I just LOVE these Baked Hot Honey Chicken Strips! From the crunchy and golden crust coating the perfectly moist and juicy chicken to the drizzle of the homemade hot honey sauce, you truly cannot go wrong!
We eat these chicken strips as often as possible, and how could you not when prep time is only 15 minutes?! My husband could eat chicken for every meal if he could, and we can easily devour an entire pound of chicken on our own if these strips are placed in front of us!
I like to serve these Baked Hot Honey Chicken Strips with a side of rice, or if I’m short on time I whip up a couple Air Fryer Baked Potatoes. Heck, I even eat these straight off the pan without a side!
All About Baked Hot Honey Chicken Strips
These Baked Hot Honey Chicken Strips have got it all! Starting at the base, these white breast meat strips get coated in layers of egg wash and crunchy cornflakes. The combination of crispy cornflakes, parmesan cheese, and seasonings such as paprika, onion powder, and garlic powder gives our chicken a nicely seasoned exterior!
Even our egg wash mixture is combined with hot sauce to provide extra heat! My husband is a hot sauce FANATIC and has just about every flavor, brand, and spice level on hand at any given time, but my favorites are Sweet Baby Ray’s and Franks Red Hot.
Once our chicken strips are tossed in the egg mixture and the cornflake crumbs, they get baked until they’re golden. While those are baking, sweet meets heat when honey is combined on the stove with hot sauce and even more seasonings. I could drink this sauce it’s so good!
How Do I Serve Baked Hot Honey Chicken Strips?
I love a versatile recipe like this one- the possibilities are endless! Whether you want to serve these chicken strips alone or as a quick weeknight dinner, they’re easily paired with many different sides and foods.
On a night that I’m looking to pair these Hot Honey Chicken Strips with a carb, I tend to lean towards mashed or baked potatoes, rice, or even french fries. If I’m looking for a healthier or lighter pairing, I like to chop up the chicken into bite-sized pieces after baking them and put them on top of a big salad! You can even drizzle extra sauce to use as a salad dressing!
How Do I Store Baked Hot Honey Chicken Strips?
These chicken strips are best served fresh from the oven, but can be placed in an airtight container and refrigerated for up to 3 days.
Tips And Tricks
- If you don’t have a food processor, you can crush the cornflakes in a ziplock bag by using your hands, or something hard like a meat tenderizer.
- You can double-dip the chicken for a thicker coating; just repeat the dipping process. Eggs, crumbs, eggs, crumbs, then onto the baking sheet!
Do I Have To Make The Hot Honey Sauce?
While you don’t have to make the hot honey sauce and could easily substitute it for an actual hot honey, like Mike’s Hot Honey, I prefer to make it homemade. The extra seasonings and hot sauce perfectly balance the sweetness of the honey!
Baked Hot Honey Chicken Strips
EQUIPMENT
- Food processor
INGREDIENTS
- 6 cups cornflakes
- 1/4 cup grated parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 eggs
- 2 tbsp hot sauce
- 2 lb chicken tenderloins
- 1 tbsp olive or vegetable oil
- 1/2 cup honey
- 2 tbsp hot sauce of your choice
- 2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- Parsley optional
INSTRUCTIONS
- Preheat the oven to 425° and line a large baking sheet with parchment paper and set aside.
- In a food processor, combine cornflakes, parmesan cheese, paprika, onion powder, garlic powder and salt. Pulse until the cornflakes become crumb sized. Once the mixture is crumbled, dump the crumbs into a medium sized bowl.
- In a separate bowl, add the eggs and whisk, then add the hot sauce and stir until combined.
- Taking one piece at a time, dip the chicken into the egg mixture, coating all sides. Remove the chicken from the eggs and place the chicken in the crumb bowl, carefully pressing the crumbs into the chicken until fully coated. Place the chicken on the baking sheet, and repeat for each piece of chicken.
- Drizzle the chicken with oil and bake for 25-30 minutes, or until crispy and golden.
- In a small sauce pan, combine honey, hot sauce, cayenne powder, onion powder and garlic powder and stir until completely melted.
- Once the chicken is out, drizzle the hot honey mixture all over the baked chicken. Garnish and enjoy.
