Name: Hot Honey Baked Chicken Strips Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 1 1/2 tsp smoked paprika; 1 1/2 tsp garlic powder; 1 tsp ancho chili powder; 1 tsp onion powder; 2 large eggs; 5 1/2 cups cornflakes cereal, crushed; 2 Tbsp olive oil; 2 lbs chicken breasts, cut into 1-inch thick strips on a bias; Salt and black pepper, to taste; 1/3 cup honey; 3 1/2 Tbsp Sriracha hot sauce; 1 1/2 Tbsp unsalted butter, diced; Salt, to taste

There’s something truly addictive about the perfect combo of sweet heat and crunchy chicken. This Hot Honey Baked Chicken Strips Recipe nails that balance, delivering crispy, golden strips with a sticky, spicy-sweet glaze that’ll have you coming back for more. Trust me, it’s a game changer for chicken night!

The image shows several pieces of crispy fried chicken tenders placed closely together on a white plate over a white marbled surface. Each piece has a thick, crunchy, golden-brown coating with a slightly rough texture. The chicken is covered in a shiny, sticky red-orange sauce that makes the crust glisten. Small bits of green sliced scallions are sprinkled evenly over the chicken, adding a fresh contrast in color. Some sauce pools around the tenders on the plate, showing a rich, glossy appearance. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Honey Baked Chicken Strips Recipe
Top Tip
How to Serve Hot Honey Baked Chicken Strips Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Honey Baked Chicken Strips Recipe

Why You'll Love This Recipe

I’m honestly obsessed with how the crunchy cornflake coating holds up in the oven, plus that kick of smoky spices baked right into the coating. It’s a fuss-free twist on fried chicken strips that everyone raves about.

Crunchy without the mess: Baking on a rack lets the chicken get super crispy without frying in oil.
Balanced sweet heat: The hot honey sauce is perfectly fiery and sticky, but not overpowering.
Simple pantry ingredients: You probably have everything on hand, including the crushed cornflakes for an unbeatable crunch.
Great for feeding a crowd: Makes about a dozen pieces, perfect for game day snacking or easy weeknight dinners.

Ingredients & Why They Work

Each ingredient plays a key role—from the smoky spices that boost flavor in the coating to the sweet heat of the honey and Sriracha combo. Here’s a quick rundown on what makes this recipe shine and some tips to pick the best versions.

Flat lay of a small mound of all-purpose flour, a few rustic piles of smoked paprika, garlic powder, ancho chili powder, and onion powder arranged separately, two large brown eggs with clean shells, a generous heap of crushed golden cornflakes drizzled lightly with olive oil, several thick raw chicken breast strips cut on the bias, a small white bowl filled with golden honey, diced pieces of pale unsalted butter in a white bowl, a small white bowl of vibrant red Sriracha sauce, and scattered coarse black pepper and salt crystals, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Creates that first seasoning layer, helping the egg and cornflake coating stick beautifully.
Smoked paprika: Adds a subtle smoky depth that I find makes these strips taste beyond basic.
Garlic powder: Essential for that savory punch without the hassle of fresh garlic.
Ancho chili powder: Gives mild heat and a rich flavor—it’s my secret for warming spice without burning.
Onion powder: Enhances overall savory notes and rounds out the seasoning.
Eggs: The perfect binder to hold the crust on tight all the way through baking.
Cornflakes cereal: Hands down, this is what makes the crispy crust addictively crunchy. Crushing them to panko-sized bits works best.
Olive oil: Just a touch to coat the cornflakes and help them brown and crisp in the oven.
Chicken breasts: Slice on a bias for tender, juicy strips that cook evenly.
Honey: Natural sweetness that balances the spice in the hot honey sauce perfectly.
Sriracha hot sauce: Adds bright, garlicky heat—adjust this to your spice tolerance.
Unsalted butter: Melts into the honey sauce for richness and smooth texture.
Salt & black pepper: Don’t forget to season both chicken and sauce well for full flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Here’s where the fun begins! I love tweaking the heat level or topping the sauce with crunchy peanuts for texture. You can really make this recipe sing with little tweaks to suit your taste.

Variation: I’ve swapped the Sriracha for a milder chili paste when serving to kids, and the honey’s sweetness really shines through without overwhelming.
Gluten-free option: Use gluten-free flour and crush gluten-free cornflakes instead—works just as well without sacrificing crunch.
Make it spicy-sweet: Drizzle extra hot honey on top for a sticky glaze, perfect if you love that finger-licking effect.
Herbed twist: Adding a tablespoon of Italian seasoning to the flour mix gives a lovely herbaceous kick.

