This is the BEST hot honey chicken, and it’s about to become your new obsession. It’s irresistibly crispy without frying, unbelievably juicy without marinating, and layered with bold, sweet heat in every bite.

Follow along forfoolproof techniques, expert tips, step-by-step photos, and creative serving ideas!

top view of hot honey chicken sliced on a plate showing how to serve

PIN THIS RECIPE TO SAVE FOR LATER

Why you’ll love this Hot Honey Chicken

This Hot Honey Chicken recipe is head above the rest because of the FLAVOR. We’ve never had leftovers disappear so quickly! Here’s why it’s the best:

Every layer is intentionally seasoned: A bold, balanced spice blend seasons both the breading and the hot honey sauce, building depth without doubling the work.
The ultimate hot honey sauce: This perfectly balanced blend of rich honey, melted butter, spices, and tangy hot sauce delivers sweet heat with dimension — not just heat.
Ultra-crunchy without frying: Crushed cornflakes create an irresistibly crisp, golden coating that tastes fried — but it’s baked!
Tender, juicy chicken — no marinade required: Pounding the chicken naturally tenderizes the meat, and slicing the breasts creates ideal portions that stay juicy inside.
Easy one-dredge batter = better adhesion: Skip the messy flour-egg-crumb assembly line. This streamlined, one-step batter has fewer steps, less mess, and better results.
Expertly formulated batter: It creates a thin yet powerful binding layer that locks the breading in place — no bald spots, no loose crumbs, no sliding crust.

up close of honey hot chicken showing the drizzle of honey and crispy cornflakes

Honey Hot Chicken Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Chicken breasts: Choose medium- to large-sized breasts (we will slice them in half). Don’t worry too much about the size because you can adjust the baking time.
Can I use chicken tenders? You may use chicken tenders, but I find the breasts emerge more tender because we get to pound them thin with a meat tenderizer. If using tenders, reduce the baking time.
Cornflakes: These deliver the ultra crazy crunch! Use standard cornflakes, or gluten-free, such as Nature’s Path (on Amazon here). Whole Foods and Trader Joe’s also have gluten-free options.
Spice Mix: A bold blend of paprika, smoked paprika, chili powder, garlic powder, onion powder, ground ginger, ground mustard, dried thyme, salt, and cayenne pepper creates layers of warm, savory depth with a subtle smoky kick.
Batter: Eggs, flour, hot sauce, and mayonnaise create a batter that glues the coating to the chicken, while adding moisture and richness.
Hot Honey: This is created by combining traditional clover honey with unsalted butter and hot sauce. I use Frank’s RedHot Original Hot Sauce or your favorite hot sauce, and adjust the amount to taste.

top view of hot honey chicken ingredients: chicken breasts, honey, corn flakes, hot sauce, eggs, flour, spices

How to Make Hot Honey Chicken

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Tenderize the chicken. Cover it with plastic wrap and use a meat mallet (or the side of a can) to even out the thickness. Slice the chicken in half lengthwise, then cover and pound to 1/2-inch thickness.

showing how to make hot honey chicken by covering the chicken breasts with plastic wrap and pounding thin with a meat mallet, then slicing the chicken in half to create two smaller pieces

Step 2: Cornflake Breading. Whisk the spices together in a small bowl (Spice Mix). Remove one teaspoon to a small saucepan to use later in the Hot Honey. Add the remaining Spice Mix and cornflakes to a food processor; pulse until crumbs form. Alternatively, crush the crumbs with a rolling pin or the side of a can in a freezer bag.

showing how to make hot honey chicken recipe by whisking the spices together in a bowl

showing how to make hot honey chicken by pulsing corn flakes and spices in a food processor until fine crumbs form

Step 3: Batter. Beat the eggs in a shallow dish, then whisk in the remaining ingredients until smooth.

showing how to make hot honey chicken by whisking together eggs, flour, hot sauce and mayonnaise to make a batter

Step 4: Bread Chicken. Working with 1-2 pieces of chicken at a time, transfer them to the Batter and coat them in a thin layer. Transfer them to the cornflake breading and, using a clean hand, scoop it over the chicken, then press it in.

showing how to make hot honey chicken by dredging the chicken in the cornflakes to coat

Step 5: Bake. Place the chicken on an oven-safe cooling rack placed over a baking sheet. Insert a digital probe thermometer into the chicken if you have one. Bake at 425° F. until the internal temperature reaches 160° F (it will rise to 165° F with resting), approximately 12-16 minutes.

showing how to make hot honey chicken by inserting a digital probe thermometer, then baking until cooked through

Step 6: Make Hot Honey. In the last few minutes of baking, add the ingredients to the 1 teaspoon reserved Spice Mix in the small saucepan. Warm over low heat until the butter is melted, then bring the sauce to a simmer, then reduce to low until ready to serve.

showing how to make hot honey chicken by making the hot honey by whisking the butter, hot honey and hot sauce together

Step 7: Serve. Drizzle the warm Hot Honey Sauce over the chicken or use it as a dip. Enjoy!

