Baked Crunchy Hot Honey Chicken is the perfect blend of crispy, sweet, and spicy all in one bite. The chicken gets a crunchy coating from a light breading that bakes up golden and perfectly crisp, while a drizzle of hot honey adds a sweet heat that keeps you coming back for more. It’s a simple twist on fried chicken that’s baked in the oven, so you get all the great flavor and texture without the extra mess or oil.
I love making this dish when I want something satisfying but easy to put together. The hot honey glaze is my favorite part—it’s just spicy enough to wake up your taste buds but balanced with a smooth, sticky sweetness that’s totally addictive. I usually brush on the honey as soon as the chicken comes out of the oven so it stays warm and glossy. It’s a little trick that makes the flavors pop and gives everything a lovely shine.
This chicken is great on its own with a simple side like roasted veggies or a fresh green salad, but I also like to serve it with some fluffy rice or mashed potatoes to soak up that hot honey sauce. It’s a crowd-pleaser every time I make it, and I’m always happy when leftovers make it to the next day because it tastes just as good reheated. If you’re looking for a dinner that’s crunchy, sweet, and spicy without a ton of fuss, this is definitely one to keep in your recipe box.
Key Ingredients & Substitutions
Chicken: I like using boneless skinless thighs for juiciness, but breasts work well too. If you want a lighter option, turkey breast can be a good substitute.
Buttermilk: It tenderizes and helps the coating stick. If you don’t have buttermilk, mix regular milk with a spoon of lemon juice or vinegar and let it sit for 5 mins.
Panko Breadcrumbs: These create the crunchy texture. You can use regular breadcrumbs, but panko is lighter and crispier. Crushed cornflakes or crushed crackers also work well.
Spices: Paprika and cayenne add warmth and heat. Adjust cayenne to your spice tolerance or skip if you prefer mild. Garlic powder is key for flavor but can be replaced with onion powder if needed.
Hot Honey Sauce: The combo of honey and hot sauce is the star. Use your favorite hot sauce or swap for a chili garlic sauce for a different twist. Add red pepper flakes for more kick.
How Do You Get Crispy Baked Chicken Like Fried?
Getting a crunchy coating without frying can be tricky but here’s how I do it:
- Marinate chicken in buttermilk to tenderize and help coating stick.
- Use a mix of panko breadcrumbs and flour for extra crispness.
- Press the coating firmly on the chicken pieces so crumbs won’t fall off.
- Spray or brush the coated chicken lightly with oil before baking. This helps browning and crunch.
- Bake at a high temperature (425°F) and flip halfway to get even crisping.
- Don’t overcrowd the pan — space lets the heat circulate to crisp all sides.
Following these steps always helps me get that golden, crunchy crust without frying. Then I finish by drizzling the warm hot honey straight from the stove. This keeps the sauce sticky and glossy, making the chicken taste amazing!
Equipment You’ll Need
- Baking sheet – I use a sturdy one lined with parchment for easy cleanup and even baking.
- Mixing bowls – for marinating the chicken and coating it with breadcrumbs.
- Measuring spoons and cups – to keep the spices and liquids just right.
- Whisk or fork – for mixing the marinade and hot honey sauce.
- Kitchen tongs – to handle the coated chicken pieces without mess.
- Pastry brush or spoon – for brushing hot honey sauce onto the cooked chicken.
- Spray bottle or brush – to lightly oil the chicken before baking, helping it crisp up.
Flavor Variations & Add-Ins
- Protein swap: Try boneless pork chops or chicken tenders for a different twist.
- Cheese addition: Sprinkle grated Parmesan or mozzarella on top before baking for extra flavor.
- Veggie boost: Serve with roasted broccoli, steamed green beans, or a simple side salad to add freshness.
- Spice tweak: Use sriracha or chipotle hot sauce instead of traditional hot sauce for smoky heat.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon cayenne pepper (adjust to heat preference)
- Cooking spray or 2 tablespoons oil (for brushing or spraying on chicken)
For the Hot Honey Sauce:
- ½ cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot or your favorite spicy sauce)
- 1 tablespoon red pepper flakes (optional, for extra heat)
How Much Time Will You Need?
This dish takes about 10 minutes for prep, 15-30 minutes for marinating, and 18-22 minutes for baking. So, overall, you’ll spend around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Marinate the Chicken:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. In a large bowl, mix the buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken pieces and toss them well so they’re fully coated. Let them marinate for 15 to 30 minutes. This makes the chicken tender and flavorful.
2. Prepare the Crunchy Coating:
In another bowl, combine the panko breadcrumbs, all-purpose flour, and cayenne pepper. Take each chicken piece out of the marinade, letting the extra drip off. Then press each piece firmly into the breadcrumb mixture so the coating sticks well.
3. Bake the Chicken Until Crispy:
Arrange the coated chicken pieces on your prepared baking sheet in a single layer. Lightly spray or brush the tops with oil—this helps them get crispy as they bake. Put the tray in the oven and bake for 18 to 22 minutes. Remember to flip the chicken halfway through cooking to brown it evenly. The chicken is done when it’s cooked through and the coating is beautifully golden and crunchy.
4. Make the Hot Honey Sauce and Serve:
While the chicken bakes, gently warm the honey in a small pan or microwave. Mix in the hot sauce and red pepper flakes if you’re using them. Stir everything together until smooth and combined. Once your chicken is out of the oven, quickly drizzle or brush the hot honey sauce over every piece. Serve immediately and enjoy the delicious balance of crunchy, sweet, and spicy flavors!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before starting. Pat it dry well to avoid extra moisture, which can affect the crispiness of the coating.
Can I Make This Dish Ahead of Time?
You can marinate the chicken up to a day in advance and keep it refrigerated. However, for the crispiest coating, bake and add the hot honey sauce just before serving.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes to help maintain crunch, rather than microwaving.
Can I Adjust the Heat Level in the Hot Honey Sauce?
Absolutely! Reduce or omit the cayenne and red pepper flakes for milder heat, or add extra hot sauce or chili flakes if you love it spicy.