Step-by-Step: How I Make Hot Honey Baked Chicken Strips Recipe

A white oval plate holds about a dozen pieces of crispy fried chicken tenders, each coated in a golden-brown crunchy breading with a reddish-orange sauce drizzled over them. The sauce adds a shiny, slightly wet texture on top of the crunchy coating. Small green pieces of sliced scallions are sprinkled evenly across the tenders, adding a fresh green contrast. To the upper right, there is a white bowl filled with more reddish-orange sauce, with a silver spoon resting inside it. The plate is set on a white marbled surface with a dark gray knitted cloth tucked under the lower left edge of the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oven and Station

Preheat your oven to 425°F and grab a rimmed baking sheet. Spray an oven-safe wire rack with non-stick spray and place it over the pan. This setup lets heat circulate so you get perfectly crispy underside without sogginess—trust me, this makes all the difference!

Step 2: Flavor Your Flour Then Set Up Your Dredging Stations

In a shallow dish, whisk together flour, smoked paprika, garlic powder, ancho chili powder, and onion powder. This seasoned flour adds a base layer of flavor that really builds the crust’s complexity. Then, beat eggs in a separate bowl until smooth, and toss crushed cornflakes with olive oil in a third dish.

Step 3: Season and Coat Your Chicken

Generously season chicken strips with salt and pepper. Then, one by one, dredge each piece in the flour mixture, shake off the excess, dunk it in the egg, and finally press it into the cornflake crumbs. I like to scoop some crumbs on top and gently press with my fingers so the coating stays put after baking.

Step 4: Bake Until Golden Crisp

Arrange the coated strips on the rack and bake for 15 to 20 minutes until cooked through (165°F internal temp) and crispy golden brown. If you see any spots getting too dark, loosely tent foil on top—this little trick saved me from burnt edges more than once.

Step 5: Whip Up the Hot Honey Sauce

While the chicken bakes, microwave honey and butter together until butter has almost melted (about 30 seconds). Stir in Sriracha and salt to taste. This sauce is where the magic happens—fruity honey meets garlicky heat for a perfect glaze.

Step 6: Serve and Enjoy!

Right out of the oven, drizzle your hot honey sauce over the chicken strips or serve it as a dip (if you like extra sauce, double the batch). Get ready for compliments; these are seriously addictive.

Top Tip

From my kitchen experiments, a few things really make or break this Hot Honey Baked Chicken Strips Recipe. These small details helped me get foolproof crispy chicken every time.

Coat generously: Don’t skimp on the cornflake crust—the thicker the coating, the crunchier the final strip.
Wire rack is key: Baking on a rack instead of a flat pan lets moisture escape so your chicken doesn’t get soggy underneath.
Hot honey glaze timing: Add the sauce right before serving to keep it sticky and fresh rather than soggy.
Adjust spice carefully: Start with less Sriracha if you’re unsure—it’s easy to add but hard to take away heat once mixed in.

How to Serve Hot Honey Baked Chicken Strips Recipe

Garnishes

I usually sprinkle sliced green onions on top for a fresh, peppery crunch and pop of color. Sometimes I add a sprinkle of toasted sesame seeds for a subtle nutty flavor that complements the hot honey sauce perfectly.

Side Dishes

My go-to sides are creamy coleslaw or a simple green salad to balance the heat and crunch. Sweet potato fries or crispy roasted broccoli pair beautifully for a complete meal that’s anything but boring.

Creative Ways to Present

For parties, I like to serve these strips on a large platter with small bowls of hot honey sauce and ranch dressing for dipping. You can even stack them like mini sliders with pickles and slaw for a fun bite-sized twist that always steals the show.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. To keep the crust crisp, I place a paper towel under the chicken strips and reheat them on a wire rack in the oven rather than the microwave.

Freezing

This recipe freezes really well! I freeze cooked strips in single layers on a baking sheet and then transfer to a freezer bag. When ready, pop them straight in the oven to reheat and crisp back up without thawing.

Reheating

For best results, reheat in a 375°F oven on a wire rack for about 10 minutes so they stay crispy on all sides. The microwave will soften the crust, so I save that for quick snacks only.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Hot Honey Baked Chicken Strips Recipe?

Absolutely! Chicken thighs will be juicier and a bit more flavorful but may require a couple more minutes baking due to their thickness. Just keep an eye on them so they don’t overcook.

Can I make the hot honey sauce less spicy?

Yes, you can reduce the amount of Sriracha or substitute with a milder hot sauce or even sweet chili sauce. Add it gradually and taste as you go — the honey gives natural sweetness that balances the heat nicely.

What’s the best way to crush cornflakes for the coating?

Place the cornflakes in a resealable plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. Aim for panko-sized pieces—not too fine, so you retain that satisfying crunch.

Can I prepare the chicken strips ahead of time before baking?

Yes! You can coat the chicken strips up to the baking step and then refrigerate them for a few hours before baking. Just bring them to room temperature before baking for even cooking and crispier texture.

Final Thoughts

This Hot Honey Baked Chicken Strips Recipe holds a special place in my heart as a go-to for fuss-free comfort food that feels a bit fancy. Anytime I need crowd-pleasing snacks or a quick dinner that still wows, this recipe has my back. I hope you’ll love it as much as I do—once you try it, those crispy, sticky strips become hard to resist!