This Crispy Baked Hot Honey Chicken with Sweet & Spicy Sauce is the ultimate comfort food made right in your oven. The chicken bakes to golden, crunchy perfection and is finished with a drizzle of sticky hot honey glaze that combines sweetness with a touch of heat. It’s an easy oven baked chicken recipe that feels indulgent but is simple enough for busy weeknights. Pair it with rice, smashed potatoes, or roasted vegetables for a complete and satisfying meal.
What makes this hot honey chicken recipe so irresistible is its balance of flavors and versatility. The chicken stays juicy on the inside, crispy on the outside, and the sweet and spicy sauce can be adjusted to your taste. Add more honey for a milder flavor or extra sauce for a bold kick! Whether you’re looking for a new crispy baked chicken dinner for the family or a quick dish to impress guests, this recipe is sure to become a favorite in your kitchen.
This extra crispy oven-baked chicken is coated with a luscious hot honey glaze that delivers just the right balance of sweetness and spice. It’s a recipe your taste buds will thank you for! Even my 7-year-old daughter enjoys it, since the real heat comes from the sauce—you can easily control the spice level by adjusting how much sauce you pour on top.
Baking the chicken makes this recipe both easy and fuss-free. While it cooks, I like to prepare a pot of rice because the two complement each other perfectly. Don’t forget to check out my PRO tips below for the best results!
How to Make It
(See recipe card below for detailed measurements and full directions.)
Cut chicken breasts in half lengthwise to make thinner fillets, then pound them to about ½-inch thickness. Season with salt and pepper, then dredge in a flour and brown sugar mixture.
Dip the chicken in whisked eggs mixed with hot sauce, then coat with a crunchy breading made of crushed cornflakes, paprika, chili powder, cayenne, salt, and pepper.
Place on a baking sheet and bake at 425°F for about 16 minutes. Drizzle generously with hot honey sauce before serving!
Pro Tips
Spice Level: The chicken alone is mild; the heat comes from the sauce. Control it by how much sauce you use. If you’d like it sweeter, add more honey to the glaze. (Even kids who tolerate a little spice will enjoy it!)
Hot Sauce: I recommend Frank’s Hot Sauce for this recipe.
Serving Ideas: Try it with vegetable fried rice, buttered noodles, roasted veggies, or crispy potatoes.
Cooking Variations: While this version uses oven baking, you’ll also find deep frying and air fryer instructions in the recipe notes below.
Storage:
Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in a 350°F oven for 10 minutes until warm and crispy.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Ingredients:
Chicken:
3 large boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt & pepper
Nonstick cooking spray
Flour Coating:
½ cup all-purpose flour (a heaping ½ cup)
3 tablespoons light brown sugar, packed
Egg Wash:
3 large eggs, well whisked
2 teaspoons hot sauce
Crispy Breading:
5 cups cornflakes, crushed
1 ½ teaspoons paprika
½ teaspoon each: salt, chili powder
¼ teaspoon each: black pepper, cayenne pepper
Hot Honey Glaze:
½ cup honey
¼ cup hot sauce (I like Frank’s)
3 tablespoons butter
1 tablespoon packed brown sugar
2 teaspoons apple cider vinegar
½ teaspoon each: garlic powder, onion powder, mustard powder
Step-by-Step Instructions For Crispy Baked Hot Honey Chicken with Sweet & Spicy Sauce
Preparation:
Crush the cornflakes using a food processor, rolling pin, or simply your hands. Set up three shallow bowls: one with the flour mixture, one with the egg wash, and one with the breading mix. Slice each chicken breast in half lengthwise to form thinner cutlets, then pound them to about ½-inch thickness. Cut into strips or pieces if desired. Preheat your oven to 425°F.
Coating the Chicken:
Pat the chicken dry and season both sides with salt and pepper. Dredge in the flour mixture, then dip into the egg wash, letting excess drip off. Next, coat thoroughly in the cornflake breading. If needed, dip back into the egg and breading for full coverage. Arrange the coated chicken on a lightly greased, light-colored baking sheet (for best results, place them on oven-safe cooling racks set over the sheet). Spray the tops with nonstick cooking spray.
Baking & Sauce:
Bake for 15–16 minutes until golden and crispy. Meanwhile, prepare the sauce: place all hot honey ingredients in a small saucepan over low heat. Once the butter has melted, bring to a gentle boil, then reduce to low until serving.
Remove the chicken from the oven and drizzle generously with the hot honey glaze. Serve immediately, with extra sauce on the side for dipping if desired.
Notes & Pro Tips
Spice Level: The chicken on its own is mild, but the hot honey glaze adds a touch of heat. You can easily adjust the spice level by controlling how much sauce you drizzle over the chicken. For a sweeter balance, stir extra honey into the sauce to tone down the heat.
Hot Sauce Choice: I prefer using Frank’s Hot Sauce in this recipe, but you can substitute with your favorite brand.
Serving Suggestions: This dish pairs beautifully with vegetable fried rice, buttered noodles, smashed or roasted potatoes, or even roasted veggies. For more inspiration, check out my complete collection of side dish recipes!
📘 You can also find this recipe on page 125 of my second cookbook, Let’s Eat!
Frying Options
Deep Frying:
Heat oil in a Dutch oven (no more than halfway full) to 350–375°F, or use a deep fryer.
Fry chicken in batches for about 4 minutes per side, until golden brown.
Transfer to a wire rack to keep them crisp.
Air Frying:
Preheat the air fryer to 375°F (or 350°F if your model runs hot).
Arrange the breaded chicken in a single layer, cooking in batches if necessary.
Generously spray with cooking oil before air frying.
Cook for 10–15 minutes, flip, spray again, and cook another 10 minutes.
Make sure the chicken reaches an internal temperature of 165°F before serving.
Storage & Reheating
Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Reheat in a 350°F oven for about 10 minutes to restore crispiness.
Nutritional Info: Values are approximate and calculated per serving. This recipe yields 6 servings.
Nutrition:
Calories: 387kcal, Carbohydrates: 59g, Protein: 18g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 133mg, Sodium: 809mg, Potassium: 346mg, Fiber: 1g, Sugar: 33g, Vitamin A: 992IU, Vitamin C: 14mg, Calcium: 30mg, Iron: 8mg
