There’s something irresistibly comforting about a crunchy, golden chicken cutlet that’s been kissed with sticky, spicy-sweet honey. This Baked Hot Honey Chicken gives you that craveable texture without deep-frying, and the heat-sweet balance will quickly make it a weeknight favorite. The recipe uses simple pantry staples and a crunchy cornflake coating for an extra-crispy surface that bakes up beautifully. The sauce is a one-skillet finish—honey, spicy sauce, butter, and a few bold seasonings—that glazes each piece with glossy, sticky flavor.

Why you’ll love this

Less oil and mess than frying, yet still extra-crispy thanks to the cornflake crust.
Bright, sticky hot-honey finish that clings to each bite.
Simple steps and mostly pantry ingredients, so it’s easy to make on a busy night.

Ingredients

▢3lbs chicken breasts boneless, skinless, pounded to ¼-inch thickness
▢Salt and pepper
▢¾ cup all-purpose flour
▢¼ cup brown sugar
▢1 teaspoon garlic powder
▢1 teaspoon smoked paprika
▢3 large eggs
▢1 tablespoon hot sauce ie, Frank’s Hot Sauce
▢5 cups cornflakes crushed (5 cups uncrushed)
▢2 tablespoon olive oil
▢½ cup honey
▢¼ cup hot sauce ie, Frank’s Hot Sauce
▢2 tablespoon unsalted butter
▢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

Prep notes

Start by setting up a three-station breading line: flour, egg wash, and crushed cornflakes. Pounding the chicken breasts thin to ¼-inch ensures even cooking and a tender bite. Season the chicken with salt and pepper before dredging so every layer has flavor. Use a rimmed baking sheet lined with parchment or a silicone liner to keep cleanup quick and to encourage even browning.

Rewritten step-by-step directions

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with parchment paper or a silicone mat and set aside.
Prepare the chicken: Trim any excess fat or uneven edges from the ▢3lbs chicken breasts boneless, skinless. Place each breast between two sheets of plastic wrap or inside a large resealable bag and gently pound them to an even ¼-inch thickness using a meat mallet or heavy skillet. This ensures even cooking and tender results.
Season both sides of the pounded chicken breasts with ▢Salt and pepper to taste and set aside while you prepare the breading stations.
Make the flour mixture: In a shallow bowl or plate, combine ▢¾ cup all-purpose flour, ▢¼ cup brown sugar, ▢1 teaspoon garlic powder, and ▢1 teaspoon smoked paprika. Stir until the dry ingredients are evenly mixed.
Make the egg wash: In a second shallow bowl, whisk together ▢3 large eggs and ▢1 tablespoon hot sauce ie, Frank’s Hot Sauce until smooth. This helps the coating adhere and adds a touch of tangy heat.
Prepare the cornflake coating: Place ▢5 cups cornflakes crushed (5 cups uncrushed) into a large zip-top bag or a shallow bowl. Crush the cornflakes with your hands or a rolling pin until you have mostly fine crumbs with some small flakes for texture. Transfer the crushed cornflakes to a plate or shallow dish for easy dredging.
Bread the chicken, one piece at a time: First dredge a seasoned chicken breast in the flour mixture, pressing lightly so the flour adheres. Shake off excess flour. Next, dip the floured breast into the egg wash, coating both sides completely. Let excess egg drip off, then press the breast into the crushed cornflakes, turning to coat well and pressing gently so the crumbs stick. Place each coated breast on the prepared baking sheet. Repeat with remaining pieces.
Drizzle the breaded chicken with ▢2 tablespoon olive oil—either by drizzling the oil over the tops or brushing it on—to help the crust brown in the oven. For extra-even crisping, arrange the cutlets in a single layer with a little space between them.
Bake in the preheated oven for 15–18 minutes, or until the crust is golden brown and the internal temperature of the chicken reaches 165°F (74°C) when checked with an instant-read thermometer. If desired, broil for 1–2 minutes at the end to deepen the color, watching closely to prevent burning.
While the chicken bakes, prepare the hot honey glaze: In a small saucepan over low heat, combine ▢½ cup honey, ▢¼ cup hot sauce ie, Frank’s Hot Sauce, ▢2 tablespoon unsalted butter, ▢1 teaspoon garlic powder, ▢1 teaspoon cayenne pepper (optional—use less or omit if you prefer milder heat), ▢1 teaspoon red pepper flakes (optional), and ▢½ teaspoon salt. Stir constantly until the butter melts and the mixture is glossy and slightly thickened, about 2–3 minutes. Remove from heat and stir in ▢1 tablespoon thyme fresh, chopped. Taste and adjust heat or sweetness if needed.
When the chicken reaches 165°F and the crust is crisp, remove the baking sheet from the oven. Working quickly, brush or spoon the warm hot honey glaze over each piece so the sauce clings to the crust. Return the glazed chicken to the oven for 1–2 minutes to set the glaze, then remove.
Let the baked cutlets rest for 3–5 minutes to allow juices to settle. Serve the Baked Hot Honey Chicken warm, garnished with additional chopped thyme if desired. A squeeze of lemon or a sprinkle of flaky sea salt can brighten the dish just before serving.

