Hot Honey Chicken

There’s something magical about the combination of sweet and spicy, and that’s exactly what you get with Hot Honey Chicken. I remember the first time I tasted a dish like this at a small diner downtown. The moment I took a bite, the crispy coating perfectly contrasted with the sticky, spicy honey glaze, and I was hooked. Since then, I’ve spent countless weekends perfecting my version of Hot Honey Chicken, making it a staple for gatherings and cozy dinners alike. Whether it’s a casual family dinner or a gathering with friends, this dish always steals the show. The best part? It’s surprisingly simple to whip up, and you’ll want to make it again and again.

Shopping List for Hot Honey Chicken

The beauty of Hot Honey Chicken lies in its simple yet delightful ingredients. Each component works harmoniously to create that crispy texture and sweet-spicy flavor we all crave. The key players here are the chicken, which provides a hearty base, the cornflakes for that perfect crunch, and of course, the honey and Sriracha that elevate the dish to something truly special.

• 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 strips about 1-inch thick
• Salt and black pepper to taste
• 1/3 cup honey
• 3 1/2 tbsp Sriracha hot sauce (or to taste)
• 1 1/2 tbsp unsalted butter, diced into pieces

How to Assemble Hot Honey Chicken

Ready to dive into the deliciousness of Hot Honey Chicken? This dish not only looks amazing but tastes fantastic too! Follow these simple steps, and you’ll have a crunchy and flavorful meal that everyone will rave about.

1. Preheat your oven to 425 degrees Fahrenheit. This will ensure that your chicken cooks evenly and gets that perfect crispy texture. While the oven is heating, grab a large oven-safe cooling rack and spray it with non-stick cooking spray. Place it over a rimmed baking sheet to catch any drippings.
2. In a shallow dish, whisk together flour, smoked paprika, garlic powder, ancho chili powder, and onion powder. This flavorful blend will coat each piece of chicken beautifully.
3. In a separate shallow dish, whisk the eggs until they are very well blended. This will help the flour and cornflakes adhere to the chicken.
4. In a third dish, toss together the crushed cornflakes with olive oil using your fingertips. You want to ensure each flake is evenly coated for maximum crunch.
5. Now, it’s time to season the chicken. Sprinkle a generous amount of salt and black pepper on both sides of each strip. Then, take one piece at a time and dredge it in the flour mixture. Shake off any excess.
6. Next, dip the dredged chicken into the egg wash, making sure it’s fully coated. After that, transfer it to the bowl with the crushed cornflakes and press down gently to ensure the flakes stick well. You want a generous, even coating on both sides.
7. Place the coated strips on the prepared cooling rack. Repeat the process until all the chicken pieces are coated. This will keep them crispy while baking.
8. Once all the chicken is ready, slide the baking sheet into the preheated oven. Bake until the chicken is cooked through and reaches an internal temperature of 165°F, which should take about 15 to 20 minutes. If you notice the chicken browning too quickly, lay a piece of foil over it without sealing.
9. While the chicken bakes, grab a microwave-safe bowl and heat together honey and butter for about 30 seconds until the butter is nearly melted. Remove it and stir in the Sriracha, adjusting the heat to your liking. Season with salt to taste.
10. Once the chicken is ready, drizzle the hot honey mixture over the strips or serve it on the side for dipping. For an extra crispy option, consider doubling the hot honey sauce!

Substitutions and Tips

If you want to make your experience with Hot Honey Chicken even better, here are some helpful tips to keep in mind.

• Storage: Store any leftover Hot Honey Chicken in an airtight container in the refrigerator for up to four days.
• Freezing: You can freeze the uncooked coated chicken strips. Just make sure to separate them with parchment paper to avoid sticking.
• Pairing: This dish pairs beautifully with a crisp salad or coleslaw to balance the flavors.
• Garnish: Serve garnished with thinly sliced green onions for a pop of color and flavor.
• Experiment: You can try different cereals for coating, like panko or crushed potato chips for a unique twist.

