Name: Hot Honey Crispy 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 (adjust for spiciness); 1 1/2 Tbsp unsalted butter, diced; Salt to taste

There's something utterly irresistible about the sweet-heat dance in my Hot Honey Crispy Chicken Strips Recipe. The crunch of the crispy coating paired with the sticky, spicy honey drizzle hits all the right notes and always leaves me reaching for one more strip!

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 Crispy Chicken Strips Recipe
Top Tip
How to Serve Hot Honey Crispy Chicken Strips Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Honey Crispy Chicken Strips Recipe

Why You'll Love This Recipe

This Hot Honey Crispy Chicken Strips Recipe is my go-to when I want something quick, crunchy, and packed with flavor. I love sharing it with friends because everyone always admires how the coating stays crispy, even with that luscious hot honey sauce drizzled on top.

Crunchy, not greasy: Thanks to the cornflakes coating and oven baking, you get maximum crisp without frying.
Perfect sweet and spicy balance: The hot honey sauce brings a sticky sweetness with just enough kick to keep things interesting.
Simple ingredients, big flavor: No crazy pantry items needed—just everyday staples you probably already have.
Easy to customize: Whether you want it hotter, milder, or gluten-free, this recipe adapts well.

Ingredients & Why They Work

Each ingredient in this Hot Honey Crispy Chicken Strips Recipe plays its part to ensure perfect texture and flavor. From the spice-packed flour dredge to the crunchy cornflake coating and the fiery honey glaze, everything comes together to create a crave-worthy bite.

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: Creates a base layer for the coating and helps the spices stick to the chicken.
Smoked paprika: Adds a subtle smokiness that pairs beautifully with the honey.
Garlic powder & onion powder: Classic aromatics that deepen the flavor without overwhelming.
Ancho chili powder: Offers mild warmth and complexity that's less harsh than cayenne.
Eggs: Bind the flour and crumbs to the chicken for that crispy crust.
Cornflakes cereal: Gives the coating a satisfyingly crunchy texture—crush them finely for the best results.
Olive oil: Tossed with cornflakes to help them brown nicely in the oven.
Chicken breasts: Cut into strips on the bias for tenderness and perfect bite-sized portions.
Honey: The sweet base of the hot honey sauce that balances the spice.
Sriracha hot sauce: Provides a fiery kick to the honey glaze—adjust to your heat tolerance.
Unsalted butter: Adds richness and smoothness to the sauce.
Salt & black pepper: Essential seasonings to enhance every flavor layer.

📝

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 this Hot Honey Crispy Chicken Strips Recipe depending on my mood or who I'm feeding. The base is so versatile that a few simple swaps can turn it into your new favorite twist.

Variation: One of my favorites is swapping cornflakes for crushed panko breadcrumbs or even gluten-free cereals if you're avoiding gluten. Each gives a unique texture but keeps that fantastic crunch.
Spice level: Want it milder? Use less Sriracha or swap for a milder hot sauce. Love the heat? Add a pinch of cayenne to the flour mix for an extra kick.
Cooking method: I sometimes pan-fry these strips for an even crisper crust, but baking is way less messy and still delightfully crispy.

Step-by-Step: How I Make Hot Honey Crispy 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 station for easy assembly

Start by preheating your oven to 425°F and get a cooling rack ready over a rimmed baking sheet, sprayed with non-stick spray. This setup ensures air circulates underneath for that unbeatable crispiness. It’s a small step that makes a big difference—you’ll thank me later!

Step 2: Create your flavor-packed coatings

Whisk together the flour, smoked paprika, garlic, ancho chili, and onion powder in one shallow dish. In another, beat the eggs well. For the third, toss crushed cornflakes with olive oil — I like using my fingertips to really get them evenly coated. This layering seals in moisture while building that gorgeous crispy crust.

Step 3: Coat each chicken strip carefully

Season your chicken strips with salt & pepper, then dredge them first in the flour mixture, shaking off excess. Next, coat them completely in egg, then press into the cornflakes on both sides—don’t be shy about pressing them in so the crumbs stick well. This triple-step ensures the coating stays put and bakes golden.

