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 irresistible about sweet meets spicy with a satisfying crunch—that’s exactly what the Hot Honey Baked Chicken Strips Recipe delivers. Tender chicken strips baked to golden perfection, drizzled with that addictive hot honey glaze, make this dish a standout in any weeknight lineup.

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

From my very first time making this Hot Honey Baked Chicken Strips Recipe, I was hooked. It’s a simple but elevated spin on chicken strips, and it feels fancy enough for guests yet easy enough for a weekday dinner. Let me tell you why it might become your next kitchen favorite.

Perfect balance of flavors: The sticky hot honey glaze gives the right kick against the mild, crispy chicken.
Crunchy without frying: Enjoy crispy baked strips thanks to the oil-coated cornflakes crust—less mess, less guilt.
Simple ingredients: Most are pantry staples, so this is a recipe you can pull off with minimal shopping.
Customizable spice level: Adjust the amount of sriracha to make it your perfect heat zone.

Ingredients & Why They Work

This recipe’s magic lies in combining simple ingredients that create complex textures and flavors. The crispy coating made from crushed cornflakes, a mix of warm spices, and just a touch of oil ensures the chicken stays juicy inside but crunchy on the outside. The hot honey glaze directly complements those textures with its syrupy, spicy sweetness.

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: Helps the seasoning stick to the chicken and forms the first layer of the coating.
Smoked paprika & ancho chili powder: Provide subtle smokiness and gentle warmth to the flour mixture.
Garlic powder & onion powder: Classic flavors that build savory depth throughout the crust.
Eggs: Act as the glue that binds the flour and cornflakes coating to the chicken.
Cornflakes cereal: The secret to that crispy, golden crust without frying—just make sure to crush them finely for even coverage.
Olive oil: Coating the cornflakes lightly prevents dryness and helps achieve that perfect bake.
Chicken breasts: Choose large, fresh breasts, and slice them evenly on the bias to ensure even cooking.
Honey: Sweet, natural binder for the hot honey sauce, balancing the heat.
Sriracha hot sauce: The spicy kick that gives the glaze character—feel free to adjust to taste.
Unsalted butter: Adds richness and smoothness to the hot honey sauce.
Salt & black pepper: Essential for seasoning the chicken and balancing flavors.

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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

One of the things I love most about this Hot Honey Baked Chicken Strips Recipe is how flexible it is. You can dial up or down the heat, swap in different coatings, or make it gluten-free if needed. Here’s how I like to mix it up depending on the mood.

Variation: When I want a little extra crunch, I add panko breadcrumbs to the crushed cornflakes—gives a bit more texture contrast.
Spice Level: For a milder dish, I cut the sriracha down to 1 tablespoon or swap it with a milder hot sauce. My friends prefer it spicier, so 4+ tablespoon works well for game day.
Gluten-free option: Use gluten-free flour and make sure your cornflakes are gluten-free. I tested this version, and it still bakes up crispy and delicious.
Seasonal twist: In the fall, I sometimes add a pinch of cinnamon to the flour mixture. It adds a lovely warmth that pairs beautifully with the honey.

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 Workspace

First things first, preheat your oven to 425°F. Then grab a rimmed baking sheet and set a cooling rack on top—spray it well with non-stick spray. This setup is key because it lets air circulate around the chicken, so the coating crisps evenly without needing to flip halfway through. I’ve found this method makes the crispiest baked chicken strips every time.

Step 2: Prepare the Flour and Spice Mix

In a shallow dish, whisk together the all-purpose flour with smoked paprika, garlic powder, ancho chili powder, and onion powder. Mixing these spices into the flour not only flavors the coating but helps build that beautiful, aromatic crust. Make sure to stir well so the spices are evenly distributed.

Step 3: Whisk Your Eggs

In a separate bowl, crack the eggs and whisk them until they’re fully blended. This step is straightforward, but don’t rush—well-beaten eggs help the coating stick better and create a more uniform crust.

Step 4: Coat the Cornflakes with Oil

Take the crushed cornflakes and toss them with olive oil using your fingertips. You want an even coating because the oil helps the flakes toast nicely in the oven and crisp up beautifully. I like to crush the cornflakes finely, almost like panko, so you get a nice, even crust without big flakes falling off.

Step 5: Season and Coat the Chicken Strips

Season both sides of your chicken strips generously with salt and black pepper. Then, one piece at a time, dredge the chicken in the flour and spice mix, shaking off the excess. Next, dip into the egg bowl, coating all sides, and finally press into the oiled cornflakes, making sure both sides are covered well. I press some extra flakes on top, so every bite’s packed with crunch. Place the coated strips on the prepared cooling rack—you’ll want to keep them spaced out a bit.

