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Crunchy Baked Hot Honey Chicken

Prep Time:

15 minutes

Bake Time:

20 minutes

Total Time:

45 minutes


4 servings




For the chicken:

  • 2 boneless skinless chicken breasts

  • 4 cups cornflakes, crushed

  • 1 cup panko breadcrumbs

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ tablespoon chili flakes

  • ¼ teaspoon ground mustard

  • 2-3 large eggs

  • Salt and pepper, to taste

For the hot honey:

  • ½ cup Bee Friends Farm jalapeno creamed honey

  • ¼ cup maple syrup

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Flaky sea salt, for sprinkling

Tools Needed

Mixing Bowl

Baking Tray

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  1. Preheat oven to 425℉. Line a baking tray with aluminum foil and generously grease with olive oil spray. Set aside.

  2. Make the chicken: In a large mixing bowl, combine the cornflakes, breadcrumbs, paprika, garlic powder, onion powder, chili flakes, and mustard. Mix well and set aside.

  3. Carefully filet the chicken breasts in half. Season both sides with salt and pepper.

  4. In a medium mixing bowl, beat the eggs and add one chicken filet, submerging the whole filet.

  5. Remove the filet and add to the cornflake mixture and generously coat both sides of the filet, pressing down for the coating to stick. Dip the filet back through the eggs and cornflake mixture a second time and place on the lined baking tray. Repeat with remaining chicken filets. Spray the tops of the coated chicken filets with olive oil spray. 

  6. Bake the chicken in the oven, flipping halfway through, for 20-25 minutes, or until the chicken has reached an internal temperature of 165℉ and the coating is crispy.

  7. Make the hot honey: In a small saucepan over medium-low heat, whisk together honey, garlic powder, and onion powder. Mix until smooth and warm.

  8. Once the chicken is ready, remove from the oven and immediately drizzle both sizes with the warm, hot honey sauce. Sprinkle with flaky sea salt. Enjoy!

Recipe Tags

Dinner, Spicy, Bee Friends Farm

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