Baked Crunchy Hot Honey Chicken is the perfect mix of crispy, sweet, and a little spicy all in one bite. The chicken gets coated with a crunchy crust that bakes up golden and crispy, then it’s drizzled with a sticky hot honey glaze that adds just the right kick. It’s a simple dish that feels special but isn’t complicated to make.
I love making this when I want something comforting but with a bit of excitement on the plate. The hot honey is my favorite part—it’s sweet enough to balance the heat but still spicy enough to wake up your taste buds. If you like your food with a little zing, this will quickly become a go-to recipe for you, just like it did for me.
My favorite way to serve this chicken is with some simple roasted veggies and maybe a scoop of rice or mashed potatoes to soak up the extra honey glaze. It’s the kind of meal that feels like a small celebration, perfect for weeknights when you want to treat yourself without spending hours in the kitchen. I bet you’ll love how the crunch and the sticky sauce come together—it’s just so satisfying!
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless breasts keeps the cooking simple and fast. You can swap with thighs if you prefer juicier meat, just adjust cooking time accordingly.
Buttermilk: It tenderizes the chicken and adds moisture. If you don’t have buttermilk, mix milk with a splash of lemon juice or vinegar and let it sit for 5 minutes.
Panko & Cornflakes: Mixing these gives an extra crunchy texture. If you don’t have cornflakes, crushed crackers or plain breadcrumbs work well too.
Parmesan Cheese: Adds a nice savory flavor to the crust. You can skip it or use another hard cheese like Asiago or Pecorino.
Hot Honey Glaze: Honey and red pepper flakes create a sweet-heat combo. Adjust the pepper flakes to suit your spice level. Apple cider vinegar adds a subtle tang but is optional.
How Do You Get the Crust Crispy Without Frying?
Baking chicken with a crunchy crust can be tricky. Here’s how to get it right:
- Marinate in buttermilk for moisture and flavor. It helps the coating stick better.
- Mix panko with crushed cornflakes and some oil or melted butter. This adds crispiness and helps the crust brown.
- Press the crumb mix firmly onto the chicken so it adheres well.
- Use a baking sheet lined with parchment and lightly oil the top of the coating to promote browning.
- Bake at a high temperature (425°F) for 20-25 minutes. This cooks the chicken fast and crisps the coating without drying out the meat.
- Let the chicken rest a few minutes after baking so juices redistribute and the crust stays crunchy.
Equipment You’ll Need
- Baking sheet with parchment paper or lightly greased – I use this so the chicken doesn’t stick and cleanup is easier.
- Large shallow bowls – one for the marinade, one for the breadcrumb mixture, making the coating process simple.
- Mixing spoons or tongs – helpful for stirring the marinade and turning the chicken pieces.
- Meat thermometer – ensures the chicken reaches 165°F for safety and juiciness.
- Small saucepan – for warming up the hot honey glaze, no fuss needed.
Flavor Variations & Add-Ins
- Try different proteins like chicken thighs or buffalo cauliflower for a vegetarian option that’s just as crispy.
- Mix in spices like cumin or chili powder in the breadcrumb mix to give it a smoky or extra spicy touch.
- Add chopped herbs like cilantro or parsley once the chicken is cooked for a fresh flavor boost.
- Swap honey for maple syrup or agave nectar for a different sweetness note or to make it dairy-free.
How to Make Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken and Coating:
- 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups panko breadcrumbs
- ½ cup finely crushed cornflakes (or similar crispy cereal)
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil or melted butter
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Glaze:
- ½ cup honey
- 1 to 2 teaspoons red pepper flakes (adjust to taste)
- 1 tablespoon apple cider vinegar (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30 minutes to marinate, and 20–25 minutes to bake, totaling around 1 hour. You can prepare the hot honey glaze while the chicken bakes, making good use of your time!
Step-by-Step Instructions:
1. Prep and Marinate the Chicken:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. In a shallow bowl, whisk together the buttermilk, garlic powder, smoked paprika, salt, and pepper. Add the chicken breasts and turn to coat. Cover and marinate in the fridge for at least 30 minutes to tenderize and flavor the chicken.
2. Make the Crunchy Coating:
In another shallow bowl, mix panko breadcrumbs, crushed cornflakes, and Parmesan cheese. Stir in the olive oil or melted butter until the mixture is moist and evenly coated—this helps the crust get nice and golden.
3. Coat the Chicken:
Remove each chicken breast from the marinade, letting the excess drip off. Press the chicken firmly into the breadcrumb mixture so the coating sticks well. Place the coated chicken breasts onto the prepared baking sheet. Lightly spray or drizzle a little more oil on top to encourage extra crispiness.
4. Bake the Chicken:
Bake the chicken in the preheated oven for 20 to 25 minutes, or until it’s cooked through and the crust is golden and crunchy. Check the internal temperature—it should reach 165°F (74°C) to be safe to eat.
5. Prepare the Hot Honey Glaze:
While the chicken is baking, gently warm the honey, red pepper flakes, and optional apple cider vinegar in a small saucepan over low heat for about 3 to 5 minutes. This lets the flavors blend without boiling.
6. Serve and Enjoy:
When the chicken is done, let it rest for a few minutes. You can slice it or serve whole. Drizzle the hot honey glaze generously over the chicken just before serving. This gives a fantastic balance of sweet, spicy, and crunchy flavors that’s hard to resist!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely in the fridge overnight before marinating. This helps the marinade penetrate and ensures even cooking.
How Can I Make the Chicken Less Spicy?
Simply reduce the amount of red pepper flakes in the hot honey glaze or omit them altogether. You can also use a milder chili powder if you want just a hint of heat.
Can I Prepare This Recipe Ahead of Time?
You can marinate the chicken up to 2 hours in advance and keep it in the fridge. The breadcrumb coating works best if done right before baking. The hot honey glaze can be made a few hours ahead and reheated gently before serving.
How Should I Store Leftovers?
Keep any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help restore the crispiness, and drizzle with extra hot honey glaze if desired.
