Name: Hot Honey 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 strips about 1-inch thick; Salt and black pepper to taste; 1/3 cup honey; 3 1/2 Tbsp Sriracha hot sauce (or to taste, this is spicy!); 1 1/2 Tbsp unsalted butter, diced into pieces; Salt to taste

Jump to Recipe· 4.5 from 3 reviews

If you’re craving a perfect blend of crispy, spicy, and sweet, then you’re in for a treat with this Hot Honey Chicken Strips Recipe. I’ve made it countless times, and every single bite is bursting with flavor—a crisp coating that holds just the right balance of heat and honeyed sweetness. Trust me, once you try this, it will quickly become a go-to for weeknight dinners or even casual get-togethers. Let’s dive in so you can whip up this fan-freaking-tastic meal in your own kitchen.

Why You’ll Love This Recipe

Perfect Crispy Texture: Using crushed cornflakes creates an irresistible crunchy crust without deep frying.
Balanced Heat and Sweetness: The hot honey sauce combines spicy Sriracha with smooth honey for a mouthwatering kick.
Easy to Make at Home: Simple steps and common ingredients mean you can easily make this in your own kitchen anytime.
Versatile and Crowd-Pleasing: Great for family dinners, parties, or meal prep—everyone enjoys a plate of these chicken strips!

Hot Honey Chicken Strips, spicy honey chicken, crispy chicken strips with honey, easy hot honey chicken recipe, homemade hot honey chicken - The image shows several pieces of crispy fried chicken tenders on a white plate, each coated in a crunchy, golden-brown breading. The tenders are covered with a shiny, reddish-orange sauce that looks sticky and flavorful. Small green onion slices are sprinkled evenly over the chicken, adding a touch of fresh green color. The chicken is arranged closely together, with some sauce pooling slightly on the plate around them. The surface under the plate has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Hot Honey Chicken Strips Recipe uses ingredients that ensure a crispy, flavorful chicken with a perfectly balanced sauce. Each element plays a specific role—from the cornflakes that give crunch to the spices that deepen the flavor profile. I always recommend choosing fresh chicken breasts and good-quality honey for the best results.

Hot Honey Chicken Strips, spicy honey chicken, crispy chicken strips with honey, easy hot honey chicken recipe, homemade hot honey chicken - Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, scattered smoked paprika and garlic powder beside it on the same plate, ancho chili powder and onion powder arranged in neat piles nearby, two large uncracked brown eggs on a white ceramic dish, a generous pile of crushed golden cornflakes lightly coated with olive oil in a small white ceramic bowl, raw chicken breast strips cut on a bias laid out neatly on a white ceramic plate, a small white ceramic bowl filled with golden honey, another small white ceramic bowl containing vibrant red Sriracha sauce, a few small cubes of unsalted butter on a white ceramic plate, coarse salt and cracked black pepper grains arranged artistically on the white surface, all ingredients spaced evenly and symmetrically 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 spices stick and builds the base for a crispy coating.
Smoked paprika: Adds subtle smoky warmth that enhances the spice blend.
Garlic powder: Delivers savory depth without adding moisture.
Ancho chili powder: Offers mild heat and a fruity, rich flavor that pairs perfectly with honey.
Onion powder: Boosts overall umami and works well with the other spices.
Eggs: Act as a binder to help the cornflake coating stick tightly to the chicken.
Cornflakes cereal (crushed): This is my secret for super crispy chicken without frying. Make sure to crush them finely but not into dust!
Olive oil: Lightly coats the cornflakes to help them brown evenly in the oven.
Chicken breasts: Use large breasts and slice them on a bias into strips for even cooking and presentation.
Sriracha hot sauce: Provides vibrant heat in the hot honey sauce—adjust amount to your spice tolerance.
Honey: Balances the heat with natural sweetness and sticky lusciousness.
Unsalted butter: Adds richness and silkiness to the hot honey sauce for that perfect glaze.
Salt and black pepper: Essential for seasoning chicken well and building flavor throughout.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love playing around with this Hot Honey Chicken Strips Recipe to suit different tastes or occasions. Sometimes I swap the Sriracha for a milder hot sauce or toss fresh herbs into the cornflake coating for an herby twist. You can easily make it your own, and that’s part of the fun!

Variation: For less heat, substitute Sriracha with honey and a splash of smoked paprika—still delicious but gentler on the spice level.
Gluten-free option: Replace all-purpose flour with chickpea or rice flour and use gluten-free cornflakes to keep the crunch.
Make it spicy: Add a pinch of cayenne powder to the flour and increase the Sriracha slightly if you like it fiery.
Herby boost: Mix in a teaspoon of dried oregano or thyme into the cornflake coating for extra flavor.

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

Step 1: Prep the Oven and Equipment

First things first, I preheat my oven to 425°F. You want it hot enough to get the chicken crispy but not so hot that it burns. I always spray a large oven-safe cooling rack with non-stick spray and place it over a rimmed baking sheet. This rack setup is key—it lets air circulate so the cornflake coating crisps evenly without sogginess.

