This Baked Crunchy Hot Honey Chicken recipe delivers a delightful combination of crispy, golden-brown chicken with a sweet and spicy glaze. It’s a healthier alternative to fried chicken, offering all the flavor and crunch without the excess oil.

Why I Love This Recipe

I appreciate how this dish balances the heat from the hot sauce with the sweetness of honey, creating a mouthwatering glaze that complements the crunchy chicken perfectly. Baking instead of frying makes it a lighter option, and the use of panko breadcrumbs ensures a satisfying crunch. It’s a versatile recipe that’s easy to prepare, making it ideal for weeknight dinners or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
½ teaspoon smoked paprika (optional)
2 large eggs, beaten
1½ cups panko breadcrumbs

For the Hot Honey Sauce:

¼ cup honey
2 tablespoons hot sauce (adjust to taste)
1 tablespoon unsalted butter
½ teaspoon red pepper flakes (optional)
1 teaspoon apple cider vinegar or lemon juice (optional)

For Garnish (optional):

Fresh chopped parsley
Sesame seeds or crushed peanuts

Directions

Preheat the Oven: I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
Prepare the Chicken: I pat the chicken dry. In separate shallow dishes, I set up a flour mixture (with salt, pepper, garlic powder, onion powder, and smoked paprika), beaten eggs, and panko breadcrumbs.
Coat the Chicken: I dredge each chicken piece in the flour mixture, dip it into the beaten eggs, and then coat it with panko breadcrumbs, pressing gently to adhere.
Bake the Chicken: I place the coated chicken on the prepared baking sheet, lightly spray with cooking spray, and bake for 25–30 minutes until the chicken is cooked through and the coating is golden and crispy.
Prepare the Hot Honey Sauce: While the chicken bakes, I combine honey, hot sauce, butter, and red pepper flakes in a saucepan over medium heat. I stir until the butter melts and the sauce is smooth. For added tang, I sometimes add apple cider vinegar or lemon juice.
Glaze the Chicken: Once baked, I drizzle the hot honey sauce over the chicken or toss the pieces in the sauce for more coverage.
Garnish and Serve: I garnish with chopped parsley and sesame seeds or crushed peanuts for extra flavor and texture.

Servings and Timing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Protein Options: I sometimes use chicken thighs for juicier meat or chicken tenders for quicker cooking.
Heat Level: I adjust the spiciness by varying the amount of hot sauce and red pepper flakes.
Gluten-Free: I substitute gluten-free flour and breadcrumbs to accommodate dietary needs.
Air Fryer Method: For an even crispier texture, I use an air fryer set at 400°F (200°C) for about 20 minutes, flipping halfway through.

Storage and Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To maintain crispiness, I reheat the chicken in a 350°F (175°C) oven for about 10 minutes. Microwaving is convenient but may soften the coating.

FAQs

How can I make the chicken extra crispy?

I ensure the chicken is thoroughly coated with panko breadcrumbs and lightly spray it with cooking spray before baking. Using a wire rack on the baking sheet also helps air circulate for a crispier result.

Can I prepare the hot honey sauce in advance?

Yes, I often make the sauce ahead of time and store it in the refrigerator. I reheat it gently on the stove or in the microwave before using.

What sides pair well with this chicken?

I like to serve it with roasted vegetables, mashed potatoes, or a fresh green salad to balance the flavors.

Is this recipe suitable for meal prep?

Absolutely. I prepare the chicken and sauce separately, storing them in the refrigerator. I bake and glaze the chicken just before serving to retain its crispiness.

Can I use regular breadcrumbs instead of panko?

While regular breadcrumbs work, I prefer panko for its lighter, crunchier texture that enhances the dish.

Conclusion

This Baked Crunchy Hot Honey Chicken is a flavorful, healthier alternative to fried chicken that doesn’t compromise on taste or texture. The combination of crispy coating and sweet-spicy glaze makes it a standout dish that’s sure to become a favorite in my meal rotation.