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…..

Crispy baked chicken breast fillets on a baking tray with sliced pickles. The chicken is being drizzled with hot honey sauce from a black spoon.
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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

Ingredients for crispy baked chicken on a wooden board. There is a blue text box with the list of ingredients on the left.

📋 Hot Honey Sauce Ingredients

Ingredients for hot honey sauce on a wooden board. There is a blue text box with the list of ingredients on the left.

📺 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.

Overhead image of crispy baked chicken breast fillets on a baking tray with sliced pickles. The chicken has been drizzled with hot honey sauce.

🍽️ What to serve it with


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.

Overhead close-up image of crispy baked chicken breast fillets on a baking tray with sliced pickles. The chicken has been drizzled with hot honey sauce.

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5 from 4 votes

Hot Honey Chicken

Golden crispy chicken, baked in the oven and smothered in a lip-smacking hot honey sauce. I cannot get enough of this spicy chicken!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Course: Dinner
Cuisine: American

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
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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 steaks
    4 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

Leftovers/Make-Ahead
Chicken:
You can make crispy chicken and bake it ahead of time, then cool, cover and refrigerate for up to 2 days (or save leftovers in this way).
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

Calories: 794kcal | Carbohydrates: 104g | Protein: 46g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 209mg | Sodium: 1105mg | Potassium: 851mg | Fiber: 3g | Sugar: 57g | Vitamin A: 1516IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 14mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. Mike says:

    5 stars
    I have several of your recipes in my dinner rotation, but this one is the best! Chicken is so crunchy and tender. The sauce is absolutely deliciously spicy, but my husband said it was so hot his scalp was sweating. Lightweight. I think it’s perfect. My suggestion is to make the sauce by adding hot sauce a little at a time and taste so it’s not too hot for you. I served it on some chunky mashed potatoes and it was heaven! Thank you for all the great recipes and videos!

  2. ANDY says:

    5 stars
    A perfect recipe! Thank you for posting. The chicken and hot honey sauce are great.

  3. Julie Heard says:

    5 stars
    Dee-licious!

  4. Kathleen says:

    5 stars
    Very delicious! It crisped up so nicely and the sauce took it to another level. It also reheated well. Thanks for sharing.

  5. Marty says:

    Love the receipt. Since I cannot eat eggs I find I can substitute with a semi thick dressing.