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 to taste; 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 about the perfect blend of sweet heat and crispy comfort that makes this Hot Honey Chicken Strips Recipe a total winner. When the crunchy crust meets that sticky, spicy drizzle, it’s like your taste buds throw a little party. Seriously, this recipe is a game-changer for busy weeknights or casual get-togethers.

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 still remember the first time I made these chicken strips—it was like a flavor explosion! The sweet honey and fiery sriracha sauce simply elevate otherwise simple chicken strips into something unforgettable. Plus, baking instead of frying keeps things a bit lighter without losing any crunch.

Crispy, not greasy: Using crushed cornflakes makes for the crispiest, golden coating without deep-frying.
Speedy prep and cook time: In under an hour, you have a mouthwatering meal ready to impress.
Balance of flavors: The hot honey sauce blends sweet, spicy, and buttery notes perfectly—it's addictive!
Flexible to customize: You can easily tweak spice levels and coating for your personal favorite crunch and heat.

Ingredients & Why They Work

Every ingredient plays an important role here, creating a harmony that’s both flavorful and texturally satisfying. When shopping, keep an eye out for good-quality cornflakes and fresh spices to maximize that punch of flavor.

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: Provides a light layer for the spices to cling to and helps the egg stick.
Smoked paprika: Adds a subtle smokiness that deepens the savory flavor.
Garlic powder: Brings a warm, aromatic kick that pairs brilliantly with the heat.
Ancho chili powder: Offers mild heat and fruity undertones, perfect for balance.
Onion powder: Enhances savory depth without overwhelming other spices.
Eggs: The adhesive element to make sure the cornflake coating sticks perfectly.
Cornflakes: Crushed into bite-sized crumbs, they create that irresistible, crunchy crust.
Olive oil: Coats the cornflakes for browning and adds a touch of richness.
Chicken breasts: Cut on the bias for quick, even cooking and tenderness.
Sriracha hot sauce: The spicy backbone of the hot honey glaze, you can adjust the heat here.
Honey: Balances heat with luscious sweetness and sticky texture.
Unsalted butter: Adds richness and a velvety finish to the sauce.
Salt and black pepper: Essential seasoning to bring everything 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

This Hot Honey Chicken Strips Recipe is endlessly adaptable. I often turn down the heat by cutting back on the sriracha or swap out cornflakes for panko if I want even crunchier bites. Don’t hesitate to make it truly yours!

Mild version: Using less sriracha and adding a little extra honey keeps the sauce kid-friendly and still flavorful—my niece loves this adjustment.
Gluten-free tweak: Swap all-purpose flour for almond flour and double-check your cornflakes are gluten-free for a safe and tasty switch.
Extra spicy: Add crushed red pepper flakes to the cornflake coating or drizzle extra sriracha on top if you really want that kick.
Make it crispy-fried: If you want to fry instead of bake, use a deep pan with oil fried at 350°F for about 3-4 minutes per side for perfect crispiness.

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

Set up three shallow dishes: one for the seasoned flour mixture, another for whisked eggs, and a third for the crushed cornflakes tossed with olive oil. This assembly line makes dipping the chicken strips quick and mess-free. Don’t rush the crushing of cornflakes; they should be fine bits about the size of panko crumbs for best texture.

Step 2: Coat the chicken strips thoroughly

Season each chicken strip generously with salt and pepper, then dredge in the flour mix, shake off extra, dip into the egg bath, and finally press firmly into the cornflakes on both sides. I find pressing helps the crust stick and avoids any crunchy bits falling off during baking.

Step 3: Bake to crispy perfection

Arrange coated strips on a greased wire rack set over a baking sheet so excess moisture drips away and air circulates for ultimate crispiness. Pop them in the oven at 425°F for about 15 to 20 minutes until the chicken reaches 165°F internally. If the crust starts browning too fast, tent loosely with foil - this trick saved mine more than once!

