Hot honey chicken is one of those dishes that hits all the right notes—crispy, juicy, sweet, and spicy. I’ve made it more than a few times now, and it never lasts long. The golden crunch from the cornflake coating paired with the buttery hot honey sauce is just too good. What I like most about this recipe is that it’s air-fried, so you get that fried texture without deep frying. Served with rice, avocado, and a creamy white dill sauce, this makes a complete meal that’s full of flavor and texture. If you’re looking for a quick weeknight dinner that feels like takeout but tastes better, this hot honey chicken is it.
Why You’ll Love This Hot Honey Chicken
- Super crispy without deep frying
- Sweet, spicy, and garlicky flavor in every bite
- Easy enough for weeknights, tasty enough for guests
- Full meal with rice, sauce, and veggies, or even for snacking
- Great for meal prep or leftovers (if there are any)
Chicken Marinade
- 4 chicken thighs or tenders, cubed
- 1 tbsp avocado oil
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 egg
- Cornflakes, crumbled (mix with paprika)
Hot Honey Sauce
- 4 tbsp butter
- 1 tsp Garlic, minced
- 2 tbsp honey
- 2 tbsp hot sauce
- 1 tsp paprika (adds color)
White Dill Sauce
- 2 tbsp mayonnaise
- 2 tbsp Greek yogurt
- 1/2 tsp Garlic powder
- 1/2 tsp Dried dill
- 1/2 tsp Sugar
- Salt (adjust to taste)
- Pickle juice (watch salt levels—taste first)
For Serving
- Cooked rice
- Avocado, cubed
- Cucumber, cubed and tossed with oil, salt, and paprika
- Cilantro
- Black pepper
How to Make Hot Honey Chicken
- Prep the Chicken
- Cut chicken into bite-sized pieces.
- In a bowl, mix chicken with oil, salt, pepper, garlic powder, onion powder, chili powder, and paprika.
- Add the egg and mix well to coat. Marinate for at least an hour or overnight.
- Bread with Cornflakes
- Crush cornflakes into rough crumbs and mix in paprika.
- Use one hand (wet) to transfer chicken to the cornflakes, and your dry hand to coat and press the crumbs onto the chicken.
- Press each piece gently between your palms so the coating sticks well.
- Air Fry the Chicken
- Place coated chicken in a single layer in your air fryer basket.
- Pray some oil, and air fry at 400°F for about 15 minutes, or until golden brown and cooked through. Flip halfway if needed.
- Make the Hot Honey Sauce
- In a small pan over low heat, melt butter.
- Add minced garlic and let it sizzle for a few seconds.
- Stir in honey, hot sauce, and paprika.
- Simmer gently until the sauce thickens slightly. Keep it on low—don’t boil it.
- Toss and Serve
- Toss the air-fried chicken in the hot honey sauce until well coated.
- Plate it with warm rice, cubed avocado, cucumber salad, and a dizzle of white dill sauce.
- Sprinkle with cilantro and black pepper.
How to Make the White Dill Sauce
- In a small bowl, mix mayonnaise and Greek yogurt.
- Add garlic powder, dried dill, a pinch of sugar, and a splash of pickle juice.
- Stir and taste. Add salt only if needed since pickle juice can be salty.
- Keep chilled until ready to serve.
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Tips for Making Hot Honey Chicken
Get the Coating to Stick
When coating the chicken, the key is pressure. After dropping each piece into the cornflakes, press it gently but firmly in your hand. This helps the crumbs stick and prevents them from falling off in the air fryer. Don’t just roll the chicken in crumbs—squeeze them in.
Use Cornflakes, Not Panko
Cornflakes give a better crunch and color than breadcrumbs or panko. They hold up better in the air fryer and soak up the hot honey sauce without going soggy. Just make sure to crush them—not too fine, but not too chunky either.
