Tasty Honey BBQ Chicken

This crunchy honey BBQ oven-baked chicken has totally changed our family meals by giving us that takeaway taste without any regrets. What makes it special? The corn flake outer layer that gets super crispy in the oven instead of deep-fried, plus that lovely sticky honey BBQ sauce that coats everything just right.

I came up with this one when my children were asking for fast food during a hectic evening. Their reaction after trying these homemade strips said it all. These days they ask for "mom's awesome chicken" every couple weeks.

Ingredients

• Boneless skinless chicken breasts: Slicing them into strips gives you juicy meat inside and lots of surface for the crunchy coating
• All purpose flour: Makes the egg mix stick better to your chicken for a good first layer
• Eggs and milk: Work together as the sticky middle layer that helps corn flakes grab onto each strip
• Corn flakes cereal: Gives that amazing crunch that makes everyone want more try getting a good brand for best results
• Spice blend: Salt, pepper, garlic powder and paprika add flavor to the coating without fighting with the sauce
• BBQ sauce: Makes the base of our sticky coating go with your go-to store brand for reliable results
• Honey: Brings natural sweetness and makes the sauce stick nicely to the chicken
• Ketchup: Adds a bit of tang to balance the sweet stuff for just the right taste

How To Make Honey BBQ Baked Chicken

Set Everything Up:

First get your oven hot at 400°F and put parchment on a big baking tray. The paper stops sticking and makes cleanup way easier. Set up your coating area in this order flour, egg mix, corn flake mix so you can work smoothly.

Flour Layer:

Put your chicken strips in a bowl with the flour and mix them around good. Every bit needs coating since this first step helps everything else stick. Tap off extra flour so it doesn't get clumpy later on.

Mix Up The Corn Flakes:

Put your crushed corn flakes in a big bowl with salt, pepper, garlic powder and paprika. Stir it all up so the spices spread out evenly. You can crush the flakes pretty small for an even coat but keep some bigger pieces for extra crunch.

Make The Egg Mix:

Beat the eggs and milk together until they're totally smooth. This mix is like glue that will hold the corn flakes on your chicken. Use a wide enough bowl so you can dip the strips easily.

Coat The Chicken:

Take one flour-coated strip at a time, dunk it in the egg stuff and let extra drip off. Then roll it in the corn flake mix, pressing lightly so it sticks. Put each finished piece on your baking sheet with space between them so they get crispy all over.

Baking Time:

Cook for 20 minutes total, turning each piece over halfway through. This makes sure they cook evenly and get crispy everywhere. They should look golden brown and reach 165°F inside when they're done.

Make The Sauce:

While chicken is cooking, mix BBQ sauce, honey and ketchup in a small pot. Warm it over medium-low heat for 6 to 7 minutes, stirring now and then. It should get a bit thicker but not too thick.

Put It All Together:

Let the chicken cool for 3 to 4 minutes after it comes out of the oven. This short wait helps the coating stay put. Pour your warm honey BBQ sauce over the chicken and gently toss until all pieces are coated. Serve right away for the best crunch with sauce.

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The best bit for me is watching that warm honey BBQ sauce cover the crispy chicken making that gorgeous glaze. It takes me back to the first time I cooked these for my husband who said they were tastier than any restaurant version. That feeling of achievement still brings a grin to my face whenever I cook this meal.

Make Ahead Options

You can get these chicken strips ready ahead of time for an even faster dinner. Coat the chicken up to 8 hours before cooking and keep them uncovered in the fridge on a baking sheet. This actually helps the coating stick better and makes it even crunchier. You can also make the sauce up to 3 days early and keep it in a sealed container in the fridge. Just warm it up before mixing with your freshly baked chicken.

Clever Substitutions

Need a gluten free option? You can swap the all purpose flour with rice flour or gluten free all purpose flour. For corn flakes, find a gluten free certified brand or try crushed rice cereal instead. This chicken tastes just as good with turkey breast tenderloins which give you a leaner choice with similar texture. Want it spicy? Add a tablespoon of hot sauce to your egg mix and a teaspoon of cayenne to your corn flake coating.

Serving Suggestions

These honey BBQ chicken strips go great with traditional sides like coleslaw, potato salad or mac and cheese. For something lighter, put them on top of a fresh green salad with ranch dressing. They also work really well as party snacks for game day when cut smaller and served with extra sauce for dipping. My family loves putting them in wraps for next day lunch with lettuce, tomato and a bit of ranch dressing.

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Frequently Asked Questions

→ What’s the trick to crispy chicken strips?

The secret is all in the crushed cornflake coating. Bake at 400°F and flip them halfway through for even crispiness.

→ Can I prepare the honey BBQ sauce earlier?

Sure thing! Make the sauce up to 2 days ahead, keep it chilled in a sealed container, and warm it up when it’s time to use.

→ What can I use instead of corn flakes?

No corn flakes? Don’t worry—you can switch them out for crushed pretzels, panko crumbs, or crackers for a crispy finish.

→ Can I switch to chicken thighs?

Of course! If you prefer, use boneless thighs and cut them into strips. They'll cook evenly and work perfectly.

→ How do I store and warm up leftovers?

Pop any leftover chicken in a container, keep it in the fridge for up to 3 days, and bake at 375°F for 10 minutes to crisp them back up.

→ Can I make this for a gluten-free diet?

You bet! Swap in gluten-free flour and gluten-free corn flakes. Make sure your BBQ sauce is also labeled gluten-free.