Baked Crunchy Hot Honey Chicken

Why You’ll Love This Recipe

Baked Crunchy Hot Honey Chicken brings together the best of crispy texture and sweet-heat flavor without the mess of deep frying. This oven-baked dish features a golden, crunchy coating and a sticky, spicy honey glaze that’s finger-licking good. It’s perfect for weeknight dinners, game days, or anytime you’re craving comfort food with a kick.

ingredients

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

chicken thighs or breasts (boneless and skinless)buttermilkpanko breadcrumbsall-purpose flourpaprikaonion powdergarlic powdersaltblack peppereggsnonstick cooking spray

For the hot honey glaze:
honeychilipowderred pepper flakesapple cider vinegarbutter

directions

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

In a bowl, combine buttermilk with salt, pepper, and a pinch of paprika. Marinate the chicken for at least 30 minutes (or overnight for best results).

In one shallow bowl, whisk eggs. In another, mix panko, flour, paprika, garlic powder, onion powder, salt, and pepper.

Remove chicken from marinade, dip in egg wash, then coat thoroughly in the breadcrumb mixture. Press to ensure an even coating.

Place chicken on the prepared baking sheet and lightly spray the tops with nonstick spray.

Bake for 25-30 minutes, flipping halfway, until golden and cooked through (internal temp should reach 165°F or 74°C).

While the chicken bakes, make the glaze: In a saucepan over low heat, combine honey, chili powder, red pepper flakes, vinegar, and butter. Stir until melted and well blended.

Once baked, drizzle the hot honey glaze over the chicken or serve on the side for dipping.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesMarinating time: 30 minutes (optional but recommended)Baking time: 25-30 minutesTotal time: 45-60 minutes

Variations

Use cornflakes instead of panko for an extra crunch.

Add cayenne pepper to the breading for more heat.

Swap out chicken for cauliflower florets for a vegetarian version.

Try maple syrup in place of honey for a different flavor twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.To reheat and retain crispiness, bake at 375°F (190°C) for 10-12 minutes or air fry for 5-7 minutes at 375°F.

FAQs

Can I use chicken wings instead of thighs or breasts?
Yes, wings work great—just adjust cooking time as needed.

Is this recipe very spicy?
The heat is moderate, but you can adjust the chili flakes and powder to your liking.

Can I skip the marinade?
You can, but marinating tenderizes the chicken and adds flavor.

How do I keep the coating from falling off?
Press the crumbs firmly onto the chicken and avoid overcrowding on the baking sheet.

Can I make this gluten-free?
Yes, use gluten-free panko and flour alternatives.

Can I air fry this recipe?
Absolutely—air fry at 375°F for 18-20 minutes, flipping halfway through.

What type of honey is best?
Any pure honey works, but wildflower or clover honey adds great depth.

Can I make the glaze ahead?
Yes, store in the fridge and warm slightly before serving.

What can I serve it with?
Try mashed potatoes, coleslaw, or cornbread on the side.

Does the chicken stay crispy after glazing?
For best texture, drizzle glaze just before serving.

Conclusion

Baked Crunchy Hot Honey Chicken is a mouthwatering dish that hits all the right notes—crunchy, sweet, spicy, and juicy. Whether you’re cooking for a crowd or making a cozy dinner at home, this recipe delivers big flavor with minimal fuss. Once you try it, it’s bound to become a go-to favorite.

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