Go Back
Hot Honey Feta Chicken! taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Baked Crunchy Hot Honey Chicken in Your Pressure Cooker

Juicy, tender pressure-cooked chicken coated in crispy cornflake crust and drenched in a sweet and spicy hot honey glaze — a perfect mix of flavor and convenience for any weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 403 kcal

Equipment

  • 1 Mixing bowl for coating and egg mixture
  • 1 Wire rack for baking
  • 1 Saucepan for hot honey sauce

Ingredients
  

Main Ingredients

  • 6 cups cornflakes gluten-free if needed
  • ¼ cup grated parmesan cheese for a savory pop
  • 1 teaspoon smoked paprika for smoky heat
  • ½ teaspoon onion powder for depth of flavor
  • ½ teaspoon garlic powder for boldness
  • 2 large eggs beaten
  • 2 tablespoons hot sauce for egg coating
  • 2 pounds chicken breast tenderloins protein star
  • extra virgin olive oil for drizzling
  • ½ cup honey for sauce
  • 2-3 tablespoons hot sauce for hot honey drizzle
  • 1-3 teaspoons cayenne pepper for heat
  • ¾ teaspoon chipotle chili powder for smoky fire
  • ½ teaspoon garlic powder for sauce
  • ½ teaspoon onion powder for sauce
  • sea salt to taste
  • fresh thyme, cilantro, or parsley for garnish

Instructions
 

Instructions

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly oil the rack.
  • Crush the cornflakes in a zip-top bag using a rolling pin. Mix in parmesan cheese, smoked paprika, onion powder, and garlic powder.
  • In a separate bowl, whisk the eggs with 2 tablespoons of hot sauce.
  • Dip each chicken tender into the egg mixture, then press into the cornflake coating. Ensure each piece is well-coated.
  • Arrange coated chicken on the wire rack. Drizzle lightly with olive oil.
  • Bake for 25 to 30 minutes until golden and cooked through (165°F internal temp).
  • Meanwhile, in a saucepan, gently warm honey. Stir in hot sauce, cayenne, chipotle, garlic powder, onion powder, and a pinch of salt.
  • Drizzle hot honey over the baked chicken. Garnish with fresh herbs and serve immediately.

Notes

Don’t overcrowd the cooker. Use natural release for tenderness. Store leftovers in foil in fridge up to 3 days. Reheat in oven or toaster to keep crispy.