Hot Honey Chicken

Get ready to spice up your dinner routine with this mouthwatering hot honey chicken recipe! If you like sweet and heat, this dish will become your new favorite. 

Picture this: crispy, golden-brown chicken cutlets are drizzled with a tantalizing hot honey sauce. It’s the perfect balance of sticky sweetness and fiery kick.

It’ll have you licking your fingers and reaching for more.

The best part? You can adjust the heat level to suit your preferences. I served it with a side of broccoli, and everyone loved it!

Why You’ll Love This Hot Honey Chicken

Bold and Spicy: Its bold and spicy taste is both sweet and fiery, making it a memorable dish for any occasion.

Crispy Texture: The chicken is coated in crushed cornflakes before baking, resulting in a delightfully crispy texture. It’s crunchy and satisfying.

Quick and Easy: This recipe is straightforward and can be prepared in about 30 minutes. It’s an excellent choice for busy weeknights when you need a delicious meal.

Crowd-Pleaser: The combination of sweet and spicy flavors makes this dish a hit with just about everyone.

Ingredients

• Boneless, Skinless Chicken Breasts: Tender and lean, they’re the perfect canvas for our crispy, spicy, and sweet flavors.
  
• All-Purpose Flour: A light coating to help the crispy cornflake crust adhere.
  
• Eggs: They make the cornflake crust stick to the chicken.
  
• Cornflakes: The secret weapon. They bring the crunch factor to a whole new level.
  
• Honey: Sweet, sticky, and essential. It’s the base of the addictive sauce.
  
• Hot Sauce: Choose your favorite brand for a personalized kick.
  
• Butter: Rich and creamy, melted butter enhances the flavors of the hot honey sauce.
  
• Spices and Seasonings: Salt, black pepper, garlic powder, smoked paprika, chili powder, and cayenne pepper work together to create a complex taste profile.

How to Make Hot Honey Chicken

This chicken is restaurant-quality, but it’s so easy to make! 

1. Preheat the oven. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Prepare the dredging bowls. In one bowl, mix the flour, salt, pepper, garlic powder, and smoked paprika. In another, beat the eggs. In a third bowl, place the crushed cornflakes.

3. Slice and coat the chicken. Slice the chicken breasts horizontally to make 8 cutlets. Dredge each piece in flour mixture, then eggs, and finally coat with cornflakes. Place on a baking sheet.

4. Bake the chicken. Bake for 25-30 minutes until crispy and internal temperature reaches 165°F.

5. Make the hot honey sauce. In a saucepan, combine the honey, hot sauce, butter, chili powder, cayenne, and garlic powder. Heat until the butter melts and the sauce is smooth. Keep warm.

6. Drizzle and serve. Remove the chicken from the oven and drizzle with hot honey sauce. Serve extra sauce on the side.

Tips for the Best Hot Honey Chicken

These easy tips will make your chicken irresistible.

• Set yourself up for success. To keep things organized, set up an assembly line with the chicken, egg wash, breading, and a cooling rack over a baking sheet.
  
• The thinner, the better. Either pound the chicken breasts thin or slice them into thinner cutlets so they cook quickly and evenly.
  
• Try a stick-free trick: Spray your measuring cup with nonstick cooking spray before measuring the honey. This will help it pour out easily and without sticking.
  
• Don’t overcrowd! Don’t overcrowd the pan when baking the chicken, which can lead to uneven cooking and less crispy results.
  
• Use a trusty thermometer. Check that the frying oil reaches 350°F and the internal temperature of the cooked chicken is 165°F using a thermometer.
  
• Select your spice level. If you prefer a milder spice level in the honey drizzle, reduce or omit the cayenne pepper and hot sauce.
  
• Take a taste test. Before drizzling the hot honey sauce on the chicken, taste it first so you can adjust the spice level to your liking.
  
• Make it a feast. Serve with starchy sides like roasted potatoes, sweet potato fries, or mac and cheese. Veggie options include roasted broccoli, asparagus, or a simple salad.

How to Store

Keep your leftover hot honey chicken fresh with these tips.

To Store: Place leftover chicken in an air-tight container and refrigerate for up to 3 days. Keep the hot honey sauce separate in its own container in the fridge.

To Freeze: Cool the chicken completely, then wrap individual pieces tightly in plastic wrap and aluminum foil. Place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Reheat the chicken in a 350°F oven for 15-20 minutes for a crispy texture, or microwave it for 1-2 minutes for a quicker option. Using an air fryer at 350°F for 5-7 minutes will yield the crispiest results. Microwave the sauce separately for 30 seconds, stirring halfway through.

Hot Honey Chicken

Course: Main CourseCuisine: American

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

343

kcal

This hot honey chicken will be your new favorite! The contrasting flavors of sweet and spicy are irresistible, plus this recipe is so easy to make.

Ingredients

• For the chicken:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)

• 1 cup all-purpose flour

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 2 eggs, beaten

• 2 cups cornflakes, crushed

• For the hot honey sauce:

• 1/2 cup honey

• 1/4 cup hot sauce (like Frank’s RedHot)

• 2 tbsp butter

• 1 tsp chili powder

• 1/2 tsp cayenne pepper

• 1/2 tsp garlic powder

Instructions

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• In a shallow bowl, mix together the flour, salt, pepper, garlic powder, and smoked paprika. In another bowl, beat the eggs. Put the crushed cornflakes in a third bowl.
• Slice each chicken breast in half horizontally to make 8 thin cutlets. Dredge each piece first in the flour mixture, then the eggs, then coat well with the cornflakes. Place on the prepared baking sheet.
• Bake the chicken for 25-30 minutes until crispy and cooked through to 165°F internal temperature.
• While the chicken bakes, make the hot honey sauce. In a small saucepan over medium heat, combine the honey, hot sauce, butter, chili powder, cayenne, and garlic powder. Heat, stirring often, until the butter melts and the sauce is smooth. Keep warm.
• When the chicken is done, remove it from the oven and immediately drizzle generously with the hot honey sauce. Serve extra sauce on the side for dipping.