Balance the Heat in the Sauce
If you’re sensitive to spice, start with a smaller amount of hot sauce. You can always add more later. The honey helps cut the heat, and the butter smooths everything out. Taste as you go until it’s the right level of spicy for you.
Watch the Salt in the Dill Sauce
Pickle juice adds tang and salt to the sauce, so hold off on extra salt until you taste it. If it’s too salty, stir in a little extra Greek yogurt to balance it out. You want the sauce to be creamy, tangy, and fresh—not overpowering.
Press the Coating to Make It Stick to the Chicken
After dropping the marinated chicken into the cornflakes, don’t just roll it around—press it in. Use the balm of your hand to gently squeeze the crumbs onto each piece. This helps the coating stick better and stay on during air frying. Do one piece at a time, using one hand for wet (chicken) and one for dry (coating). The pressure locks in the crunch and keeps things clean.
Air Fryer Tips
Don’t overcrowd the air fryer basket. Give each piece space to crisp up. If your air fryer is small, cook in batches. And don’t forget to preheat—this helps the coating crisp up faster and more evenly.
Make it a Bowl
This hot honey chicken is perfect for building a rice bowl. Pair it with cool cucumber, creamy dill sauce, and buttery avocado to balance out the heat. It’s also great in wraps or over greens if you want a lighter option.
Hot honey chicken is the kind of recipe you’ll come back to often. It’s quick, satisfying, and packed with flavor. Whether I eat it as a rice bowl or wrap it up with extra sauce, it’s a solid go-to when you want something bold and easy.
Hot Honey Chicken Bowl
Equipment
- 1 airfryer
Ingredients
Chicken Marinade
- 4 chicken thighs or tenders cubed
- 1 tbsp avocado oil
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 egg
- Cornflakes crumbled (mix with paprika)
Hot Honey Sauce
- 4 tbsp butter
- 1 tsp Garlic minced
- 2 tbsp honey
- 2 tbsp hot sauce
- 1 tsp paprika adds color
White Dill Sauce
- 2 tbsp mayonnaise
- 2 tbsp Greek yogurt
- 1/2 tsp Garlic powder
- 1/2 tsp Dried dill
- 1/2 tsp Sugar
- Salt adjust to taste
- Pickle juice watch salt levels—taste first
For Serving
- Cooked rice
- Avocado cubed
- Cucumber cubed and tossed with oil, salt, and paprika
- Cilantro
- Black pepper
Instructions
Prep the Chicken
- Cut chicken into bite-sized pieces.
- In a bowl, mix chicken with oil, salt, pepper, garlic powder, onion powder, chili powder, and paprika.
- Add the egg and mix well to coat. Marinate for at least an hour or overnight.
Bread with Cornflakes
- Crush cornflakes into rough crumbs and mix in paprika.
- Use one hand (wet) to transfer chicken to the cornflakes, and your dry hand to coat and press the crumbs onto the chicken.
- Press each piece gently between your palms so the coating sticks well.
Air Fry the Chicken
- Place coated chicken in a single layer in your air fryer basket.
- Pray some oil, and air fry at 400°F for about 15 minutes, or until golden brown and cooked through. Flip halfway if needed.
Make the Hot Honey Sauce
- In a small pan over low heat, melt butter.
- Add minced garlic and let it sizzle for a few seconds.
- Stir in honey, hot sauce, and paprika.
- Simmer gently until the sauce thickens slightly. Keep it on low—don’t boil it.
Toss and Serve
- Toss the air-fried chicken in the hot honey sauce until well coated.
- Plate it with warm rice, cubed avocado, cucumber salad, and a dizzle of white dill sauce.
- Sprinkle with cilantro and black pepper.
How to Make the White Dill Sauce
- In a small bowl, mix mayonnaise and Greek yogurt.
- Add garlic powder, dried dill, a pinch of sugar, and a splash of pickle juice.
- Stir and taste. Add salt only if needed since pickle juice can be salty.
- Keep chilled until ready to serve.
