Baked Crunchy Hot Honey Chicken is a perfect combo of sweet and spicy, with a crispy outside and juicy inside. The chicken gets coated in a crunchy crust and then baked until golden, while the hot honey drizzle adds a lovely kick of heat balanced by a touch of sweetness. It’s a simple dish, but it packs a lot of flavors and textures that everyone loves.
I really enjoy making this when I want something a little special but not too complicated. The crispy coating oozes comfort, and the hot honey glaze is like a little surprise that wakes up your taste buds. I like to brush the honey on right after baking so it stays sticky and shiny, which makes the chicken look as good as it tastes.
This chicken is great served alongside some roasted veggies or a fresh salad to keep things light. I also find that it works well for a casual dinner with friends because it’s easy to share and goes well with almost any side dish. Plus, I know everyone will ask for seconds once they try that crunchy, spicy honey goodness!
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts work great here, but you can use thighs if you want juicier meat. Just adjust baking time a little since thighs may take longer.
Buttermilk: This adds tenderness and tang. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 mins.
Crunchy Coating: Crushed cornflakes give a nice texture, but panko breadcrumbs also work well. For gluten-free, use gluten-free cornflakes or breadcrumbs.
Hot Honey Sauce: The honey balances spice from the hot sauce. Feel free to adjust heat by adding more or less hot sauce or cayenne pepper to suit your taste.
How Can I Make the Chicken Extra Crispy When Baking?
Getting a crunchy crust without frying can be tricky but is totally doable with some simple steps:
- Coat chicken evenly and press the coating well to stick.
- Place pieces on a greased or parchment-lined baking sheet with a little space between them for air circulation.
- Spray the tops lightly with cooking spray or brush with a little oil. This helps browning and crispiness in the oven.
- Bake at a fairly high temperature (about 400°F) to get golden color quickly.
- Flip halfway to crisp both sides and cook evenly.
- Serve right away after drizzling the sticky hot honey glaze. The sauce adds flavor but keep in mind it softens the crust a bit over time.
Equipment You’ll Need
- Baking sheet – big enough to spread chicken pieces in one layer for even baking.
- Parchment paper or silicone baking mat – keeps chicken from sticking and makes cleanup easy.
- Mixing bowls – one for marinating chicken and another for the crunchy coating.
- Measuring spoons and cups – to get your spices and liquids just right.
- Whisk or fork – handy for mixing the hot honey sauce smoothly.
- Cooking spray or brush – helps crisp up the coating in the oven.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs if you want a juicier, more tender option with richer flavor.
- Try adding chili powder or smoked paprika to the coating for an extra smoky or spicy kick.
- Mix some crushed nuts like almonds or pecans into the crunchy coating for added texture and flavor.
- Drizzle the chicken with a mix of hot honey and a little lime juice for a tangy twist.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 lb), cut into strips or tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups crushed cornflakes or crispy panko breadcrumbs
- ¼ cup grated Parmesan cheese (optional for extra flavor)
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- ⅓ cup honey
- 1 to 2 tablespoons hot sauce (adjust heat to taste)
- ½ teaspoon apple cider vinegar or lemon juice (to balance sweetness)
- Pinch of cayenne pepper (optional for extra heat)
For Garnish:
- Fresh chopped cilantro or parsley
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30 minutes to marinate, 20-25 minutes to bake, and a few minutes to make the sauce and assemble. In total, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
Mix buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl. Add the chicken strips and make sure they are well coated. Cover and refrigerate for at least 30 minutes to let the flavors soak in and tenderize the meat.
2. Prepare the Breading and Oven:
Preheat your oven to 400°F (200°C). In a shallow dish, mix the crushed cornflakes or panko breadcrumbs with the Parmesan cheese if you’re using it.
3. Coat the Chicken:
Take the chicken strips out of the buttermilk, allowing excess to drip off. Press each piece firmly into the breadcrumb mixture until fully coated. Place the coated chicken pieces on a baking sheet lined with parchment paper or lightly greased.
4. Bake Until Crispy:
Lightly spray the top of the coated chicken with cooking spray to help crisp it up. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden and crunchy.
5. Make the Hot Honey Sauce:
While the chicken bakes, whisk together honey, hot sauce, apple cider vinegar or lemon juice, and cayenne pepper in a small bowl until smooth.
6. Glaze and Serve:
Once the chicken is baked, place it on a serving plate and drizzle the hot honey sauce generously over it. Garnish with chopped cilantro or parsley for a fresh touch.
7. Enjoy Your Meal:
Serve immediately while the chicken is hot and crunchy. It goes beautifully with a fresh salad, coleslaw, or roasted vegetables.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat it dry with paper towels before dipping in buttermilk to help the coating stick better.
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or air fryer to help keep the crust crispy.
Can I Make the Hot Honey Sauce Ahead of Time?
Absolutely! Make the sauce up to 2 days in advance and keep it refrigerated. Warm slightly before drizzling over the chicken for best flavor.
What If I Don’t Have Buttermilk?
No worries! You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the marinade.
