If you have a craving for a perfect balance of sweet and spicy that will seriously jazz up your weeknight dinners, this Hot Honey Chicken Recipe is your answer. It’s crisp, flavorful, and bursting with layers of heat and honey-sweetness that coat tender chicken breasts in a way that’s downright addictive. Each bite offers a delightful crunch with a luscious glaze that keeps you coming back for more. Whether you’re cooking for friends, family, or just treating yourself, this Hot Honey Chicken Recipe is a guaranteed crowd-pleaser that’s simple enough to whip up after a busy day.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this dish, and it’s amazing how a handful of pantry staples create such a standout flavor and texture combination. Each component plays its part — from the fiery kicks of hot sauce and spices to the rich sweetness of honey and brown sugar, plus the crunch of cornflakes that makes this recipe truly special.
- 3 large boneless/skinless chicken breasts (about 1 ½ lbs.): Fresh chicken breasts provide a juicy, tender base perfect for coating.
- Salt and Pepper: Essential for seasoning the chicken and enhancing all the other flavors.
- Nonstick cooking spray: Ensures the chicken crisps up without sticking to the pan.
- ½ cup flour (use a generous ½ cup): Helps the coating stick to the chicken for that irresistible crunch.
- 3 tablespoons packed brown sugar (light preferred): Adds a rich molasses note that balances the heat perfectly.
- 3 large eggs (whisked very well): Acts as the glue for the coating and keeps the crust in place.
- 2 teaspoons hot sauce: Brings an upfront spicy note right into the egg wash.
- 5 cups cornflakes: Crushed to create a crispy, golden outer layer that’s far more exciting than breadcrumbs.
- 1 ½ teaspoons paprika: Gives a subtle smoky flavor and beautiful color.
- ½ teaspoon salt and ½ teaspoon chili powder: Elevate the overall seasoning with a pinch of heat and savory punch.
- ¼ teaspoon pepper and ¼ teaspoon cayenne pepper: Adds complexity and a slow-building warmth in every bite.
- ½ cup honey: The star of the glaze delivering that luscious sweetness to contrast the spiciness.
- ¼ cup hot sauce (Frank’s is perfect): The honey’s spicy partner creating that addictive hot honey glaze.
- 3 tablespoons butter: Adds richness and helps the glaze coat the chicken beautifully.
- 1 tablespoon packed brown sugar: Sweetens the glaze just right, rounding out the heat.
- 2 teaspoons apple cider vinegar: Cuts through the sweetness with a hint of tangy brightness.
- ½ teaspoon each of garlic powder, onion powder, and mustard powder: Deepens the flavor profile, making every bite interesting and vibrant.
How to Make Hot Honey Chicken Recipe
Step 1: Prepare the Chicken and Coating
Start by trimming your chicken breasts of any excess fat and then season them generously with salt and pepper. Creating the coating station comes next — mix the flour and brown sugar in one bowl, whisk together the eggs with 2 teaspoons hot sauce in another, and combine crushed cornflakes with paprika, salt, chili powder, pepper, and cayenne pepper in the last bowl. This three-step breading process ensures each piece will be perfectly crispy and packed with flavor.
Step 2: Bread the Chicken
Ready for the fun part? Dip each chicken breast first into the flour mixture, making sure it’s fully coated. Then, dunk it into the spicy egg wash, and finally press it into the cornflake mixture. The key here is to really press the cornflakes onto the chicken so they adhere well and create that signature crunch you’re after. Don’t rush this step — good things take a little patience.
Step 3: Cook the Chicken
Spray a large skillet with nonstick cooking spray and heat it over medium heat. Carefully place the coated chicken breasts in the pan, letting each side cook for about 5 to 7 minutes until golden brown and cooked through. The cornflake crust should crisp up beautifully, sealing in juicy, tender chicken inside.
Step 4: Make the Hot Honey Glaze
While the chicken cooks, whisk together honey, ¼ cup hot sauce, butter, brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a small saucepan over low heat. Stir this mixture until the butter melts and everything combines into a smooth, sticky glaze. This glaze is what transforms the dish — providing sweet, spicy, tangy, and buttery goodness all at once.
Step 5: Glaze and Serve
Once the chicken is cooked, pour the hot honey glaze over the pieces in the skillet or brush it on. Give the chicken a quick turn so every part is coated, then remove from heat. Get ready for that perfect bite, where crispy heat meets sticky, sweet comfort.
How to Serve Hot Honey Chicken Recipe
Garnishes
Fresh garnishes take this dish from tasty to unforgettable. Sprinkle chopped green onions or fresh cilantro on top for a pop of color and a fresh bite. A light dusting of sesame seeds adds a subtle nutty crunch and visual appeal that looks restaurant-worthy but is so simple to do.
Side Dishes
Pairing matters with this Hot Honey Chicken Recipe. Classic coleslaw brings a cool, creamy contrast that balances the heat and sweetness. Roasted or steamed veggies keep the meal wholesome and add vibrant textures. For carb lovers, creamy mashed potatoes or fluffy jasmine rice are perfect to soak up all the luscious glaze.
