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.

Hot Honey Chicken: Crispy, Spicy & Sweet Flavor Explosion

Description

Delicious crispy baked chicken strips coated with a flavorful cornflake crust and tossed in a spicy, sweet hot honey sauce for a perfect balance of heat and sweetness.

Ingredients

Scale

Crispy Baked Chicken Strips

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

Hot Honey Sauce

1/3 cup honey
3 1/2 Tbsp Sriracha hot sauce
1 1/2 Tbsp unsalted butter, diced
Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Prep the oven and rack: Preheat oven to 425 degrees. Spray a large oven-safe cooling rack with non-stick cooking spray and set it over a rimmed 18 by 13-inch baking sheet. Set aside.
Prepare the flour mixture: In a shallow dish, whisk together the all-purpose flour, smoked paprika, garlic powder, ancho chili powder, and onion powder until well combined.
Beat the eggs: In a second shallow dish, whisk the eggs thoroughly until very well blended.
Coat the cornflakes: In a third shallow dish, toss the crushed cornflakes with olive oil using your fingertips until the cornflakes are evenly coated.
Season and dredge chicken: Season both sides of each chicken strip with salt and black pepper. One piece at a time, dredge all sides in the flour mixture and shake off excess.
Dip in egg and cornflakes: Transfer the floured chicken to the beaten eggs, coating all sides. Then transfer to the cornflake mixture, coating both sides generously by pressing some cornflakes on top to ensure an even crust.
Arrange and bake: Place each coated chicken strip on the prepared cooling rack. Repeat with remaining pieces. Bake in the preheated oven until chicken reaches 165°F in the thickest part, about 20 minutes. If the chicken starts to over-brown near the end, loosely cover with foil.
Make hot honey sauce: In a microwave-safe bowl, heat honey and butter together for about 30 seconds or until butter is nearly melted. Remove from microwave, stir in Sriracha hot sauce, season with salt to taste, and mix well.
Serve: Spoon the hot honey sauce over the baked chicken strips or serve the sauce on the side as a dip for extra crispiness and more flavor. Serve immediately.

Notes

To crush cornflakes, place them in a gallon-size resealable bag, seal while pressing out excess air, then crush with a rolling pin until they resemble panko-sized crumbs.
For added color and freshness, garnish the finished chicken with thinly sliced green onions.
You can double the hot honey sauce if serving it as a dipping sauce alongside the chicken.

Nutrition

Serving Size: 1 serving (2 pieces)
Calories: 350 kcal
Sugar: 12 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 90 mg