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 (or to taste); 1 1/2 Tbsp unsalted butter, diced; Salt, to taste

There’s nothing quite like the perfect balance of sweet heat and crispy crunch, and that’s exactly what this Hot Honey Chicken Strips Recipe delivers. These strips bring together crispy cornflake crusted chicken with a sticky, spicy honey drizzle that’ll have you reaching for seconds in no time.

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 can’t tell you how many times I’ve made this Hot Honey Chicken Strips Recipe when friends come over. It’s that perfect crowd-pleaser that’s deceptively simple but downright delicious—crispy, flavorful chicken with a sweet and spicy kick. Once you try it, you’ll want it in your regular rotation.

Crispy Coating: The cornflake crust provides an unbeatable crunch that’s even better than traditional breadcrumbs.
Sweet Heat: The hot honey sauce blends honey’s sweetness with sriracha’s kick for a mouthwatering flavor combo.
Easy Bake Method: Baking instead of frying means less mess and still incredibly crispy results.
Customizable Heat: Adjust the sriracha in the sauce to make it just right—mild, medium, or fiery hot.

Ingredients & Why They Work

The ingredients here team up beautifully. The toasted cornflake crust creates serious crunch, while a combination of spices parking in the flour mix layers flavor right into each bite. The hot honey sauce is the perfect sticky finish that ties it all together.

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: Holds the spice mix and helps the coating stick to the chicken.
Smoked paprika: Adds a subtle smoky warmth that complements the heat.
Garlic and onion powders: Classic flavor boosters that deepen the crust’s taste.
Ancho chili powder: A mild chili powder that gives earthiness without overwhelming heat.
Eggs: The glue that helps the cornflake coating adhere perfectly.
Cornflakes cereal: Crushed finely, it’s the star ingredient for ultimate crispy texture.
Olive oil: Lightly coats the cornflakes to help them brown beautifully in the oven.
Chicken breasts: Cut into strips on a slight angle for even cooking and nice presentation.
Honey: Sweetens and balances the spicy hot honey sauce with natural richness.
Sriracha hot sauce: Delivers that punch of heat I love; feel free to adjust it to your heat tolerance.
Unsalted butter: Adds smoothness and helps melt the sauce into a luscious glaze.
Salt & black pepper: Essential seasoning that brings all flavors together.

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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

One of my favorite parts about this Hot Honey Chicken Strips Recipe is how easy it is to tweak. I often switch up the heat level or swap out the cornflakes for panko if I’m out. You can make it as spicy or mild as you like—just how I like to cook for friends with different tastes.

Variation: I sometimes add a bit of cayenne pepper to the flour mix for an extra smoky, spicy punch—perfect if you want that smoky depth to shine even more.
Gluten-Free: Swap all-purpose flour and cornflakes for gluten-free flour and gluten-free panko or crushed gluten-free cereal to keep it crispy without gluten.
Less Spicy: Cut back the sriracha by half and add a little more honey for a gentler sweet heat balance.
Double Sauce: If you love dipping, double the hot honey sauce so everyone can drizzle or dip endlessly.

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 workspace and the oven

First things first, preheat your oven to 425°F. Then, set a cooling rack over a rimmed baking sheet and spray it with non-stick spray — this keeps the chicken elevated so air circulates around each strip for crispiness. Trust me, skipping this step means soggy bottoms, which nobody wants.

Step 2: Mix your dry coatings

Combine all-purpose flour with smoked paprika, garlic powder, ancho chili powder, and onion powder in a shallow dish. This spice mix is what gives the strips those layers of delicious flavor beyond just basic seasoning. Give it a good whisk to evenly distribute everything.

Step 3: Prepare eggs and coating

In another shallow bowl, whisk the eggs until smooth and well blended. Then in a third shallow dish, toss crushed cornflakes with olive oil until the flakes are evenly coated. This oiling helps the crust brown and stay crunchy as it bakes. I like to crush the cornflakes with a rolling pin inside a sealed bag — it’s fast and keeps the flakes just the right size.

Step 4: Coat the chicken strips

Season your chicken strips generously with salt and pepper, then one at a time, dredge them in the flour-spice mix, shake off the excess, dip in egg, and finally press into the cornflake mixture until well coated on all sides. Don’t be shy pressing the flakes in—it makes a difference in how crispy and thick the coating turns out. Arrange strips on the prepared rack as you go.