Step 4: Bake until irresistibly crisp

Arrange the coated chicken strips on your prepared rack and bake for about 15–20 minutes until cooked through (aim for 165°F internal if you’re checking). If they start to brown too fast, just tent them loosely with foil to avoid burning—simple and effective!

Step 5: Whip up the hot honey sauce

While the chicken bakes, microwave the honey and diced butter together until the butter’s nearly melted (about 30 seconds). Stir in Sriracha and a pinch of salt, then mix thoroughly. This sticky sauce is the magic touch that brings sweet heat to every crispy bite.

Step 6: Serve immediately or dip away!

Drizzle the hot honey over the chicken strips right when they’re out of the oven, or serve it on the side as a dip if you want to keep the coating extra crispy. Either way, get ready for some serious finger-licking.

Top Tip

After making this Hot Honey Crispy Chicken Strips Recipe dozens of times, I’ve learned a few insider tricks you’ll appreciate. They help the crust stay crunchy and the flavors pop — I want you to nail it every time!

Crush the cornflakes finely: Using crumbs about the size of panko ensures that crunch without overly big chunks that peel off.
Don’t skip the oil on the crumbs: It’s key for browning and crisp texture, but be careful not to drench them—just a light toss.
Use a wire rack when baking: This allows heat to circulate, keeping the bottom crust crisp rather than soggy.
Press the crumbs firmly: I press the cornflakes onto both sides of the chicken with fingertips or the back of a spoon to help them stick through baking.

How to Serve Hot Honey Crispy Chicken Strips Recipe

Garnishes

I swear by a sprinkle of thinly sliced green onions on top for a fresh, subtle bite that cuts through the richness. Sometimes, a little sesame seed sprinkle adds a nutty texture I really enjoy. Keep garnishes simple so the spicy-sweet sauce shines.

Side Dishes

Crispy wedges, a simple slaw, or even a fresh cucumber salad are my favorite sides. They balance the heat and richness perfectly and add a refreshing crunch that keeps the meal light. For something heartier, creamy mashed potatoes always pair beautifully.

Creative Ways to Present

For a fun gathering, I like arranging these chicken strips on a wooden board with small bowls of hot honey sauce and extra spicy dips, topped with fresh herbs. You can even serve them with mini slider buns for a playful, finger-food style feast.

Make Ahead and Storage

Storing Leftovers

I usually store leftover strips in an airtight container in the fridge and place a paper towel underneath to soak up any moisture. This little trick helps keep the coating from getting soggy overnight.

Freezing

If I plan ahead, I freeze the cooked chicken strips in a single layer on a tray first, then transfer them to freezer-safe bags. This keeps them from clumping together and makes reheating more convenient.

Reheating

To reheat and maintain crispiness, I pop the strips into a hot oven or air fryer for a few minutes — definitely skip the microwave if you want to avoid soggy chicken!

Frequently Asked Questions:

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

Absolutely! Swap the all-purpose flour for a gluten-free flour blend and use gluten-free cornflakes or crushed gluten-free cereals for the coating.

How spicy is the hot honey sauce?

The sauce has a nice spicy kick thanks to the Sriracha, but you can adjust the heat by adding less or more depending on your preference.

Can I freeze the chicken strips after baking?

Yes, you can freeze them after baking. Make sure to freeze in a single layer first, then transfer them to freezer bags. Reheat in the oven or air fryer to keep them crispy.

What's the best way to keep the chicken strips crispy after baking?

Using a wire rack for baking allows air to circulate, keeping the chicken crispy on all sides. Also, serving the hot honey sauce on the side preserves the coating’s crunch the longest.

Final Thoughts

This Hot Honey Crispy Chicken Strips Recipe is one of those dishes that never fails to bring smiles to the table. Every time I whip it up, it feels like a special treat, whether it’s a casual weeknight or a weekend get-together. Give it a try—you might just have a new favorite that’s as fun to make as it is to eat!