These sweet and spicy chicken thighs pack enormous flavor using only a handful of pantry ingredients. Generously seasoned with salt, pepper, and onion and garlic powders, they’re roasted at a high temperature to maximize the crispiness of the skin. Halfway through cooking, the chicken is brushed with a butter-and-hot-sauce blend. Finally, honey and lime zest are whisked into the remaining hot sauce butter to coat the fully baked chicken thighs. A squirt of tangy lime juice provides balance and the perfect finishing touch. Serve with a simple and refreshing cucumber salad or coleslaw.

Ingredients

• 1 1/4 to 1 1/2 pounds chicken tenders
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons extra-virgin olive oil, divided
• 3 cloves garlic, minced
• 1/3 cup apple cider vinegar
• 1/3 cup hot honey
• 1 teaspoon Worcestershire sauce
• 2 thinly sliced green onions, for serving, optional

Method

Finish the sauce and add the chicken:Stir in the Worcestershire sauce and add the cooked chicken back to the skillet. Spoon the sauce over the chicken and garnish with green onions, if desired.Store leftovers in an airtight container in the fridge for up to 4 days.

Cook the chicken:Pat chicken dry with a paper towel and season with salt and pepper.Set a large nonstick skillet over medium heat and add 1 tablespoon of oil. Once hot, add chicken and cook until golden brown on the bottom, about 4 minutes. Flip and cook until golden brown on the other side and the internal temperature reaches 165°F, 3 to 4 minutes. Transfer the chicken to a plate and tent with foil.

Make the sauce:Add the remaining tablespoon of oil and the garlic to the same skillet and cook until fragrant, about 30 seconds. Add the apple cider vinegar and honey and bring to a low boil over medium-high heat. Reduce the heat to low and simmer until the mixture has thickened slightly, about 5 to 8 minutes.

Nutrition Facts(per serving)
361	Calories
19g	Fat
33g	Carbs
16g	Protein

Spices and Seasonings 

To make your spicy honey chicken even better, add some spices and seasonings: 

• 1 teaspoon paprika 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• Salt and pepper to taste 
• Optional: chili powder or red pepper flakes for more heat 

Each bite is full of flavor and texture, making it a great meal. 

Ingredient	Quantity
Chicken breast tenderloins	40 ounces
Honey	1/4 cup
Frank’s RedHot Buffalo Sauce	1/4 cup
Chicken broth	1 cup
Spicy honey	2 tablespoons
Garlic	4 cloves minced
Butter	2 tablespoons, divided

The Importance of Cornflakes 

Cornflakes are cheap and great for a crispy coating. They make the chicken taste better and feel crunchier. Crush them into small pieces for a better crunch. This will make your hot honey chicken recipe even better. The cornflakes soak up the flavors and add a great crunch. 

Coating Techniques	Description
Cornflakes	Provides a light, crispy texture ideal for hot honey chicken.
Double Dredging	Dip in egg, coat in cornflakes, then repeat for a thicker crust.
Resting Time	Let coated chicken sit for 5 minutes to enhance coating adhesion.
Crushing Consistency	Crush cornflakes to a coarse texture, ensuring better crunch.

Ingredients for the Sauce 

• 1/3 cup honey 
• 1 tablespoon + 1 teaspoon Texas Pete hot sauce (or your choice) 
• 1–2 teaspoons minced garlic (adjustable) 
• 1 teaspoon red pepper flakes 
• ¼ teaspoon chili powder 

How to Achieve the Right Consistency 

Start by mixing honey and hot sauce in a small saucepan. Add garlic and red pepper flakes. Heat it on medium for 3-5 minutes to warm the honey. If you want thicker sauce, simmer for 8 minutes. This lets the flavors mix well. You’ll get about 1/3 cup of sauce, good for 8 servings. Keep the sauce in an airtight container in the fridge for two weeks. It stays good at room temperature for three months. Hot honey is great with many dishes, adding a nice touch. 

How to Reheat for Maximum Crispiness 

When it’s time to indulge in those tasty leftovers, I find that the best way to reheat chicken is key. I recommend preheating the oven to 400°F and placing the chicken on a baking sheet. This method heats the chicken evenly while giving it that crispy texture I crave. It usually requires around 10-15 minutes until the chicken is hot and ready to serve. 

For those who own an air fryer, this appliance works wonders for reheating leftovers. Setting it to 375°F and air frying for 3-4 minutes can restore the chicken’s crunch without adding extra oil. I usually avoid using the microwave because it makes the coating soggy, which diminishes the meal’s quality. 

Method	Temperature	Time
Oven	400°F	10-15 minutes
Air Fryer	375°F	3-4 minutes
Microwave	N/A	Not Recommended

These methods ensure that I’m enjoying the best possible version of my leftover hot honey chicken every time I reheat it. Whether using the oven or air fryer, I can savor those sweet and spicy flavors without sacrificing texture. 

Easy Variations on Hot Honey Chicken 

Hot honey chicken is very flexible. You can try many new things with it. This keeps your meals interesting and true to the original. Cut chicken breasts into strips and soak them in buttermilk. This makes them tender. Then, coat the strips in flour mixed with spices and red pepper flakes. Fry them in 2 tablespoons of oil for 3-5 minutes on each side. They come out crispy and tasty, perfect with hot honey dressing. 

Honey Glazed Chicken Alternatives 

Use chicken thighs or extra firm tofu for a veggie version. Replace chicken with tofu, use vegan mayo, and maple syrup or agave instead of honey. Bake at 400°F for 25-30 minutes. This lets the flavors blend without frying. Serve with roasted sweet potatoes and stir-fried veggies for a full meal. 

Variation	Main Ingredients	Cooking Method	Cooking Time
Spicy Honey Chicken Tenders	Chicken breasts, buttermilk, flour, spices	Fried	Approx. 30 minutes
Honey Glazed Chicken Tenders (Vegan)	Extra firm tofu, vegan mayo, maple syrup	Baked	Approx. 30 minutes

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