Step 6: Bake Until Perfectly Crispy

Bake the chicken in your preheated oven for about 15 to 20 minutes. The goal is an internal temp of 165°F in the thickest part, so keep a digital thermometer handy if you have one. If you notice the coating getting too dark before the chicken is cooked through, loosely tent a piece of foil on top—no need to seal it tight. Early on, I’d fret about overbaking, but this method really works to get crispy golden chicken that's juicy inside.

Step 7: Make the Hot Honey Sauce

While the chicken is baking, heat your honey and butter together in a microwave-safe bowl for about 30 seconds or until the butter is just about melted. Then stir in the sriracha and a pinch of salt to taste. The warm honey melts everything together beautifully. Adjust the sriracha depending on how fiery you want the sauce.

Step 8: Drizzle and Serve

Once the chicken strips come out of the oven, spoon the hot honey sauce evenly over them. I often serve some extra sauce on the side for dipping — that way everyone can control their heat and sweetness. And voilà, you've got a plate full of crunchy, spicy-sweet goodness ready to devour!

Top Tip

From personal experience, a few small tweaks can make this Hot Honey Baked Chicken Strips Recipe absolutely foolproof and next-level delicious.

Cracking the Cornflakes: I learned crushing those cornflakes finer (almost to panko size) prevents large flakes from falling off and keeps the crust sturdy and evenly crunchy.
Don’t Skip the Rack: Baking on a rack over a pan lifts the chicken so heat circulates all around. Baking directly on a sheet tends to soften the coating.
Balance Your Heat: Start with less sriracha in the sauce and taste before adding more. Everyone's spice tolerance is different, and this way you won’t overpower the honey's sweetness.
Patience with Coating: Pressing the cornflakes firmly onto the chicken ensures a thick crunchy crust. If you just loosely coat, flakes fall off during baking, and you lose that satisfying texture.

How to Serve Hot Honey Baked Chicken Strips Recipe

Garnishes

I love to sprinkle thinly sliced green onions on top right before serving—adds a pop of fresh color and a mild onion bite that contrasts the sweet heat beautifully. A little sesame seed sprinkle isn’t bad either if you want to add some extra texture.

Side Dishes

Pairing this recipe with homemade garlic mashed potatoes or a simple crisp green salad really balances the meal. For an extra crunch side, roasted Brussels sprouts tossed in olive oil and a pinch of salt work wonderfully. Sometimes, I go full comfort mode with coleslaw on the side for creamy crunch.

Creative Ways to Present

For parties, I’ve served these strips stacked on a large platter with little bowls of hot honey sauce and ranch dressing for dipping. Another hit is skewering them with a bunch of colorful bell pepper slices and pineapple chunks for a sweet-savory kebab style presentation—perfect finger food.

Make Ahead and Storage

Storing Leftovers

After cooling the strips completely, I store leftovers in an airtight container in the fridge for up to 3 days. They tend to soften a bit in the fridge, but no worries—you can easily crisp them back up.

Freezing

I’ve successfully frozen these chicken strips by flash freezing them spread out on a baking sheet, then transferring to freezer bags. Frozen, they keep well for up to 2 months. When you’re ready, just bake from frozen a few extra minutes until heated through and crisp.

Reheating

To reheat, I prefer the oven or toaster oven at 375°F for about 10 minutes to bring back that crispiness. Microwaving makes the coating soggy, so it’s worth the extra time to keep them crunchy and delicious.

Frequently Asked Questions:

Can I make this Hot Honey Baked Chicken Strips Recipe gluten free?

Absolutely! Just swap the all-purpose flour for a gluten-free flour blend and use gluten-free cornflakes—this keeps the same great texture and flavor.

How spicy is the hot honey sauce?

The heat level depends on the amount of sriracha you add. The recipe suggests 3 ½ tablespoons for a noticeable but balanced spiciness, but you can reduce to 1 tablespoon for milder flavor or increase if you like it fiery.

Can I make the chicken strips ahead of time?

Yes! You can prepare and coat the chicken strips ahead, keep them refrigerated for a few hours until baking. Leftovers also reheat well in the oven for a crispy finish.

What should I serve with Hot Honey Baked Chicken Strips?

I love serving these chicken strips with garlic mashed potatoes, crisp salads, roasted vegetables, or even coleslaw—the sweet, spicy, and crunchy combo pairs perfectly with those sides.

Final Thoughts

Honestly, this Hot Honey Baked Chicken Strips Recipe has become a go-to in my kitchen whenever I want something comforting but with a little twist. It’s hard to beat that crispy crunch paired with the perfect sticky sweet and spicy sauce. Give it a try—you might just find it turning into your own weeknight staple or party favorite. Trust me, once you taste those sticky, spicy strips fresh from the oven, you’ll want to make them again and again!