THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

This baked Hot Honey Chicken is all the rage with cornflake-breaded chicken tenders drenched in a homemade hot honey sauce. I am in love with this hot honey chicken, and it is baked, so I don’t have to worry about a greasy mess.

Hot honey chicken drizzled with honey sauce on a platter.

Folks, it just doesn’t get much better than this. You will want to lick the hot honey sauce right out of the bowl.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

Chicken breast tenders: either precut or cut your own from chicken breasts.
Smoked paprika: I like the woodsy smell and flavor of smoked paprika, but you can use sweet paprika or hot paprika.
Hot sauce: I use Frank’s RedHot Sauce, but you can use your favorite brand.
Cornflakes: Use any brand you like. I have even used off-brand names with good results.
Apple cider vinegar: You can substitute rice vinegar or white wine vinegar.

How To Make Hot Honey Chicken

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Set up the breading stations. In the first bowl, combine the flour, paprika, salt, black pepper, garlic powder, and onion powder. In the second bowl, whisk the eggs and hot sauce. In the third bowl, combine the crushed cornflakes, chili powder, and cayenne pepper.
Whisk the hot honey sauce ingredients together.
Bread the chicken tenders by dredging them through the flour, then in the egg mixture, and then in the cornflake mixture.
Bake the chicken tenders.
Drizzle the hot honey sauce over the chicken tenders.

Some of the steps for making hot honey chicken. Set up the breading stations. In the first bowl, combine the flour, paprika, salt, black pepper, garlic powder, and onion powder. In the second bowl, whisk the eggs and hot sauce. In the third bowl, combine the crushed cornflakes, chili powder, and cayenne pepper.
Whisk the hot honey sauce ingredients together.

Some of the steps for making hot honey chicken. Bread the chicken tenders by dredging them through the flour, then in the egg mixture.

Some of the steps for making hot honey chicken. Dredhe the breaded chicken tender in the cornflake mixture and arrange them on a parchment covered baking sheet.

Recipe Preparation Tips

Make the hot honey sauce up to a week in advance. Store it in an airtight container at room temperature.
Put the cornflakes in a gallon-sized zipper bag and crush them with a rolling pin.
For extra crunch, double-dip the chicken tenders in the egg mixture and cornflake mixture. You will need to double the ingredients for both of those stations.
Serve the chicken with any remaining hot honey sauce.
Hot honey chicken is best served promptly, although it heats fairly well in an air fryer.

Hot honey chicken drizled with hot honey sauce with a small bowl of hot honey sauce in the background.

Perfect Pairings

Potatoes: sweet potato fries, southern potato salad, and mashed sweet potatoes.
Bread: skillet cornbread, corn muffins, and jalapeno cheddar cornbread.
Salads: creamy coleslaw, broccoli bacon salad, and baby pea salad.

Hot Honey Chicken

Print Pin Rate

Course: Appetizer, chicken/dinner, lunch

Cuisine: Southern

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 458kcal

Author: Beth Pierce

Ingredients

Chicken Tenders

2 lbs chicken breast tenders
⅓ cup all-purpose flour
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
3 large eggs
1 tablespoon hot sauce
6 cups cornflakes, crushed
1 teaspoon chili powder
¼ teaspoon ground cayenne pepper

Hot Honey Sauce

½ cup honey
2 tablespoons hot sauce
⅛ teaspoon red pepper flakes
1 teaspoon apple cider vinegar
1-2 pinches salt

Instructions

Preheat oven to 425°F. Cover a baking sheet with parchment paper. Make sure the paper is rated for at least 425°F. If not, skip the parchment paper.
Set up the breading stations. In the first shallow, wide bowl, combine the flour, paprika, salt, black pepper, garlic powder, and onion powder. In the second shallow wide bowl, whisk the eggs and hot sauce. In the third shallow wide bowl, combine the crushed cornflakes, chili powder, and ground cayenne pepper.
In a medium bowl, whisk the honey, hot sauce, red pepper flakes, apple cider vinegar, and salt.
Dry the chicken tenders with paper towels. Dredge the chicken tenders through the flour mixture, then into the egg mixture, and into the cornflake mixture. Arrange the tenders in a single layer on the prepared baking sheet.
Bake for 14-20 minutes or until golden brown and cooked through. The larger the tenders, the greater the baking time. Chicken breast tenderloins are done when they reach an internal temperature of 165°F.
Drizzle the hot honey sauce over the hot chicken tenders.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an air fryer at 375°F for 5 minutes or until warm.

Nutrition

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.