Creative Ways to Present
Want to wow your guests? Serve this chicken sliced over a crisp salad of mixed greens and avocado, drizzled with extra glaze. Or try making sliders using mini buns for a fun appetizer at your next get-together. No matter what, this dish’s lively glaze and crunch make it a star everywhere it appears.
Make Ahead and Storage
Storing Leftovers
Leftover Hot Honey Chicken keeps beautifully in an airtight container in the fridge for up to 3 days. The coating softens a bit over time, so it’s best to reheat carefully if you want to maintain that crunch.
Freezing
If you want to save some for later, you can freeze the cooked, unglazed chicken. Wrap each piece tightly in foil or plastic wrap, then place them in a freezer-safe bag. Use within 1 month for the best texture and flavor.
Reheating
To bring leftovers back to life, warm them in a 350°F oven for about 10 minutes or until heated through. Applying the glaze after reheating keeps the crunch intact and the chicken tasting fresh and vibrant.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will work beautifully and offer a juicier, more flavorful option. Just adjust cooking time as thighs may take slightly longer to cook through.
Is the Hot Honey Chicken Recipe very spicy?
This recipe balances heat and sweetness really well, but you can always adjust the amount of hot sauce and cayenne to suit your heat tolerance. For a milder version, simply reduce the hot sauce or swap with a milder chili.
Can I bake instead of pan-frying the chicken?
Yes, baking is possible and a bit lighter! Bake at 400°F on a greased baking sheet for 20-25 minutes until crispy and cooked through. Keep an eye so the coating doesn’t burn.
What kind of honey works best?
Raw or pure wildflower honey works best to achieve that rich, floral sweetness that pairs wonderfully with the hot sauce’s tang. Avoid overly processed honey, which can be too sweet and less flavorful.
Can I prepare the hot honey glaze in advance?
Definitely! The glaze can be made a day ahead and stored in the fridge. Rewarm gently on the stove before glazing the chicken for the freshest taste.
Final Thoughts
Now that you’ve got the full scoop on this fantastic Hot Honey Chicken Recipe, it’s time to get cooking and treat yourself to something deliciously different. The perfect harmony of crunch, spice, and sweetness will quickly make this your go-to recipe for impressing friends or just enjoying a killer meal at home. Trust me, once you try this, you’ll wonder how you ever lived without it!
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Hot Honey Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Hot Honey Chicken is a deliciously crispy and spicy chicken dish featuring a crunchy cornflake crust combined with a sweet and spicy hot honey glaze. Perfectly seasoned boneless chicken breasts are coated in a flavorful breading, pan-fried until golden brown, and then drizzled with a vibrant honey and hot sauce mixture that balances heat and sweetness beautifully. This recipe serves six and makes a perfect weeknight dinner or casual gathering meal.
Ingredients
Chicken and Breading
- 3 large boneless, skinless chicken breasts (about 1 ½ lbs.)
- Salt and pepper, to taste
- Nonstick cooking spray
- ½ cup flour (generous)
- 3 tablespoons packed light brown sugar
- 3 large eggs, whisked very well
- 2 teaspoons hot sauce
- 5 cups cornflakes
- 1 ½ teaspoons paprika
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper
Hot Honey Glaze
- ½ cup honey
- ¼ cup hot sauce (Frank’s preferred)
- 3 tablespoons butter
- 1 tablespoon packed brown sugar
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
Instructions
- Prepare the Chicken: Slice each chicken breast into cutlets or strips if desired for even cooking. Season with salt and pepper on both sides to taste.
- Make the Breading Station: Set up three shallow bowls — one with the flour mixed with brown sugar, one with beaten eggs and hot sauce combined, and one with crushed cornflakes mixed with paprika, salt, chili powder, pepper, and cayenne pepper.
- Coat the Chicken: Dredge each piece of chicken first in the flour mixture, shaking off excess, then dip into the egg mixture ensuring it’s fully coated, and finally press into the seasoned cornflake mixture to thoroughly coat. Place breaded chicken on a plate ready for frying.
- Cook the Chicken: Heat a large skillet over medium heat and lightly spray with nonstick cooking spray. Cook the breaded chicken pieces in batches for about 3-4 minutes per side or until golden brown and cooked through (internal temperature 165°F). Remove and keep warm.
- Make the Hot Honey Sauce: In a small saucepan, melt the butter over low heat. Stir in honey, hot sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder. Simmer gently, stirring occasionally until well combined and slightly thickened, about 3-5 minutes.
- Glaze the Chicken: Drizzle or brush the hot honey sauce generously over the cooked crispy chicken pieces just before serving.
- Serve: Serve hot with your favorite sides, garnished with extra honey or hot sauce if desired.
Notes
- For extra crunch, use fresh cornflakes and crush them just before breading.
- You can adjust the amount of cayenne or hot sauce to control the heat level.
- Chicken can be sliced into strips for easier dipping and serving.
- This recipe works well with chicken thighs as an alternative to breasts.
- Use a meat thermometer to ensure chicken reaches 165°F internally for food safety.
- Leftover hot honey sauce can be refrigerated up to 1 week and gently reheated.
