Hot Honey Chicken: Crispy, Spicy & Sweet Flavor Explosion

Name: Hot Honey Chicken Strips Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 1 1/2 tsp smoked paprika; 1 1/2 tsp garlic powder; 1 tsp ancho chili powder; 1 tsp onion powder; 2 large eggs; 5 1/2 cups cornflakes cereal, crushed; 2 Tbsp olive oil; 2 lbs chicken breasts, cut into 1-inch thick strips; Salt and black pepper to taste; 1/3 cup honey; 3 1/2 Tbsp Sriracha hot sauce; 1 1/2 Tbsp unsalted butter, diced; Salt to taste

There's something truly irresistible about the combo of sweet, spicy, and crispy in this Hot Honey Chicken Strips Recipe. The way the crunchy coating meets that sticky, fiery honey drizzle makes each bite a little celebration of flavor and texture.

The image shows several pieces of crispy fried chicken on a white plate, each piece coated with a crunchy, golden-brown crust. The chicken is covered with a shiny, reddish-orange sauce that makes it look juicy and flavorful. Small pieces of chopped green onions are sprinkled over the top, adding bright green color contrast. The plate sits on a surface with a white marbled texture, and there is some sauce pooled lightly around the chicken pieces, enhancing the appetizing look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Honey Chicken Strips Recipe
Top Tip
How to Serve Hot Honey Chicken Strips Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Honey Chicken Strips Recipe

Why You'll Love This Recipe

Honestly, every time I make this Hot Honey Chicken Strips Recipe, it feels like a little party at home. The crispy cornflake crust? Game-changer. The balance of smoky spices and bright heat from the honey sauce? So addictive. You’ll want it on repeat.

Crunchy & Flavor-Packed: The cornflake coating gives these strips an unmatched crunch with a smoky-spicy seasoning blend that keeps the flavor exciting.
Easy Oven-Baked: No frying mess—just a quick bake on a rack for perfect crispiness every time.
Hot Honey Sauce: A sweet, spicy glaze made with honey and sriracha that’s customizable to your heat level.
Great for Any Occasion: Whether it’s game day, a family dinner, or a casual snack, these chicken strips always impress.

Ingredients & Why They Work

This Hot Honey Chicken Strips Recipe uses simple, accessible ingredients that blend beautifully to create that crave-worthy combination of crispy, smoky, and sweet-spicy. Let me walk you through why each one is essential.

Flat lay of a small white ceramic bowl of all-purpose flour, a small white ceramic bowl with bright red smoked paprika powder, a small white ceramic bowl of pale garlic powder, a small white ceramic bowl of reddish ancho chili powder, a small white ceramic bowl of off-white onion powder, two large whole brown eggs with clean shells, a small white ceramic bowl filled with crushed golden cornflakes, a small white ceramic bowl of glossy green olive oil, several raw chicken breast strips, seasoned lightly with salt and black pepper visible, a small white ceramic bowl holding golden honey, a small white ceramic bowl with bright red Sriracha hot sauce, and small diced pieces of pale unsalted butter placed neatly on a white ceramic plate, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: It creates a light base for the seasoning and helps the coating stick to the chicken.
Smoked paprika: Adds a subtle smoky depth that brings warmth without overwhelming heat.
Garlic powder: A classic savory note that perks up the overall profile.
Ancho chili powder: Adds mild smoky heat, balancing nicely with the honey.
Onion powder: Rounds out the flavor with a touch of natural sweetness.
Eggs: The glue that holds the crunchy coating on the chicken strips.
Cornflakes cereal: I love cornflakes here because when crushed, they make an extra crispy exterior that’s lighter than breadcrumbs.
Olive oil: Coats the cornflakes so they brown beautifully in the oven.
Chicken breasts: Sliced on a bias to maximize surface area and ensure quick, even cooking.
Honey: The natural sweetness that forms the base of the hot honey sauce.
Sriracha hot sauce: This adds that signature spicy kick; feel free to adjust it depending on your heat tolerance.
Butter: Adds richness and depth to the sauce, rounding out the flavors.
Salt and black pepper: Essential for seasoning each step to bring out all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Hot Honey Chicken Strips Recipe can be. Whether you want to amp up the heat or keep it mild and sweet, you can easily tweak the sauce or the seasoning. Here’s how I like to mix things up.

Spicy Boost: When I’m in a fiery mood, I add an extra tablespoon of sriracha or a pinch of cayenne to the hot honey sauce. Just be cautious if you're not used to heat!
Gluten-Free: Swap the all-purpose flour and cornflakes with gluten-free flour and crushed gluten-free cereal or panko breadcrumbs. The results are still delicious and crispy.
Herbed Twist: Sometimes, I toss some dried oregano or thyme into the flour mixture for a herby layer of flavor.
Dipping Sauce: I often double the hot honey sauce for dipping, which takes the fun up a notch during game night.

