Golden crispy chicken, baked in the oven and smothered in a lip-smacking hot honey sauce. I cannot get enough of this spicy chicken!
The chicken is coated in a tasty spice mix, along with my secret weapon for extra flavourful crispness! No it’s not panko…..
Ever since our trip to Nashville in the Summer, I’ve been obsessed with hot chicken.
Chris and I ate so much at one sitting at Hattie B’s that we could barely move for the rest of the day!
Although they didn’t have hot honey sauce on the the menu there, I’ve been making hot honey sauce at home for ages! It’s such a good drizzle sauce for chicken and salmon that it’s difficult NOT to serve it up with every meal!
So this is my version – crispy chicken, baked in the oven so we don’t have to get oil splashed everywhere, and easy hot honey sauce.
The chicken is coated in crushed cornflakes, which, if you haven’t tried before, works brilliantly, to get that similar crunch you would get if you fried the chicken.
📋 Crispy Baked Chicken Ingredients
📋 Hot Honey Sauce Ingredients
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP I like to mix the crushed cornflakes with 2-3 tablespoons of oil before coating the chicken. This evenly distributes the oil on the coating, so you get perfect crispness all over.
🍽️ What to serve it with
- Oven-baked chips or Air fryer chips
- Creamy coleslaw or Potato salad
- Piled up onto soft brioche buns
Why coat the chicken in cornflakes?
The crushed up cornflakes provides the perfect crunch you’d get with fried chicken, the perfect golden colour (which is difficult to get if you’re using panko) and extra depth of flavour.
🍲 More sticky chicken recipes
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Hot Honey Chicken
Ingredients
Chicken:
- 4 chicken breasts (about 700g/1.5lbs altogether)
- 90 g (3/4 cup) plain (all-purpose) flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 2 eggs whisked
- 150 g (5 cups) cornflakes crushed (cup measurement is before crushing)
- 3 tbsp neutral oil I use avocado or rapeseed
Hot honey sauce:
- 180 ml (1/2 cup) runny honey
- 3 tbsp hot pepper sauce
- 2 tbsp unsalted butter
- ½ tsp smoked paprika
- ½ tsp cayenne pepper – add more if you like it spicier
- ½ tsp garlic powder
To Serve (optional):
- Maldon salt flakes
- pickled gherkins
Instructions
- Preheat the oven to 200C/400f (fan) and line a large baking sheet with baking parchment
- Slice the chicken breasts in half, horizontally, to create 8 thin/flat chicken steaks4 chicken breasts
- Add the flour, salt, pepper, garlic powder, paprika, and thyme to a shallow bowl and mix together.90 g (3/4 cup) plain (all-purpose) flour, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1 tsp paprika, 1 tsp dried thyme
- Add the eggs to a second bowl.2 eggs
- Add the crunched cornflakes to a third bowl.150 g (5 cups) cornflakes
- Drizzle the oil over the cornflakes and stir together until the oil is absorbed.3 tbsp neutral oil
- Dredge the chicken breast pieces through the flour mixture, then the eggs, then the cornflake mixture. Ensure the chicken breasts are completely coated with the flour, eggs and cornflakes.
- Place the chicken breasts on the prepared baking sheet in a single layer.
- Place in the oven and cook for 20-25 minutes, until the chicken is cooked through and golden.
- While the chicken is in the oven, make the sauce.
- Place all of the sauce ingredients in a small saucepan, and heat over a medium heat, stirring occasionally, until the butter melts. Turn off the heat.180 ml (1/2 cup) runny honey, 3 tbsp hot pepper sauce, 2 tbsp unsalted butter, 1/2 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder
- When the chicken is ready, remove it from the oven and divide between plates. Drizzle with a little of the hot honey sauce, and serve with the remaining hot honey sauce. I like to finish with a sprinkle of Maldon salt and serve with some pickles too.Maldon salt flakes, pickled gherkins
Video
Notes
I don’t recommend refrigerating the chicken uncooked (the cornflakes will go mushy). Reheat the chicken uncovered, in a single layer, on a baking tray, in the oven at 180C/350F (fan) for 15-20 minutes, until piping hot throughout. Alternatively, reheat in the air fryer at 180C/350F for 10-12 minutes, unti piping hot throughout. If air frying, check a couple of times during cooking, to ensure the coating doesn’t burn. Sauce: Cool, cover and refrigerate the sauce for up to a week. Reheat in a pan, stirring often until hot. Freezing Chicken: Make the crispy chicken and bake it, then cool, cover and freeze in a single layer. Defrost overnight in the refrigerator. Reheat the chicken uncovered, in a single layer, on a baking tray, in the oven at 180C/350F (fan) for 15-20 minutes, until piping hot throughout. Alternatively, reheat in the air fryer at 180C/350F for 10-12 minutes, until piping hot throughout. If air frying, check a couple of times during cooking, to ensure the coating doesn’t burn. Sauce: I don’t recommend freezing this sauce. Cooking the chicken in the Air fryer First ensure your air fryer is large enough for 8 chicken steaks. The chicken can overlap a bit, but you don’t want to stack them in a big pile. My air fryer is fairly small, so I have to do this in 2 batches to cook the 8 chicken steaks. So it actually takes less time overall to cook in the oven. Cook at 180C/350F for 13-16 minutes, until the chicken is piping hot throughout and no longer pink in the middle. Check a couple of times during cooking, to ensure the coating doesn’t burn. You may need to turn to ensure even cooking. Nutritional information is approximate, per serving, based on this recipe serving four people (two chicken steaks each) and INCLUDES the hot honey sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Dee-licious!
Very delicious! It crisped up so nicely and the sauce took it to another level. It also reheated well. Thanks for sharing.
Love the receipt. Since I cannot eat eggs I find I can substitute with a semi thick dressing.