Hot Honey Baked Chicken Breasts

The pressure builds and you start counting down minutes until you eat. You remember setting up your pressure cooker, the tiny valve ready for action. You sense the kitchen filling up with that warm anticipation, like when you're about to unwrap a treat.

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The valve hisses and you feel the rush as the pressure builds inside the pot. That noise kinda pumps you up, knowing your food is getting perfectly tender without you watching over it. You recall how the hot honey glaze will drip just right over the crunchy crust soon.

With each minute ticking, you’re thinking about that tender pull of chicken with crispy cornflake coating. The slow release after the cooking cycle gives you just enough time to get your plate ready, maybe even grab some fresh herbs to sprinkle on. You almost taste the sweet and spicy combo, and heck, it’s worth the wait.

What Makes Pressure Cooking Win Every Round

• Pressure cooking slashes your usual baking time, making weeknight dinners a breeze.
• The quick release option helps you rush your meal to the table faster.
• Food stays juicy and tender thanks to the sealed cooking environment.
• No guesswork from you keeping an eye on the pot—set it and forget it.
• Your kitchen stays cooler without that long oven heat hanging around.
• Easy cleanup since you cook everything in one pot before baking.
• It locks in flavors, so every bite packs a punch.

Everything You Need Lined Up

• 6 cups cornflakes (gluten free if you need it)
• ¼ cup grated parmesan cheese
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 large eggs (beaten)
• 2 tablespoons hot sauce
• 2 pounds chicken breast tenderloins
• Extra virgin olive oil for drizzling
• ½ cup honey plus 2-3 tablespoons hot sauce and spices for glaze

You also wanna grab cayenne pepper, chipotle chili powder, sea salt, and some fresh herbs like thyme, cilantro, or parsley. These extras make the chicken pop with flavor after baking.

The Exact Process From Start to Finish

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First, you preheat your oven to 4256F and line a baking sheet with parchment paperthis helps keep those crispy bits from sticking.

Next, toss your cornflakes in a food processor and pulse till theyre fine crumbs. Dump that into a shallow bowl and mix in parmesan, smoked paprika, onion powder, and garlic powder. Thats your crunchy coating mix.

In another bowl, beat the eggs and stir in 2 tablespoons of hot sauce. This spicy egg bath gives the chicken a little kick before you coat it.

Each chicken tender gets a dip in the egg mixture, then a good press into the cornflake crumbs. Lay them out on your baking sheet and drizzle lightly with olive oil for that perfect crisp.

Bake 20 to 25 minutes till the chicken is cooked through and the coating turns golden brown and crispywatch that valve hiss as you do a quick release on your pressure cooker first, then roll into the oven.

While baking, warm your honey with a bit more hot sauce in a small saucepan over low heat. Add cayenne, chipotle chili powder, garlic, onion powder, and a pinch of salt to the glaze. This sauce is gonna bring the heat balance to the sweet.

Once baked, drizzle your hot honey glaze over the chicken and sprinkle fresh herbs for a bright, fresh finish. Youre ready to dig in.

Smart Shortcuts for Busy Days

• Use pre-crushed cornflakes from the store instead of pulsing them yourself.
• Grab pre-minced garlic powder and onion powder to skip measuring spices one by one.
• Mix the egg and hot sauce in advance and keep in fridge till ready to use.
• Make the hot honey glaze a day before and store in a jar for quick warming.
• Bake the chicken on parchment so clean up is fast and easyno scrubbing pans.

These tips make the whole thing faster, so you can get dinner on the table with less fuss. And pressure cooker quick release means you wont be stuck waiting long when youre hungry.

When You Finally Get to Eat

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The first bite hits with that crunchy cornflake crust giving a satisfying crunch right away. You sense the heat from the hot sauce mingled with the sweet drizzle of honey, creating that perfect sweet and spicy dance in your mouth.

The chicken inside is tender and juicy, almost falling apart with a gentle pull. Its the kinda texture you hope for every time you cook chicken breast in a pressure cooker but also want that fun crispy outside.

You feel that fresh herbs sprinkle bringing a little brightness, cutting through the richness and making every bite exciting. Its one of those meals that just feels like a little celebration at home.

Smart Storage That Actually Works

Leftovers? No problem. Wrap the chicken tightly in foil or use an airtight container to keep that crisp as fresh as possible in the fridge for up to 3 days.

For longer storage, freeze individually wrapped pieces in a heavy-duty freezer bag. Thaw in the fridge overnight before reheating.

When reheating, use the oven or air fryer instead of microwave to bring back that crunch. Heat at 3756F for about 10 minutes or until warm.

Store extra hot honey glaze in a small jar in the fridge. Warm gently on stove or microwave before drizzling again when serving leftovers.

Your Most Asked Questions Answered

• Can I use chicken thighs instead of breast tenderloins? Yeah, thighs work great too and they stay juicy even better with pressure cooking.
• Do I have to use cornflakes? Can I try other coatings? For sure, crushed crackers or panko can swap but cornflakes give that awesome crunch youll love.
• Whats the best way to do quick release without mess? Use a kitchen towel over the valve and slow your hand releasing the valve so the steam hiss doesnt surprise you.
• How spicy is this hot honey glaze really? It depends on how much hot sauce and cayenne you use. Start small then add more if you want more heat.
• Can I prep this recipe ahead for meal planning? Yup, coat the chicken and keep it chilled, bake when ready. The glaze can be made earlier too.
• What if I dont have fresh herbs? No worries, dried herbs sprinkled after baking still add nice flavor and color.

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Baked Crunchy Hot Honey Chicken Pressure Cooker Recipe

This spicy-sweet baked chicken gets extra crunch from a crispy cornflake crust and a boost of juicy flavor straight from your pressure cooker. Finished with a hot honey glaze and fresh herbs, it's the ultimate weeknight winner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Cuisine Mediterranean

Servings 6 people

Calories 403 kcal

Equipment

• 1 Mixing bowl for coating and egg wash

Ingredients

  

Main ingredients

• 6 cups Cornflakes gluten free if needed
• ¼ cup Parmesan cheese grated
• 1 teaspoon Smoked paprika
• ½ teaspoon Onion powder
• ½ teaspoon Garlic powder
• 2 Eggs large, beaten
• 2 tablespoons Hot sauce
• 2 pounds Chicken breast tenderloins
• Extra virgin olive oil for drizzling
• ½ cup Honey plus 2-3 tablespoon hot sauce and spices for glaze
• 1-3 teaspoons Cayenne pepper
• ¾ teaspoon Chipotle chili powder
• ½ teaspoon Garlic powder for glaze
• ½ teaspoon Onion powder for glaze
• Sea salt
• Fresh herbs thyme, cilantro, or parsley

Instructions

 

Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a food processor, pulse cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and salt into fine crumbs. Transfer to a shallow bowl.
• In another bowl, beat the eggs and add 2 tablespoons hot sauce.
• Dip each chicken tenderloin into the egg mixture, then coat with cornflake crumbs. For thicker coating, repeat the process. Arrange on baking sheet and drizzle with olive oil.
• Bake for 20–25 minutes or until crisp and golden brown.
• Meanwhile, make the glaze by warming honey, additional hot sauce, cayenne, chipotle powder, onion powder, garlic powder, and salt in a small saucepan over low heat.
• If glaze thickens, warm for 5 seconds in the microwave.
• Drizzle warm sauce over baked chicken.
• Top with fresh herbs and serve.

Notes

Use the oven or air fryer instead of microwave to reheat while keeping the crunch. Store the glaze separately and reheat before serving leftovers.