Description
This Baked Crunchy Hot Honey Chicken recipe delivers ultra-crispy, golden chicken coated in panko breadcrumbs and finished with a sticky-spicy homemade hot honey glaze. It’s a healthier alternative to fried chicken, thanks to oven baking, yet every bite is juicy, flavorful, and irresistibly crunchy. Perfect for a weeknight dinner or crowd-pleasing party plate, it’s easy to prepare and guaranteed to satisfy everyone at the table.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
For the Hot Honey Sauce:
- 1/4 cup honey
- 2 tablespoons hot sauce (adjust to taste)
- 1 tablespoon unsalted butter
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon apple cider vinegar or lemon juice (optional, for tang)
For Garnish (optional):
- Fresh chopped parsley
- Sesame seeds or crushed peanuts (for added crunch)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup; this prevents sticking and helps with flawless chicken removal.
- Prepare the Chicken: Pat the chicken dry with paper towels to ensure the coating adheres well. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and smoked paprika. In a second shallow dish, beat the eggs. In a third dish, add the panko breadcrumbs. Dredge each piece of chicken in the flour mixture, then dip into the eggs, and finally coat well with the panko, pressing so it sticks.
- Bake the Chicken: Arrange the breaded chicken pieces on the prepared baking sheet. Lightly spray the tops with cooking spray or drizzle with olive oil to encourage a crispy crust. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crunchy.
- Make the Hot Honey Sauce: While the chicken bakes, combine honey, hot sauce, butter, and red pepper flakes (if using) in a small saucepan. Heat over medium, stirring until the butter is melted and the sauce is silky-smooth. For added tang, stir in the apple cider vinegar or lemon juice if you like.
- Glaze the Chicken: Once the chicken is baked, remove it from the oven. Generously drizzle the hot honey sauce over each piece, or toss the chicken in the sauce for full coverage if you prefer maximum flavor in every bite.
- Garnish and Serve: Sprinkle the finished chicken with chopped parsley and sesame seeds or crushed peanuts for extra crunch. Serve immediately with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a crisp salad for a balanced meal.
Notes
- Chicken thighs stay juicier, but breasts also work well and cook a bit faster—just check for doneness early.
- Use gluten-free flour and panko to make this recipe gluten free.
- Adjust the hot honey sauce to suit your heat level by adding more or less hot sauce and chili flakes.
- For extra-crunchy crust, spray both sides of the breaded chicken with cooking spray before baking.
- Leftover chicken is best reheated in the oven or air fryer to retain crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast or thigh with sauce
- Calories: 420
- Sugar: 12g
- Sodium: 910mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg
