Baked Crunchy Hot Honey Chicken is a perfect mix of crispy, sweet, and spicy all in one bite. The chicken gets a crunchy coating from baking, and then it’s drizzled with a hot honey sauce that adds just the right kick of heat balanced with sweetness. It’s a dish that has a little something for everyone who loves that exciting combo of flavors and textures.
I love making this chicken when I want something satisfying but don’t feel like frying. Baking keeps it a bit lighter but still super crispy, and that hot honey sauce is my favorite part—I usually add a touch more honey if I want it sweeter or some extra chili flakes if I’m feeling adventurous. It’s an easy dish to tweak to your own heat level and taste, which makes it a win in my book.
One of my favorite ways to enjoy Baked Crunchy Hot Honey Chicken is just straight from the oven with a side of simple roasted veggies or a fresh salad. It’s great for a weeknight dinner but also feels special enough for friends or family to share. I find the leftovers taste just as good, if not better, so I often look forward to the next day’s lunch too!
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work well here. Thighs are juicier but breasts are leaner. Either way, cutting into bite-sized pieces helps with even cooking and lots of crunchy edges.
Buttermilk: It tenderizes the chicken and adds tang. If you don’t have buttermilk, you can mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
Panko & Cornflakes: Panko breadcrumbs are light and crisp, great for crunch. Crushed cornflakes or crispy rice cereal add an extra crunch layer. You can swap cornflakes for crushed pretzels or nuts if you want.
Spices: Garlic powder and smoked paprika add flavor depth. Feel free to adjust the heat by changing chili flakes or leaving out sriracha in the sauce. Paprika can be swapped with sweet or hot paprika as you prefer.
Honey & Hot Sauce: Honey gives sweetness while chili flakes add heat. Apple cider vinegar or lemon juice balances the sweetness with acidity. Sriracha is optional but a nice touch for an extra kick.
How Do You Get the Chicken Super Crispy Without Frying?
Baking crispy chicken can be tricky, but using a few simple tricks helps achieve that crunch:
- Use a wire rack: Elevate the chicken on a rack over the baking sheet so air can circulate under and around each piece, preventing sogginess.
- High oven temperature: Bake at 425°F (220°C) to get golden, crunchy edges without overcooking the inside.
- Double coating: First flour, then egg, then crunchy breadcrumbs plus cornflakes help build a thick, crisp crust.
- Light oil spray or brush: Spritz or brush the coated chicken lightly with oil before baking to encourage crispiness and browning.
- Don’t overcrowd: Space out chicken pieces so hot air can crisp every surface.
Following these simple steps, you’ll get that perfect baked crunch that holds up well under the sticky hot honey sauce!
Equipment You’ll Need
- Baking sheet with a wire rack – lets air circulate around the chicken for even crisping without soggy bottoms.
- Mixing bowls – handy for marinating the chicken and for the coating stations (flour, egg, breadcrumbs).
- Whisk or fork – great for beating eggs and mixing the hot honey sauce smoothly.
- Small saucepan – to gently warm and combine the hot honey sauce ingredients.
- Meat thermometer – helps you check the chicken’s internal temperature so it’s safely cooked but still juicy.
- Kitchen tongs – useful for flipping chicken pieces on the rack and handling hot food with ease.
Flavor Variations & Add-Ins
- Swap chicken for turkey cutlets or pork tenderloin strips for a different protein, but keep the same crunch coating.
- Add a pinch of cayenne or smoked paprika to the breadcrumb mix for an extra smoky, spicy kick in the crust.
- Mix in shredded parmesan cheese with the panko for a cheesy, golden crust that adds depth of flavor.
- Toss in chopped fresh herbs like basil or thyme before serving to brighten the dish with fresh herbal notes.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into strips or bite-sized pieces
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- 1 ½ cups panko breadcrumbs
- ½ cup finely crushed cornflakes or crispy rice cereal (for extra crunch)
- ½ cup all-purpose flour
- 2 large eggs
- Cooking spray or a few tablespoons vegetable oil for brushing
For the Hot Honey Sauce:
- ½ cup honey
- 1–2 tsp red chili flakes (adjust to taste for heat)
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp sriracha or hot sauce (optional, for extra heat)
- Pinch of salt
Time Needed
This recipe takes about 10 minutes to prep, at least 1 hour to marinate the chicken (preferably 2-4 hours for best flavor), and another 20-25 minutes for baking and making the sauce. Total time is around 1 hour 30 minutes to 2 hours including marination.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, whisk together the buttermilk, garlic powder, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the chicken pieces, making sure they are fully covered. Cover the bowl and refrigerate it for at least 1 hour or up to 4 hours. This helps tenderize the chicken and infuses flavor.
2. Prepare the Coating:
Set up three shallow dishes: in the first, combine flour with the remaining ½ teaspoon salt and ¼ teaspoon black pepper; in the second, beat the eggs; in the third, mix the panko breadcrumbs with crushed cornflakes or crispy rice cereal for extra crunch.
3. Bread the Chicken:
Remove chicken pieces one at a time from the buttermilk mixture, letting any excess drip off. Dredge each piece in the flour mixture, then dip it into the beaten eggs, and finally coat it fully with the breadcrumb mixture, pressing gently so it sticks well.
4. Bake the Chicken:
Preheat your oven to 425°F (220°C). Place a wire rack on top of a baking sheet and arrange the breaded chicken pieces on the rack, leaving space between each piece for air circulation. Lightly spray or brush the chicken with oil to help achieve a crispy crust. Bake for 18-22 minutes, flipping halfway through, until golden brown and cooked through (internal temperature 165°F or 74°C).
5. Make the Hot Honey Sauce:
While the chicken bakes, combine the honey, red chili flakes, apple cider vinegar (or lemon juice), optional sriracha, and a pinch of salt in a small saucepan. Warm over low heat for 3-5 minutes, stirring regularly until the sauce is warm and the flavors meld.
6. Serve:
Once the chicken is baked and crispy, arrange it on a plate. Drizzle the warm hot honey sauce generously over the chicken or serve it on the side for dipping. Garnish with fresh chopped parsley or cilantro if desired. Enjoy immediately!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it in the refrigerator overnight before marinating. This will help the marinade penetrate better and ensure even cooking.
How Can I Make This Recipe Less Spicy?
Simply reduce or omit the red chili flakes and sriracha in the hot honey sauce. You can also add a bit more honey to balance out the heat and keep it pleasantly sweet.
Can I Prepare This Dish Ahead of Time?
You can marinate the chicken up to 24 hours in advance and keep it refrigerated. However, bread the chicken and bake it just before serving for the best crunch and texture.
What’s the Best Way to Store Leftovers?
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer to help retain its crispiness, then drizzle with warmed sauce before serving.
