Hot Honey Glazed Chicken Recipe

Make the crispiest Hot Honey Chicken Crispers in the oven or air fryer with this simple, reliable recipe. These cornflake-crusted chicken tenders are seasoned with a savory spice blend, baked or air-fried until golden and crunchy, then finished with a warm sweet-and-spicy hot honey glaze. The result is irresistible—perfect for weeknight dinners, game day, or casual gatherings.

Why you’ll love this recipe

These Hot Honey Chicken Crispers deliver incredible texture and flavor without deep frying. The cornflake crust bakes or air-fries up extra crunchy while a simple hot honey sauce adds the perfect sweet-heat finish. I use a six-spice chicken wing seasoning to infuse every bite, seasoning the chicken itself before breading so the flavor is evenly distributed, not just on the outside. The sauce uses only honey and hot sauce, heated briefly to meld the flavors—simple, fast, and delicious.

Ingredients

Below are the main ingredients and notes. For exact measurements and the full ingredient list, see the recipe section further down.

• Eggs – make an egg wash to help the crust adhere.
• Hot sauce – used in the egg wash and in the hot honey glaze; choose your favorite brand and heat level.
• All-purpose flour – for the initial dredge to help the egg and cornflakes stick.
• Crushed cornflakes – the crunchy coating. You’ll need about 3 cups crushed (roughly 6 cups cereal before crushing).
• Boneless, skinless chicken breasts – sliced into strips about 4 inches long; chicken tenders also work well.
• Chicken wing seasoning – a mix of chili powder, salt, garlic powder, onion powder, paprika and cayenne adds balanced flavor. Season the chicken directly for best results.
• Honey – the base of the hot honey sauce.
• Cooking spray – to encourage browning and extra crunch when baking or air-frying.

Instructions

This recipe breaks down into three main steps: prepare the crust, cook the chicken (oven or air fryer), and make the hot honey sauce. Follow the breading tips to get an even, crunchy coating.

Bread the chicken

1. Crush the cornflakes: place cereal in a food processor and pulse to fine crumbs, or put cereal in a heavy-duty zipper bag and crush with a rolling pin. Transfer the crumbs to a shallow bowl.
2. Set up a breading station: one shallow bowl with whisked eggs and 1 tablespoon hot sauce mixed in, one bowl with all-purpose flour, and one bowl with the crushed cornflakes.
3. Slice the chicken breasts into 4-inch strips and toss them in the chicken wing seasoning until evenly coated.
4. Dredge each strip in flour, dip it in the egg wash (allow excess to drip off), then press it firmly into the crushed cornflakes so the crumbs adhere on all sides. Place breaded pieces on a clean cutting board or tray until ready to cook.

Tip: Use one hand for wet ingredients and one hand for dry ingredients to prevent clumping and keep the breading station tidy.

Air fryer method

1. Preheat the air fryer to 400°F (204°C).
2. Arrange the breaded chicken in a single layer with space around each piece. Spray the tops lightly with cooking spray.
3. Air fry for 4 minutes, flip the pieces, spray again, and cook 4 more minutes, or until the crust is golden and an instant-read thermometer reaches 165°F (74°C).

Oven method

1. Preheat the oven to 425°F (218°C). If available, use the convection setting for extra crispness.
2. Place breaded chicken on a wire rack set over a foil-lined baking sheet and lightly spray with cooking spray.
3. Bake for about 12 minutes. When cooked on a wire rack, flipping isn’t necessary; if baking directly on a sheet, flip halfway through.

Make the hot honey sauce and finish

1. While the chicken cooks, combine 1/2 cup honey and 3 tablespoons hot sauce in a small saucepan. Bring to a brief boil over high heat, stir, then reduce to medium-low and keep warm.
2. When the chicken is cooked, use tongs to dip each piece into the warm hot honey, coating it completely. Alternatively, drizzle the sauce over plated chicken, but dunking gives fuller coverage.
3. Serve immediately for best texture—crispy crust and glossy sauce are at their peak right away.

Storage and reheating

This recipe yields about 24 chicken crispers. Uncooked, breaded crispers freeze well for up to 3 months in a freezer-safe container. Cook frozen crispers directly—add 2 minutes per side in the air fryer (about 5 minutes per side at 400°F) or bake for about 14 minutes at 425°F.

Cooked, unsauced crispers keep in an airtight container in the refrigerator for up to 5 days. Reheat in the air fryer at 400°F for 2–3 minutes or in the oven at 425°F for 4–5 minutes to restore crispness. Only toss with the hot honey sauce just before serving—sauced leftovers will quickly lose their crunch.

What to serve with them

These Hot Honey Chicken Crispers pair well with crisp, tangy sides and hearty comfort-food options. Consider pickles or a pickle-based dip, onion rings, fries (regular, truffle, or sweet potato), coleslaw, mac and cheese, baked beans, or potato salad to build a crowd-pleasing spread.

Recipe

Hot Honey Chicken Crispers

Servings: 24 chicken crispers | Prep time: 30 minutes | Cook time: 8 minutes | Total time: 38 minutes

Ingredients

• 4 large eggs, whisked
• 1 tablespoon hot sauce (in egg wash)
• 1 cup all-purpose flour
• 3 cups crushed cornflakes (about 6 cups cereal before crushing)
• 1½ pounds boneless, skinless chicken breasts, sliced into 4-inch strips
• 3 tablespoons chicken wing seasoning (see note)
• Cooking spray
• For the sauce: 1/2 cup honey and 3 tablespoons hot sauce

Instructions (condensed)

1. Crush cornflakes and place in a shallow bowl. Set up flour and egg wash (eggs + 1 tbsp hot sauce).
2. Toss chicken strips with seasoning. Dredge in flour, dip in egg, then press into cornflakes to coat.
3. Air fry at 400°F for 8 minutes total (flip at 4 minutes), or bake at 425°F for 12 minutes on a wire rack.
4. Warm honey and hot sauce together, then dip cooked chicken in the sauce and serve immediately.

Notes

• Use one hand for wet steps and one for dry when breading to keep things tidy and prevent clumping.
• Only toss chicken in the hot honey sauce right before eating to keep the crust crisp.
• Frozen uncooked crispers cook directly from frozen—add about 2 minutes to the recommended cooking time.

Nutrition (per serving, approximate)

• Calories: 191 kcal
• Carbohydrates: 35 g
• Protein: 10 g
• Fat: 2 g
• Sodium: 317 mg
• Sugar: 9 g