Crispy Hot Honey Chicken
Tender, juicy chicken coated in a crispy cornflake crust that is baked to golden perfection, and then drizzled with sweet and spicy hot honey. These Crispy Crunchy Hot Honey Chicken Tenders deliver the perfect balance of crunch and heat, with a mouthwatering sticky glaze that keeps you coming back for more.
Servings: 6
Ingredients
- 1 1/2 to 1 3/4 lbs. Chicken Tenders or Chicken Breasts
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 cup Flour
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 2 large Eggs
- 5 cups Cornflakes
- 1/4 teaspoon Cayenne Pepper (optional)
- Olive Oil
- Hot Honey
Instructions
- Preheat the oven to 400 degrees. Prepare the chicken tenders by patting them dry with paper towels. This helps the coating adhere better and prevents excess moisture during cooking.
- Set up dredging stations. You will need 3 shallow bowls. In the first bowl, mix together flour, garlic powder, onion powder, salt, and pepper. Seasoning the flour ensures the chicken is flavorful from the first layer, creating a flavorful base. In the second bowl, whisk together the eggs (and optional hot sauce). Crush the cornflakes in a large ziploc bag with a rolling pin. Place in a bowl and sprinkle the cornflakes with cayenne pepper, if so desired.
- For extra flavor, you can season the chicken tenders lightly with salt and pepper before dipping them in the flour. This step is optional but ensures the seasoning penetrates the chicken itself.
- Coat the chicken. First, dredge the chicken tenders in the seasoned flour, making sure they are fully coated. Next, dip the floured chicken into the egg mixture, letting any excess drip off. Finally, press the chicken tenders into the crushed cornflakes, coating each one evenly. Tip: To help the cornflakes stick, press them firmly onto the chicken with your hands, ensuring the tenders are completely covered.
- Bake. Place the coated tenders on a parchment-lined baking sheet or on a wire rack set over a baking sheet (this helps airflow for even crisping). Drizzle the chicken tenders with olive oil to promote browning. Bake for 15-20 minutes at 400 degrees, flipping them halfway through. The chicken should be golden brown and reach an internal temperature of 165°F.Tip: If the tenders aren’t crispy enough, broil them for the last 2-3 minutes of baking.See below for optional frying instructions.
- Drizzle with hot honey. As soon as the tenders are out of the oven, drizzle them generously with hot honey. The sweet and spicy glaze enhances the crispy coating and adds a layer of flavor.
- Dip into ranch dressing or honey mustard.
Notes
Can you fry the cornflake chicken?
Absolutely! For a crunchier coating, you may fry these cornflake chicken in oil instead of baking. I suggest adding about a 1/2 inch of oil into a large skillet. Fry the chicken in batches, placing them carefully into the hot oil without crowding the pan. Cook each side for about 3-4 minutes until the tenders are golden brown and crispy, with an internal temperature of 165 degrees. Transfer to a plate lined with paper towels to drain excess oil.
What other seasonings or spices can I add to the chicken?
You can add paprika into the flour mixture for extra smoky flavor. You can also add 1/4 cup of parmesan cheese into the cornflakes for a touch of salty cheese flavor.
How do I prevent cornflakes from falling off of the chicken?
Make sure the chicken tenders are dry before coating, and press the cornflakes firmly onto the tenders after dipping them in the egg wash. Using enough egg mixture and pressing the cornflakes will help them adhere better.
TIPS:
Broil for Extra Crispiness: If your tenders need more crunch after baking, broil them for 2-3 minutes at the end of the cooking time.
Crushing the Cornflakes: Make sure the cornflakes are crushed to a coarse consistency, not a powder. This will give the tenders their signature crunch.
Pressing the Coating: Firmly press the cornflakes onto the tenders after dipping them in the egg mixture to ensure an even, thick coating.
Flipping the Tenders: When baking, flip the chicken halfway through cooking to ensure even browning and crisping on both sides.