How to Air Fry Hot Honey Chicken

Preheat the air fryer to 375°F. Prepare and bread the chicken as directed, then place it in a single layer in the basket and lightly spritz it with olive oil. Air fry for 10–14 minutes, flipping halfway through, until the internal temperature reaches 160°F (it will rise to 165°F as it rests) and the coating is crispy and golden.

top view of hot honey chicken drizzled with the hot honey

Hot Honey Chicken Recipe TIPS

Keep the batter layer thin: Don’t let excess batter cling to the chicken before coating — too much creates gooey pockets instead of a light, crisp crust. Use your fingers to gently slide off the excess, leaving only a thin layer.
Crush cornflakes to the right texture: Aim for small flakes, not fine crumbs — texture = crunch. Too fine and you’ll lose that signature crispy bite.
Press the coating firmly onto the chicken: Don’t just dip — really press so the crust adheres and doesn’t fall off while baking.
Overbaked chicken = dry chicken: Pull the chicken when it reaches a safe internal temperature — overcooking dries it out quickly. Use an instant-read meat thermometer, or I highly recommend this digital meat probe thermometer, which keeps the probes in the chicken as it cooks, so you know the exact temperature at all times.

HOT HONEY

Warm the hot honey: The honey will thicken as it cools, so gently warm as needed so it drizzles beautifully.
Drizzle right before serving to keep the coating crisp. The coating will soften the longer it’s smothered in honey. You can also dip the chicken in the hot honey sauce to keep it extra crispy.
Customize the heat: The chicken itself is not too spicy; it is the hot honey that adds the heat. For less heat, drizzle with less hot honey; for more heat, drizzle with more hot honey.

Ways to serve the Honey Hot Chicken Recipe

Hot Honey Chicken Sandwich: Serve on toasted brioche with crisp lettuce, pickles, and a swipe of mayo or ranch for the ultimate sweet-spicy sandwich.
Hot Honey Chicken Tenders: Slice into strips before breading for kid-friendly dippers — perfect with extra hot honey on the side.
Hot Honey Chicken & Waffles: Pair with fluffy waffles and a pat of butter for the ultimate sweet-savory brunch.
Hot Honey Chicken Salad: Chop leftover chicken and toss with greens, avocado, goat cheese, and candied nuts for a sweet-spicy salad.

Side Dish Ideas

Classic Comfort Sides: Baked Macaroni and Cheese, Baked Beans, Mashed Potatoes, Creamed Corn
Green Salads: Wedge Salad, Caesar Salad, Garden Salad, Mediterranean Salad
Other Salads: Potato Salad, Italian Pasta Salad, Fruit Salad
Bread: Sweet Cornbread, Garlic Bread, Dinner Rolls, Parmesan Breadsticks
Veggies: Roasted Broccoli, Roasted Asparagus, Roasted Carrots, or Roasted Root Vegetables

serving hot honey chicken on a plate with cornbread and salad

HOW TO STORE Hot Honey Chicken

•Cool completely first: Let the chicken cool to room temperature before storing to prevent steam from softening the crust.
•Store separately if possible: For best texture, store the chicken and hot honey in separate airtight containers. This keeps the coating from getting soggy.
•Refrigerate: Place in an airtight container and refrigerate for up to 4 days.
•Freezing option: Freeze the undrizzled chicken in a single layer until solid, then transfer to a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat

•Oven: Preheat to 375°F and place the chicken on a wire rack set over a baking sheet. Heat for 8–12 minutes, until warmed through, then broil briefly at the end if needed for extra crunch. Drizzle with the warm hot honey after reheating.
•Air Fryer: Preheat to 350–375°F and arrange the chicken in a single layer. Heat for 4–7 minutes, flipping halfway through, until hot and crispy. Add the hot honey after reheating for the best texture.

up close of a fork taking a bite of hot honey chicken showing how crispy, crunchy, and juicy it is

Looking for more Baked Chicken Recipes?

