Why You’ll Love This Recipe

Baked Crunchy Hot Honey Chicken is the perfect mix of spicy, sweet, and crispy—all without frying. This oven-baked dish features tender chicken coated in a crunchy, golden crust and drizzled with a sticky hot honey glaze. It’s a flavorful, satisfying meal that’s easy to prepare and ideal for weeknight dinners or weekend gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or breasts (boneless, skinless)buttermilkpanko breadcrumbsall-purpose floureggsgarlic powderonion powdersmoked paprikasaltblack peppercayenne pepperspray oil or olive oil

For the Hot Honey Glaze:

honeyhot saucesalted butterapple cider vinegarred pepper flakes (optional, for extra heat)

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.

Marinate the chicken in buttermilk for at least 30 minutes or up to overnight in the refrigerator.

In a shallow bowl, mix flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.

Beat the eggs in a separate bowl, and place panko breadcrumbs in another.

Remove chicken from the buttermilk, dip each piece into the flour mixture, then the egg, then coat thoroughly with panko breadcrumbs.

Place chicken on the prepared baking sheet and lightly spray or drizzle with oil.

Bake for 25-30 minutes or until the chicken is golden, crisp, and cooked through (internal temperature should reach 165°F or 74°C).

While the chicken bakes, prepare the hot honey glaze: In a small saucepan, combine honey, hot sauce, butter, and apple cider vinegar. Heat until melted and slightly thickened, about 5 minutes. Stir in red pepper flakes if desired.

Once the chicken is done, drizzle the hot honey glaze over each piece or serve on the side.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesMarinating time: 30 minutes (or overnight)Baking time: 25-30 minutesTotal time: 1 hour 15 minutes (including marinating)

Variations

Use chicken tenders for a quicker-cooking version.

Add grated Parmesan to the panko for extra flavor.

Swap hot sauce with sriracha or chili paste for a different heat profile.

Make it gluten-free by using gluten-free panko and flour.

Add a touch of maple syrup to the glaze for deeper sweetness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the oven at 375°F (190°C) for 10-12 minutes to maintain crispiness.Avoid microwaving, as it may soften the crust.For longer storage, freeze the baked chicken (without glaze) for up to 2 months. Reheat from frozen at 400°F (200°C) for 20-25 minutes.

FAQs

What does hot honey taste like?

It’s a sweet and spicy glaze that adds a kick without overpowering the dish.

Can I make it less spicy?

Yes, reduce or omit the hot sauce and red pepper flakes in the glaze.

Is buttermilk necessary?

Buttermilk tenderizes the chicken and helps the coating stick. You can substitute with milk and a splash of vinegar or lemon juice.

Can I air-fry this chicken?

Yes, air fry at 400°F (200°C) for 15-20 minutes, flipping halfway through.

How do I make it extra crunchy?

Double coat the chicken—dip in flour, then egg, then panko twice.

Can I use bone-in chicken?

Yes, but you’ll need to increase baking time to 40-45 minutes and check for doneness.

Can I use pre-made hot honey?

Absolutely, but making your own allows for customized spice levels.

Is this recipe kid-friendly?

Yes, just dial back the spice in the glaze for a milder version.

Can I skip the glaze?

Yes, the chicken is still delicious on its own or with a dipping sauce.

Can I prepare this ahead?

Yes, bread the chicken and refrigerate up to a few hours before baking.

Conclusion

Baked Crunchy Hot Honey Chicken delivers the perfect balance of texture and flavor with a satisfying crunch and a sweet, spicy kick. It’s easy to make, healthier than frying, and endlessly customizable. Whether you’re serving it for dinner or at a party, this dish is sure to be a crowd-pleaser every time.