Baked Crunchy Hot Honey Chicken is all about that perfect mix of crispy, spicy, and sweet. The chicken gets a crunchy coating that bakes up golden and crispy, while the hot honey drizzle adds a nice kick with a touch of sweetness that balances everything out just right. It’s a dish that’s simple to make but feels like a special treat.
I love making this when I want something that’s satisfying but isn’t fried or too messy. Baking the chicken makes it a bit lighter, and the hot honey sauce turns it into something really fun to eat. I usually make extra sauce so everyone can add as much heat or sweetness as they like—it’s a total crowd-pleaser that way.
One of my favorite ways to serve this crunchy hot honey chicken is with a side of simple roasted veggies or a fresh salad to keep things fresh and balanced. It’s great for a weeknight dinner or when friends come over because it’s easy to prepare ahead and always gets compliments. I find it hard to stop eating it once I start!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts work well for even cooking and easy slicing. You could also use thighs if you want juicier meat, just check the cooking time.
Buttermilk: This tenderizes the chicken and adds flavor. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Breadcrumbs & Cornflakes: Panko breadcrumbs add light crunch, and cornflakes give extra crispiness. If cornflakes aren’t on hand, crushed tortilla chips or crispy cereal can work.
Parmesan Cheese: It brings saltiness and a hint of nuttiness. Feel free to swap with Pecorino Romano or leave it out for dairy-free versions.
Hot Honey Sauce: Honey balances the heat from hot sauce and cayenne. You can adjust the spice by choosing mild or fiery hot sauces, and add more or less cayenne to suit your taste.
How Do I Get the Chicken Crispy Without Frying?
Baking crispy chicken can feel tricky, but here are some easy tips:
- Marinate in buttermilk to keep the chicken moist and help the coating stick well.
- Use a mix of panko breadcrumbs and crushed cornflakes for extra crunch.
- Press the coating firmly onto the chicken so it sticks during baking.
- Lightly spray cooking oil on the breaded chicken before baking to encourage golden browning.
- Bake at a high temperature (425°F/220°C) so the coating crisps up without drying the meat.
Following these steps usually means you get a crunchy, golden crust that’s baked and less oily than frying!
Equipment You’ll Need
- Baking sheet – perfect for holding the chicken while it crisps up in the oven.
- Parchment paper or non-stick spray – helps prevent sticking and makes cleanup easy.
- Two shallow dishes – one for the egg wash and one for the breadcrumb coating; it keeps the process neat.
- Whisk or fork – to beat the eggs evenly before coating the chicken.
- Small saucepan – ideal for gently warming and mixing the hot honey sauce ingredients.
- Meat thermometer (optional) – handy to check the chicken is cooked perfectly without guessing.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs if you want juicier, more flavorful meat.
- Add a pinch of cayenne or smoked paprika to the breadcrumb mix for extra heat and smoky depth.
- Mix in finely chopped fresh herbs like thyme or rosemary to the breadcrumb coating for a fresh twist.
- Try drizzling sriracha or chili garlic sauce in place of hot sauce for a different spicy kick in the honey drizzle.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 1/2 cups panko breadcrumbs
- 1/2 cup crushed cornflakes or crushed crispy cereal
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- 1/2 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot)
- 1 tablespoon apple cider vinegar
- Pinch of cayenne pepper (optional, for extra heat)
To Garnish:
- Fresh parsley, chopped
Time Needed
You’ll spend about 10 minutes preparing the chicken and coating it, then let it marinate for 20 minutes (or up to 1 hour if you have time). Baking takes 20-25 minutes, and making the honey sauce just 5 minutes. Altogether, plan for about 45 minutes to an hour from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it so the chicken doesn’t stick.
2. Marinate the Chicken
In a large bowl, mix together buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Put your chicken breasts in and toss until they’re completely coated. Leave to marinate for at least 20 minutes. If you have extra time, pop it in the fridge for up to 1 hour to soak up more flavor.
3. Set Up Your Coating Stations
In one shallow dish, whisk the eggs until smooth. In another shallow dish, mix together the panko breadcrumbs, crushed cornflakes, and Parmesan cheese.
4. Coat the Chicken
Take each chicken breast out of the buttermilk, letting the excess drip off. Dip it in the egg, then press it firmly into the breadcrumb mixture until it’s fully covered. Place coated chicken on your prepared baking sheet.
5. Bake Until Crispy
Lightly spray cooking oil over the coated chicken pieces. Bake in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating turns golden and crunchy.
6. Make the Hot Honey Sauce
While the chicken is baking, mix the honey, hot sauce, apple cider vinegar, and cayenne pepper (if using) in a small saucepan. Warm it gently over low-medium heat for 3-5 minutes, stirring until it’s combined and poured a bit thinner. Avoid boiling to keep the honey smooth.
7. Serve
Let the baked chicken rest for a few minutes. Slice it and drizzle generously with the hot honey sauce. Sprinkle with fresh parsley for a pretty, tasty finish. Enjoy!
8. Side Suggestions
This hot honey chicken pairs wonderfully with a crisp salad, steamed veggies, or roast potatoes to make a satisfying meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to thaw the chicken completely in the refrigerator before marinating and coating. This helps ensure even cooking and a crispy crust.
Can I Make the Hot Honey Sauce Ahead of Time?
Absolutely! You can prepare the sauce up to 2 days in advance and store it in an airtight container in the fridge. Warm it gently before drizzling over the chicken.
How Should I Store Leftovers?
Keep any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to maintain crispiness, or microwave it, though it may be less crunchy.
Can I Use Different Types of Hot Sauce?
Yes! Feel free to swap Frank’s RedHot with your favorite hot sauce to adjust the heat level and flavor. Just taste and add more or less cayenne pepper based on your spice preference.
