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Baked Hot Honey Chicken
5 from 6 votes

Baked Hot Honey Chicken

Baked Hot Honey Chicken is an explosion of flavor. You can easily control the heat levels with the amount of hot sauce and seasonings you include in the sauce. Baking the breaded chicken cutlets gets them perfectly cooked and extra crispy, but, it's also healthier than frying them in oil! See NOTES on how to prepare them in an air fryer.

Prep Time
20 mins
Cook Time
19 mins
Total Time
39 mins
Servings: 4
Calories: 736 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Chicken
  • 3 lbs chicken breast boneless, skinless, pounded to ¼-inch thickness
  • black pepper
  • salt
  • ¾ cup all-purpose flour
  • ¼ cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 3 large egg
  • 1 tablespoon hot sauce ie, Frank's Hot Sauce
  • 5 cups cornflakes crushed (5 cups uncrushed)
  • 2 tablespoon olive oil
Hot Honey Sauce
  • ½ cup honey
  • ¼ cup hot sauce ie, Frank's Hot Sauce
  • 2 tablespoon butter unsalted
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper optional, increase for more heat
  • 1 teaspoon red pepper flakes optional, increase for more heat
  • ½ teaspoon salt
  • 1 tablespoon thyme fresh, chopped

Instructions

    Cup of Yum
  1. Preheat oven to 425°F.
  2. If your chicken breasts are large, use a sharp knife to cut the breasts in half, lengthwise. Then pound to ¼ to ⅓-inch in thickness. Liberally salt and pepper the cutlets all over.
  3. Place the flour, brown sugar, garlic powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper in a pan or bowl. Stir together with a fork or whisk until completely combined.
  4. In a separate pan (or bowl), add the eggs and lightly beat with the hot sauce.
  5. In a third pan (or bowl), add the crushed cornflakes. Add the olive oil and use your fingers to work the oil into the cornflakes.
  6. Working one cutlet at a time, dredge the seasoned chicken through the flour, turning it to completely coat. Lower into the egg mixture and turn to coat. Allow excess egg to drip off of the chicken. Place into the cornflakes and press to help them adhere. Turn over and use your fingers to help completely cover the cutlets with the cornflakes. Place on a baking pan that is lined with a baking rack. Continue with the remaining cutlets.
  7. Bake the chicken for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reaches 165°F.
  8. While the chicken is baking, add all of the sauce ingredients into a small saucepan and heat over medium heat. Simmer and keep warm until the chicken is ready.
  9. Serve the chicken with hot honey sauce drizzled over the top and garnished with chopped fresh thyme. Serve extra sauce on the side.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • To cook the cutlets in an air fryer: Preheat the air fryer to 400°F. Spray the basket and breaded chicken liberally with cooking spray. Working in batches, cook for 5 minutes, open the basket and flip the cutlets, cook for another 5 minutes, or until internal temperature reaches 165°F.
  • The recipe, as written (including the teaspoon cayenne and teaspoon red pepper flakes) is a bit on the spicy side. To reduce to mildly spicy, eliminate the cayenne and red pepper flakes). 
  • Leftovers will keep, covered, in the fridge for up to 5 days. Reheat (uncovered) on a baking sheet in a 325°F until heated through and lightly crispy again. These make amazing sandwiches! Reheat the sauce in the microwave. 

Nutrition Information

Calories 736kcal (37%) Carbohydrates 99g (33%) Protein 83g (166%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 4g (20%) Trans Fat 0.3g (15%) Cholesterol 372mg (124%) Sodium 1012mg (42%) Potassium 1523mg (32%) Fiber 3g (12%) Sugar 52g (104%) Vitamin A 1820IU (36%) Vitamin C 29mg (32%) Calcium 72mg (7%) Iron 14mg (78%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 736

% Daily Value*

Calories 736kcal 37%
Carbohydrates 99g 33%
Protein 83g 166%
Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Trans Fat 0.3g 15%
Cholesterol 372mg 124%
Sodium 1012mg 42%
Potassium 1523mg 32%
Fiber 3g 12%
Sugar 52g 104%
Vitamin A 1820IU 36%
Vitamin C 29mg 32%
Calcium 72mg 7%
Iron 14mg 78%

* Percent Daily Values are based on a 2,000 calorie diet.