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 on a bias; Salt and black pepper, to taste; 1/3 cup honey; 3 1/2 Tbsp Sriracha hot sauce (adjust to taste); 1 1/2 Tbsp unsalted butter, diced; Salt, to taste

There’s something incredibly addictive about the sweet heat of this Hot Honey Chicken Strips Recipe. The golden, crispy crust combined with that sticky, spicy honey glaze makes each bite a flavor explosion worth making again and again.

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 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

I remember the first time I made these crispy chicken strips coated in that perfectly balanced hot honey sauce. It was love at first bite! There's a beautiful harmony between the crunch, the sweetness, and the spicy kick that keeps me coming back.

Crispy Perfection: Coating the chicken in seasoned crushed cornflakes creates such a satisfyingly crunchy texture without frying.
Flavor Harmony: The hot honey sauce brings just the right amount of sweet heat, giving the chicken strips an addictive zing.
Simple Prep: This is a straightforward recipe with pantry-friendly spices that you’ll likely already have on hand.
Versatile Serving: Eat them as a snack, appetizer, or even a main meal paired with your favorite sides.

Ingredients & Why They Work

Each ingredient here plays a key role in building layers of flavor and crunch. The lightly spiced flour and the cornflake coating work beautifully to give the chicken that golden, satisfying crust, while the hot honey glaze ties everything together with a sweet-spicy punch.

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: Acts as a base coating to help the egg and cornflakes stick while contributing a mild flavor.
Smoked paprika: Adds warmth and a subtle smoky depth to the crust.
Garlic powder and onion powder: Classic aromatics that build savory notes without overpowering.
Ancho chili powder: This mild chili powder gives a rich, earthy heat that complements the honey’s sweetness.
Eggs: Bind the coating to the chicken and create a moist interior.
Cornflakes cereal: When crushed, these deliver unmatched crispiness, a game-changer over breadcrumbs.
Olive oil: Helps the cornflakes brown evenly in the oven without frying.
Chicken breasts: Thick enough to stay juicy while cooking but sliced into easy-to-eat strips.
Honey: The heart of the glaze providing luscious natural sweetness.
Sriracha hot sauce: Brings an adjustable kick, so you can tailor the heat level to your taste.
Unsalted butter: Enriches the honey sauce and smooths out the heat.
Salt and black pepper: Essential for seasoning all layers 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

I love mixing up the spice levels depending on who’s eating. Sometimes I dial down the Sriracha for a milder crowd, and other times I throw in a tiny pinch of cayenne for extra heat. Feel free to tweak the coating seasonings and sauce to match your mood!

Variation: I've tried swapping the cornflakes for panko breadcrumbs for a lighter crunch, and it’s equally tasty if you don’t have cereal on hand.
Dietary tweak: For gluten-free, use gluten-free flour and gluten-free cornflakes or crushed nuts for coating.
Seasonal twist: Add a sprinkle of fresh chopped thyme or rosemary into the flour mixture for an herby aroma that’s perfect in cooler months.

Step-by-Step: How I Make Hot Honey 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 racks

Preheat your oven to 425°F. The key is to get your oven nice and hot so the chicken crisps up beautifully. Then spray a large oven-safe cooling rack with non-stick spray and place it over a rimmed baking sheet (18x13 inches). This setup helps air circulate so your chicken strips bake on all sides without sogginess.

Step 2: Make the seasoned flour, egg wash, and cornflake crust

In three separate shallow dishes, combine the flour with paprika, garlic, chili, and onion powders. Whisk the eggs until smooth in another, then toss crushed cornflakes with olive oil until evenly coated in a third dish. This trio ensures each strip gets perfectly seasoned and crispy.

Step 3: Coat the chicken strips

Season your chicken strips with salt and pepper on both sides. Then, working one at a time, dredge each strip first in the flour mixture, shaking off excess, then dip into the egg wash to coat completely. Next, press them firmly into the oiled cornflakes so the crunchy coating clings well on all sides. Place each strip on the prepared cooling rack.

