1-Getting started: Getting started with this hot honey chicken is as straightforward as it gets, and I’ll walk you through it with clear, simple steps. Begin by preheating your oven to 425°F and lining a baking sheet with parchment paper to ensure even baking and easy cleanup. This method keeps things healthy by avoiding deep frying while still delivering that crave-worthy crunch.

2-Prepare the coating mixture: In a food processor, combine 6 cups crushed cornflakes, 1/4 cup parmesan cheese, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and salt to taste; pulse until you get fine crumbs, or crush them manually for a bit more texture. Next, beat 2 eggs in a separate bowl and mix in 2 tablespoons hot sauce to create a flavorful base for coating your 2 pounds of chicken tenders.

3-Coat the chicken tenders thoroughly: Coat the chicken tenders thoroughly in the egg mixture, then dredge them in the crumb mixture to fully cover each piece. For an extra-crispy result, dip them back into the egg and crumbs for a double layer this step really amps up the crunch without much extra effort. Place the coated chicken on the prepared baking sheet and drizzle with olive oil to help achieve that golden crispiness when baked.

4-Bake the chicken: Bake the chicken for 20 to 25 minutes until it’s nice and crispy, flipping halfway if needed for even cooking. While that’s in the oven, warm up the hot honey sauce by combining 1/2 cup honey, 2 to 3 tablespoons hot sauce, 1 to 3 teaspoons cayenne powder, 3/4 teaspoon chipotle chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and a pinch of salt in a saucepan over low heat. Once the chicken is done, drizzle the warm sauce over it, garnish with fresh thyme, cilantro, or parsley, and serve right away for the best flavor.