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; 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 utterly addictive about the perfect balance of sweet heat and crispiness in the Hot Honey Chicken Strips Recipe. The way that sticky, spicy honey glaze clings to those crunchy chicken strips—trust me, you’ve got to try this to believe how special it is.

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

I remember the first time I made this Hot Honey Chicken Strips Recipe—my kitchen smelled like a delicious mix of smoky spices and sweet honey, and the crispy coating on the chicken was insanely satisfying. It’s easy enough for a weeknight but impressive for guests, which is a win-win.

Crispy, Crunchy Texture: The crushed cornflakes form a uniquely crunchy crust that stays crisp after baking.
Sweet Heat Harmony: The hot honey sauce perfectly balances spicy Sriracha heat with sweet honey goodness.
Simple Ingredients: You likely have most of these staples on hand, making it an accessible recipe.
Hands-Off Baking: Baking on a rack keeps the chicken crispy without frying or extra mess.

Ingredients & Why They Work

This Hot Honey Chicken Strips Recipe uses a straightforward lineup that packs a punch. The spices in the flour mix add a smoky depth while the cornflakes bring an unbeatable crunch. And don’t underestimate the magic of combining honey with Sriracha and butter for that luscious sticky sauce.

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

All-purpose flour: Acts as the first coating layer, helping the breadcrumbs stick better and adding a little structure.
Smoked paprika: Brings a subtle smoky flavor that contrasts wonderfully with the sweetness of the honey.
Garlic powder: Adds an extra savory note without overpowering the dish.
Ancho chili powder: Gives a mild, rich heat to complement the hot honey sauce.
Onion powder: Another layer of savory flavor that rounds out the seasoning.
Eggs: Help the crushed cornflakes adhere to the chicken for that perfect crispy crust.
Cornflakes cereal: Crushed into tiny pieces, they create a crunchy coating lighter than traditional breadcrumbs.
Olive oil: Coats the cornflakes to ensure they brown up nicely in the oven.
Chicken breasts: Cut into strips; I like slicing on a bias to keep them tender and juicy.
Honey: The key to that sticky, sweet finish in the hot honey sauce.
Sriracha sauce: Packs the heat and tanginess into the sauce—adjust to your spice tolerance!
Unsalted butter: Adds richness and helps blend the sauce flavors smoothly.
Salt and black pepper: Essential for seasoning every layer properly.

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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 things up with this Hot Honey Chicken Strips Recipe depending on what mood I’m in. Sometimes I swap out the smoked paprika for chipotle for a smokier kick or add a pinch of cayenne for extra heat. Feel free to adjust the Sriracha amount too—a little less for milder heat, or double if you like it fiery!

Variation: I once tossed a batch with a sprinkle of sesame seeds and chopped fresh cilantro after baking—added such a fresh, nutty flavor that I can’t recommend enough.

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 Coating Stations

First things first, preheat your oven to 425°F and prepare a wire rack over a baking sheet by spraying it with non-stick cooking spray. This little trick helps the chicken crisp from all sides. Then mix your flour with the spices in one shallow dish, whisk the eggs in another, and crush your cornflakes in a bag before tossing them with olive oil.

Step 2: Coat the Chicken Strips

Season the chicken strips generously with salt and pepper, then dredge each strip in the flour-spice mix, shake off excess, dip into the eggs, and finally press into the oily crushed cornflakes. I like to scoop extra cornflakes onto each strip and press firmly, so that crunchy coat really sticks.

Step 3: Bake to Crispy Perfection

Arrange coated chicken strips on the rack and bake for 15–20 minutes until cooked through and golden. Watch closely toward the end—if they start to get too dark, just tent with foil to avoid burning. The rack keeps air circulating so you get top-notch crispiness without frying.

Step 4: Make the Hot Honey Sauce

While the chicken bakes, pop the honey and diced butter into a microwave-safe bowl for about 30 seconds or until the butter is nearly melted. Stir in Sriracha, season with salt to taste, and give it a good mix. This sauce is the star, so feel free to tweak the heat level here.

Step 5: Serve It Up

Spoon the warm hot honey sauce over your crispy chicken strips or serve it on the side for dipping. I’ve done it both ways—and either way delivers that addictive sweet-spicy kick you’re aiming for.

Top Tip

From my kitchen to yours, here are a few tips that really helped me nail this Hot Honey Chicken Strips Recipe smoothly and with the best results:

Crush the Cornflakes Evenly: Using a rolling pin to crush them inside a sealed bag gives you bite-sized pieces that crisp perfectly without falling off.
Don’t Skip the Rack: Baking the strips on a rack lets excess oil drip away and keeps all sides crispy—frying is not necessary here!
Press the Coating Firmly: When coating the chicken with cornflakes, press with your hands to make sure the crust adheres well and doesn’t flake off easily.
Adjust the Heat: If Sriracha is too spicy for you, reduce the amount or swap with a milder hot sauce to suit your taste buds.

How to Serve Hot Honey Chicken Strips Recipe

Garnishes

I usually toss some thinly sliced green onions on top for a fresh, mild bite and a pop of color. Sometimes a sprinkle of toasted sesame seeds makes a nice nutty crunch. Both add contrast to the sticky, spicy glaze.

Side Dishes

To round out the meal, I love pairing these chicken strips with a cool slaw, creamy mashed potatoes, or simple steamed veggies. They cut through the heat and crunch nicely with the richness of the hot honey sauce.

Creative Ways to Present

For parties, I’ve served these strips on a big platter with multiple dipping sauces—like ranch and extra hot honey—so guests can customize each bite. You could also skewer the strips and drizzle the hot honey for a fun appetizer twist!

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken strips in an airtight container in the fridge. They keep well for up to 3 days, though I recommend reheating them as soon as possible to keep that crunch.

Freezing

I’ve frozen these before by flash freezing the coated, uncooked strips on a tray, then transferring them to a freezer bag. Bake them straight from frozen—just add a few extra minutes to the cooking time.

Reheating

For reheating, I use the oven or toaster oven at 375°F for about 8–10 minutes to revive the crispiness. Avoid microwaving if you want to keep that crunch intact.

Frequently Asked Questions:

Can I use something other than cornflakes for the coating?

Absolutely! While cornflakes give a great crunchy texture, you can also use panko breadcrumbs or crushed potato chips for a similar effect. Just make sure to coat the chicken evenly and press firmly so the crust sticks.

How spicy is this Hot Honey Chicken Strips Recipe?

The heat mainly comes from Sriracha, so you have control over the spice level. If you want it milder, reduce the amount of Sriracha or use less spicy hot sauce. For an extra kick, you can add a pinch of cayenne powder to the flour mix.

Can I make this recipe gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free flour blend and use gluten-free cornflakes or crushed gluten-free cereal. This substitution works well without compromising texture or flavor.

What’s the best way to serve leftovers?

Leftover Hot Honey Chicken Strips are great cold in salads or wraps, or reheated crisp in the oven. Serving with a side of ranch or blue cheese dressing complements the spicy-sweet flavor nicely. Just reheat in the oven to keep the coating crunchy.

Final Thoughts

This Hot Honey Chicken Strips Recipe isn’t just another chicken dish—it’s a flavor experience I keep coming back to because it’s simple, satisfying, and downright irresistible. Give it a try next time you want something with big flavor and crispy crunch, and I promise it’ll become a new favorite in your kitchen, just like it did in mine.