Description
This Baked Crunchy Hot Honey Chicken is the perfect balance of crispy, spicy, and sweet. Coated in a golden, crunchy crust and drizzled with a homemade hot honey sauce, this oven-baked dish delivers all the flavor and crunch of fried chicken without the excess oil. It’s perfect for an easy weeknight meal or a game-day favorite!
Ingredients
Units
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts (cut into strips) or 4 chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Breading:
- 1 cup panko breadcrumbs
- 1/2 cup crushed cornflakes
- 1/2 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons melted butter (for extra crispiness)
For the Hot Honey:
- 1/4 cup honey
- 1 teaspoon hot sauce (adjust to taste)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon apple cider vinegar
Instructions
Marinate the Chicken
- In a bowl, mix buttermilk, hot sauce, garlic powder, smoked paprika, salt, and black pepper. Add the chicken strips and coat well. Cover and marinate for at least 30 minutes (or up to 8 hours for extra flavor).
Prepare the Breading
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. In a shallow dish, mix panko breadcrumbs, crushed cornflakes, Parmesan cheese, smoked paprika, cayenne pepper, salt, and black pepper.
Coat the Chicken
- Remove chicken from the marinade, letting excess buttermilk drip off. Dredge each piece in the breadcrumb mixture, pressing firmly to adhere. Place on the prepared baking sheet. Lightly brush or spray with melted butter for extra crunch.
- Bake Until Crispy
- Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F (75°C).
Make the Hot Honey
- In a small saucepan over low heat, combine honey, hot sauce, red pepper flakes, and apple cider vinegar. Stir and warm for 1–2 minutes, but do not boil.
Drizzle and Serve
- Drizzle hot honey over the crispy baked chicken before serving. Enjoy with a side of ranch, coleslaw, or mashed potatoes.
Notes
- Use chicken thighs for extra juiciness.
- Adjust the hot honey spice level by adding more or less hot sauce and red pepper flakes.
- Store leftovers in the fridge for up to 3 days and reheat in the oven for crispiness.
Nutrition
- Serving Size: 1 chicken breast or thigh
- Calories: ~380 kcal
- Sugar: 9g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 0g