This Baked Crunchy Hot Honey Chicken is a crispy, spicy-sweet dream that satisfies every craving for fried chicken—without actually frying. The chicken is coated in a golden, crunchy crust and finished with a drizzle of sticky hot honey that adds just the right kick. It’s baked to perfection and hits all the right flavor notes.
Why You’ll Love This Recipe
I love this dish because it gives me that ultra-satisfying crunch without the hassle or mess of deep frying. The hot honey glaze adds a bold, sweet heat that pairs perfectly with the savory, oven-baked chicken. It’s the kind of recipe that feels a little indulgent but is still light enough for a weeknight dinner. Plus, it’s great for serving a crowd.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs or breasts
- Buttermilk
- Hot sauce
- Panko breadcrumbs
- Cornflakes, crushed
- All-purpose flour
- Garlic powder
- Onion powder
- Smoked paprika
- Salt and pepper
- Eggs
For the hot honey glaze:
- Honey
- Hot sauce
- Red pepper flakes
- Apple cider vinegar (optional, for balance)
directions
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I marinate the chicken in buttermilk and a few dashes of hot sauce for at least 30 minutes (or overnight for more flavor).
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I preheat the oven to 425°F and line a baking sheet with parchment paper or a wire rack.
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In a shallow bowl, I mix the flour, garlic powder, onion powder, paprika, salt, and pepper.
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In another bowl, I beat the eggs. In a third bowl, I combine panko and crushed cornflakes.
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I remove the chicken from the marinade, dredge it in flour, dip it in the eggs, then coat it in the panko-cornflake mix, pressing to make sure it sticks.
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I place the chicken on the prepared baking sheet and spray the tops lightly with cooking spray or brush with oil.
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I bake for 25–30 minutes, flipping halfway through, until the chicken is golden, crispy, and cooked through.
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While it bakes, I make the hot honey by warming honey with hot sauce and red pepper flakes in a small pan—just until thin and pourable.
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When the chicken comes out of the oven, I drizzle the hot honey generously over each piece and serve immediately.
Servings and timing
This recipe makes about 4 servings and takes around 45 minutes total, including marinating (not counting overnight prep). It’s quick enough for a weeknight and fancy enough for guests.
Variations
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I use bone-in chicken pieces if I want a more traditional feel—just adjust baking time accordingly.
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For extra heat, I stir in cayenne pepper into the flour mix or more red pepper flakes into the hot honey.
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Sometimes I add a touch of Dijon mustard to the marinade for extra tang.
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To make it gluten-free, I use gluten-free breadcrumbs and flour.
storage/reheating
Leftover chicken keeps well in the fridge for up to 3 days. To reheat and keep the crunch, I pop it in a 375°F oven or air fryer for 8–10 minutes. The microwave works too, but it softens the coating. I keep the hot honey separate and re-drizzle after reheating.
FAQs
Can I make this chicken in the air fryer?
Yes, I can! I cook it at 400°F for about 16–18 minutes, flipping halfway through. It turns out super crispy.
What’s the best cut of chicken to use?
I like using thighs for juiciness, but breasts also work well—just make sure they’re not too thick or pound them to even thickness.
Is hot honey very spicy?
It has a mild to moderate heat, but I control the spice level by adjusting the hot sauce and pepper flakes.
Can I make the hot honey ahead of time?
Yes, I make it ahead and store it in a jar at room temperature or in the fridge for up to a week. I warm it slightly before using.
What can I serve with this chicken?
I usually pair it with coleslaw, roasted veggies, or a crisp salad. Mac and cheese or mashed potatoes also make great sides.
Conclusion
This Baked Crunchy Hot Honey Chicken is everything I love in one dish—crispy, juicy, sweet, and spicy. It’s easy enough for a casual dinner but bold and flavorful enough to impress anyone. Once I tried this oven-baked version, I never missed frying. It’s a keeper in my recipe rotation for good reason.
Print
Baked Crunchy Hot Honey Chicken
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner, Main Course, Chicken
- Method: Baked / Oven
- Cuisine: American
- Diet: Gluten Free
Description
This Baked Crunchy Hot Honey Chicken delivers all the crispy, spicy-sweet flavor of fried chicken—without deep frying! Tender chicken is coated in a golden crust of panko and cornflakes, baked to perfection, and finished with a sticky homemade hot honey glaze. It’s an easy, crowd-pleasing weeknight dinner or party-ready main dish.
Ingredients
- 1.5–2 lbs boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 2–3 dashes hot sauce
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup crushed cornflakes
- Olive oil spray or neutral oil for brushing
For the hot honey glaze:
- 1/3 cup honey
- 1–2 tbsp hot sauce (adjust to taste)
- 1/2 tsp red pepper flakes
- 1 tsp apple cider vinegar (optional, for balance)
Instructions
- In a bowl, marinate chicken in buttermilk and hot sauce for at least 30 minutes (or overnight).
- Preheat oven to 425°F. Line a baking sheet with parchment or place a wire rack on top.
- In a shallow bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
- Beat eggs in a separate bowl. Combine panko and crushed cornflakes in a third bowl.
- Dredge marinated chicken in flour, dip into eggs, then coat in the panko-cornflake mixture. Press to adhere.
- Place chicken on baking sheet and spray or brush lightly with oil.
- Bake for 25–30 minutes, flipping halfway, until chicken is crispy and cooked through.
- While baking, warm honey, hot sauce, red pepper flakes, and vinegar in a small saucepan until pourable.
- Drizzle hot honey over chicken right after baking and serve immediately.
Notes
- Use bone-in chicken pieces if preferred—adjust bake time accordingly.
- Add cayenne to flour for extra heat.
- Dijon mustard adds tang if added to the marinade.
- Make it gluten-free with GF breadcrumbs and flour.
- Hot honey can be made ahead and stored for up to a week.
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