Step 4: Whip up that addictive hot honey sauce

While the chicken bakes, gently heat the honey and butter together in the microwave until the butter melts, then stir in the sriracha and a pinch of salt to taste. It’s best to add sriracha last, taste, and adjust so you get just the right balance of sweetness and heat.

Step 5: Serve it up!

Drizzle the hot honey sauce over the baked chicken strips or serve it on the side as a dip for the crispiest bite. I love to garnish mine with thinly sliced green onions – it adds a fresh pop of color and flavor that's just perfect.

Top Tip

From my experience, this Hot Honey Chicken Strips Recipe really shines when you focus on the drying and crisping process. Those little details make all the difference between good and unforgettable.

Dry Chicken Strips Well: Pat chicken dry before seasoning—it helps the coating stick and reduces sogginess.
Don’t skip the wire rack: Baking the strips on a rack instead of directly on a pan keeps air flowing and ensures even crisping.
Press the coating firmly: Use your fingers to gently press cornflakes into the chicken—this avoids flaky crumbs falling off while baking.
Adjust your heat slowly: Start with less sriracha and add more in the hot honey sauce to control spiciness, especially if serving kids or spice-averse guests.

How to Serve Hot Honey Chicken Strips Recipe

Garnishes

I’m a sucker for immediate freshness, so I love sprinkling thinly sliced green onions or chopped fresh parsley on top – it cuts through the richness beautifully. Sometimes, a squeeze of fresh lime juice adds a bright note that just pops.

Side Dishes

Pair these Hot Honey Chicken Strips with classic creamy coleslaw or baked sweet potato fries for the ultimate combo. I’ve also served them alongside a simple mixed green salad dressed in vinaigrette—it’s a nice, light contrast to the richness.

Creative Ways to Present

For casual entertaining, try stacking the chicken strips in a mason jar with the hot honey sauce drizzled inside, layering for a fun "to-go" snack or party treat. Or, for a playful twist, build sliders with mini brioche buns, crisp lettuce, and a drizzle of the hot honey glaze—always a crowd favorite!

Make Ahead and Storage

Storing Leftovers

Leftover chicken strips hold up nicely for 3-4 days stored in an airtight container in the fridge. I recommend keeping the hot honey sauce separate until you reheat so the crust stays crispy.

Freezing

I’ve frozen cooked chicken strips successfully — just flash freeze them on a tray first, then transfer to a freezer-safe bag. They keep well for about 2 months. When ready, bake from frozen to keep that crunch intact.

Reheating

To maintain crispiness, reheat strips in a 375°F oven on a wire rack for 8-10 minutes instead of using a microwave. Once hot and crispy, drizzle the hot honey sauce and serve immediately.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Hot Honey Chicken Strips Recipe?

Absolutely! Chicken thighs can add juiciness and more flavor, but they might take a little longer to bake due to higher fat content. Just keep an eye on internal temperature hitting 165°F.

How do I make the hot honey sauce less spicy?

You can reduce the amount of sriracha to taste or substitute it with a milder hot sauce. Adding a bit more honey or butter also helps temper the heat while keeping that sticky, luscious texture.

Are there alternatives to cornflakes for the coating?

Definitely! Panko breadcrumbs work great and yield an extra crispy texture. Crushed tortilla chips can add an interesting flavor twist as well. Just make sure the crumbs are finely crushed for even coating.

What’s the best way to crush cornflakes for this recipe?

I like to place cornflakes in a sealed gallon-size zip-top bag, press out the excess air, and gently crush them with a rolling pin until they’re small bits the size of panko crumbs. Avoid pulverizing into dust — you want texture for crispiness.

Final Thoughts

This Hot Honey Chicken Strips Recipe holds a special place on my dinner rotation because it hits all the right notes for flavor, crunch, and ease. It’s perfect for days when you want something substantial but fuss-free, with enough wow-factor to share. Give it a try—you might just find your next favorite weeknight staple!