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Tender, juicy chicken coated in a crispy cornflake crust that is baked to golden perfection, and then drizzled with sweet and spicy hot honey. These Crispy Crunchy Hot Honey Chicken Tenders deliver the perfect balance of crunch and heat, with a mouthwatering sticky glaze that keeps you coming back for more.
The sports season is officially getting started and that is a big deal in our home! I am pretty sure we have on college football games non-stop on Saturdays which means we need a good amount of game day foods! When it starts to get cold, I will usually make a big pot of my award winning beef chili or homemade soft pretzel bites or a bean and cheese dip or homemade salsa.
Now I am adding these to the list! They are easy to whip up and I love that you can either bake them or fry them in a little oil and then drizzle them in some hot honey for that sweet heat. We love to dip them into ranch dressing!
They are easy to make, perfect for weeknight dinners or game-day snacks, and even include a frying option for extra indulgence!
Ingredients:
It is all about the seasonings and the crunchy coating! No one wants to eat bland chicken so it is important to season the chicken and then coat it in the cornflakes mixture to ensure every layer of the chicken is properly seasoned. We want FLAVOR!
See the recipe card below for ingredient amounts and instructions.
- Chicken Tenderloins or Chicken Breast
- Seasonings: Salt, Pepper, Garlic Powder, Onion Powder, Cayenne Pepper
- Flour
- Cornflakes Cereal
- Eggs
- Hot Sauce (optional)
- Olive Oil
- Hot Honey: You can find hot honey at your local grocery store. Mike’s Hot Honey is very popular. You can also find it at your local Trader Joe’s.
- Optional: add paprika seasoning to the chicken
When recipe testing these crunchy chicken tenders, we felt as if the smoked paprika overpowered some of the other flavors and would reduce the amount or omit it all together. However, if you are a big paprika fan, I would suggest adding 1/2 teaspoon.
How to make Crunchy Hot Honey Chicken:
- Preheat the oven to 400 degrees. Prepare the chicken tenders by patting them dry with paper towels. This helps the coating adhere better and prevents excess moisture during cooking.
- Set up dredging stations. You will need 3 shallow bowls. In the first bowl, mix together flour, garlic powder, onion powder, salt, and pepper. Seasoning the flour ensures the chicken is flavorful from the first layer, creating a flavorful base. In the second bowl, whisk together the eggs (and optional hot sauce). Crush the cornflakes in a large ziploc bag with a rolling pin. Sprinkle the cornflakes with cayenne pepper, if so desired.
- For extra flavor, you can season the chicken tenders lightly with salt and pepper before dipping them in the flour. This step is optional but ensures the seasoning penetrates the chicken itself.
- Coat the chicken. First, dredge the chicken tenders in the seasoned flour, making sure they are fully coated. Next, dip the floured chicken into the egg mixture, letting any excess drip off. Finally, press the chicken tenders into the crushed cornflakes, coating each one evenly.
Tip: To help the cornflakes stick, press them firmly onto the chicken with your hands, ensuring the tenders are completely covered.
- Bake. Place the coated tenders on a parchment-lined baking sheet or on a wire rack set over a baking sheet (this helps airflow for even crisping). Drizzle the chicken tenders with olive oil to promote browning. Bake for 15-20 minutes at 400 degrees, flipping them halfway through. The chicken should be golden brown and reach an internal temperature of 165°F.
Tip: If the tenders aren’t crispy enough, broil them for the last 2-3 minutes of baking. - Drizzle with hot honey. As soon as the tenders are out of the oven, drizzle them generously with hot honey. The sweet and spicy glaze enhances the crispy coating and adds a layer of flavor.
Can you fry the Cornflake Chicken?
Absolutely! For a crunchier coating, you may fry these cornflake chicken in oil instead of baking. I suggest adding about a 1/2 inch of oil into a large skillet. Fry the chicken in batches, placing them carefully into the hot oil without crowding the pan. Cook each side for about 3-4 minutes until the tenders are golden brown and crispy, with an internal temperature of 165 degrees. Transfer to a plate lined with paper towels to drain excess oil.
Corn Flake Chicken Substitutions:
Can I use panko bread crumbs instead of cornflakes?
While panko breadcrumbs can work, cornflakes provide a unique crunch and flavor that make these tenders stand out. Panko will result in a lighter, crispier texture, but it won’t be as crunchy as cornflakes.