Step 5: Bake to golden perfection

Bake the chicken strips in the preheated oven for about 15-20 minutes, or until the chicken reads 165°F at the thickest part. Keep an eye on them toward the end—if they start to brown too quickly, loosely tent with foil (don’t seal!) to prevent burning while letting them cook through. This step is key to that perfect crunch without any burnt spots.

Step 6: Whip up the hot honey sauce

While the chicken bakes, heat honey and diced butter together in a microwave-safe bowl until the butter is just melted (about 30 seconds). Stir in sriracha to taste and add a pinch of salt. The butter helps mellow the sauce and gives it a smooth, rich finish. Adjust the sriracha amount based on how spicy you want it.

Step 7: Serve with that perfect drizzle

Once the chicken is out of the oven, either spoon the hot honey sauce over each strip or serve it on the side as a dipping sauce. Both ways work wonderfully—drizzled gives you that sticky glazed effect, while dipping lets everyone control their heat and sweetness.

Top Tip

Over the years, I’ve learned a few game-changing tips that make this Hot Honey Chicken Strips Recipe truly shine—especially if you want a crunchy, flavorful bite every time.

Use a Cooling Rack: Baking on a rack lifts the chicken so the hot air can crisp up every nook, avoiding soggy bottoms.
Oil the Cornflakes: Tossing the crushed cornflakes in olive oil before coating helps with gorgeous browning and keeps the crust juicy but crunchy.
Don’t Skip Pressing: When coating the chicken in cornflakes, press firmly to create a thick, even crust that won’t fall off in the oven.
Adjust Heat Afterwards: Since sriracha’s heat can vary, start with less in the sauce and add more mid-way until you find your perfect spicy-sweet balance.

How to Serve Hot Honey Chicken Strips Recipe

Garnishes

I usually sprinkle thinly sliced green onions and a few sesame seeds over the strips right before serving. The green onions add a fresh, mild bite that brightens the dish and makes it look extra inviting. You could also add a little chopped cilantro if you want more herbaceous freshness.

Side Dishes

My go-to sides are crispy oven fries or a simple arugula salad with lemon vinaigrette to cut through the richness. Coleslaw or steamed veggies like broccoli also pair beautifully and add a satisfying balance to the meal.

Creative Ways to Present

For game day or parties, I like to stack the chicken strips on a wooden board, drizzled generously with hot honey and served with several small bowls of different dipping sauces—ranch, blue cheese, and extra hot honey. It not only looks awesome but gives guests the fun of mixing flavors.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover chicken strips in an airtight container in the fridge. They keep well for up to 3 days and still taste great after reheating thanks to that crispy cornflake crust.

Freezing

I like to freeze the cooked chicken strips separated on a parchment-lined tray first, then transfer them to a freezer bag. This keeps them from sticking together and lets you grab just what you want. Frozen strips hold up well for about a month.

Reheating

To reheat, I pop the strips in a preheated 375°F oven for 8-10 minutes to revive the crispiness. Microwave works too but the crust won’t be as crunchy. I recommend warming a little extra hot honey sauce to drizzle on top after reheating for that fresh flavor boost.

Frequently Asked Questions:

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

Absolutely! Swap the all-purpose flour with gluten-free flour and use gluten-free breadcrumbs or a gluten-free cereal alternative in place of cornflakes for the coating.

How spicy is the hot honey sauce?

The hot honey sauce has a nice kick of heat thanks to the sriracha, but it’s balanced by the honey’s sweetness. You can easily adjust the amount of sriracha to make it milder or hotter depending on your preference.

Can I fry these chicken strips instead of baking?

Yes, you can fry the chicken strips for an even crispier texture, but baking is a cleaner, easier method with less mess. If frying, watch the oil temperature carefully to avoid greasy strips.

What sides pair well with Hot Honey Chicken Strips?

Great sides include crispy fries, coleslaw, fresh salad, or roasted vegetables. The sweet and spicy chicken pairs well with crisp, fresh flavors and simple starches.

Final Thoughts

This Hot Honey Chicken Strips Recipe is one of those dishes that feels both comforting and a little adventurous. The crunchy cornflake crust packed with spices, paired with that sticky, spicy honey drizzle—it's just pure joy on a plate. I hope you enjoy making it as much as I do and that it quickly becomes one of your go-to recipes when you want something special but easy. Go ahead and invite some friends over—you’ll be the star of game night or any casual meal!