If you’re craving the perfect balance of sweet heat and irresistible crunch, this baked crunchy hot honey chicken is about to become your new obsession. With a golden, crispy coating and a sticky-spicy glaze that’s downright addictive, this dish brings bold flavor without the fryer. Ready to take your weeknight chicken to the next level? Keep reading!
Baked Crunchy Hot Honey Chicken
Description
Golden brown and crackling with crispiness, baked crunchy hot honey chicken is the best of both worlds — bold Southern flavor paired with the guilt-free comfort of oven baking. Each bite is a satisfying crunch that gives way to juicy, tender chicken coated in a rich blend of spices and topped with a sticky-sweet drizzle of hot honey. It is like fried chicken met your favorite spicy-sweet wings at a summer picnic, and they decided to keep things cozy in the oven.
This dish is pure weeknight magic — the kind of meal that sets the table buzzing. The crunchy coating hugs the chicken like armor, locking in moisture while creating a loud snap with every bite. The hot honey finishes it all with a kiss of heat and floral sweetness, elevating this simple protein into something deeply memorable. It’s perfect for game day, a family dinner, or your next potluck win.
Why You’ll Love This Recipe
You will love baked crunchy hot honey chicken because it delivers indulgent flavor with a lighter touch. Baked instead of deep-fried, the chicken stays juicy while still achieving that crave-worthy crunch, thanks to a spiced panko coating and a trusty sheet pan setup. Plus, the hot honey glaze is completely customizable — you control the heat, making this dish fun, approachable, and family-friendly.
It is a flexible and convenient recipe — ideal for prep-ahead weeks or quick weeknight dinners. The ingredients are pantry staples, and the process is straightforward, making it perfect for both beginner cooks and seasoned home chefs. You can even make it gluten-free or dairy-free with a few simple swaps.
Serving and Storage Tips
Serve baked crunchy hot honey chicken fresh from the oven with a drizzle of warm hot honey and extra green garnish like chopped parsley or chives. It pairs beautifully with creamy coleslaw, roasted vegetables, cornbread, or even mac and cheese for a complete Southern-inspired dinner.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375 degree Fahrenheit oven for 10 to 12 minutes to restore crispiness. You can also freeze the baked chicken unglazed for up to one month. To reheat from frozen, bake at 375 degrees Fahrenheit for 25 to 30 minutes. For make-ahead prep, coat the raw chicken and store it covered in the fridge for up to 8 hours before baking.
Course, Cuisine, Keywords
Dinner, American, hot honey chicken, baked chicken, crispy chicken, oven fried chicken
Servings, Prep Time, Cook Time, Total Time, Serving Size
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- Nonstick cooking spray
- 1 half cup honey
- 1 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
- Pinch of cayenne pepper
Equipment
- Large mixing bowl
- Whisk
- Baking sheet
- Wire rack
- Cooking spray
- Small saucepan
- Tongs
- Basting brush
Instructions
- Step 1: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil and set a wire rack on top. Spray the rack lightly with nonstick cooking spray — this setup helps keep the chicken from getting soggy underneath.
- Step 2: In your large mixing bowl, whisk together the buttermilk, hot sauce, garlic powder, and paprika. Add the chicken breasts and gently turn to coat. Let them marinate for at least 15 minutes. I often pop them in the fridge while I prep everything else, or even leave them overnight for extra flavor.
- Step 3: Next, set up a three-part breading station. In one shallow bowl, add the flour. Leave the second dish empty — it will be for excess drip-off. In the third, mix the panko breadcrumbs with salt and pepper.
- Step 4: Take one chicken breast at a time and dredge it in the flour, then dip it back into the buttermilk, allowing the excess to drip into the middle dish. Finally, press it firmly into the panko mixture on both sides. Make sure it’s well coated — an even crust makes a big difference in texture.
- Step 5: Place the breaded chicken breasts on the prepared wire rack. Give them a generous spray with your cooking spray to help that golden crisp develop in the oven.
- Step 6: Bake for 28 to 32 minutes, depending on the thickness of your chicken breasts. You are looking for a crispy, golden crust and an internal temp of 165 degrees Fahrenheit.
- Step 7: While the chicken is baking, make the luscious hot honey. In a small saucepan over medium heat, combine the honey, red pepper flakes, vinegar, and cayenne. Warm gently for 2 to 3 minutes. Do not boil — you just want it fragrant and pourable.
- Step 8: Remove the chicken from the oven and let it rest briefly — about five minutes. Then, generously drizzle with the warm hot honey. You can brush it on or pour it straight for a dramatic finish.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen chicken?
You can use frozen chicken, but it must be completely thawed before marinating. Pat it dry thoroughly to help the breading stick.
Is there a substitute for buttermilk?
If you do not have buttermilk, mix one cup of milk with one tablespoon of vinegar or lemon juice and let it sit for five minutes. It works beautifully for the marinade.
How spicy is the hot honey?
The flavor is warm and balanced — not overwhelmingly spicy. You can use less red pepper flakes and cayenne for a mild version or double it up if you crave a kick.
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Baked Crunchy Hot Honey Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- Nonstick cooking spray
- 1/2 cup honey
- 1 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
- Pinch of cayenne pepper
Instructions
- Preheat your oven to 425°F (218°C). Line a baking sheet with foil and place a wire rack on top. Lightly coat the rack with nonstick spray.
- In a large mixing bowl, whisk together buttermilk, hot sauce, garlic powder, and paprika. Add chicken breasts and marinate for at least 15 minutes or up to 8 hours in the fridge.
- Prepare your breading station: place flour in one shallow dish, leave one shallow dish empty, and mix panko breadcrumbs with salt and pepper in a third shallow dish. Transfer chicken from buttermilk to the empty dish to let excess drip off.
- Dredge each chicken breast in flour, then dip back into buttermilk mixture, and finally press into the panko breadcrumb mixture until thoroughly coated. Place on prepared wire rack.
- Generously spray each coated chicken breast with nonstick cooking spray to help it crisp in the oven.
- Bake for 28 to 32 minutes or until internal temperature reaches 165°F (74°C) and the outside is golden and crunchy.
- While the chicken bakes, make the hot honey sauce: in a small saucepan over medium heat, combine honey, red pepper flakes, apple cider vinegar, and cayenne. Warm for 2 to 3 minutes, just until slightly thin and fragrant. Do not boil.
- Remove chicken from the oven and drizzle with warm hot honey sauce. Serve immediately.
