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
Scale
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.
