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Baked Crunchy Hot Honey Chicken
Alysse

The Best Baked Crunchy Hot Honey Chicken

This recipe delivers an audibly crunchy, deeply flavorful chicken dinner that tastes like it came from a deep fryer but is conveniently baked in your oven. It harnesses the viral "swicy" (sweet and spicy) trend, using a special cornflake crust for an unbeatable crunch and a juicy interior, all drizzled with an addictive hot honey glaze. It's a healthier, easier, and mess-free way to enjoy crispy hot honey chicken at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crunchy Chicken:
  • 4 boneless skinless chicken breasts (about 1.5 lbs), sliced horizontally into ½-inch thick cutlets
  • 5 cups plain cornflakes crushed into coarse crumbs
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 tbsp hot sauce e.g., Frank's RedHot
  • 1 splash buttermilk optional
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 tbsp neutral oil e.g., avocado or canola
For the Hot Honey Sauce:
  • ½ cup runny honey
  • 2 tbsp unsalted butter
  • 3-4 tbsp hot sauce e.g., Frank's RedHot or Tabasco
  • 1 tsp apple cider vinegar
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper or a pinch of red pepper flakes optional, for extra heat

Method
 

  1. Prep Oven & Pan: Preheat oven to 425°F (220°C). Place a wire rack on a parchment-lined baking sheet.
  2. Prep Chicken: Pat chicken cutlets completely dry and season lightly with salt and pepper.
  3. Set Up Dredging Stations:
  4. Bowl 1: Whisk together flour, smoked paprika, garlic powder, onion powder, salt, and pepper.
  5. Bowl 2: Whisk together eggs, 1 tbsp hot sauce, and buttermilk (if using).
  6. Bowl 3: In a large bowl, toss the crushed cornflakes with the 3 tbsp of neutral oil until evenly coated.
  7. Coat the Chicken: Working one piece at a time, dredge a chicken cutlet in the flour mixture, dip it in the egg wash, then press it firmly into the cornflake mixture to coat completely.
  8. Arrange & Bake: Place the coated chicken on the prepared wire rack in a single layer. Bake for 20-25 minutes, until golden, crispy, and the internal temperature reaches 165°F (74°C).
  9. Make the Sauce: While the chicken bakes, combine all hot honey sauce ingredients in a small saucepan over medium-low heat. Whisk until the butter melts and the sauce is smooth.
  10. Serve: Remove chicken from the oven and let it rest for a few minutes. Drizzle generously with the hot honey sauce and serve immediately.

Notes

  • Don't Skip the Wire Rack: Elevating the chicken is crucial for allowing hot air to circulate, making the bottom just as crispy as the top.
  • Dry Chicken is Key: Patting the chicken completely dry with paper towels is essential for helping the coating stick.
  • Press Firmly: When coating with cornflakes, press firmly to ensure the crust adheres well during baking.
  • Reheating: For best results, reheat leftovers in an air fryer at 375°F (190°C) for 5-8 minutes or in a 400°F (200°C) oven for 10-15 minutes. Avoid the microwave.