Crispy Baked Chicken Strips with the Best Sauce

Sweet and sticky, peppery and bold, this hot honey chicken will be an absolute hit for spicy food loving fans.

To make it it's a simple process of dredging chicken pieces through a trio of coatings then baking them all at once. And the final finish of tempting hot honey sauce couldn't be easier to make. It only requires 3 ingredients that together create the most crave-able sauce. Honey, Sriracha, and butter.

The honey of course brings the sweetness, the hot sauce perfectly enhances it with striking brightness, and the butter balances and tones it out as well as bringing in a layer of richness. You'll want to add this sauce to everything!

This hot honey chicken can be served as a party appetizer, a game day favorite, or as a main dish entree paired with the classic sides (see ideas below).

My few tips with this recipe are to generously coat the chicken with the finely crushed up corn flakes, which will offer plenty of crunch. And wait to add the sauce until immediately before serving or even use it as a dip to keep the chicken strips extra crisp.

Cornflake Cookies

These cornflake cookies only require basic ingredients and a few simple steps yet you get such an irresistible, addictive end result!

It starts with crispy cookie base, thanks to the cornflakes and kettle chips, then they're covered in a chewy, sweet peanut butter coating and finished with colorful sprinkles if you want to make them festive.

I know things can get so busy during the holiday season and this shortcut recipe is the perfect way to have a homemade treat for gifting! I'm yet to meet someone who doesn't love them!

A Different Kind of Hash Brown Casserole

I can't count how many times I had these at different get togethers growing up. I'm pretty sure that any church dinner party that ever happens in Utah, these kind of potatoes are there.

But honestly they are one of the most popular pot luck foods around here and for good reason - they are so delicious!

The thing I never liked about them though was that cream of chicken or cream of mushroom soup that the recipe always had.

So my version is cream of whatever free. It's just made with a roux and milk mixture instead, then a generous dose of tangy sour cream is mixed in along with a nice cheesy blend of sharp cheddar and parmesan cheese.

And you don't even need to thinly slice or shred potatoes. It just uses the frozen pre-shredded hash browns.

The Best Chicken Strips!

We've all had the deep fried chicken strips and while they're good I like this baked version even better! And the kids love these too!

The Recipe Testing

I tested four batches of baked chicken strips figure out all the tips and tricks to getting perfectly crispy in the oven. Here's what I tested:

• The first few times I tried a buttermilk soaking then proceeded to dip in eggs and cornflakes. While the flavor was good the crisp factor was lacking and the coating kept falling off the chicken while we were eating it. There wasn't a way around not getting the excess buttermilk to soak into the cornflakes and the binding just wasn't strong enough.
• So I nixed the buttermilk and went with a typical dredging of flour, eggs and cornflakes. It worked far better and was a lot more convenient nixing it too which left out the 30 - 60 minute soak time.

My whole family always loves this decadent french toast. Quite often I make it for dinner, we love breakfast for dinner at my house.