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Baked Crunchy Hot Honey Chicken

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  • Author: Molly Yeh
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

This Baked Crunchy Hot Honey Chicken is crispy on the outside, juicy on the inside, and glazed with a sweet and spicy hot honey sauce. It’s baked instead of fried, so it’s a little lighter but still packed with flavor. Perfect for weeknight dinners or game day.

Ingredients

For the Chicken:

  • 2 lbs boneless, skinless chicken thighs or breasts, cut into strips or kept whole

  • 1 cup buttermilk

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp paprika

  • 1/2 tsp salt

  • 1/2 tsp black pepper

For the Breading:

  • 2 cups cornflakes, crushed

  • 1/2 cup panko breadcrumbs

  • 1/2 tsp salt

  • 1/2 tsp smoked paprika

  • Cooking spray or a little oil for baking

For the Hot Honey Sauce:

  • 1/2 cup honey

  • 2-3 tbsp hot sauce (adjust to taste)

  • 1 tbsp butter

  • 1/2 tsp red pepper flakes (optional, for extra heat)

Instructions

  1. Marinate the Chicken:
    In a bowl, mix buttermilk with garlic powder, onion powder, paprika, salt, and pepper. Add chicken and let it marinate for at least 30 minutes (or overnight in the fridge).

  2. Preheat the Oven:
    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack.

  3. Prepare the Breading:
    In a shallow bowl, combine crushed cornflakes, panko breadcrumbs, smoked paprika, and salt.

  4. Coat the Chicken:
    Remove chicken from marinade, letting the excess drip off. Dredge each piece in the cornflake mixture, pressing gently to coat.

  5. Bake the Chicken:
    Arrange chicken pieces on the prepared baking sheet. Lightly spray the tops with cooking spray or drizzle a little oil.
    Bake for 20–25 minutes, flipping halfway through, until golden and crispy and the internal temp reaches 165°F (74°C).

  6. Make the Hot Honey Sauce:
    In a small saucepan, heat honey, hot sauce, butter, and red pepper flakes over low heat until warm and well combined. Don’t let it boil.

  7. Glaze and Serve:
    Drizzle the hot honey sauce over the baked chicken or serve it on the side for dipping.

Notes

  • Use cornflakes for extra crunch – crushing them by hand works best.

  • Chicken thighs stay juicier, but breasts work too.

  • Add more hot sauce or red pepper flakes if you like it extra spicy.

 

  • Great served with mashed potatoes, coleslaw, or over waffles!

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 460
  • Sugar: 18g
  • Sodium: 680mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 110mg

Find it online: https://healthyhomeeats.com/baked-crunchy-hot-honey-chicken/