Crispy Hot Honey Chicken

Golden, crunchy chicken coated in a seasoned cornflake crust and finished with a sweet and spicy hot honey drizzle. It is crispy on the outside, juicy on the inside, and packed with bold flavor.

Servings: 6

Cook Time: 20–25 minutes

Total Time: About 40 minutes

Ingredients:

2 lbs chicken breasts or tenderloins

6 cups cornflakes

¼ cup grated Parmesan cheese

2 large eggs

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ cup hot honey

2 tablespoons hot sauce (optional for extra heat)

2–3 tablespoons olive oil

Salt and black pepper to taste

Fresh parsley for garnish (optional)

Instructions:

Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly drizzle or spray with olive oil to help crisp the bottom.

If using large chicken breasts, slice them in half lengthwise for even cooking.

Add cornflakes to a food processor and pulse until finely crushed but still slightly textured. Transfer to a shallow bowl and mix in Parmesan cheese, smoked paprika, garlic powder, onion powder, and a generous pinch of salt and pepper.

In a separate bowl, whisk together eggs and hot sauce.

Dip each piece of chicken into the egg mixture, allowing excess to drip off. Press firmly into the cornflake mixture to fully coat. For an extra thick, crunchy crust, dip back into the egg wash and coat a second time.

Place coated chicken on the prepared baking sheet. Lightly drizzle or spray the tops with olive oil to help them turn golden and crispy.

Bake for 20–25 minutes, or until the internal temperature reaches 165°F and the coating is golden brown and crisp.

Once the chicken is out of the oven, drizzle the hot honey generously over the top.

Garnish with fresh parsley if desired and serve immediately.