This baked honey BBQ chicken bites recipe has been a weekend favorite in my kitchen for years. I discovered this combination one busy summer afternoon when I needed something simple that would please both kids and adults. The crunch of the cornflake coating paired with a sticky sweet and tangy glaze is the kind of contrast that makes people gather around the counter and keep reaching for another piece. It is comfort food that travels easily to picnics, potlucks, and weeknight dinners.

I love how forgiving the method is. Little hands can help crush the cereal and help with the egg wash while the oven does the heavy lifting. The texture is delightful with a crisp exterior and juicy interior, and the homemade honey BBQ sauce brings brightness without overpowering the chicken. Every time I make these, someone asks for the recipe, and I always tell them it is the easiest way to make satisfying finger food without frying.

Ingredients

• Boneless skinless chicken breasts 2 pounds cut into bite sized pieces. Choose firm fresh breasts or thawed frozen breasts for even cooking. Smaller pieces cook through quickly and stay juicy.
• All purpose flour 1 cup for the first dredge. The dry flour layer helps the egg mixture adhere and builds a foundation for a crisp coating.
• Corn flakes cereal 5 cups crushed lightly. Use a plain corn flakes variety for neutral flavor and the crunch that mimics breadcrumbs when baked.
• Seasonings 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon smoked paprika. These simple spices lift the coating without making it complicated.
• Egg wash 2 large eggs whisked with 1/4 cup milk. The egg wash binds the cereal to the chicken and helps develop a golden color in the oven.
• Honey BBQ sauce 3/4 cup of your favorite store bought BBQ sauce, 1/4 cup honey, and 1/4 cup ketchup blended and warmed. I often use a Sweet Baby Rays original style sauce for balanced sweetness and tang.

Instructions

Step 1 Preheat and prepare baking sheetsSet the oven to 400 degrees Fahrenheit and position racks so there is room for two large baking sheets. Line the sheets with parchment paper or silicone mats to prevent sticking and to make cleanup effortless. Heat is important here because the high oven temperature crisps the cereal coating without drying the chicken.Step 2 Dredge in flourPlace the chicken pieces in a large bowl and sprinkle the flour over them. Toss gently until each piece is lightly coated. This dry coating helps the egg mixture cling evenly and prevents the cereal from sliding off during baking.Step 3 Prepare the cereal coating and egg washIn a separate bowl combine the crushed corn flakes with the salt, pepper, garlic powder, and smoked paprika. In a small bowl whisk the eggs with milk until smooth. The cereal should be crushed to coarse crumbs for texture instead of a powder.Step 4 Coat the chickenWorking one piece at a time dip the floured chicken into the egg wash allowing excess to drip back into the bowl. Press the wet piece into the cereal mixture turning to coat thoroughly and tapping off excess. Place the coated pieces spaced evenly on the prepared baking sheets so hot air can circulate and crisp the coating.Step 5 Bake until goldenBake for about 18 minutes total, flipping once at the halfway mark to promote even browning. The pieces are done when they register 165 degrees Fahrenheit internal temperature and the coating is golden. Baking time may vary slightly with oven differences and piece size so use an instant read thermometer for accuracy.Step 6 Make the warm honey BBQ glazeWhile the chicken bakes combine the 3 quarter cup BBQ sauce, 1 quarter cup honey, and 1 quarter cup ketchup in a small saucepan over medium heat. Warm and whisk for about 5 minutes until the mixture is glossy and slightly thickened. Keep warm while the chicken cools briefly on the sheet for five minutes.Step 7 Toss and servePlace the baked pieces into a large mixing bowl, pour the warm sauce over them and toss gently to coat. Serve immediately for best texture and warmth.

Storage Tips

Store cooled pieces in a shallow airtight container in the refrigerator for up to seven days. If you anticipate keeping them longer freeze in a single layer on a tray until firm, then transfer to a freezer safe bag for up to three months. To reheat and refresh the coating arrange on a rimmed sheet and bake at 350 degrees Fahrenheit until warmed through and crisp, usually 8 to 12 minutes. Microwaving will warm the interior quickly but will soften the coating so use it only for speed.

Ingredient Substitutions

For a gluten free version swap the all purpose flour for a gluten free flour blend and use certified gluten free corn flakes. If you want to avoid dairy swap milk for a plant based milk such as almond or oat in the egg wash. For a spicier glaze add one to two teaspoons hot sauce or a pinch of cayenne to the warm sauce. You can also replace chicken breasts with boneless skinless thighs for more fat and flavor while keeping the cooking time similar when pieces are bite sized.

Serving Suggestions

Serve warm on a platter with toothpicks for parties or alongside creamy coleslaw and roasted sweet potatoes for a weeknight meal. They pair well with crisp iceberg lettuce for a simple salad or with pickled vegetables to cut through the sweetness. Garnish with chopped fresh parsley or thinly sliced green onions for bright color. For dipping offer extra BBQ sauce and a honey mustard for variety.

Cultural Background

Sticky sweet barbecue flavors are a hallmark of American backyard cooking and this bite sized interpretation borrows that familiar flavor profile. The use of crunchy cereal as a coating is a modern pantry friendly twist that mimics classic breadcrumb coatings. This hybrid approach reflects home cooking ingenuity where convenience meets traditional tastes and many regional versions of sticky glazed chicken exist across the United States.

Seasonal Adaptations

In summer lighten the glaze by adding a squeeze of fresh lemon juice and serve with a corn salad. In autumn add a touch of apple cider vinegar to the sauce for tang and roast root vegetables alongside the chicken for a seasonal plate. For winter gatherings consider adding warming spices such as a quarter teaspoon ground cinnamon to the sauce and serve with roasted Brussels sprouts to balance sweetness.

Meal Prep Tips

Coat the pieces in advance and layer them on a tray with parchment then cover and refrigerate up to 24 hours before baking. The warm sauce is quick to make and can be stored separately in the refrigerator for up to five days. For packed lunches reheat in the oven and pack sauce in a small leak proof container so the coating remains crisp until eaten.

These bites are a feel good dish that brings people together and invites tweaks to make them your own. Try the recipe once and you will find a dozen small changes that become your signature version.