Description
Hot Honey Chicken is a crispy, oven-baked or air-fried chicken recipe featuring juicy, tender chicken breast coated in a crunchy cornflake crust, then drizzled with a sweet and spicy homemade hot honey sauce. Easy to make and perfect for a flavorful dinner or crowd-pleasing appetizer, with the option to adjust spice levels to your taste.
Ingredients
Units
Scale
For the Chicken
- 3 large boneless/skinless chicken breasts (about 1 1/2 lbs.)
- Salt, to taste
- Pepper, to taste
- Nonstick cooking spray
Flour Mixture
- 1/2 cup flour (use a generous 1/2 cup)
- 3 tablespoons packed brown sugar (light preferred)
Egg Mixture
- 3 large eggs, whisked very well
- 2 teaspoons hot sauce
Breading Mixture
- 5 cups cornflakes, crushed
- 1 1/2 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Hot Honey Sauce
- 1/2 cup honey
- 1/4 cup hot sauce (Frank’s recommended)
- 3 tablespoons butter
- 1 tablespoon packed brown sugar
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
Instructions
- Prepare the Breading Stations: In three separate shallow bowls, combine the flour and brown sugar for the flour mixture, whisk eggs and hot sauce for the egg mixture, and mix together the crushed cornflakes, paprika, salt, chili powder, pepper, and cayenne pepper for the breading mixture.
- Prep the Chicken: Slice the chicken breasts in half lengthwise for thinner pieces, then tenderize to 1/2-inch thickness using a meat mallet. Cut into strips or pieces if desired. Pat dry and season both sides with salt and pepper.
- Bread the Chicken: Coat each chicken piece generously in the flour mixture, then dip in the egg mixture (letting excess drip off), and finally press into the breading mixture until thoroughly coated. Double dip in egg and breading if needed for extra coating.
- Arrange for Baking: Place the breaded chicken pieces onto a lightly greased, light-colored baking sheet. For extra crispiness, use oven-safe cooling racks over the baking sheet. Spray the tops of the chicken generously with nonstick cooking spray.
- Bake the Chicken: Preheat the oven to 425°F (220°C), then bake the chicken for 15-16 minutes, until crispy and cooked through. (For air frying, preheat to 375°F, spray chicken, and air fry 10-15 minutes on each side, flipping and spraying again, until 165°F internally.)
- Make Hot Honey Sauce: While chicken bakes, combine honey, hot sauce, butter, brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a small saucepan. Heat gently until butter melts, then bring to a boil; reduce to low heat until ready to serve.
- Finish and Serve: Remove crispy chicken from the oven, drizzle generously with hot honey sauce, and serve any extra sauce on the side for dipping. Enjoy while hot!
Notes
- Control the spice level by adjusting how much hot honey sauce you add; use more honey in the sauce to mellow the heat as needed.
- Frank’s Hot Sauce is recommended but any hot sauce can be used.
- This dish pairs perfectly with rice (cooked in chicken broth for extra flavor), buttered noodles, potatoes, or roasted veggies.
- To deep fry: Heat oil in a Dutch oven or deep fryer to 350-375°F, fry chicken in batches about 4 minutes per side, then drain on racks.
- To air fry: Preheat to 375°F (or 350°F for hotter air fryers), spray and cook 10-15 minutes, flip, spray, and cook 10 more minutes until crispy and 165°F inside.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 3 months. Reheat in a 350°F oven for 10 minutes for best texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 21g
- Sodium: 800mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 120mg
