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Baked Crunchy Hot Honey Chicken

Baked crunchy hot honey chicken with a panko-parmesan crust that bakes up golden and stays crisp. Marinate in buttermilk, then bake on a wire rack and finish with warm hot honey for sweet heat.
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Prep Time 20 minutes
Cook Time 30 minutes
marinating 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless chicken thighs or breasts
Buttermilk marinade
  • 1 cup buttermilk
  • 0.5 tsp hot sauce
  • 0.5 tsp salt
Crunchy coating
  • 1.5 cup panko breadcrumbs
  • 0.5 cup parmesan, finely grated
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp salt
Hot honey
  • 0.33 cup honey
  • 2 tsp hot sauce
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Marinate
  1. Mix buttermilk, hot sauce, and salt into a marinade, then coat the chicken in the mixture. Marinate for 1 hour to tenderize the meat for a crisp finish.
Prep the oven and coating
  1. Preheat the oven to 425F, and set a wire rack on a lined baking sheet then spray the rack with cooking spray. Use the rack so air circulates for an even crunch.
  2. Combine panko breadcrumbs, parmesan, garlic powder, smoked paprika, onion powder, and salt in a bowl. Stir until the seasoning is evenly distributed, then set aside.
Bread and bake
  1. Dredge each piece of chicken in the panko mixture, pressing firmly so the coating adheres. Place the chicken on the sprayed wire rack in a single layer.
  2. Spray the tops generously with cooking spray, then bake for 25-30 minutes at 425F. Bake until the crust is golden and the chicken reaches 165F.
Make hot honey and serve
  1. Warm honey, hot sauce, red pepper flakes, and butter together until the butter melts and the sauce looks glossy. Stir until smooth and well combined.
  2. Drizzle the hot honey over the chicken just before serving. Finish with a fresh-looking sheen so the crust stays crisp.

Notes

Pro tip: press the panko firmly onto the chicken and don’t overcrowd the rack—airflow is what keeps the crust crisp. Store leftovers in the fridge up to 3 days in a sealed container; reheat on a rack in a 400F oven for 8-12 minutes to revive the crunch. Freezing is not recommended because the coating softens after thawing. For a lower-sodium option, use reduced-sodium parmesan and reduce added salt in the coating.