Step 4: Bake to crispy perfection

Bake for 15 to 20 minutes until the chicken reaches 165°F internally and the crust is golden brown. If you notice the strips browning too quickly at the end, tent them loosely with foil to prevent burning. This step makes sure the chicken stays moist inside while crisp outside.

Step 5: Make the hot honey sauce

In a microwave-safe bowl, gently warm the honey with diced butter for about 30 seconds or until the butter just melts. Then stir in the Sriracha hot sauce and a pinch of salt to taste. You can adjust the heat by adding more or less Sriracha here.

Step 6: Drizzle and serve

Spoon the hot honey mixture generously over the crispy chicken strips while they’re still hot, or serve it on the side for dipping if you prefer to keep the crust ultra-crispy. Grab napkins because this is finger-licking good!

Top Tip

From countless batches, I’ve learned the secret to perfectly crispy strips is in the cornflake coating and baking method. Here are some tips to help you nail it every time.

Crush cornflakes finely: Use a rolling pin and crush them small, almost like panko breadcrumbs—this gives maximum crunch without big flakes falling off.
Don’t skip the oil: Tossing the crushed cornflakes with olive oil before coating helps them bake crisp and golden in the oven, not dry or pale.
Use a cooling rack: Baking on a rack lets air circulate underneath, so the crust crisps everywhere, not just on one side.
Watch the oven toward the end: If strips are browning too fast but not cooked through, tent them loosely with foil to avoid burning.

How to Serve Hot Honey Chicken Strips Recipe

Garnishes

I like to sprinkle thinly sliced green onions on top for a fresh bite and a pop of color. Sometimes a little chopped fresh cilantro or parsley adds a bright note that balances the richness well.

Side Dishes

These chicken strips go beautifully with creamy mashed potatoes, a crunchy slaw, or even a simple garden salad. For something fun, try pairing with roasted sweet potato fries or a tangy pickled cucumber salad to cut through the sweetness.

Creative Ways to Present

For parties, I’ve served these on skewers with hot honey drizzled tableside for a dramatic presentation. Layering them on a board with assorted dipping sauces also makes for a fun sharing platter everyone loves.

Make Ahead and Storage

Storing Leftovers

Any leftovers keep well in an airtight container in the fridge for up to 3 days. Just be sure to cool the chicken completely before storing to avoid sogginess.

Freezing

I’ve frozen these chicken strips cooked and cooled on a baking sheet, then transferred to freezer bags. They reheat surprisingly well and maintain the crisp coating when baked from frozen.

Reheating

The best way to reheat is in a preheated oven or air fryer at 375°F for about 10 minutes to bring back crispiness without drying out the chicken inside. Avoid microwaving if you want to keep that crunchy texture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be juicier and more forgiving if slightly overcooked, just adjust your cooking time to ensure they’re cooked through. The crust and sauce work equally well on thighs.

How spicy is the hot honey sauce?

The hot honey sauce has a pleasant, medium heat from the Sriracha, balanced by the honey’s sweetness. You can easily adjust the spice level by adding more or less Sriracha or swapping it for a milder hot sauce.

Can I make this recipe gluten-free?

Yes! Substitute all-purpose flour with a gluten-free blend and use gluten-free cornflakes or crushed nuts like almonds or pecans as the crust. The flavor and crunch remain delicious.

What’s the secret to a super crispy crust?

The secret lies in crushing cornflakes finely, coating them lightly with olive oil, and baking the chicken strips on a cooling rack so air circulates all around. Avoid overcrowding the pan for even cooking.

Final Thoughts

This Hot Honey Chicken Strips Recipe has become my go-to for when I want something that’s quick to make but feels special. It’s a perfect mix of crunchy, sweet, and spicy — the kind of dish that sparks joy with every bite. I hope you enjoy making it as much as I do, and that it becomes a favorite in your kitchen too.