Baked Crunchy Hot Honey Chicken is a perfect mix of crispy, sweet, and spicy all in one bite. The chicken gets a golden, crunchy coating from baking, while the hot honey glaze adds a nice kick with a touch of sweetness that balances everything out perfectly. It’s one of those dishes that looks as good as it tastes, with a little sticky shine that makes it hard to wait until it cools down.
I love making this chicken because it’s easier than frying but still manages to be super crunchy and flavorful. I usually toss the chicken pieces in some simple spices and breadcrumbs before baking them until crispy. The best part is brushing on that hot honey sauce right at the end, which makes the chicken pop with flavor without being too hot. It’s a great way to enjoy a spicy treat without burning your mouth.
Whenever I serve this, I like to keep it simple with some fresh sides like a crunchy salad or coleslaw to cool things down. It’s a crowd-pleaser at gatherings because you get that perfect sweet and spicy combo that everyone loves. Plus, leftovers (if there are any!) taste just as good warmed up the next day. This baked crunchy hot honey chicken is a go-to for busy nights when you want something tasty and satisfying without too much fuss.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless breasts or tenders works well. Tenders cook faster and stay juicy, but breasts sliced thinly can give more pieces. You can swap with thighs for more flavor, but they take a bit longer to cook.
Buttermilk: This tenderizes the chicken and adds tang. If you don’t have buttermilk, milk mixed with a tablespoon of lemon juice or vinegar works just as well.
Panko & Cornflakes: Panko breadcrumbs give great crunch. Adding crushed cornflakes boosts the texture nicely but isn’t essential. You can use gluten-free breadcrumbs if needed.
Hot Honey Sauce: The combo of honey and hot sauce balances sweet and spicy perfectly. Adjust the hot sauce amount to match your heat preference. Apple cider or rice vinegar adds brightness and can be swapped with lemon juice.
How Do You Get the Chicken Really Crunchy When Baking Instead of Frying?
Baking chicken can be tricky if you want that crispy crunch like frying. Here’s how I make it crisp every time:
- Use a wire rack: Place your coated chicken on a wire rack over a baking sheet. This lets hot air circulate under the chicken, preventing sogginess.
- Spray with oil: Lightly spray the chicken with cooking or olive oil spray before baking. It helps the coating brown and crisp up in the oven.
- High heat: Bake at 425°F (220°C) for that quick, crunchy finish. Lower temps won’t crisp the coating as well.
- Flip halfway: Turn the chicken pieces halfway through baking to brown both sides evenly.
- Don’t overcrowd: Give each piece space on the rack so steam doesn’t build up and soften the crust.
Following these tips gives you crunchy, flavorful chicken without the mess of frying!
Equipment You’ll Need
- Baking sheet with wire rack – I recommend this so the chicken stays crispy on all sides as it bakes.
- Mixing bowls – for prepping the marinade, dredging stations, and the sauce; making the process easy.
- Whisk – keeps your hot honey glaze smooth and well incorporated.
- Shallow dishes – perfect for coating the chicken with flour, eggs, and breadcrumbs.
- Spray bottle or cooking spray – helps crisp up the coating in the oven and gives that golden color.
- Small saucepan – for warming up the hot honey sauce so it’s ready to pour after baking.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Add a splash of soy sauce or fish sauce to the hot honey glaze for umami depth.
- Mix in sliced green onions or a sprinkle of sesame seeds on top for extra flavor and crunch.
- Spice it up further by adding cayenne pepper or sriracha to the hot honey sauce.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts or tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 ½ cups panko breadcrumbs
- ½ cup finely crushed cornflakes (optional, for extra crunch)
- 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 (adjust to your preferred heat)
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 teaspoon red chili flakes (optional, for extra spice)
- 1 teaspoon soy sauce (optional, adds depth)
- Sesame seeds and chopped green onions for garnish
Time You’ll Need:
Prepare and marinate the chicken for at least 30 minutes (up to 2 hours for more tenderness). Baking takes around 18-22 minutes. In total, plan about 50 minutes from start to finish to enjoy this crispy and flavorful dish!
Step-by-Step Instructions:
1. Prep the Chicken:
Slice chicken breasts into strips or use chicken tenders whole. Mix the buttermilk with garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Submerge the chicken pieces in this mixture, cover, and refrigerate for at least 30 minutes to tenderize.
2. Prepare the Coating:
In a shallow bowl, mix the panko breadcrumbs and crushed cornflakes if using. Place the flour in another bowl and whisk the eggs in a third bowl.
3. Dredge the Chicken:
Take each piece from the buttermilk, letting excess drip off. Coat first in flour, then dip into the eggs, and finally press into the breadcrumb mix until fully coated.
4. Bake Until Crispy:
Preheat your oven to 425°F (220°C). Arrange the coated chicken on a wire rack over a baking sheet to allow air circulation and keep them crispy. Lightly spray the chicken with cooking spray. Bake for 18-22 minutes, flipping halfway through, until golden and cooked through (internal temp 165°F / 74°C).
5. Make the Hot Honey Glaze:
While the chicken bakes, warm honey, hot sauce, vinegar, chili flakes, and soy sauce together in a small saucepan over low heat. Stir gently until fully combined and warmed, then remove from heat.
6. Glaze and Serve:
Once baked, brush or drizzle the hot honey glaze over the crispy chicken pieces. Garnish with sesame seeds and chopped green onions. Serve immediately and enjoy!
This dish tastes great with a fresh salad, crunchy coleslaw, or steamed veggies to balance the sweet heat and crunchy coating. Happy cooking!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. Pat the chicken dry before dipping it into the buttermilk to ensure the coating sticks well.
How Can I Make This Dish Less Spicy?
Simply reduce the amount of hot sauce and omit the red chili flakes from the hot honey glaze. You can also add a bit more honey to balance out the heat for a milder, sweeter flavor.
Can I Prepare This Chicken Ahead of Time?
Definitely! You can marinate the chicken in buttermilk for up to 24 hours ahead, then store the coated chicken in the fridge and bake it when ready. The hot honey sauce is best made fresh just before serving for optimal flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help maintain the crispy coating before drizzling with fresh hot honey sauce.
