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Close-up of crispy hot honey chicken tenders on a plate, with one piece cut open to reveal juicy white meat, served alongside a bowl of spicy honey dipping sauce with chili flakes.

Baked Crunchy Hot Honey Chicken

Hilary PARKER
These Baked Crunchy Hot Honey Chicken tenders are the ultimate weeknight win. Coated in a shattered cornflake crust and baked to golden perfection, they offer the crunch of fried chicken without the mess. Finished with a sticky-sweet spicy honey glaze, they are ready in under 35 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Dishes
Cuisine American
Servings 4
Calories 445 kcal

Ingredients
  

For the Chicken:

  • 1½ to 1¾ lbs chicken tenders or chicken breasts sliced into strips
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Coating:

  • ½ cup all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 large eggs
  • 5 cups cornflakes cereal crushed
  • ¼ teaspoon cayenne pepper optional, for extra heat
  • Olive oil for drizzling

For the Finish:

  • Hot honey Mike's Hot Honey or homemade
  • Ranch dressing or honey mustard for dipping

Instructions
 

  • Prep the Chicken: Preheat your oven to 400°F. Pat the chicken tenders completely dry with paper towels. This crucial step ensures the coating adheres perfectly. If desired, lightly season the chicken directly with a pinch of salt and pepper.
  • Set Up Dredging Stations: Arrange three shallow bowls in a line.
  • Bowl 1: Combine flour, garlic powder, onion powder, salt, and pepper.
  • Bowl 2: Whisk the eggs until smooth (optional: add a splash of hot sauce).
  • Bowl 3: Place cornflakes in a large ziplock bag and crush to a coarse consistency, then mix in cayenne pepper in the bowl.
  • Coat the Chicken: Dredge each chicken tender in the seasoned flour, shaking off excess. Dip into the egg mixture, then press firmly into the crushed cornflakes to ensure the coating adheres evenly.
  • Bake: Place coated tenders on a parchment-lined baking sheet (or wire rack set over a sheet for extra crispiness). Drizzle tops lightly with olive oil. Bake for 15-20 minutes, flipping halfway, until golden and internal temperature reaches 165°F.
  • Finish & Serve: Remove from oven and immediately drizzle generously with hot honey while piping hot. Serve with ranch or honey mustard.

Notes

  • Extra Crunch: For the crispiest bottom, bake the tenders on a wire cooling rack placed on top of your baking sheet. This allows hot air to circulate underneath.
  • Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer at 350°F to crisp the coating back up.
  • Make it Spicy: If you love heat, add extra cayenne to the flour mix or use a spicy chili-infused honey.

Nutrition

Calories: 445kcalCarbohydrates: 42gProtein: 38gFat: 12gSaturated Fat: 2gFiber: 1gSugar: 18g
Keyword Baked hot honey chicken tenders, Cornflake crusted chicken, Crispy baked chicken tenders, Hot honey chicken recipe, Sheet pan hot honey chicken
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