Chicken Recipe

Print Recipe

★★★★★

4.7 from 50 reviews

Baked Hot Honey Chicken features crispy, golden-brown chicken thighs coated in a flavorful mix of crushed cornflakes, parmesan, and spices, baked to perfection and drizzled with a spicy-sweet hot honey sauce. This easy oven-baked recipe delivers a delightful balance of crunchy texture and bold, zesty flavors.

Author: Kai
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken and Coating

1 1/2 pounds chicken thighs
2 large eggs
2 tbsp hot sauce
4 cups cornflakes
1/4 cup parmesan cheese, grated
2 tsp paprika or smoked paprika
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp salt
1 tbsp olive oil

Hot Honey Sauce

1/2 cup honey
1/4 cup hot sauce (or more to taste)
1 tsp garlic powder
3/4 tsp chili flakes (optional)
3/4 tsp chili powder (optional)
1/4 tsp salt

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
Prepare the Crumb Coating: In a food processor bowl, combine the cornflakes, grated Parmesan cheese, paprika (or smoked paprika), Italian seasoning, garlic powder, and salt. Pulse until you achieve a fine, crumbly texture. Transfer this crumb mixture into a shallow bowl for coating the chicken.
Coat the Chicken: In a separate bowl, beat the two eggs together with 2 tablespoons of hot sauce until well combined. Toss the chicken thighs in this egg mixture to fully coat them.
Dredge the Chicken: Take each piece of coated chicken and dredge it through the crumb mixture, pressing gently so the crumbs adhere well on all sides.
Arrange and Drizzle: Place the crumb-coated chicken thighs on the prepared baking sheet. Drizzle the chicken pieces evenly with 1 tablespoon of olive oil to help develop a crispy, golden-brown crust during baking.
Bake the Chicken: Bake the chicken in the preheated oven for 20 to 25 minutes until the thighs are cooked through and crispy on the outside.
Prepare Hot Honey Sauce: While the chicken bakes, mix together the honey, hot sauce, garlic powder, chili flakes (if using), chili powder (if using), and salt in a large bowl. Whisk until all ingredients are fully combined.
Drizzle and Serve: Just before the chicken finishes baking, drizzle the hot honey sauce generously over the crispy chicken thighs. Serve immediately and enjoy the delightful contrast of spicy, sweet, and savory flavors.

Notes

Using skinless chicken thighs helps keep the dish moist while allowing the crumb coating to get extra crispy.
Adjust the hot sauce quantity in both the coating and the sauce to make it milder or spicier according to your preference.
For an extra kick, sprinkle additional chili flakes on top before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
Substitute gluten-free cornflakes if you need this recipe to be gluten-free.

Keywords: baked hot honey chicken, crispy chicken thighs, hot honey sauce, easy baked chicken, spicy sweet chicken, oven baked chicken, cornflake crust chicken