Tips for success

Even thickness is key: Pounding the breasts to ¼-inch helps them cook evenly and keeps them tender.
Don’t skip the egg and hot sauce in the wash; it helps the sweet-spicy glaze adhere to the crust.
If you prefer less heat, reduce both instances of hot sauce or omit the cayenne and red pepper flakes from the glaze. For a punchier kick, add a touch more cayenne or an extra tablespoon of the hot sauce.
Make the cornflake crumbs ahead of time and store in an airtight container if you want to streamline the cooking process the night you plan to bake.

Serving suggestions

This Baked Hot Honey Chicken shines with simple sides. Pair it with a crisp green salad dressed in lemon vinaigrette, buttery mashed potatoes, roasted vegetables, or a slaw that brings acidity to cut through the sweet glaze. For an indulgent sandwich, tuck a slice into a toasted bun with pickles and a smear of mayo or yogurt sauce.

Make-ahead and storage

If you want to meal-prep, bake the breaded chicken without glazing, let it cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven until warmed through and crisp, then brush with freshly warmed hot honey. Leftover glazed chicken will keep in the fridge for 2–3 days; reheat gently to avoid overcooking and to keep the crust from getting soggy.

Recipe notes

Swap crunchy cornflakes for panko if you prefer a slightly lighter crunch—keep the same amount by volume.
If you can’t find a preferred spicy sauce, any similar brand will work; the ingredient list specifies the amount of hot sauce to use.
Adjust the amount of sugar in the flour mixture if you want a less caramelized crust; the ▢¼ cup brown sugar adds a nice golden color and subtle sweetness.

Final thoughts

There’s real comfort in a recipe that gives you crispy, golden chicken with a sticky, spicy-sweet finish without the fuss of a deep fryer. This Baked Hot Honey Chicken delivers that combination with straightforward steps, pantry-friendly ingredients, and a finish that’s impossible to resist. Make a batch for dinner and plan to enjoy leftovers—this one disappears fast.

Happy baking—and enjoy every sticky, crunchy bite.

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Baked Hot Honey Chicken

Crispy cornflake-crusted chicken with a sweet-and-spicy hot honey glaze.

Prep Time20

Cook Time19

Total Time39

Servings: 4 servings

Ingredients

3 lb chicken breasts boneless, skinless, cut in half lengthwise if large and pounded to 1/4-inch thickness
salt to taste, used for seasoning chicken and in sauce
black pepper to taste
3/4 cup all-purpose flour
1/4 cup brown sugar
1 tsp garlic powder
1 tsp smoked paprika
3 large eggs lightly beaten with hot sauce
1 tbsp hot sauce e.g., Frank's; mixed into beaten eggs
5 cups cornflakes crushed (measured after crushing: 5 cups)
2 tbsp olive oil worked into crushed cornflakes
1/2 cup honey
1/4 cup hot sauce for sauce (e.g., Frank's)
2 tbsp unsalted butter
1 tsp garlic powder for sauce
1 tsp cayenne pepper optional; omit or reduce for less heat
1 tsp red pepper flakes optional; omit or reduce for less heat
1/2 tsp salt for sauce
1 tbsp fresh thyme chopped, for garnish

Instructions

Preheat the oven to 425°F (220°C) and arrange a baking rack on a baking sheet.
If needed, cut large chicken breasts in half lengthwise and pound each piece to 1/4-inch thickness; season both sides with salt and pepper.
In a shallow bowl, whisk together the flour, brown sugar, 1 teaspoon garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until combined.
In a second shallow bowl, beat the eggs with 1 tablespoon hot sauce until smooth.
Place crushed cornflakes in a third shallow bowl; add the olive oil and work it in with your fingers until the flakes are evenly coated.
Dredge each chicken cutlet in the flour mixture, shaking off excess, dip into the egg mixture, letting excess drip off, then press firmly into the oiled cornflakes to fully coat both sides.
Transfer the breaded cutlets to the prepared rack on the baking sheet in a single layer and repeat with remaining pieces.
Bake for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
While the chicken bakes, combine 1/2 cup honey, 1/4 cup hot sauce, 2 tablespoons butter, 1 teaspoon garlic powder, 1 teaspoon cayenne (if using), 1 teaspoon red pepper flakes (if using), and 1/2 teaspoon salt in a small saucepan; warm over medium heat until butter melts and sauce is simmering, then reduce heat to keep warm.
When the chicken is done, drizzle the hot honey sauce over the cutlets, sprinkle with chopped fresh thyme, and serve any extra sauce on the side.

Equipment

baking sheet with rack
three shallow bowls or pans
Measuring Cups and Spoons
Small Saucepan
Whisk or fork
Meat Mallet or Rolling Pin

Notes

Watch the linked video for visual guidance if available.
To air-fry, preheat to 400°F and spray basket and chicken; cook 5 minutes, flip, then 5 more minutes until 165°F.
Omit cayenne and red pepper flakes to reduce spiciness.
These cutlets are great for sandwiches.
Leftovers keep refrigerated up to 5 days.
Reheat chicken on a baking sheet at 325°F until warmed and crisp.