Oven Fried Chicken
Parmesan Crusted Chicken
Nashville Hot Chicken
Orange Chicken Tenders
Chicken Nuggets
Popcorn Chicken
Cheddar Ranch Chicken Tenders

WANT TO TRY THIS Hot Honey CHICKEN RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Servings: pieces

Total Time: 50

Prep Time: 35

Cook Time: 15

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

3 large chicken breasts (about 2 pounds)
Baking sheet with cooling rack

Cornflake Breading

5 cups corn flakes (see Notes for gluten free)
1 tsp EACH paprika, chili powder, salt
1/2 tsp EACH smoked paprika, garlic powder, onion powder, ground ginger, ground mustard, dried thyme
1/4 teaspoon cayenne pepper

Quick Batter

2 large eggs
1/4 cup flour (GF as needed)
3 tablespoons Frank's RedHot Original Hot Sauce
2 tablespoons mayonnaise

Hot Honey

2/3 cup honey
1/4 cup Frank's RedHot Original Hot Sauce
4 tablespoons unsalted butter
1 teaspoon Reserved Spice Mix (In Directions)

Instructions

Prep: Preheat the oven to 425° F. Set a wire rack over a baking sheet, spray it with cooking spray, and set aside. If you don’t have an ovenproof rack, line the baking sheet with parchment paper.
Tenderize the Chicken: Cover it with plastic wrap and use a meat mallet (or the side of a can) to tenderize it to an even thickness. Slice the chicken in half lengthwise to create two thinner slices, then cover and pound again to 1/2-inch thickness.
Cornflake Breading: Whisk the spices together in a small bowl (Spice Mix). Remove one teaspoon to a small saucepan to use later in the Hot Honey. Add the cornflakes and the remaining Spice Mix to a food processor; pulse into coarse crumbs. Alternatively, crush the crumbs with a rolling pin or the side of a can in a freezer bag. Transfer to a shallow bowl.
Batter: Beat the eggs in a shallow dish, then whisk in the remaining Batter ingredients until smooth.
Bread Chicken: Working with 1-2 pieces of chicken at a time, pat the chicken dry, then transfer them to the Batter and coat them in a thin layer. Remove excess Batter by sliding your fingers on both sides of the chicken before transferring to the Cornflake Breading. Scoop the breading over the chicken with a clean hand, then press it into the chicken.
Repeat: Transfer the chicken to the prepared baking rack so they aren’t touching. Repeat with the remaining chicken. Spritz the chicken lightly with olive oil.
Bake: Insert a digital probe meat thermometer into the chicken if you have one (this is my FAV!). Bake at 425° F. until the internal temperature reaches 160° F (it will rise to 165° F with resting), approximately 12-16 minutes.
Make Hot Honey: In the last few minutes of baking, add the ingredients to the 1 teaspoon reserved Spice Mix in the small saucepan. Warm over low heat until the butter is melted, then bring the sauce to a boil for a few seconds, then reduce to low until ready to serve.
Serve: Drizzle the warm Hot Honey Sauce over the chicken or use it as a dip. Enjoy!

Notes

Corn flakes: These deliver the ultra crazy crunch! Use standard cornflakes, or gluten-free, such as Nature’s Path (on Amazon here). Whole Foods and Trader Joe’s also have gluten-free options.

Air Fryer: Preheat to 375°F. Prepare and bread the chicken as directed, then place it in a single layer in the basket and lightly spritz it with olive oil. Air fry for 10–14 minutes, flipping halfway through, until the internal temperature reaches 160°F (it will rise to 165°F as it rests) and the coating is crispy and golden.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

4 Comments

Stephanie G. says

at

I made your hot honey chicken Sunday night, love love loved it!!!!! The cornflakes make the chicken so crispy and delicious, and the hot honey was perfect! I was worried it would be too spicy, it was not, it came out just right, everyone loved it! Thanks again for an incredible recipe Jen!

- Jen says
  
  at
  
  YAY! Thanks for being the first to review this recipe Stephanie! I’m thrilled you found it crunchy and the perfect heat!
  
Karoline Berge says

at

My 5 year old son now calls this “bees knees chicken” and has quickly become a family favorite.

- Jen says
  
  at
  
  You made my day, thanks Karoline! Please tell your son he has great taste 😉

Hot Honey Chicken Recipe

PIN THIS RECIPE TO SAVE FOR LATER

Why you’ll love this Hot Honey Chicken

Honey Hot Chicken Ingredients