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 1-inch thick strips (cut large breasts on a bias); Salt and black pepper to taste; 1/3 cup honey; 3 1/2 Tbsp Sriracha hot sauce (or to taste); 1 1/2 Tbsp unsalted butter, diced; Salt to taste

There’s something so addictive about the combination of sweet heat and crispy chicken that makes this Hot Honey Chicken Strips Recipe a total winner. The crunchy coating paired with that sticky, spicy honey glaze hit all the right notes every time I make it.

The image shows several pieces of crispy fried chicken on a white plate, each piece coated with a crunchy, golden-brown crust. The chicken is covered with a shiny, reddish-orange sauce that makes it look juicy and flavorful. Small pieces of chopped green onions are sprinkled over the top, adding bright green color contrast. The plate sits on a surface with a white marbled texture, and there is some sauce pooled lightly around the chicken pieces, enhancing the appetizing look. 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 Chicken Strips Recipe
Top Tip
How to Serve Hot Honey Chicken Strips Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Honey Chicken Strips Recipe

Why You'll Love This Recipe

Honestly, this Hot Honey Chicken Strips Recipe has become one of my go-to crowd-pleasers. It’s simple to make yet feels special enough for guests or a weeknight treat. I've made it countless times, and it never disappoints.

Perfect Crunch: The crushed cornflakes give the chicken an unbeatable crispy texture that stays crispy even after baking.
Sweet and Spicy Balance: The homemade hot honey sauce merges honey's natural sweetness with a kick of sriracha heat, creating a flavor combo everyone loves.
Oven-Baked Convenience: You get all the crunch without frying—easy clean-up and a healthier spin without sacrificing taste.
Customizable Heat: You control the spice level by adjusting the Sriracha, making it kid-friendly or fiery for spice lovers.

Ingredients & Why They Work

This recipe’s ingredients work like a charm together, building layers of flavor and texture that make each bite pop. Picking good quality chicken breasts and fresh spices really elevate the dish.

Flat lay of a small white ceramic bowl of all-purpose flour, a small white ceramic bowl with bright red smoked paprika powder, a small white ceramic bowl of pale garlic powder, a small white ceramic bowl of reddish ancho chili powder, a small white ceramic bowl of off-white onion powder, two large whole brown eggs with clean shells, a small white ceramic bowl filled with crushed golden cornflakes, a small white ceramic bowl of glossy green olive oil, several raw chicken breast strips, seasoned lightly with salt and black pepper visible, a small white ceramic bowl holding golden honey, a small white ceramic bowl with bright red Sriracha hot sauce, and small diced pieces of pale unsalted butter placed neatly on a white ceramic plate, all arranged in perfect symmetry, 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

Chicken Breasts: Cutting them into uniform strips helps them cook evenly and stay juicy inside while crisping up outside.
All-Purpose Flour: The base for the coating mix, it helps the egg and cornflakes stick better to the chicken.
Smoked Paprika: Adds a subtle smokiness that pairs wonderfully with the heat and sweetness.
Garlic Powder & Onion Powder: Classic savory notes that deepen the flavor without overpowering.
Ancho Chili Powder: Mild heat with a slightly fruity undertone, balancing the sharper sriracha spice.
Eggs: Acting as a glue to hold that crunchy coating rock-solid through baking.
Cornflakes Cereal: Crushing these adds that signature crispy crunch, almost like panko breadcrumbs but with more texture.
Olive Oil: Tossed with the cornflakes so they brown beautifully and crisp under the heat.
Honey: The sweetness that contrasts the spice perfectly, turning into an irresistible sticky glaze.
Sriracha Hot Sauce: Bring on the heat! You can adjust this to suit your taste — I usually add more for guests who like it fiery.
Unsalted Butter: Adds richness and helps the honey sauce cling to the chicken strips.
Salt & Pepper: Essential for seasoning and bringing out the best flavors.

📝

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

I love tweaking the spice level depending on my mood or the crowd. Sometimes, I’ll swap the cornflakes for panko breadcrumbs or toss in some smoked chili powder if I’m feeling adventurous. You should definitely experiment until it feels like your own signature dish.

Variation: When I want a little extra crunch, I add finely chopped toasted nuts to the cornflake coating—gives an incredible texture boost that’s unexpected but delicious.

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

A white plate is filled with about twelve pieces of crispy golden-brown fried chicken tenders covered with a shiny reddish-orange sauce. The chicken pieces are arranged in a scattered pile, with some green chopped herbs sprinkled on top and around them. To the upper right of the plate, there is a small white bowl of the same reddish-orange sauce with a silver spoon inside. The setting is a white marbled surface with a dark gray knitted cloth partially visible in the lower left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oven and Setup

First, I preheat my oven to 425°F and get an oven-safe cooling rack ready on top of a rimmed baking sheet. Spraying it lightly with non-stick spray ensures the chicken doesn’t stick and allows air to circulate for crispiness. This little setup step helps your chicken strips bake evenly and crisp up beautifully.

