Baked Crunchy Hot Honey Chicken is a perfect combo of crispy, sweet, and spicy all in one bite. This dish features juicy chicken coated in a crunchy crust, then baked to golden perfection and drizzled with a sticky, hot honey sauce that gives it a nice kick. It’s the kind of meal that makes your taste buds wake up and say, “Wow!”
I love making this chicken when I want something easy but impressive. The baked crunch means you don’t have to mess with frying, but you still get that satisfying crispiness I always crave. The hot honey glaze is my favorite part—sweet enough to balance the heat and makes it totally addictive. I usually make an extra batch of the sauce because I can’t stop putting it on everything else, from veggies to even sandwiches.
This chicken works great as a main dish with simple sides like roasted potatoes or a fresh green salad. I also sometimes serve it with rice to soak up the spicy honey sauce. Whenever I bring this to a get-together, it’s always a hit, and friends keep asking for the recipe. Honestly, it’s one of those dishes you’ll want to make over and over without getting tired of it.
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken breasts or tenders because they cook quickly and stay juicy. If you prefer, thighs work great too and add extra flavor.
Buttermilk: Buttermilk tenderizes the chicken and helps the coating stick. No buttermilk? You can mix 1 cup milk with 1 tablespoon lemon juice or vinegar as a substitute.
Crunchy Coating: Crushed cornflakes give an amazing crunch, but panko breadcrumbs are a good alternative if you want a lighter texture. Adding sesame seeds adds a nice nutty note, but they’re optional.
Hot Honey Sauce: Honey forms a sweet base while hot sauce and red pepper flakes add heat. Feel free to adjust the spice level or swap out hot sauce with sriracha or chili paste.
How Do You Get the Coating Extra Crunchy and Crispy When Baking?
Baking crispy chicken without frying can be tricky, but here’s what helps me get that perfect crunch:
- Marinate chicken in buttermilk to keep it moist and help the coating stick.
- Thoroughly press the crunchy coating mixture onto the chicken pieces to avoid bare spots.
- Lightly spray oil on top before baking. This promotes browning and crispness in the oven.
- Bake on a wire rack over a baking sheet if possible, so air circulates and the bottom doesn’t get soggy.
- Flip the chicken halfway through baking to brown both sides evenly.
These tips add up to crunchy, golden chicken that stays juicy inside. Plus, the hot honey sauce right after baking adds sticky flavor without making the crunch soggy. Enjoy!
Equipment You’ll Need
- Baking sheet with parchment paper or foil – It helps you bake the chicken evenly and makes cleanup easier.
- Wire rack (optional) – Elevates the chicken for better crispiness and airflow during baking.
- Mixing bowls – Separate bowls for marinating chicken and coating mixture make prep simple.
- Measuring spoons and cups – For precise measurement of ingredients, especially spices and sauce.
- Small saucepan – To warm the hot honey sauce quickly and evenly.
- Cooking spray – Helps the chicken crisp up and prevents sticking on the baking sheet.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for extra juiciness and flavor.
- Replace hot sauce with sriracha or chili paste for different spice levels and flavors.
- Add a splash of soy sauce or fish sauce to the marinade for an umami boost.
- Mix in grated cheese like Parmesan into the coating mix for a cheesy crunch.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts or tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1 cup crushed cornflakes or panko breadcrumbs (for extra crunch)
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 2 tablespoons sesame seeds (optional, for coating)
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- ⅓ cup honey
- 2 tablespoons hot sauce (like Frank’s RedHot or your favorite)
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes (adjust to taste)
- ¼ teaspoon salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, around 20 minutes to bake, plus 20 minutes for marinating (which you can do longer if you have time). Overall, expect about 50 minutes from start to finish, with most of that being hands-off time while the chicken bakes and marinates.
Step-by-Step Instructions:
1. Get Ready and Marinate the Chicken:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil, then lightly spray it with cooking spray. In a medium bowl, mix the buttermilk with garlic powder, onion powder, smoked paprika, salt, and pepper. Add your chicken pieces and let them soak in this marinade for at least 20 minutes. This helps keep the chicken juicy and adds flavor.
2. Prepare the Crunchy Coating:
In another bowl, combine the flour, crushed cornflakes (or panko breadcrumbs), chili powder, cayenne pepper (if you like it spicy), sesame seeds (if using), plus some salt and pepper. Mix it all together well.
3. Coat the Chicken:
Take each chicken piece out of the buttermilk mixture, letting the excess drip off. Then press it firmly into the crunchy coating mixture, making sure each piece is well covered on all sides.
4. Bake the Chicken:
Place the coated chicken pieces on your prepared baking sheet spaced out nicely. Lightly spray the tops with cooking spray — this helps make them extra crispy. Bake for 18-22 minutes, flipping halfway through to brown both sides evenly. Your chicken is ready when it’s golden, crunchy, and cooked through.
5. Make the Hot Honey Sauce:
While the chicken bakes, combine honey, hot sauce, apple cider vinegar, red pepper flakes, and salt in a small saucepan over low heat. Stir until warmed through and all mixed together, then take it off the heat.
6. Serve with Sauce:
Once the chicken is baked, transfer it to a serving plate and drizzle generously with the warm hot honey sauce. Eat it right away while the chicken is still crispy and the sauce is sticky and sweet with a spicy kick!
This crunchy, sweet, and spicy chicken is delicious with sides like coleslaw, roasted veggies, or rice to balance the flavors. Enjoy your tasty homemade meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. Pat it dry with paper towels to remove excess moisture for the best crispy coating.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using—it mimics the tangy acidity of buttermilk that tenderizes the chicken.
How Do I Store Leftover Chicken?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F for about 10 minutes to help maintain crispiness—microwaving may make the crust soggy.
Can I Make the Hot Honey Sauce Ahead of Time?
Absolutely! The sauce keeps well in the fridge for up to a week. Warm it gently before drizzling over the baked chicken to bring back its sticky texture and flavor.
