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Hot Honey Chicken

American · Dinner · Easy

Hot Honey Chicken

Total
45 min
Prep
20 min
Serves
4
Calories
480
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Craggy baked chicken cutlets get a glossy honey-chili drizzle with a vinegar snap. The cornflake coating stays crunchy beneath the sticky glaze.

Crushed cornflakes give Hot Honey Chicken a rough crust that catches plenty of sweet heat. Baking the thin cutlets on a rack lets hot air reach both sides without a pan of frying oil.

Keep some pea-size flakes when crushing the cereal; fine powder alone makes a flat coating. Add the honey only when the chicken is cooked so the sugar does not scorch before the meat is ready.

SweetSpicyCrispyTrendingBakingWeeknightDairy-freeNut-freeHigh-protein

Method

  1. Heat the oven to 425°F (220°C). Set a metal rack over a sheet pan and brush it with 1 tsp of the olive oil. Pat the chicken breast cutlets dry.

  2. Mix flour, salt, paprika and garlic powder in a shallow bowl. Beat eggs in a second bowl and place crushed cornflakes in a third. Coat each cutlet with flour, then egg, then cornflakes, pressing firmly.

  3. Set the cutlets on the rack and drizzle with the remaining olive oil. Bake for until the crust is golden and the chicken reaches 165°F in the thickest part.

  4. Meanwhile, warm honey, red pepper flakes and apple cider vinegar in a small saucepan over low heat for until fluid and fragrant. Drizzle over the hot cutlets just before serving.

Forkue tips

  • For a gentler glaze, strain out the pepper flakes after warming the honey.

Storing and reheating

Refrigerate chicken and glaze separately for 3 days. Re-crisp the cutlets at 400°F (200°C) for 10 minutes until hot, then add warmed glaze.

Kitchen gear

Sheet panTop picks on AmazonWire rackTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

480Calories
43gProtein
47gCarbs
14gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Hot Honey Chicken: FAQ

Can I use chicken thighs?

Yes. Use boneless thighs opened flat and check their thickest areas with a thermometer; uneven pieces may need a few extra minutes.

Can I use store-bought hot honey?

Yes. Warm it gently and add a little cider vinegar if it tastes very sweet; the acid helps balance the crunchy coating.

How do I store and reheat Hot Honey Chicken?

Refrigerate chicken and glaze separately for 3 days. Re-crisp the cutlets at 400°F (200°C) for 10 minutes until hot, then add warmed glaze.

How long does Hot Honey Chicken take?

About 45 min in total: 20 min prep and 25 min cooking.

What do I need to make Hot Honey Chicken?

The key ingredients are chicken breasts, all-purpose flour, eggs, cornflakes, paprika and garlic powder, plus pantry basics.

Any tips for Hot Honey Chicken?

For a gentler glaze, strain out the pepper flakes after warming the honey.

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