Baked Crunchy Hot Honey Chicken is a perfect mix of crispy, spicy, and sweet all in one bite. The outside is lightly crunchy thanks to a simple breading, while the hot honey glaze adds a little kick with just the right touch of sweetness. It’s an easy dish that feels special enough for both weeknights and casual get-togethers.
I love making this chicken because it’s so simple to put together but everyone always asks for seconds. The balance between the spicy hot honey glaze and the crunchy coating is what gets me every time. Plus, baking it means less mess and fuss compared to frying, which is a big win in my book!
My favorite way to serve this is with a side of cool, crunchy slaw or a fresh green salad to calm down the heat a bit. It’s the kind of meal that feels cozy and exciting all at once, perfect for sharing with friends or a casual dinner at home. Whenever I make it, it always ends up being a crowd-pleaser.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or tenders work great here. For quicker cooking and more crunch, I often use tenders. If you want, you can also use thighs for juicier meat.
Buttermilk: It tenderizes the chicken and adds a subtle tang. No buttermilk? Use plain yogurt or milk mixed with a splash of lemon juice or vinegar as a substitute.
Panko Breadcrumbs: These give the chicken its crisp crunch. If you don’t have panko, crushed cornflakes or regular breadcrumbs can work, but the texture will be a bit different.
Hot Honey Sauce: Honey and hot sauce are the stars here. Feel free to adjust heat by choosing milder or spicier hot sauce. Add red pepper flakes for extra kick or omit for less spice.
How Do You Get the Chicken Crispy and Crunchy When Baking Instead of Frying?
Getting that crispy coating without frying can be tricky but totally doable! Here’s what I do:
- Marinate the chicken in buttermilk first so the coating sticks well and chicken stays moist.
- Use panko breadcrumbs—they crisp up better than regular breadcrumbs in the oven.
- Place breaded chicken on a wire rack over a baking sheet. This lets air circulate and keeps the bottom from getting soggy.
- Spray the breaded chicken with cooking spray or olive oil. This helps the crust brown nicely in the oven.
- Bake at a high temperature (425°F/220°C). The heat quickly crisps the coating without drying out the chicken.
- Flip halfway through baking for even browning on both sides.
Following these steps always helps me get a crunchy, golden crust that satisfies that fried-chicken craving without the mess!
Equipment You’ll Need
- Baking sheet with wire rack – helps air circulate for a crispy crust without sogginess.
- Three shallow bowls – perfect for setting up your flour, egg, and breadcrumb stations.
- Measuring cups and spoons – to get your spices and ingredients just right.
- Small saucepan – handy for gently warming and mixing the hot honey sauce.
- Cooking spray – sprays a light coat of oil to make breading crisp in the oven.
- Tongs – easy for flipping the chicken without messing up the coating.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs – they stay juicier and add rich flavor.
- Use maple syrup instead of honey for a different sweet note that pairs well with spicy hot sauce.
- Add smoked paprika or cayenne to the breadcrumb mix for an extra smoky or spicy kick.
- Mix in finely chopped fresh herbs, like thyme or rosemary, into the breading for extra aroma and freshness.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (or chicken tenders)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Breading:
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- Cooking spray or olive oil spray
For the Hot Honey Sauce:
- ½ cup honey
- 2 tablespoons hot sauce (like sriracha or chili garlic sauce, adjust to taste)
- 1 teaspoon red pepper flakes (optional for extra heat)
For Garnish and Serving:
- Fresh parsley, chopped
- Lemon wedges
How Much Time Will You Need?
This recipe takes about 35 minutes total, including 30 minutes for marinating and 20-25 minutes to bake. The marinating lets the flavors soak into the chicken, and baking ensures a crispy, crunchy coating without frying.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix the buttermilk with garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken and let it soak in this flavorful marinade for at least 30 minutes, or up to 4 hours if you have the time. This makes the chicken juicy and tender.
2. Set Up the Breading Station:
Prepare three shallow dishes: one with the flour, one with beaten eggs, and one with the panko breadcrumbs. These will help you coat the chicken perfectly for a crunchy finish.
3. Bread the Chicken:
Take a piece of chicken out of the marinade, letting the extra drip off. First, coat it in flour, then dip it into the eggs, and finally press it firmly into the panko breadcrumbs. Make sure each piece is fully coated for the best crunch.
4. Prepare to Bake:
Place the breaded chicken pieces on a wire rack set over a baking sheet. Spray the tops generously with cooking spray. This helps the coating crisp up nicely in the oven.
5. Bake the Chicken:
Heat your oven to 425°F (220°C). Bake the chicken for about 20-25 minutes, flipping it once halfway through to brown both sides evenly. The chicken should be golden and crispy, and an internal thermometer should read 165°F (74°C) to ensure it’s fully cooked.
6. Make the Hot Honey Sauce:
While the chicken bakes, combine the honey, hot sauce, and optional red pepper flakes in a small pan. Warm it gently over low heat, stirring until everything is mixed and heated through. Don’t let it boil.
7. Glaze the Chicken:
Once the chicken is out of the oven, place it on a serving tray lined with parchment paper. Drizzle the warm hot honey sauce all over, coating each crunchy piece beautifully.
8. Garnish and Serve:
Sprinkle chopped fresh parsley on top and serve with lemon wedges on the side. The lemon adds a nice, fresh zing that balances the sweet heat of the honey sauce perfectly.
Enjoy your delicious baked crunchy hot honey chicken – crispy, sweet, spicy, and totally irresistible!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating. This helps the marinade penetrate properly and ensures even cooking.
How Should I Store Leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. To keep the crust crispy when reheating, warm the chicken in a preheated oven at 350°F (175°C) for about 10 minutes instead of microwaving.
Can I Make the Hot Honey Sauce Ahead of Time?
Absolutely! You can prepare the hot honey sauce up to 2 days in advance and store it in a sealed container in the fridge. Rewarm gently on the stove before drizzling over the chicken.
How Can I Adjust the Spice Level?
To make it milder, reduce or omit the hot sauce and red pepper flakes. For extra heat, add more hot sauce or sprinkle additional red pepper flakes to taste. You can customize the glaze to suit your spice preference easily!
