Name: Baked Crunchy Hot Honey Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs or breasts (cut into strips or left whole); 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar); 1 tbsp hot sauce (optional, for marinade); 2 eggs, beaten; 1/2 cup all-purpose flour; 1 1/2 cups panko breadcrumbs; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; Olive oil spray or 2 tbsp melted butter (for coating); 1/2 cup honey; 1/2 tsp red pepper flakes; 1 tsp hot sauce (optional, for extra heat); 1 tbsp butter (optional, for richness)

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Baked crunchy hot honey chicken is one of my favorite ways to enjoy bold flavor and crispy texture—without deep frying. The chicken comes out perfectly golden and crunchy from the oven, then gets drizzled with sweet, spicy hot honey that takes it over the top. It’s easy, addictive, and always a hit at the dinner table.

Why You’ll Love This Recipe

I love this dish because it gives me all the crispy satisfaction of fried chicken without the mess or oil. The hot honey adds a sticky, spicy-sweet glaze that clings to every crunchy bite. It’s great for weeknight dinners, game days, or when I want to impress with something fun and flavorful. Plus, it bakes up fast and uses ingredients I almost always have on hand. Baked Crunchy Hot Honey Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:
boneless chicken thighs or breasts (cut into strips or left whole)
buttermilk (or milk + a splash of vinegar)
hot sauce (optional, for marinating)
eggs
all-purpose flour
panko breadcrumbs
garlic powder
paprika
salt
black pepper
olive oil spray or melted butter (for coating)

For the hot honey:
honey
red pepper flakes
hot sauce (optional, for extra kick)
butter (optional, for richness)

Directions

I start by marinating the chicken in buttermilk (and hot sauce, if using) for at least 30 minutes, or overnight for extra tenderness.
Then I set up a breading station with flour, beaten eggs, and a seasoned panko mixture (with garlic powder, paprika, salt, and pepper).
I coat each piece of chicken first in flour, then egg, then the panko, pressing gently to make sure it sticks.
I place the chicken on a baking rack over a sheet pan, spray it lightly with olive oil, and bake at a high temperature—around 425°F—until golden, crispy, and cooked through (usually 20–25 minutes).
While the chicken bakes, I make the hot honey by gently heating honey with red pepper flakes and a touch of hot sauce or butter, if I want it richer.
Once the chicken is done, I drizzle it generously with the hot honey or serve it on the side for dipping.

Servings and timing

This recipe makes about 4 servings and takes around 45 minutes total, including prep and bake time. It’s a fast, no-fuss way to get serious flavor on the table.

Variations

Sometimes I add cayenne pepper or chili powder to the panko mix for more heat. For a gluten-free version, I use gluten-free panko and flour. I’ve also tried this recipe with chicken wings and even cauliflower florets for a vegetarian twist—both worked great. And when I want it extra crispy, I double-dip the chicken in egg and panko.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat and keep them crispy, I use the oven or air fryer at 375°F for about 10 minutes. Microwaving works too, but the coating won’t stay crunchy. Baked Crunchy Hot Honey Chicken

FAQs

Can I make the chicken without buttermilk?

Yes, I mix regular milk with a splash of vinegar or lemon juice and let it sit for 5–10 minutes—it works just as well.

How spicy is the hot honey?

I can adjust the heat easily by using more or less red pepper flakes or hot sauce. It’s easy to control and perfect for my spice level.

Can I air fry this recipe?

Absolutely. I air fry the breaded chicken at 400°F for about 15–18 minutes, flipping halfway through and spraying lightly with oil.

What should I serve with hot honey chicken?

I love it with mashed potatoes, roasted veggies, or a crisp slaw. It also makes an amazing chicken sandwich on a toasted bun.

Can I make the hot honey ahead of time?

Yes! I keep it in a jar at room temperature or in the fridge and warm it slightly before using.

Conclusion

Baked crunchy hot honey chicken is one of those crowd-pleasing recipes I can always count on. It’s crispy, spicy, a little sweet, and incredibly satisfying—without the deep fryer. Whether I’m serving it for dinner or making a fun appetizer, it’s always a hit and keeps everyone coming back for more.

Baked Crunchy Hot Honey Chicken

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Baked Crunchy Hot Honey Chicken is a crispy, oven-baked chicken recipe drizzled with a sweet and spicy hot honey glaze. It delivers fried chicken texture without deep frying and is perfect for weeknights or game day meals.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

4 boneless, skinless chicken thighs or breasts (cut into strips or left whole)
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
1 tbsp hot sauce (optional, for marinade)
2 eggs, beaten
1/2 cup all-purpose flour
1 1/2 cups panko breadcrumbs
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Olive oil spray or 2 tbsp melted butter (for coating)
1/2 cup honey
1/2 tsp red pepper flakes
1 tsp hot sauce (optional, for extra heat)
1 tbsp butter (optional, for richness)

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Instructions

In a bowl, marinate chicken in buttermilk and hot sauce (if using) for at least 30 minutes or overnight.
Preheat oven to 425°F (220°C) and line a baking sheet with a rack.
Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
Coat chicken pieces in flour, then egg, then panko, pressing gently to help it stick.
Place chicken on the prepared rack, spray with olive oil or brush with melted butter.
Bake for 20–25 minutes or until chicken is golden and cooked through, flipping halfway if needed.
Meanwhile, in a small saucepan, gently heat honey, red pepper flakes, hot sauce, and butter (if using) until warm and combined.
Drizzle hot honey over baked chicken or serve on the side for dipping.