Step 2: Mix Your Coating Ingredients

In a shallow dish, I whisk together the flour with smoked paprika, garlic powder, ancho chili powder, and onion powder. This spice blend brings so much flavor, and coating your chicken here is the first step to that perfect crust. In another dish, beat the eggs thoroughly, and in a third, toss the crushed cornflakes with olive oil until they’re all coated—this little trick guarantees they bake to a golden crunch.

Step 3: Coat the Chicken Strips

Season your chicken strips generously with salt and pepper. Then, dredge each piece in the flour mixture, shaking off any excess—this stops clumps and ensures even cooking. Next, dunk them in the beaten eggs, coating completely, then press the chicken into the cornflakes, pressing gently to get a thick, even crust. Lay each coated strip on the prepared rack. This layering of flour, egg, and cornflakes is what gives you that irresistible crunch.

Step 4: Bake to Perfection

Bake your coated chicken strips for about 15 to 20 minutes until they’re cooked through and reach 165°F internally. Keep an eye near the end—if the coating starts browning too fast, gently cover the pan with foil to prevent burning without sacrificing crispiness. This step is where magic happens; the chicken stays juicy inside, and the coating crisps up beautifully.

Step 5: Whip Up the Hot Honey Sauce

While the chicken’s baking, I mix up the hot honey sauce. I microwave honey together with diced butter just long enough to melt the butter (about 30 seconds). Then stir in Sriracha and season with salt to taste. This results in a glossy, spicy-sweet glaze that you’ll want to drizzle over the hot strips or even serve on the side if you want to keep every bite crunchy.

Step 6: Serve and Enjoy

Once the chicken is out of the oven, spoon the hot honey sauce generously over the strips or offer it as a dip. I always double the sauce amount because it’s just so good. Serve immediately for the crispiest bite—trust me, you won’t want leftovers to lose that crunch!

Pro Tips for Making Hot Honey Chicken Strips Recipe

Don’t Skip the Rack: Using a cooling rack in your baking sheet is a game-changer for crispiness—no soggy bottoms here.
Press, Don’t Toss: When coating with cornflakes, press them firmly on chicken strips; it helps them stick and bake into a solid crust.
Adjust Heat to Taste: Start with less Sriracha if you’re sensitive to spice; you can always add more when serving.
Watch the Browning: Keep foil handy to cover strips that get too dark near the end of baking to avoid bitterness.

How to Serve Hot Honey Chicken Strips Recipe

Garnishes

I like to finish these chicken strips with a sprinkle of chopped fresh cilantro or parsley—it adds a fresh pop of color and brightness against the sweet-heat sauce. Sometimes I add thinly sliced scallions or a light dusting of flaky sea salt for an extra crunch and flavor contrast.

Side Dishes

For sides, I love pairing these strips with a simple mixed greens salad dressed in tangy vinaigrette, or if I’m feeling indulgent, some creamy garlic mashed potatoes. Mac and cheese or roasted veggies like asparagus also complement the spicy-sweet flavors perfectly.

Creative Ways to Present

For a fun party platter, I’ve arranged the strips on wooden boards with ramekins of hot honey sauce, ranch dressing, and extra honey on the side. Layer some sliced cucumbers and colorful bell peppers around for crunch and color. It’s always a hit and looks super inviting!

Make Ahead and Storage

Storing Leftovers

Leftover strips store well in an airtight container in the fridge for up to 3 days. I like to separate the hot honey sauce from the strips if I plan to reheat, so the coating doesn’t get soggy overnight.

Freezing

You can freeze the cooked chicken strips before saucing them. Place them in a single layer on a baking sheet until frozen, then transfer to freezer bags. They keep well for up to 2 months. Just thaw in the fridge before reheating.

Reheating

To get leftovers crispy again, I reheat the strips in a hot oven or toaster oven at 375°F for about 8–10 minutes. Avoid microwaving if you want to keep that crunch, but if you must, use short bursts and finish with a quick broil.

FAQs

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

Absolutely! Swap out the all-purpose flour for a gluten-free flour blend, and use gluten-free cornflakes or crushed gluten-free crackers for the coating. This keeps the texture crispy without any gluten concerns.
How spicy is this recipe?

This recipe has a nice kick thanks to the Sriracha, but it’s not overwhelming. You can easily adjust the spice level by reducing the amount of Sriracha or substituting it with a milder hot sauce or just hot chili flakes.
Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs would work well and give a juicier result. Just cut them into similar-sized strips to ensure even cooking and follow the same coating and baking steps.
Is it better to serve the hot honey sauce drizzled or as a dip?

Both ways are delicious! Drizzling the sauce coats every bite with sticky sweetness, while serving it as a dip lets you control how much heat and honey you want on each strip. I usually do both!

Final Thoughts

This Hot Honey Chicken Strips Recipe holds a special place in my kitchen because it manages to hit that perfect combo of crunchy, spicy, and sweet that everyone loves. It’s straightforward, comforting, and impressive enough for guests without being complicated. I encourage you to try it out and make any tweaks you love—it’s a reliable crowd-pleaser that you’ll find yourself coming back to again and again. Now, grab that honey, Sriracha, and your favorite snacks—the perfect batch of hot honey chicken strips awaits!