Okay, seriously, can we just talk about dinner for a sec? It can be such a grind, right? Figuring out what to make again… Ugh. But listen, I have a chicken recipe that’s been saving me recently, and you have to try it. It’s Baked Crunchy Hot Honey Chicken, and it looks even better than it is, I promise.
The absolute best part? It gets SO unbelievably CRUNCHY. Like, you can hear it when you bite in. And the crazy thing is, you don’t have to deep fry anything. I haaaate dealing with all that hot oil, the smell, the cleanup – nope. This is all done on a sheet pan in the oven. Easy.
And the flavor? Oh man. It’s got this drizzle of honey mixed with a little bit of chili heat – not like, melt-your-face-off hot (unless you want it to be!), but just this perfect warm, sweet, slightly spicy thing going on that cuts through the richness of the crispy chicken. It just WORKS. My kid, who basically survived on plain pasta for a solid year, actually eats this. Shocker, I know.
It looks kinda impressive when it’s done, all golden and glistening, but it’s honestly stupidly simple to throw together, even on a weeknight when you’re feeling totally drained.
Here’s what you basically need:
- Chicken: Whatever boneless, skinless kind you like. Breasts, thighs, tenders… just try and make sure the pieces aren’t wildly different sizes.
- Cornflakes: Yep, breakfast cereal! Just the plain kind. You’ll crush ’em up a bit – stick ’em in a Ziploc bag and whack ’em. Good stress relief. Don’t turn them into dust, though; leave some texture!
- Eggs: Couple of ’em, just beat ’em up in a bowl.
- Flour: Just regular all-purpose flour.
- For that yummy sauce: Honey, red pepper flakes (use your judgment! Start small if you’re nervous), and a little apple cider vinegar (or white vinegar, whatever you have on hand).
- Oh yeah, flavor! Don’t forget to mix some garlic powder and paprika and salt and pepper into the flour. Gotta season every layer, you know?
Making it happen is like this:
- Get your oven hot – like 400°F (200°C). Line a baking sheet with parchment paper (trust me, it makes it easier). Do you have an oven-safe wire rack that fits over the sheet? Use it! It helps the bottom of the chicken crisp up instead of steaming. It’s a game changer if you have one.
- Set up your little dipping station. Three shallow bowls or plates work best. Plate one: flour mixed with the seasonings. Plate two: the beaten eggs. Plate three: your crushed-up cornflakes.
- Now the messy-but-fun part. Take a piece of chicken, quickly dip it in flour (shake off the excess!), then dip it completely in egg (let it drip for a second!), then press it well into the cornflakes. Coat it well!
- Lay the coated chicken pieces on your baking sheet (on the rack if using). Don’t crowd them too much, or they’ll steam instead of crisp up. You can also give them quick spray with cooking oil if you want them extra golden, but it’s fine without too.
- Shove ’em in the oven! Bake for approximately 25-30 minutes. It’s best to flip them halfway through so both sides are crispy. They’re done when golden brown and cooked through (without turning pink!).
- While that’s happening, make the sauce. Just gently warm up the honey, chili flakes, and vinegar in a tiny saucepan on the stove. Like, low heat. You just want it warm and runny, not boiling. Give it a taste – need more kick? Add more flakes! Easy. Definitely don’t walk away while it’s heating, it can go from fine to bubbly mess real fast.
- Okay, chicken’s done? Looks amazing? Great! Let it sit for just a minute, then drizzle that warm hot honey all over it. Done!
Eat it right away while it’s at peak crunchiness! We usually just have it with a simple salad or some roasted broccoli.
If you somehow have leftovers (seriously, how?):
Stick ’em in the fridge. Reheat them in the oven or even an air fryer around 350°F until warm and crispy again. Please, please don’t microwave them – soggy, sad chicken will result, and nobody wants that.
Feel free to mess around with it, too! Add different spices, use tofu instead of chicken (bake time might change!), whatever floats your boat.
Anyway, I just had to share because this Baked Crunchy Hot Honey Chicken is reliably good and makes me feel like I actually accomplished something delicious without losing my mind. Give it a whirl next time you’re staring into the fridge abyss! Let me know if you try it!
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Baked Crunchy Hot Honey Chicken
Amazingly crispy baked chicken with a sweet & spicy hot honey glaze. Easy weeknight recipe! Give this crunchy goodness a try.
Ingredients
- Chicken: Whatever boneless, skinless kind you like. Breasts, thighs, tenders… just try and make sure the pieces aren’t wildly different sizes.
- Cornflakes: Yep, breakfast cereal! Just the plain kind. You’ll crush ’em up a bit – stick ’em in a Ziploc bag and whack ’em. Good stress relief. Don’t turn them into dust, though; leave some texture!
- Eggs: Couple of ’em, just beat ’em up in a bowl.
- Flour: Just regular all-purpose flour.
- For that yummy sauce: Honey, red pepper flakes (use your judgment! Start small if you’re nervous), and a little apple cider vinegar (or white vinegar, whatever you have on hand).
- Oh yeah, flavor! Don’t forget to mix some garlic powder and paprika and salt and pepper into the flour. Gotta season every layer, you know?
Instructions
- Get your oven hot – like 400°F (200°C). Line a baking sheet with parchment paper (trust me, it makes it easier). Do you have an oven-safe wire rack that fits over the sheet? Use it! It helps the bottom of the chicken crisp up instead of steaming. It’s a game changer if you have one.
- Set up your little dipping station. Three shallow bowls or plates work best. Plate one: flour mixed with the seasonings. Plate two: the beaten eggs. Plate three: your crushed-up cornflakes.
- Now the messy-but-fun part. Take a piece of chicken, quickly dip it in flour (shake off the excess!), then dip it completely in egg (let it drip for a second!), then press it well into the cornflakes. Coat it well!
- Lay the coated chicken pieces on your baking sheet (on the rack if using). Don’t crowd them too much, or they’ll steam instead of crisp up. You can also give them quick spray with cooking oil if you want them extra golden, but it’s fine without too.
- Shove ’em in the oven! Bake for approximately 25-30 minutes. It’s best to flip them halfway through so both sides are crispy. They’re done when golden brown and cooked through (without turning pink!).
- While that’s happening, make the sauce. Just gently warm up the honey, chili flakes, and vinegar in a tiny saucepan on the stove. Like, low heat. You just want it warm and runny, not boiling. Give it a taste – need more kick? Add more flakes! Easy. Definitely don’t walk away while it’s heating, it can go from fine to bubbly mess real fast.
- Okay, chicken’s done? Looks amazing? Great! Let it sit for just a minute, then drizzle that warm hot honey all over it. Done!
Notes
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