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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.

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)

Instructions

  1. In a bowl, marinate chicken in buttermilk and hot sauce (if using) for at least 30 minutes or overnight.
  2. Preheat oven to 425°F (220°C) and line a baking sheet with a rack.
  3. 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.
  4. Coat chicken pieces in flour, then egg, then panko, pressing gently to help it stick.
  5. Place chicken on the prepared rack, spray with olive oil or brush with melted butter.
  6. Bake for 20–25 minutes or until chicken is golden and cooked through, flipping halfway if needed.
  7. Meanwhile, in a small saucepan, gently heat honey, red pepper flakes, hot sauce, and butter (if using) until warm and combined.
  8. Drizzle hot honey over baked chicken or serve on the side for dipping.

Notes

  • Double-dip chicken in egg and panko for extra crunch.
  • Use gluten-free flour and panko for a GF version.
  • Cauliflower florets can replace chicken for a vegetarian twist.
  • Air fry at 400°F for 15–18 minutes for an alternative method.
  • Hot honey can be made ahead and stored for convenience.

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