Why You’ll Love This Recipe

Baked Crunchy Hot Honey Chicken is a crispy, flavorful dish with a perfect balance of heat and sweetness. Coated in a crunchy breadcrumb crust and drizzled with spicy honey, this oven-baked version offers all the indulgence of fried chicken without the excess oil. It’s an easy weeknight dinner or party favorite that packs a bold punch in every bite.

ingredients

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

chicken breasts or thighsbuttermilkeggsflourcornflakes or panko breadcrumbsgarlic powdersmoked paprikasalt and pepperhot saucehoneyred pepper flakesolive oil or cooking spray

directions

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

In a bowl, marinate the chicken in buttermilk and a dash of hot sauce for at least 30 minutes (or overnight for deeper flavor).

In one shallow dish, mix flour with garlic powder, paprika, salt, and pepper.

In a second dish, beat the eggs.

In a third dish, combine crushed cornflakes or panko breadcrumbs.

Remove chicken from marinade, shake off excess, and dredge in flour mixture.

Dip into the beaten eggs, then coat thoroughly in the cornflake or panko mixture.

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

Bake for 25–30 minutes, flipping halfway through, until the chicken is golden brown and cooked through.

While the chicken bakes, warm honey in a small saucepan with red pepper flakes and a touch of hot sauce to create the hot honey drizzle.

Drizzle the hot honey over the crispy baked chicken just before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesMarination time: 30 minutes (or overnight)Baking time: 25–30 minutesTotal time: 70–75 minutes (including marination)

Variations

Swap hot sauce for sriracha or chipotle for a smoky twist.

Add grated parmesan to the breadcrumb coating for extra flavor.

Use chicken tenders for bite-sized servings.

Make it dairy-free by substituting almond milk with lemon juice for the buttermilk.

Try maple syrup instead of honey for a different kind of sweetness.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.To reheat, bake at 375°F (190°C) for 10–15 minutes until crispy again.Avoid microwaving if you want to retain the crunch.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free flour and breadcrumbs or crushed rice cereal.

Is it very spicy?

You can adjust the heat level by reducing or increasing the hot sauce and pepper flakes.

Can I use boneless thighs instead of breasts?

Absolutely, thighs remain juicy and work perfectly.

What can I serve with this chicken?

Coleslaw, roasted vegetables, or mashed potatoes pair well.

Can I make the hot honey ahead?

Yes, store it in a jar at room temperature for up to a week.

Do I need to flip the chicken while baking?

Yes, for even browning and crispiness on both sides.

Can I air-fry this recipe?

Yes, air fry at 400°F (200°C) for 15–18 minutes, flipping halfway.

How do I crush cornflakes easily?

Place them in a zip-top bag and crush with a rolling pin.

Can I freeze the cooked chicken?

Yes, freeze in a single layer and reheat in the oven for best texture.

Do I have to marinate the chicken?

It’s highly recommended for flavor and tenderness, but you can skip or reduce the time in a pinch.

Conclusion

Baked Crunchy Hot Honey Chicken offers the perfect blend of crisp texture, juicy meat, and sweet-spicy flavor, all without deep frying. It’s a crowd-pleaser that’s easy enough for a weeknight yet bold enough for special occasions. Once you try it, it might just become your go-to way to enjoy crispy chicken.