Name: Hot Honey Chicken Strips Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 1 1/2 tsp smoked paprika; 1 1/2 tsp garlic powder; 1 tsp ancho chili powder; 1 tsp onion powder; 2 large eggs; 5 1/2 cups cornflakes cereal, crushed; 2 Tbsp olive oil; 2 lbs chicken breasts, cut into 1-inch thick strips on a bias; Salt and black pepper, to taste; 1/3 cup honey; 3 1/2 Tbsp Sriracha hot sauce (adjust to taste); 1 1/2 Tbsp unsalted butter, diced; Salt, to taste

There's something incredibly addictive about the blend of sweet, spicy, and crispy that you get with my Hot Honey Chicken Strips Recipe. The crunch of those cornflake-coated strips paired with that sticky, fiery honey glaze makes this one of those dishes you'll want to share but secretly keep all to yourself.

The image shows several pieces of crispy fried chicken tenders placed closely together on a white plate over a white marbled surface. Each piece has a thick, crunchy, golden-brown coating with a slightly rough texture. The chicken is covered in a shiny, sticky red-orange sauce that makes the crust glisten. Small bits of green sliced scallions are sprinkled evenly over the chicken, adding a fresh contrast in color. Some sauce pools around the tenders on the plate, showing a rich, glossy appearance. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Honey Chicken Strips Recipe
Top Tip
How to Serve Hot Honey Chicken Strips Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Honey Chicken Strips Recipe

Why You'll Love This Recipe

I’m pretty sure you’re going to fall for this recipe like I did. It’s that perfect balance of crispy, spicy, and sweet — an irresistible combo that I always find myself craving again and again. Plus, it’s baked, so you get that crunch without the guilt of frying.

Crunchy Texture: The crushed cornflakes create a delightfully crisp coating that stays crunchy even after baking.
Balanced Heat and Sweetness: The hot honey sauce perfectly blends a fiery kick with a sweet finish that keeps you coming back for more.
Simple Ingredients: You likely have most of these pantry staples ready to go, making this an easy go-to recipe.
Baked, Not Fried: You get all the crispy goodness without the extra oil from frying, making it a bit lighter but just as satisfying.

Ingredients & Why They Work

For the Hot Honey Chicken Strips Recipe, every ingredient has a role in building layers of flavor and texture. From the spices that season the chicken to the crunchy coating and the luscious hot honey drizzle, these components come together like a dream.

Flat lay of a small mound of all-purpose flour, a few rustic piles of smoked paprika, garlic powder, ancho chili powder, and onion powder arranged separately, two large brown eggs with clean shells, a generous heap of crushed golden cornflakes drizzled lightly with olive oil, several thick raw chicken breast strips cut on the bias, a small white bowl filled with golden honey, diced pieces of pale unsalted butter in a white bowl, a small white bowl of vibrant red Sriracha sauce, and scattered coarse black pepper and salt crystals, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Forms the base for seasoning and helps the egg and coating stick better to the chicken.
Smoked paprika: Adds a subtle smokiness that plays well with the spicy honey sauce.
Garlic powder: Gives a savory depth without overpowering the other flavors.
Ancho chili powder: Brings a mild, smoky heat that complements the sriracha.
Onion powder: Adds a bit of sweetness and complexity to the seasoning mix.
Eggs: Helps the coating layers adhere to the chicken for maximum crunch.
Cornflakes cereal: Once crushed, they create a crispy, golden crust that’s lighter than traditional breadcrumbs.
Olive oil: Coats the cornflakes, ensuring they bake up crisp and flavorful.
Chicken breasts: The star of the show; fresh, lean, and cut into strips for easy dipping and eating.
Honey: Sweet base for the hot honey sauce that balances the heat.
Sriracha hot sauce: Adds vibrant spice and tanginess to the sauce.
Unsalted butter: Enriches the sauce, creating a silky texture and mellowing the heat.
Salt and black pepper: Essential seasonings to enhance the natural flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts of this Hot Honey Chicken Strips Recipe is how easy it is to tweak to suit your taste. I usually keep it classic, but don’t hesitate to make it your own!

Variation: I've tried swapping out the sriracha for a milder hot sauce or even a smoky chipotle for a different kick, and each one brings something new to the table.
Gluten-Free: Use gluten-free flour and cornflake alternatives to make this recipe friendly for gluten-sensitive friends.
Extra Crispy: Double coat your chicken strips by repeating the flour, egg, and cornflake steps for super crunchy bites.
Spice Level: Adjust the sriracha quantity depending on how fiery you want your hot honey sauce. I keep mine spicy but approachable!

Step-by-Step: How I Make Hot Honey Chicken Strips Recipe

A white oval plate holds about a dozen pieces of crispy fried chicken tenders, each coated in a golden-brown crunchy breading with a reddish-orange sauce drizzled over them. The sauce adds a shiny, slightly wet texture on top of the crunchy coating. Small green pieces of sliced scallions are sprinkled evenly across the tenders, adding a fresh green contrast. To the upper right, there is a white bowl filled with more reddish-orange sauce, with a silver spoon resting inside it. The plate is set on a white marbled surface with a dark gray knitted cloth tucked under the lower left edge of the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oven and Tools

Start by preheating your oven to 425°F. Then, spray a large oven-safe cooling rack with non-stick spray and place it over a rimmed baking sheet—this setup lets the chicken bake crisp all over without sitting in grease. I love this small trick because it keeps the coating super crunchy.

