Baked Crunchy Hot Honey Chicken is a tasty mix of spicy and sweet that everyone seems to love. It features crispy chicken with a crunchy coating, perfectly baked to golden brown, then drizzled with a sticky, spicy honey sauce that gives it just the right amount of kick. The texture contrast between the crunchy exterior and juicy chicken inside makes it a real treat for your taste buds.
I love making this chicken when I want something a little different that still feels like comfort food. The secret is in the hot honey drizzle — it’s sweet with a gentle heat that warms you up without being overwhelming. I usually make extra sauce because I can’t help but add more on top! It’s super easy to prepare and doesn’t require frying, which means less mess and still all the crunch.
This chicken is great served with simple sides like a fresh green salad or some roasted veggies. I especially like pairing it with a cold drink on a busy weeknight to keep dinner quick but satisfying. It’s a recipe that’s fun to share with family or friends because it feels special but always gets gobbled up fast.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless breasts because they cook evenly and stay juicy when marinated. You could swap with thighs for more flavor, but adjust baking time slightly.
Buttermilk: It tenderizes the chicken and helps the coating stick. If you don’t have buttermilk, mix regular milk with a splash of lemon juice or vinegar and let it sit 5 mins.
Panko breadcrumbs & crushed cornflakes: Panko adds light crispiness, while cornflakes give extra crunch. If you can’t find cornflakes, crushed plain crackers work well too.
Hot honey sauce: Honey balances the heat from hot sauce. Use any chili sauce you prefer—sriracha or a smoked hot sauce both work great. Adjust heat by adding or skipping red pepper flakes.
How Can I Get the Crunchiest Coating Without Frying?
Baking crispy chicken can be tricky because it misses the hot oil, but here are tips for crunch you’ll love:
- Double-coat: dredge in flour, dip in buttermilk again, then coat in breadcrumbs to build layers that crisp well.
- Press crumbs firmly so they stick without falling off during baking.
- Use a mix of panko and crushed cornflakes for texture variety.
- Lightly spray the coated chicken with cooking spray or brush with a little oil before baking to encourage browning.
- Bake on a wire rack if possible, so heat circulates all around and keeps the crust crunchy underneath.
- Flip the chicken halfway so both sides bake evenly crisp.
Following these simple tips, your baked chicken will come out crispy and golden every time! Don’t skip the hot honey sauce—it adds moisture and flavor without making the crust soggy.
Equipment You’ll Need
- Baking sheet with rim – I like using a rimmed baking sheet so the chicken stays on the tray and isn’t greasy. Line it with parchment paper or a silicone mat for easy cleanup.
- Mixing bowls – One for marinating, one for coating. I find different sizes helpful for organizing ingredients.
- Whisk or fork – Useful for blending the marinade and hot honey sauce smoothly.
- Measuring cups and spoons – Keep everything precise, especially for spices and sauce ingredients.
- Cooling rack (optional) – Placing the chicken on a wire rack set inside the baking sheet can help it stay crispy on all sides.
Flavor Variations & Add-Ins
- Swap chicken breasts with chicken thighs for more flavor and juiciness, especially if you prefer dark meat.
- Add a teaspoon of smoked paprika or cumin to the breadcrumb mixture to give a smoky or earthier flavor.
- Mix in chopped herbs like cilantro or green onions into the hot honey sauce for extra freshness.
- For more heat, increase the hot sauce or add more red pepper flakes to the glaze.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into strips or bite-size pieces
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (for marinade)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt (for dredging)
- ½ teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust for spice preference)
- 2 cups panko breadcrumbs
- ¼ cup finely crushed cornflakes (optional, for extra crunch)
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- ½ cup honey
- 2 tablespoons hot sauce (such as sriracha or your favorite chili sauce)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30 minutes for marinating, and 20-25 minutes to bake. So plan for roughly 1 hour total, including a bit of time for sauce preparation.
Step-by-Step Instructions:
1. Marinate the Chicken:
Mix the buttermilk, garlic powder, onion powder, smoked paprika, and salt in a medium bowl. Add the chicken pieces, making sure they’re well coated. Cover and pop in the fridge for at least 30 minutes or up to 4 hours to tenderize the meat and add flavor.
2. Prepare the Breading Station:
In one bowl, combine the flour, baking powder, salt, black pepper, and cayenne pepper. In another bowl, mix together the panko breadcrumbs and crushed cornflakes for that perfect crunch.
3. Preheat the Oven and Prepare Baking Sheet:
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil, then lightly grease it with cooking spray or a little oil to keep the chicken from sticking.
4. Bread the Chicken:
Remove chicken pieces from the marinade, letting excess drip off. First, coat each piece in the seasoned flour mixture, then dip them quickly back into the buttermilk (this helps the breadcrumbs stick better). Finally, dredge the chicken in the panko and cornflake mixture, pressing gently to make sure it sticks.
5. Bake Until Crispy:
Arrange the coated chicken pieces in a single layer on the baking sheet. Spray a little cooking spray on top of each piece to encourage golden, crispy results. Bake for 20-25 minutes, flipping once halfway through, until the coating is crispy and the chicken reaches an internal temperature of 165°F (75°C).
6. Make the Hot Honey Sauce:
While the chicken bakes, whisk together honey, hot sauce, apple cider vinegar (or lemon juice), and red pepper flakes in a small saucepan. Warm over low heat for 3-4 minutes until everything is blended and slightly thickened. Set aside.
7. Glaze and Serve:
Once the chicken is cooked, place it on a serving dish and drizzle generously with the warm hot honey sauce. Sprinkle toasted sesame seeds on top if you like. Serve immediately with your favorite sides and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before marinating. This ensures even cooking and helps the breading stick better.
Can I Make the Hot Honey Sauce Ahead of Time?
Absolutely! The sauce can be made a day in advance and stored in the fridge. Warm it gently on the stove before drizzling over the chicken to bring back that lovely sticky texture.
How Should I Store Leftover Chicken?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to help retain the crunch.
Is There a Way to Make This Recipe Less Spicy?
Definitely! Reduce or skip the cayenne pepper and red pepper flakes, and use a mild hot sauce or omit it completely from the hot honey sauce to suit your taste.
