Hot Honey Chicken Crispers
Make the best Hot Honey Chicken Crispers in the oven or air fryer! These crunchy chicken tenders are perfectly seasoned, coated in a delicious corn flake crust, baked or air fried to crisp perfection, then dipped in sweet and spicy hot honey sauce. The result is the most scrumptious chicken recipe ever!
Ingredients
Chicken Crispers
- 4 large eggs, whisked
- 1 tablespoon hot sauce
- 1 cup all-purpose flour
- 3 cups crushed cornflakes, approximately 6 cups of cereal before crushing
- 1 ½ pounds boneless, skinless chicken breasts, sliced into 4 inch strips
- 3 tablespoons chicken wing seasoning, click link for the recipe
- cooking spray
Instructions
Bread the chicken.
- Add cornflakes cereal to a large food processor and pulse until the cereal turns into a fine crumb mixture. Remove the cereal from the food processor and place it in a shallow bowl. If you don’t have a food processor, you can add the cereal to a large zipper bag and use a rolling pin to crush the cereal into crumbs.
- In a separate shallow bowl, whisk four eggs with hot sauce. And in a third shallow bowl, add all-purpose flour.
- Cut the chicken breasts into approximately 4 inch strips.
- Toss the chicken with the chicken wing seasoning, until all of the strips are fully covered.
- Place each piece of seasoned chicken in the egg wash.
- Once it’s fully covered in the egg, allow any excess to drip off before transferring the chicken to the bowl of flour.
- Cover the chicken completely in the flour, then add it back to the bowl of whisked eggs.
- Once fully covered in the egg again, dip the chicken in the cornflakes, pressing down firmly on all sides to make sure the chicken is fully covered in the corn flakes.
- Transfer the breaded chicken to a cutting board, then repeat with all of the remaining pieces of chicken.
- Once all of the chicken is breaded, either air fry it or bake it in the oven.
Bake the chicken.
- Preheat the oven to 425°F. If your oven has a convection setting, I recommend using that.
- Place the pieces of breaded chicken on a wire rack, on top of a foil-lined baking sheet. Spray with cooking spray.
- Bake in the preheated oven for 12 minutes. Because you’re cooking them on a wire rack, you don’t need to flip them throughout the cooking process. If you’re cooking them directly on a baking sheet, I recommend flipping them halfway through the cooking time.
Air fry the chicken.
- Preheat an air fryer to 400°F.
- Add the chicken in batches to the air fryer in a single layer, making sure there’s room around each piece of chicken for air to flow. I could fit about 6 chicken tenders in my 5.8 quart air fryer.
- Spray the chicken strips with cooking spray, then cook at 400°F for 4 minutes.
- Open the air fryer, flip the chicken, spray with cooking spray and cook for an additional 4 minutes.
- Repeat until all of the chicken tenders are cooked.
Sauce the chicken.
- While the chicken is cooking, add the honey and 3 tablespoons hot sauce to a saucepan on the stove over high heat. As soon as the mixture starts to boil, stir the sauce, then reduce the heat down to medium-low.
- Once the chicken is cooked, use kitchen tongs to dip each piece of chicken in the hot honey sauce. Alternatively, you can drizzle the hot honey sauce over the chicken on a plate, but I like the full coverage it gets from being dunked in the sauce. Serve immediately.
Notes
- When breading chicken, always use one hand for the wet ingredients and one hand for the dry ingredients. This will prevent clumping, keep your hands from becoming coated in the breading, and it will help keep the breading ingredients separated.
- Do not toss the chicken in the hot honey sauce until you’re ready to eat it! If you plan to eat the chicken in batches, just toss however much you want to eat in the sauce. Save the rest for later. After you toss the chicken in the sauce, you need to eat it quickly, or it will lose it’s wonderfully crispy texture!
- This recipe makes approximately 24 chicken crispers. Battered, uncooked chicken crispers can be stored in a freezer-safe container in the freezer for up to 3 months. The frozen breaded chicken crispers can be cooked directly from frozen in the air fryer or oven. In the air fryer, add 2 minutes to the cooking time. So they’ll need to cook for 5 minutes per side at 400°F. If cooking them in the oven, add 2 minutes to the cooking time, for a total of 14 minutes at 425°F.
Nutrition Facts
Calories 191kcal (10%)Carbohydrates 35g (12%)Protein 10g (20%)Fat 2g (3%)Saturated Fat 0.5g (3%)Polyunsaturated Fat 0.3gMonounsaturated Fat 1gCholesterol 45mg (15%)Sodium 317mg (13%)Potassium 180mg (5%)Fiber 1g (4%)Sugar 9g (10%)Vitamin A 593mg (12%)Vitamin C 8mg (10%)Calcium 13mg (1%)Iron 9mg (50%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!