What other seasonings or spices can I add to the chicken?
You can add paprika into the flour mixture for extra smoky flavor. You can also add 1/4 cup of parmesan cheese into the cornflakes for a touch of salty cheese flavor.
Top Tips:
Broil for Extra Crispiness: If your tenders need more crunch after baking, broil them for 2-3 minutes at the end of the cooking time.
Crushing the Cornflakes: Make sure the cornflakes are crushed to a coarse consistency, not a powder. This will give the tenders their signature crunch.
Pressing the Coating: Firmly press the cornflakes onto the tenders after dipping them in the egg mixture to ensure an even, thick coating.
Flipping the Tenders: When baking, flip the chicken halfway through cooking to ensure even browning and crisping on both sides.
What to dip the Crunchy Chicken Tenders in:
We love to dip our crispy cornflake chicken tenders in ranch dressing because the creamy, herby dressing pairs so well with the subtle spice of the hot honey.
You can also serve this on top of homemade waffles for a chicken waffle combination.
How do I prevent the cornflakes from falling off the chicken?
Make sure the chicken tenders are dry before coating, and press the cornflakes firmly onto the tenders after dipping them in the egg wash. Using enough egg mixture and pressing the cornflakes will help them adhere better.
Should I season the chicken before dipping in the flour?
Yes, lightly seasoning the chicken before dredging it in the flour ensures that every layer is flavorful. However, if you’re short on time, seasoning the flour itself works just fine.
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Crispy Hot Honey Chicken
Ingredients
- 1 1/2 to 1 3/4 lbs. Chicken Tenders or Chicken Breasts
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 cup Flour
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 2 large Eggs
- 5 cups Cornflakes
- 1/4 teaspoon Cayenne Pepper (optional)
- Olive Oil
- Hot Honey
Instructions
- Preheat the oven to 400 degrees. Prepare the chicken tenders by patting them dry with paper towels. This helps the coating adhere better and prevents excess moisture during cooking.
- Set up dredging stations. You will need 3 shallow bowls. In the first bowl, mix together flour, garlic powder, onion powder, salt, and pepper. Seasoning the flour ensures the chicken is flavorful from the first layer, creating a flavorful base. In the second bowl, whisk together the eggs (and optional hot sauce). Crush the cornflakes in a large ziploc bag with a rolling pin. Place in a bowl and sprinkle the cornflakes with cayenne pepper, if so desired.
- For extra flavor, you can season the chicken tenders lightly with salt and pepper before dipping them in the flour. This step is optional but ensures the seasoning penetrates the chicken itself.
- Coat the chicken. First, dredge the chicken tenders in the seasoned flour, making sure they are fully coated. Next, dip the floured chicken into the egg mixture, letting any excess drip off. Finally, press the chicken tenders into the crushed cornflakes, coating each one evenly. Tip: To help the cornflakes stick, press them firmly onto the chicken with your hands, ensuring the tenders are completely covered.
- Bake. Place the coated tenders on a parchment-lined baking sheet or on a wire rack set over a baking sheet (this helps airflow for even crisping). Drizzle the chicken tenders with olive oil to promote browning. Bake for 15-20 minutes at 400 degrees, flipping them halfway through. The chicken should be golden brown and reach an internal temperature of 165°F.Tip: If the tenders aren’t crispy enough, broil them for the last 2-3 minutes of baking.See below for optional frying instructions.
- Drizzle with hot honey. As soon as the tenders are out of the oven, drizzle them generously with hot honey. The sweet and spicy glaze enhances the crispy coating and adds a layer of flavor.
- Dip into ranch dressing or honey mustard.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! SOOOO good!
Tried this tonight along with your Homemade Ranch dressing….both delicious and can’t wait to make again. The only slight change I made was instead of drizzling olive oil over the tenders before baking, I added a little olive oil to the crushed cornflakes and stirred it in until they were lightly coated. The tenders came out so nice and crunchy out of the oven and were a big hit! Thanks for sharing your great recipes!
Thank you so much for trying my recipe, Whitney! The hot honey + ranch is a great combo!
This paired with the homemade ranch was DELISH!!! Tasted like it was from a restaurant, so yummy!
Made this for dinner and I LOVED IT. 10/10 recipe
Ok I loved these! They were so delicious and had the perfect crunch. A new dinner recipe that I will be keeping in the rotation!