Step 2: Season and Prepare the Coatings

Mix together your flour with smoked paprika, garlic powder, ancho chili powder, and onion powder in one shallow dish. In another bowl, whisk the eggs until smooth. In a third dish, toss crushed cornflakes with olive oil to coat. I find this little oil boost helps the coating brown beautifully in the oven.

Step 3: Coat the Chicken Strips

Season your chicken strips generously with salt and pepper on all sides. Now, dredge each strip in the flour mixture, shake off the excess, dip it in the egg, then press into the oiled cornflakes coating. Make sure to press gently but firmly so the flakes stick well. Place each coated strip on your prepared rack. This is the step where patience pays off — take your time to get an even coating for maximum crunch.

Step 4: Bake for Crispy Perfection

Bake for about 15–20 minutes until the chicken reaches 165°F internally and the coating is golden. If you notice the strips browning too quickly, tent some foil over the top for the last few minutes. This prevents burning while keeping the inside juicy.

Step 5: Prepare the Hot Honey Sauce

Warm the honey with butter in the microwave (around 30 seconds) just until the butter softens. Stir them together, then mix in sriracha and a pinch of salt. Taste and tweak the heat and sweetness to your liking. This sauce is irresistible spooned right over the strips or served on the side for dipping.

Top Tip

When I first made this Hot Honey Chicken Strips Recipe, I learned that the cornflakes are the key to the crunch — but only if crushed correctly and well coated with oil. Here are a few nuggets of wisdom I picked up along the way:

Proper Crushing: Use a rolling pin and crush the cornflakes until roughly the size of panko breadcrumbs—too fine and they won’t crisp up as nicely.
Oil is Essential: Tossing the crushed cornflakes with olive oil before coating keeps them from drying out and promotes even browning in the oven.
Don’t Rush the Pressing: Press the coating onto each piece firmly to avoid patches that won’t get crispy or fall off during baking.
Watch for Browning: Keep an eye on your strips in the last minutes; tent foil if the coating is getting too dark but the chicken isn’t cooked through yet.

How to Serve Hot Honey Chicken Strips Recipe

Garnishes

I like to finish mine with thinly sliced green onions for a fresh, sharp bite that offsets the richness. Sometimes I sprinkle a little toasted sesame seed on top, which adds a subtle nutty crunch that’s surprisingly delicious.

Side Dishes

The perfect side for these spicy-sweet chicken strips is something simple and refreshing. I often serve them alongside crisp coleslaw, roasted sweet potatoes, or a light cucumber salad. But if you’re in comfort food mode, mac and cheese or creamy mashed potatoes work beautifully too.

Creative Ways to Present

For gatherings, I arrange these Hot Honey Chicken Strips on a large platter with little bowls of the hot honey sauce for dipping, plus some sliced veggies for crunchy contrast. Another fun idea: serve them as sliders with tiny buns and tangy pickles for a party crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken strips in an airtight container in the fridge for up to 3 days. They keep their texture surprisingly well if you let them cool completely first before refrigerating.

Freezing

If I want to save some for later, I freeze the coated but unbaked chicken strips on a parchment-lined tray, then transfer them to a freezer bag once firm. When ready, bake from frozen—just add a few extra minutes to the cooking time.

Reheating

To keep that satisfying crunch on reheating, I pop leftover strips in a preheated oven at 375°F for about 8-10 minutes. Microwaving is tempting but tends to make the coating soggy fast, so oven reheating is definitely my go-to.

Frequently Asked Questions:

Can I make this Hot Honey Chicken Strips Recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free version and use gluten-free cornflakes or crushed rice cereal instead. The baking process remains the same.

How spicy is the hot honey sauce?

The spiciness comes from the sriracha, which gives it a medium heat level. You can control the spice by adjusting the amount of sriracha or choosing a milder hot sauce to suit your heat tolerance.

Can I use chicken thighs instead of breasts?

Chicken thighs work great in this recipe too! They tend to stay juicier but you might need to adjust baking time slightly since thighs can be thicker. Just ensure they reach an internal temperature of 165°F.

What’s the best way to crush cornflakes?

I like placing the cornflakes in a large sealed plastic bag and then crushing them gently with a rolling pin until they look like coarse breadcrumbs. Avoid crushing them into powder—they should have some texture for that crispy coating.

Final Thoughts

This Hot Honey Chicken Strips Recipe is one of those dishes I love making when I want to impress anyone — or just treat myself. The crispy cornflake crust paired with that spicy-sweet honey glaze hits every craving level. Give it a try, and I bet it’ll become a fast favorite in your recipe rotation, too.