Baked Crunchy Hot Honey Chicken is a dish that hits all the right notes: crispy on the outside, juicy on the inside, with a perfect balance of sweet honey and a spicy kick that wakes up your taste buds. The crunchy coating gives it a satisfying texture, while the fiery honey glaze adds a boost of flavor that keeps you coming back for more.
I love making this chicken when I want something that feels special but doesn’t take forever in the kitchen. Baking it instead of frying makes it a bit lighter, and the sticky hot honey glaze is my favorite part—I like to drizzle a little extra on top right before serving for that fresh, sticky sweetness. It’s one of those recipes that brings smiles all around the table, especially when you have friends or family who enjoy a bit of heat with their sweet.
When I serve this, I usually pair it with some simple sides like roasted veggies or a fresh salad to balance the flavors. It’s a great dish for casual dinners or get-togethers because it looks impressive but is really easy to make. Plus, the leftovers (if there are any!) taste just as good the next day, making lunch something to look forward to.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts are best for even cooking and easy slicing. If you prefer dark meat, thighs work well but take a bit longer to cook.
Buttermilk: It tenderizes and adds moisture. No buttermilk? Use whole milk plus 1 tbsp vinegar or lemon juice and let sit 5 minutes.
Panko & Cornflakes: Panko gives great crunch. Adding crushed cornflakes ups that crunch factor. If you don’t have cornflakes, extra panko or crushed crackers are good alternatives.
Honey & Hot Sauce: Honey makes the glaze sweet and sticky, and hot sauce brings the heat. Adjust the hot sauce to your liking or try chili flakes for a different kind of spice.
How Do I Get the Coating Really Crunchy When Baking Instead of Frying?
Baking can make crispy chicken, but you need the right steps:
- Use panko and add crushed cornflakes for a crunchy texture that holds up in the oven.
- Brush or lightly spray the coated chicken with oil or melted butter to encourage browning and crispness.
- Use a wire rack on the baking sheet to let hot air circulate around the pieces. This prevents sogginess.
- Flip the chicken halfway to crisp both sides evenly.
- Make sure the oven is fully preheated to a high temperature (425°F/220°C) for a nice crust.
These tips help give you that crunchy feel without deep frying. The sticky hot honey glaze adds flavor without making the crust soggy when applied right after baking.
Equipment You’ll Need
- Baking sheet with a wire rack – helps air circulate so the chicken stays crispy all around.
- Mixing bowls – for marinating the chicken and mixing the coating ingredients.
- Whisk – to blend the buttermilk and eggs smoothly for the marinade.
- Measuring cups and spoons – to keep your seasoning and honey-hot sauce mix balanced.
- Pastry brush – perfect for brushing olive oil and the hot honey glaze evenly on the chicken.
- Sharp knife and cutting board – to slice chicken breasts thinly for even cooking.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs for juicier, more flavorful meat.
- Add grated Parmesan to the breadcrumb mix for a cheesy, savory twist.
- Mix in chili flakes or cayenne for extra heat if you like your honey sauce spicier.
- Top finished chicken with chopped fresh basil or mint instead of parsley for a fresh flavor change.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup buttermilk (or whole milk with 1 tbsp vinegar)
- 1 ½ cups panko bread crumbs
- ½ cup cornflakes, crushed (optional, for extra crunch)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cayenne pepper (adjust to heat preference)
- 2 large eggs
- 2 tbsp olive oil or melted butter (for brushing)
- ¼ cup honey
- 1-2 tbsp hot sauce (such as sriracha or your favorite)
- 1 tsp sesame seeds
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
Plan for about 10 minutes to prep the chicken and coating, 15 to 60 minutes for marinating (the longer the better for tender chicken!), and 20-25 minutes for baking. In total, this dish will take roughly 45 minutes to 1.5 hours depending on marinating time. Quick, easy, and totally worth the wait!
Step-by-Step Instructions:
1. Prep Your Oven and Chicken:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or use a wire rack on a baking sheet for super crunchiness. If your chicken breasts are extra thick, slice them in half horizontally so they cook evenly and faster.
2. Marinate the Chicken:
In a bowl, whisk together buttermilk and eggs. Place the chicken breasts in this mixture and let them soak for at least 15 minutes, or up to an hour in the fridge. This helps make the chicken moist and tender.
3. Make the Crunchy Coating:
In another shallow dish, mix panko, crushed cornflakes, garlic powder, smoked paprika, salt, black pepper, cayenne pepper, and sesame seeds. This will be your crunchy coating for the chicken.
4. Coat the Chicken:
Take each chicken piece from the marinade, let excess drip off, then press it firmly into the breadcrumb mixture. Make sure to cover all sides well so the crunch sticks perfectly.
5. Bake for Crunch:
Place coated chicken pieces on your prepared baking sheet or wire rack. Lightly brush or spray the tops with olive oil or melted butter to help them brown and get crispy. Bake in the oven for 20-25 minutes, flipping halfway through, until the coating is golden and chicken is cooked (internal temp 165°F / 74°C).
6. Make the Hot Honey Glaze:
While the chicken bakes, stir together honey and hot sauce in a small bowl. Add more hot sauce if you like it spicier!
7. Finish with the Hot Honey:
Once the chicken is out of the oven, brush the hot honey glaze over each piece generously. Garnish with chopped parsley or cilantro for a fresh touch. Serve with extra hot honey on the side for dipping.
Enjoy your crunchy, sweet, and spicy baked chicken with your favorite sides! It’s a deliciously easy meal that feels special every time.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before marinating and baking. This helps ensure even cooking and a crispy coating.
Can I Make Baked Crunchy Hot Honey Chicken Ahead of Time?
You can coat and bake the chicken in advance, then store it in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to maintain crispiness, then brush with fresh hot honey before serving.
How Do I Adjust the Heat Level?
Control the spiciness by adjusting the amount of hot sauce in the honey glaze and the cayenne pepper in the coating mix. Start with less if you prefer mild and add more to taste.
What’s the Best Way to Store Leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven on a wire rack to keep the crust crispy, and add a little fresh hot honey glaze if desired.