Step-by-Step: How I Make Hot Honey Chicken Strips Recipe

A white plate is filled with about twelve pieces of crispy golden-brown fried chicken tenders covered with a shiny reddish-orange sauce. The chicken pieces are arranged in a scattered pile, with some green chopped herbs sprinkled on top and around them. To the upper right of the plate, there is a small white bowl of the same reddish-orange sauce with a silver spoon inside. The setting is a white marbled surface with a dark gray knitted cloth partially visible in the lower left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oven and Baking Setup

First things first, preheat your oven to 425°F. I always spray a large oven-safe cooling rack with non-stick cooking spray, then place it on a rimmed baking sheet. Using a rack lets air circulate underneath, which is key for that crispy crust without frying.

Step 2: Mix Your Flavorful Coatings

In one shallow dish, whisk together flour, smoked paprika, garlic powder, ancho chili powder, and onion powder. In a second bowl, beat the eggs well until they're completely blended. For the third, toss the crushed cornflakes with olive oil using your fingertips to ensure each flake is evenly coated—this is the secret to golden crunch.

Step 3: Coat the Chicken Strips

Season your chicken strips generously with salt and black pepper. Then, working one piece at a time: dredge in the seasoned flour, shake off excess, dip in the egg, and press into the oiled cornflakes on all sides. Don't be shy with pressing the flakes so they really stick—this helps form that irresistible crust.

Step 4: Bake to Crispy Perfection

Place the coated strips on the prepared rack and bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F. If you notice the crumbs getting too dark at the end, a loose foil tent helps prevent burning without steaming the crust.

Step 5: Whip Up the Hot Honey Sauce

While the chicken bakes, heat honey and butter in a microwave-safe bowl for about 30 seconds, just until the butter starts to melt. Stir in sriracha and salt to taste. I usually start with less sriracha and add more once everything’s mixed, so I control the spice perfectly.

Step 6: Serve It Up!

Once the chicken is out of the oven, drizzle the hot honey sauce over each strip or serve it on the side as a dip. I love both ways depending on my mood—it’s equally delicious either way.

Top Tip

This Hot Honey Chicken Strips Recipe thrills me every time, but a few tips from my kitchen help it shine even brighter. I've learned these the hard way, and I’m excited to pass them on so you get it perfect on your first try.

Crushing Cornflakes: Use a rolling pin inside a sealed bag for even crushed flakes that mimic panko size—this ensures the crispiest coating.
Press, Don't Just Sprinkle: Really press the cornflakes onto the chicken to create a sturdy crust that won’t fall off when baked or dipped.
Rack It Up: Baking on a wire rack allows hot air to crisp all sides evenly—skip this, and you might end up with soggy bottoms.
Adjust Sauce Heat: Start with less sriracha, then add more post-melting. It’s easier to add heat than dial it back once the sauce is made.

How to Serve Hot Honey Chicken Strips Recipe

Garnishes

I like to sprinkle thinly sliced green onions over the finished chicken for a fresh, mild bite that contrasts the richness and heat. Occasionally, a handful of chopped fresh cilantro adds a lovely brightness, especially if you prefer herbal notes.

Side Dishes

My go-to sides are crispy oven fries or a simple cucumber salad with a tangy vinaigrette to cut through all that richness. Sometimes I serve it with creamy coleslaw for a classic Southern-inspired twist—this combo never disappoints.

Creative Ways to Present

For casual parties, I like setting out the chicken strips on a large platter with small bowls of different dips—including extra hot honey sauce and a cooling ranch. It creates a fun, interactive experience where everyone can customize their bites.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken strips in an airtight container in the fridge for up to 3 days. The key is to separate them with parchment to protect the crispy coating from turning soggy.

Freezing

These strips freeze really well! I flash freeze them first by spreading on a baking sheet, then transferring to a freezer-safe bag. This method keeps them from sticking together, and you can reheat straight from frozen.

Reheating

I reheat leftovers in a 375°F oven on a wire rack for about 10 minutes. This brings back the crispiness much better than a microwave, which tends to make the coating soggy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Yes, you can definitely use boneless, skinless chicken thighs for this recipe. They tend to be juicier and more forgiving if slightly overcooked. Just cut them into strips and follow the same breading and baking method.

How spicy is the hot honey sauce?

The sauce has a nice kick thanks to the sriracha, but it’s very customizable. If you prefer mild heat, start with a smaller amount of sriracha and increase to taste. The honey helps balance out the spice with sweetness.

Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend and replace the cornflakes with a gluten-free cereal or gluten-free panko breadcrumbs. You'll still get a fantastic crispy texture.

What’s the best way to reheat leftover chicken strips?

Reheating in the oven at 375°F on a wire rack for about 10 minutes is the best way to restore the crispiness without drying out the chicken. Avoid microwaving, which will make the coating soggy.

Final Thoughts

This Hot Honey Chicken Strips Recipe has become one of my absolute favorites for good reason—it hits that perfect trifecta of crunchy, sweet, and spicy with minimal fuss. I’ve shared this dish dozens of times with friends and family, and everyone keeps asking for seconds. I really hope you give it a try and love it as much as I do. Trust me, this one’s going to become a staple in your kitchen, too.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way