This Baked Hot Honey Chicken is a mouth watering chicken recipe that you will want to make any night of the week! Tender chicken breasts coated in flour, eggs, and crispy corn flakes and baked to perfection! Then to top it off..drizzled with hot honey, what’s not to love?

Makes 6 servings

This Baked Hot Honey Chicken can be made with Mike’s hot honey or made with a simple homemade hot honey sauce using a blend of honey, hot sauce, light butter, and seasonings -it has the perfect balance between sweet and spicy, with just enough heat to keep things interesting while still being kid-approved.

What ingredients do I need to make this Baked Hot Honey Chicken?

• Skinless boneless, chicken breasts– you will cut them in half and pound them into chicken cutlets.
• All-purpose flour- you can use gluten-free flour, if needed.
• Paprika 
• Sea salt
• Black pepper
• Garlic powder
• Eggs– beaten
• Cornflakes– crushed. Feel free to use gluten-free cornflakes or 2 cups of panko breadcrumbs, if needed. You will want to measure out the cornflakes before crushing them.
• Mike’s hot honey or homemade hot honey (see ingredients below)- you can find Mike’s hot honey at most grocery stores or HERE on Amazon.

Hot honey sauce:

• Honey 
• Tabasco or Franks hot sauce
• Light butter made with canola oil 
• Cayenne pepper or 1 tsp red pepper flakes 
• Garlic powder

How do I make this Baked Hot Honey Chicken?

Using a rolling pin, a food processor, or the back of a wooden spoon to crush the cornflakes.Preheat the oven to 425 degrees. Line a large baking sheet with baking parchment. 

Slice the chicken breasts in half, horizontally, creating 6 thinly flat chicken cutlets. Combine the flour, paprika, salt, pepper, and garlic powder into a shallow bowl. Mix until well combined.

Beat eggs into a separate shallow bowl. 

Add crushed cornflakes into a third shallow bowl.

Dredge the chicken breast pieces through the flour mixture and coating both sides of each chicken pieces.

then the eggs,

then the cornflake mixture. 

Ensure the chicken breasts are completely coated with the flour, eggs and cornflakes. Place the chicken breasts on the prepared baking sheet in a single layer.

Spray the top of the chicken breast with olive oil cooking spray. 

Cook for 20-25 minutes, or until the chicken is cooked through and golden.

While the chicken is in the oven, make the sauce.

Place all of the sauce ingredients in a microwaveable bowl, and cook for 30 second increments, until the butter melts. Whisk to combine. 

When the chicken is ready remove from the oven.

Drizzle with a little of the hot honey sauce, and serve with the remaining hot honey sauce. 

Ingredients:

• 3 large skinless boneless, chicken breasts 
• 1/3 cup all-purpose flour
• 1 tsp paprika 
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 2 eggs, beaten
• 3 cups cornflakes, crushed (measured before crushing) or 2 cups panko breadcrumbs
• 3 Tbsp Mike’s Hot Honey or Homemade hot honey

Homemade Hot Honey:

• ½ cup honey 
• 1 Tbsp Tabasco hot sauce
• 1 Tbsp light butter made with canola oil 
• 1/4 tsp cayenne pepper or 1 tsp red pepper flakes 
• ½ tsp garlic powder

*The hot honey recipe makes 8 Tablespoons. You will have leftovers that can be reserved for another time.

Directions:

1. Using a rolling pin, a food processor, or the back of a wooden spoon to crush the cornflakes.
2. Preheat the oven to 425 degrees. Line a large baking sheet with baking parchment. 
3. Slice the chicken breasts in half, horizontally, creating 6 thinly flat chicken cutlets. 
4. Combine the flour, paprika, salt, pepper, and garlic powder into a shallow bowl. Mix until well combined.
5. Beat eggs into a separate shallow bowl. 
6. Add crushed cornflakes into a third shallow bowl.
7. Dredge the chicken breast pieces through the flour mixture and coating both sides of each chicken pieces.
8. Ensure the chicken breasts are completely coated with the flour, eggs and cornflakes. Place the chicken breasts on the prepared baking sheet in a single layer.
9. Spray the top of the chicken breast with olive oil cooking spray. 
10. Cook for 20-25 minutes, or until the chicken is cooked through and golden.
11. While the chicken is in the oven, make the sauce.
12. Place all of the sauce ingredients in a microwaveable bowl, and cook for 30 second increments, until the butter melts. Whisk to combine. 
13. When the chicken is ready remove from the oven. Drizzle ½ to 1 Tablespoon of the hot honey sauce on each chicken cutlet. You will have leftovers of the homemade hot honey; store leftovers in Tupperware with a lid for up to 4 days in the fridge. Microwave to reheat.

Makes 6 chicken cutlets 

• 3 WW Points® per chicken cutlet without hot honey
• 5 WW Points® per chicken cutlet with ½ Tablespoon of hot honey*
• 7 WW Points® per chicken cutlet with 1 Tablespoon of hot honey

*overall point value is the same with the homemade hot honey vs. Mike’s hot honey

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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