Honey BBQ Baked Chicken

Crispy baked chicken strips slathered in sticky honey BBQ sauce make any weeknight feel special. When I want comfort food that is easy but tastes like my favorite diner, these oven-baked chicken tenders always deliver. Crunchy corn flakes lock in juicy chicken and the sweet smoky sauce brings everything together for a better-than-takeout meal in just thirty minutes.

Every time I crave takeout but want something homemade, this is my go-to. My friends request these tenders for game days and they are always the first thing to disappear at parties.

• Boneless skinless chicken breasts: They make juicy strips that hold up well in the oven Choose chicken that looks pink and plump for best results
• All-purpose flour: Helps the coating stick and keeps the chicken moist during baking Use fresh flour without an off smell
• Large eggs Plus whole milk: The mix helps bind the crispy coating and keeps things tender Farm-fresh eggs or organic eggs have the richest flavor
• Corn flakes cereal: Crushed until flaky but not powdery These bring unbeatable crunch Try unsweetened corn flakes for less sugar
• Salt Black pepper Garlic powder Paprika: Classic seasoning combo for flavor and gentle heat Make sure your spices are fresh for more impact
• BBQ sauce: Look for a smoky flavor that you love because this is the base of the sauce Homemade or store-bought both work
• Honey: Adds the signature sticky sweetness Choose a runny honey that pours easily and tastes floral if possible
• Ketchup: Makes everything tangy and bright Use your favorite brand for extra flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit and line a large baking sheet with parchment paper so nothing will stick during baking

Coat the Chicken in Flour:

Slice chicken breasts into even strips Toss them with all the flour in a mixing bowl until every piece is coated and dry on the outside This helps the egg mixture grip onto each strip

Prepare the Crunchy Coating:

In a big bowl crush five cups of corn flakes by hand or gently with a rolling pin Mix in salt black pepper garlic powder and paprika so the seasoning is spread throughout

Dip in Egg Mixture:

In a separate bowl whisk eggs and milk together until fully blended and a little foamy Dredge each floured chicken strip into this egg mixture Let extra drip back into the bowl so the coating is not soggy

Bread the Chicken:

Roll each egg-dipped strip in the corn flake mixture pressing gently to help big flakes adhere Aim for a thick crunchy layer and space them apart on your baking sheet

Bake Until Crispy:

Bake the chicken strips in your hot oven for twenty minutes Flip them over halfway through so both sides brown evenly The chicken should feel firm and the coating will be golden brown

Make the Honey BBQ Sauce:

While the chicken is in the oven add BBQ sauce honey and ketchup to a small saucepan Warm gently over medium-low heat for seven minutes Stir now and then so nothing sticks and the sauce blends smoothly

Glaze and Serve:

When the chicken is done let strips cool briefly so the crust stays crisp Pour the warm sauce over and toss with tongs until everything is glossy and sticky Serve right away while hot and crunchy

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Paprika gives beautiful color in addition to a gentle smokiness that makes these extra tempting My own kids always fight over the last strip and the honey BBQ sauce is the secret they love helping me mix

Storage Tips

Leftover chicken strips stay crisp if you let them cool then store in a paper towel-lined container in the fridge Reheat in a hot oven or air fryer to bring back the crunch The sauce can be stored in a jar in the fridge for up to one week and tastes delicious brushed on grilled meats too

Ingredient Substitutions

For the best results use boneless chicken thighs if you prefer darker juicier meat If you are out of corn flakes try unsweetened panko crumbs for a different style of crunch For a spicy twist add cayenne to the sauce or swap half the BBQ sauce for buffalo sauce

Serving Suggestions

Pile these strips on top of a chopped salad or wrap them in tortillas with slaw for quick sandwiches Serve with extra sauce on the side and a cool ranch dip or creamy coleslaw Roasted potato wedges or baked beans round out the meal for a classic diner combo

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Cultural Twist

Corn flakes in classic American cooking date back to mid-century casseroles This recipe borrows the idea for extra texture and an old-school crunch The honey BBQ sauce brings regional barbecue flavors together into one bubbly sweet glaze inspired by family road trips

I learned to double the sauce because there are always requests for extra This recipe brings back memories of picnics in our backyard when neighbors would follow the sweet barbecue smell right to our kitchen

Frequently Asked Questions

→ How do I make the chicken extra crispy?

Use finely crushed corn flakes and press the coating firmly onto each strip before baking. Flip the strips halfway through baking for even crispiness.

→ Can I use chicken thighs instead of breasts?

Yes, skinless, boneless chicken thighs work well and provide extra juiciness. Adjust cook time as needed for thickness.

→ Is it possible to make this dish ahead?

You can bread the chicken strips in advance and refrigerate them, then bake and toss with sauce just before serving for best texture.

→ What side dishes pair well with this main?

Serve with coleslaw, roasted potatoes, corn on the cob, or a fresh garden salad for a complete meal.

→ Can I use a different sauce?

Swap honey BBQ with buffalo, teriyaki, or your favorite dipping sauce to change the flavor profile without altering the method.

→ How do I store leftovers?

Store cooled chicken strips in an airtight container in the fridge. Reheat in the oven for best crispiness.