What Goes Well With This Hot Honey Chicken

When it comes to serving Hot Honey Chicken, the options are endless! Here are some fantastic ideas to complement your dish:

• Crispy Coleslaw: A refreshing coleslaw made with cabbage, carrots, and a tangy dressing pairs perfectly with the sweetness of the chicken.
• Roasted Vegetables: Serve alongside roasted seasonal vegetables for a colorful and nutritious meal.
• Rice or Quinoa: A bed of fluffy rice or quinoa absorbs the delicious hot honey sauce beautifully.
• Perfect for Lunch: Hot Honey Chicken makes for great leftovers. You can enjoy it in a wrap or salad for lunch the next day.
• Game Day Appetizer: Cut the strips into bite-sized pieces for a fantastic game day appetizer with a side of hot honey sauce for dipping.

FAQ

Conclusion

In conclusion, Hot Honey Chicken is a delightful dish that deserves a spot on your dinner table. Its crispy exterior, sweet yet spicy glaze, and easy preparation make it a favorite for both weeknight meals and special occasions. I encourage you to try this recipe and enjoy the burst of flavors that will undoubtedly impress your family and friends. It’s a comforting meal that will have you coming back for seconds!

Hot Honey Chicken

The ultimate comfort food, Hot Honey Chicken combines a crispy coating with a sweet and spicy glaze that will have you craving more. This easy weeknight dinner is perfect for gatherings as it’s sure to impress. Try making it tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 430 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Whisk
• Cutting Board
• Blender
• Baking Sheet
• Food Processor
• Oven

Ingredients

  

• 1/4 cup all-purpose flour
• 1 1/2 tsps 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 strips about 1-inch thick
• Salt and black pepper to taste
• 1/3 cup honey
• 3 1/2 Tbsp Sriracha hot sauce (or to taste)
• 1 1/2 Tbsp unsalted butter, diced into pieces

Instructions

 

• Preheat your oven to 425 degrees Fahrenheit. This will ensure that your chicken cooks evenly and gets that perfect crispy texture. While the oven is heating, grab a large oven-safe cooling rack and spray it with non-stick cooking spray. Place it over a rimmed baking sheet to catch any drippings.
• In a shallow dish, whisk together flour, smoked paprika, garlic powder, ancho chili powder, and onion powder. This flavorful blend will coat each piece of chicken beautifully.
• In a separate shallow dish, whisk the eggs until they are very well blended. This will help the flour and cornflakes adhere to the chicken.
• In a third dish, toss together the crushed cornflakes with olive oil using your fingertips. You want to ensure each flake is evenly coated for maximum crunch.
• Now, it's time to season the chicken. Sprinkle a generous amount of salt and black pepper on both sides of each strip. Then, take one piece at a time and dredge it in the flour mixture. Shake off any excess.
• Next, dip the dredged chicken into the egg wash, making sure it’s fully coated. After that, transfer it to the bowl with the crushed cornflakes and press down gently to ensure the flakes stick well. You want a generous, even coating on both sides.
• Place the coated strips on the prepared cooling rack. Repeat the process until all the chicken pieces are coated. This will keep them crispy while baking.
• Once all the chicken is ready, slide the baking sheet into the preheated oven. Bake until the chicken is cooked through and reaches an internal temperature of 165°F, which should take about 15 to 20 minutes. If you notice the chicken browning too quickly, lay a piece of foil over it without sealing.
• While the chicken bakes, grab a microwave-safe bowl and heat together honey and butter for about 30 seconds until the butter is nearly melted. Remove it and stir in the Sriracha, adjusting the heat to your liking. Season with salt to taste.
• Once the chicken is ready, drizzle the hot honey mixture over the strips or serve it on the side for dipping. For an extra crispy option, consider doubling the hot honey sauce!

Notes

• Tip 1: Store any leftover Hot Honey Chicken in an airtight container in the refrigerator for up to four days.
• Tip 2: You can freeze the uncooked coated chicken strips. Just make sure to separate them with parchment paper to avoid sticking.
• Tip 3: This dish pairs beautifully with a crisp salad or coleslaw to balance the flavors.
• Tip 4: Serve garnished with thinly sliced green onions for a pop of color and flavor.
• Tip 5: You can try different cereals for coating, like panko or crushed potato chips for a unique twist.

Keyword Crispy Chicken recipe, Easy Dinner Recipe, hot honey chicken, Sweet and Spicy Chicken