Baked Crunchy Hot Honey Chicken is a delicious dish that combines crispy, golden chicken with a sweet and spicy twist. The outside is perfectly crunchy while the inside stays juicy and tender. The hot honey glaze adds just the right amount of kick, balancing the heat with a touch of sweetness that’s hard to resist.
I love making this chicken when I want something that feels special but doesn’t take forever to prepare. Baking instead of frying keeps things a bit lighter and less messy, and the crunchy coating is so satisfying every time. The hot honey drizzle is my favorite part—it gives just the right pop of flavor that wakes up your taste buds without being too spicy.
One of my favorite ways to serve this is alongside a simple salad or some roasted veggies to keep things fresh and easy. It’s also fantastic with a side of rice or mashed potatoes to soak up all that sticky honey goodness. Whenever I make this, everyone always asks for seconds because it’s just that good!
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or tenders work best for even cooking and easy eating. You can swap in thighs for more flavor, but they may need a bit longer to bake.
Buttermilk: This tenderizes the chicken and helps the coating stick. No buttermilk? Mix milk with a splash of lemon juice or vinegar and let sit 5 minutes.
Panko and Cornflakes: These give extra crunch. Panko is light and airy; crushed cornflakes add a nice crispy texture. Rice cereal works as a substitute for cornflakes.
Hot Sauce & Spices: Hot sauce in the marinade adds mild heat, but it’s optional. Smoked paprika adds warmth and color. Adjust crushed red pepper flakes in the sauce for your preferred spice level.
Honey: A key balance to the heat with its natural sweetness. Raw or clover honey works well. For a different twist, try maple syrup or agave nectar.
How Do You Make the Chicken Crispy and Crunchy without Frying?
Baking crunchy chicken can be tricky but these steps help:
- Marinate in buttermilk: This softens the chicken and helps the coating stick better.
- Use a mix of panko and crushed cornflakes: This combo creates a super crunchy texture.
- Press coating firmly: When dredging, gently press the coating onto chicken so it adheres well.
- Cook on a wire rack: Elevate the chicken to let hot air crisp all sides evenly.
- Spray with cooking oil: Lightly spray the coated chicken before baking to encourage browning and crunch.
- Bake at high heat: 425°F helps the crust crisp up without drying out the chicken inside.
- Flip halfway: This promotes even browning on both sides.
Following these tips will ensure your baked chicken is crunchy and golden, even without deep frying. The hot honey glaze added at the end gives it sticky, spicy-sweet charm you’ll love.
Equipment You’ll Need
- Baking sheet – holds the chicken while baking and fits easily in most ovens.
- Wire rack – lets air circulate under the chicken for even crispiness.
- Shallow dishes or bowls – perfect for marinating and coating the chicken pieces.
- Small saucepan – to gently warm and mix the hot honey sauce.
- Cooking spray – helps crisp the coating without adding extra oil.
- Tongs – make flipping and handling the chicken easy and mess-free.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs for juicier meat with richer flavor.
- Mix in grated Parmesan with the breadcrumb coating for a cheesy crunch.
- Add finely chopped fresh herbs like thyme or rosemary to the coating for extra aroma.
- Use maple syrup instead of honey in the glaze for a deeper, caramel-like sweetness.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs (680g) boneless, skinless chicken breasts or tenders
- 1 cup buttermilk
- 1 tbsp hot sauce (optional, for marinade)
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup finely crushed cornflakes or crispy cereal (for extra crunch)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cooking spray or oil for greasing
For the Hot Honey Sauce:
- 1/3 cup honey
- 2 tbsp hot sauce (such as Sriracha or your preferred hot chili sauce)
- 1 tbsp butter
- 1/2 tsp crushed red pepper flakes (adjust to heat preference)
For Garnish:
- Fresh herbs like chopped basil or parsley
Time Needed
This recipe takes about 10 minutes to prep, 20-25 minutes to bake, and 5 minutes to make the sauce and assemble. If you marinate your chicken ahead (recommended), that will add at least 1 hour or up to overnight.
Step-by-Step Instructions:
1. Marinate the Chicken
In a large bowl, mix the buttermilk and hot sauce (if using). Add the chicken pieces, making sure they’re all covered. Cover the bowl and chill for at least 1 hour or overnight. This helps the chicken stay juicy and flavorful.
2. Preheat Oven and Prepare Baking Sheet
Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack on it. Lightly spray with cooking spray to keep the chicken from sticking and help it crisp.
3. Make the Coating Mix
In a shallow dish, mix together flour, panko breadcrumbs, crushed cornflakes, garlic powder, smoked paprika, salt, and pepper. This blend will give your chicken a delicious, crunchy crust.
4. Coat the Chicken Pieces
Take each chicken piece from the marinade, letting the extra drip off. Press it into the coating mix until well covered, pressing gently so the coating sticks. Place the coated chicken on the prepared baking sheet or rack.
5. Bake the Chicken
Lightly spray the coated chicken with cooking spray for extra crispiness. Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown and fully cooked (internal temp should reach 165°F or 74°C).
6. Prepare the Hot Honey Sauce
While the chicken bakes, combine honey, hot sauce, butter, and red pepper flakes in a small saucepan. Cook over low-medium heat, stirring until butter melts and ingredients are blended well. Remove from heat.
7. Glaze and Garnish
Drizzle the hot honey sauce generously over the crispy baked chicken. Sprinkle fresh chopped herbs on top for a burst of freshness and color.
8. Serve
Enjoy your crunchy, spicy, and sweet hot honey chicken! It pairs wonderfully with salads, roasted veggies, or rice.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. Pat it dry to remove excess moisture for better crispiness.
Can I Make Baked Crunchy Hot Honey Chicken Ahead of Time?
You can marinate the chicken up to 24 hours in advance to save time. For best results, bake and glaze it just before serving to keep the coating crunchy.
How Should I Store Leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to retain crispiness.
Can I Adjust the Spice Level?
Absolutely! Modify the amount of hot sauce and crushed red pepper flakes in the sauce and marinade to suit your heat preference—from mild to extra spicy.