Why You’ll Love This Recipe

Baked Crunchy Hot Honey Chicken is a deliciously bold twist on classic baked chicken. It combines a super crispy, oven-baked coating with a sticky, sweet-and-spicy hot honey glaze that clings to every bite. Perfect for weeknight dinners or game day spreads, this dish delivers the satisfying crunch of fried chicken without the mess or excess oil.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or breasts (boneless, skinless)buttermilkpanko breadcrumbsflourgarlic powdersmoked paprikasalt and peppereggsolive oil spraysalted butterhoneyhot sauceapple cider vinegarred pepper flakes

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.

Marinate the chicken in buttermilk for at least 30 minutes or up to overnight in the fridge.

In a shallow bowl, whisk together flour, garlic powder, paprika, salt, and pepper.

In another bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.

Remove the chicken from the buttermilk, dip each piece into the flour mixture, then the egg, and finally coat in panko breadcrumbs.

Place the coated chicken on the prepared baking sheet and spray lightly with olive oil.

Bake for 25-30 minutes, flipping halfway through, until golden and crispy and internal temperature reaches 165°F (74°C).

While the chicken bakes, make the hot honey sauce: in a saucepan, melt the butter, add honey, hot sauce, apple cider vinegar, and red pepper flakes. Simmer for a couple of minutes until slightly thickened.

Brush or drizzle the hot honey sauce over the crispy baked chicken just before serving.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesMarinating time: 30 minutes or moreBaking time: 25-30 minutesTotal time: 70-90 minutes (including marinating)

Variations

Use chicken wings or drumsticks for a more classic snack-style version.

Swap the panko for crushed cornflakes for an extra crunchy texture.

Add cayenne to the flour mixture for more heat in the crust.

Try maple syrup instead of honey for a different sweet profile.

Serve with a cooling dip like ranch or blue cheese to balance the heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.To reheat and maintain crispiness, warm in a 375°F oven for 10-12 minutes or until hot.You can also freeze the baked chicken (without sauce) for up to 2 months. Reheat in the oven and add hot honey sauce fresh.

FAQs

What makes this chicken crunchy if it’s baked?

The panko coating and high oven temperature ensure a crispy texture without frying.

Can I skip the buttermilk marinade?

You can, but the buttermilk helps tenderize the chicken and adds flavor.

How spicy is the hot honey?

You can adjust the heat level by using more or less hot sauce and red pepper flakes.

Is there a gluten-free option?

Yes, use gluten-free panko and flour alternatives.

Can I make this dairy-free?

Use a dairy-free milk alternative with lemon juice instead of buttermilk, and plant-based butter for the sauce.

Can I use bone-in chicken?

Yes, but increase the baking time and use a meat thermometer to ensure it’s fully cooked.

Can I use store-bought hot honey?

Absolutely, but homemade lets you control the sweetness and spice.

What’s the best side dish?

Serve with coleslaw, cornbread, or roasted veggies for a balanced meal.

Does the chicken stay crispy with the sauce?

It’s best to add the sauce just before serving to keep the coating crunchy.

Can I air-fry instead of baking?

Yes, air fry at 400°F for about 18-22 minutes, flipping halfway.

Conclusion

Baked Crunchy Hot Honey Chicken is the ultimate combo of crispy, sticky, sweet, and spicy—all without deep frying. Whether you’re feeding a crowd or just want to spice up your dinner routine, this recipe delivers bold flavor and irresistible texture every time.