Step 2: Mix the Coating Ingredients

In one shallow dish, whisk together the flour, smoked paprika, garlic and onion powders, and ancho chili powder. In another bowl, beat the eggs until smooth. Lastly, toss your crushed cornflakes with olive oil—this is the secret for that perfect crispy crunch. I like using a gallon zip bag and rolling pin to crush cornflakes down to panko-size bits; it works better than just smashing with your hands.

Step 3: Coat the Chicken Strips

Season those chicken strips generously with salt and pepper. Now, dredge them first in the flour mixture, shaking off any excess. Then dip into the beaten eggs, and finally press them firmly into the cornflake mixture on both sides. Don’t rush this! Pressing the crumbs ensures they stick and create that irresistible crust once baked.

Step 4: Bake to Crispy Perfection

Lay the coated chicken strips on the cooling rack and bake for about 15 to 20 minutes until they’re golden and cooked through (internal temp of 165°F is perfect). If you notice the strips are getting too dark before done, I’ve found loosely covering them with foil solves that without sacrificing crispiness.

Step 5: Whip Up the Hot Honey Sauce

While the chicken’s baking, I heat the honey and butter together in the microwave until the butter just melts. Then I stir in the sriracha and season lightly with salt. It’s best to taste and adjust here—add more sriracha if you like it spicy or more honey if you want it sweeter.

Step 6: Drizzle and Serve

As soon as the chicken strips come out of the oven, I spoon that luscious hot honey sauce over them. You can serve the sauce on the side too if you want to keep the coating extra crispy. Trust me, no matter how you do it, these strips disappear fast!

Top Tip

After making this Hot Honey Chicken Strips Recipe multiple times, I’ve picked up a few tricks that really make a difference in the final dish.

Crush the Cornflakes Evenly: Using a rolling pin inside a sealed bag ensures the cornflakes are crushed to the same panko-like size—no giant chunks, no dust—perfect for an even crispy coating.
Press, Don’t Just Toss: Push the cornflake coating firmly onto the chicken strips rather than just lightly coating them to get a thick, crispy crust.
Use a Cooling Rack: Baking the chicken on a cooling rack allows air to circulate and keeps the bottom from getting soggy—key for crunchiness without frying.
Watch Oven Browning: If your oven runs hot or the coating browns too fast, cover loosely with foil to avoid bitterness and keep the chicken juicy inside.

How to Serve Hot Honey Chicken Strips Recipe

Garnishes

I always sprinkle some thinly sliced green onions or fresh chopped cilantro over the top—adds a fresh note and a pop of color that makes it look as good as it tastes.

Side Dishes

This goes beautifully with a crisp green salad, some creamy coleslaw, or even roasted sweet potato wedges. Sometimes, I throw together a quick slaw with cabbage and carrot to add crunch and balance the heat and sweetness.

Creative Ways to Present

On a special occasion, I like serving these on a platter with small bowls of extra hot honey sauce and ranch dressing for dipping. Making mini slider sandwiches with soft buns and pickles is also a hit at parties—everyone loves assembling their own!

Make Ahead and Storage

Storing Leftovers

I usually let leftover chicken strips cool completely, then store them in an airtight container in the fridge. They keep well for up to 3 days without losing too much crispiness.

Freezing

If I’m planning ahead, I freeze the coated but uncooked chicken strips on a parchment-lined tray, then transfer them to a freezer bag. This way, you can bake them straight from frozen—the timing just increases slightly.

Reheating

For reheating, I pop the leftovers on a cooling rack set over a baking sheet at 375°F for about 10 minutes. This method brings back most of the original crunch better than microwaving, which tends to make them soggy.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free cornflakes or crushed gluten-free cereal. It’s a simple swap that still delivers great crunch.

How spicy is the Hot Honey Chicken Strips Recipe?

It’s got a nice kick from the sriracha, but the honey balances the heat so it’s not overwhelming. You can adjust the amount of sriracha to suit your taste or skip it altogether if you prefer mild flavors.

Can I fry the chicken strips instead of baking?

Yes, if you prefer deep-fried chicken strips, you can fry them in oil heated to 350°F until golden and cooked through. Just be aware that the baking method is lighter and easier with less mess.

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

I recommend sealing cornflakes in a gallon zip bag and using a rolling pin to crush them evenly into small pieces, about the size of panko breadcrumbs. This method ensures consistent texture with fewer crumbs and no dust.

Final Thoughts

This Hot Honey Chicken Strips Recipe never fails to impress, whether it’s a casual family dinner or a weekend hangout with friends. It’s straightforward enough to whip up on a busy day but special enough to feel like a treat. Give it a try—you’ll find yourself making it again and again, just like I do.