Honey Butter Chicken

Crispy, crunchy, oven fried chicken is drizzled with a sweet and spicy honey butter sauce!

Course Dinner

Cuisine American, Southern

Keyword honey butter chicken, honey butter chicken recipe, honey butter fried chicken

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 518kcal

Author Blair Lonergan

1 ½ lbs. boneless, skinless chicken breasts (or thinly-sliced chicken cutlets)
4 teaspoons cornstarch
½ cup plain breadcrumbs
½ cup Corn Flake crumbs (about 1 ½ cups of whole cereal measured before crushing)
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt, plus extra for seasoning the meat
2 tablespoons vegetable oil
2 large eggs, lightly beaten

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup, if desired.
Lightly pound the chicken breasts to uniform thickness (about ½-inch). You can skip this step if you’re starting with chicken cutlets (thinly-sliced chicken breast). Pat the chicken dry; season with a little bit of salt on both sides. Sprinkle the cornstarch over both sides of the chicken and pat to coat evenly.
In a large, shallow dish, combine breadcrumbs, Corn Flake crumbs, sugar, paprika, onion powder, garlic powder, and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat the eggs with a fork in another shallow dish.
Dip the chicken into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.) Place the chicken on the prepared baking sheet.

Bake until the chicken is golden brown and crispy, and the meat reaches an internal temperature of 165°F, about 20-25 minutes.

Once the chicken is done, combine the sauce ingredients in a small saucepan over medium heat. Whisk until the sugar dissolves and the sauce is bubbling. Continue cooking for 1-2 more minutes, until the sauce thickens slightly.

Immediately drizzle the warm sauce over the crispy chicken. Garnish with chopped fresh herbs, if desired.

The honey butter sauce thickens as it cools, so wait to make it once the chicken is done baking (or almost done). Serve it immediately!

Use a large rimmed baking sheet rather than a baking dish. The baking sheet allows heat to circulate around the meat a bit more, yielding crispy (not soggy) chicken.

The oil in the breading helps the chicken turn crispy and golden brown in the oven — no frying necessary! Don’t skip the oil, or the end result won’t be nearly as good.

Boneless skinless chicken breast cutlets (or small chicken breasts) work best with this recipe, because they cook in just the right amount of time. The breading gets crispy and golden brown, but doesn’t burn before the meat is cooked through.

The total cooking time will vary depending on the size and thickness of your chicken. Use an instant-read thermometer to know exactly when your meat is perfectly cooked. You’re looking for an internal temperature of 165°F.