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.
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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.
- 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.
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
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:
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.
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.
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.
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.
Print
Hot Honey Chicken Strips Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Enjoy a delicious and crispy Hot Honey Chicken recipe featuring baked chicken strips coated in a flavorful cornflake crust and tossed in a spicy-sweet hot honey sauce. This easy-to-make dish combines smoky spices with a perfect balance of heat and sweetness for a satisfying meal or appetizer.
Ingredients
Crispy Baked Chicken Strips
- ¼ cup all-purpose flour
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon garlic powder
- 1 teaspoon ancho chili powder
- 1 teaspoon onion powder
- 2 large eggs
- 5 ½ cups cornflakes cereal, crushed
- 2 tablespoon olive oil
- 2 lbs chicken breasts, cut into 1-inch thick strips on a bias
- Salt and black pepper, to taste
Hot Honey Sauce
- ⅓ cup honey
- 3 ½ tablespoon Sriracha hot sauce (adjust to taste)
- 1 ½ tablespoon unsalted butter, diced
- Salt, to taste
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 425 degrees Fahrenheit. Spray a large oven-safe cooling rack with non-stick cooking spray and place it over a rimmed 18 by 13-inch baking sheet. Set aside.
- Mix Flour and Spices: In a shallow dish, whisk together the all-purpose flour, smoked paprika, garlic powder, ancho chili powder, and onion powder until well combined.
- Prepare Egg Wash: In a separate shallow dish, whisk the eggs thoroughly until very well blended.
- Coat Cornflakes with Oil: In a third shallow dish, toss the crushed cornflakes with olive oil using your fingertips until the cornflakes are evenly coated.
- Season and Coat Chicken: Season both sides of each chicken strip generously with salt and black pepper. Dredge each piece thoroughly in the flour mixture and shake off any excess.
- Dip in Egg: Transfer the floured chicken to the egg wash and coat all sides evenly.
- Press in Cornflakes: Transfer the chicken to the oiled cornflakes and press down some cornflakes onto the top to ensure a generous and even coating on both sides.
- Arrange and Repeat: Place the coated chicken strips on the prepared cooling rack. Repeat the coating process with the remaining chicken pieces.
- Bake Chicken: Bake in the preheated oven for 15 to 20 minutes until cooked through (internal temperature reaches 165°F). If chicken begins to over-brown, tent loosely with foil during the last few minutes.
- Make Hot Honey Sauce: In a microwave-safe bowl, heat the honey and diced butter together for about 30 seconds or until butter is nearly melted. Remove, stir in the Sriracha, and season with salt to taste.
- Serve: Spoon the hot honey sauce over the baked chicken strips and serve immediately. Alternatively, serve the sauce on the side as a dip for extra crispiness. For best flavor, garnish with thinly sliced green onions if desired.
Notes
- To crush cornflakes, place them in a gallon-sized resealable bag, seal it after pressing out the air, and crush with a rolling pin until the pieces are small, about the size of panko breadcrumbs.
- Adjust the spiciness of the hot honey sauce by varying the amount of Sriracha according to your taste preference.
- For crispier chicken, serve the hot honey sauce as a dip rather than drizzling directly over the chicken.
- Garnish with thinly sliced green onions for a fresh, vibrant flavor contrast.
Nutrition
- Serving Size: 1 serving (2 chicken strips with sauce)
- Calories: 380 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
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