If you’re craving crispy, golden chicken without the guilt of frying—and you love a balance of sweet heat—this Baked Crunchy Hot Honey Chicken is about to become a household favorite. It’s everything you love about fried chicken: crunchy exterior, juicy center, and a bold, sticky glaze. But instead of reaching for the deep fryer, we’re using the oven to keep things lighter while still locking in that satisfying crunch.
I first made this on a whim during a lazy Sunday, looking to spice up the usual baked chicken routine. The result was a plate of crave-worthy chicken that disappeared faster than I could plate it. Let’s get into the details so you can bring this irresistible dish to your table too.
Why You’ll Love This Baked Crunchy Hot Honey Chicken
- Crispy without frying: Thanks to panko breadcrumbs and high-heat baking, you still get that satisfying crunch.
- Healthier twist: No deep frying means fewer calories and less mess.
- Bold flavor: The hot honey sauce brings the perfect combo of sweet, spicy, and tangy.
- Family-friendly: Customize the heat level to suit everyone at the table.
Ingredients (Serves 4)
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
Step-by-Step Instructions
Step 1: 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.
Step 2: Prepare the Chicken
- Pat the chicken dry with paper towels.
- In one shallow dish, mix flour, salt, pepper, garlic powder, onion powder, and paprika.
- In a second dish, beat the eggs.
- In a third, spread the panko breadcrumbs.
Coat each chicken piece first in the flour mixture, then dip in the egg, and finally dredge in panko. Press gently to make sure the breadcrumbs adhere.
Step 3: Bake Until Crispy
Place the breaded chicken on your prepared baking sheet. Lightly spray or drizzle with olive oil to help the coating crisp.
Bake for 25–30 minutes, flipping once halfway through. Chicken is done when it reaches an internal temperature of 165°F (74°C) and is golden and crunchy.
Step 4: Make the Hot Honey Sauce
While the chicken bakes, combine honey, hot sauce, butter, and red pepper flakes in a small saucepan. Heat over medium, stirring until smooth and slightly thickened. Add apple cider vinegar or lemon juice if desired for a tangy twist.
Step 5: Glaze the Chicken
Once the chicken is cooked, remove from the oven and immediately drizzle with the hot honey sauce. For more coverage, you can toss the chicken in the sauce before serving.
Step 6: Garnish and Serve
Top with fresh parsley, sesame seeds, or crushed peanuts for a pop of texture and color. Serve hot with your favorite sides.
Serving Suggestions
- Summer sides: Pair with a crisp slaw, grilled corn, or cucumber salad.
- Winter comforts: Serve alongside roasted veggies, mashed potatoes, or wild rice.
- Sandwich style: Slice and stuff into a brioche bun with pickles and slaw for a spicy sandwich.
Tips for the Best Baked Crunchy Chicken
- Use a wire rack: For even crisping, place the chicken on a wire rack over your baking sheet.
- Dry the chicken: Helps the breading stick and stay crisp.
- Double-dip option: Want extra crunch? Double coat in egg and panko.
Variations to Try
- Air fryer method: Cook at 375°F for 12–15 minutes, flipping halfway.
- Gluten-free version: Use almond flour and gluten-free breadcrumbs.
- Vegetarian twist: Swap chicken for cauliflower florets or tofu slabs.
Make-Ahead & Storage
- Prep ahead: Bread the chicken up to 4 hours in advance and refrigerate.
- Leftovers: Store in an airtight container in the fridge for 3 days.
- Reheating: Reheat in the oven at 375°F or air fryer for 5–7 minutes to retain crunch.
FAQs
Can I use bone-in chicken?
Yes, but adjust the cooking time. Bone-in pieces may take 10–15 minutes longer.
Is this very spicy?
The heat level is customizable. Reduce hot sauce or skip red pepper flakes for milder flavor.
What hot sauce works best?
Use your favorite—classic Tabasco, Frank’s RedHot, or even sriracha all work well.
Final Thoughts
This Baked Crunchy Hot Honey Chicken brings together the best of all worlds—crisp texture, sweet and spicy flavor, and a guilt-free preparation. Whether you’re making it for a weeknight dinner or serving guests, it’s a recipe that’s as impressive as it is approachable.
It’s guaranteed to be a hit, especially when served with a generous drizzle of that sticky hot honey glaze. Once you try it, don’t be surprised if it becomes your go-to chicken dinner!
Baked Crunchy Hot Honey Chicken
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
- 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
Instructions
Step 1: 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.
Step 2: Prepare the Chicken
- Pat the chicken dry with paper towels.
- In one shallow dish, mix flour, salt, pepper, garlic powder, onion powder, and paprika.
- In a second dish, beat the eggs.
- In a third, spread the panko breadcrumbs.
- Coat each chicken piece first in the flour mixture, then dip in the egg, and finally dredge in panko. Press gently to make sure the breadcrumbs adhere.
Step 3: Bake Until Crispy
- Place the breaded chicken on your prepared baking sheet. Lightly spray or drizzle with olive oil to help the coating crisp.
- Bake for 25–30 minutes, flipping once halfway through. Chicken is done when it reaches an internal temperature of 165°F (74°C) and is golden and crunchy.
Step 4: Make the Hot Honey Sauce
- While the chicken bakes, combine honey, hot sauce, butter, and red pepper flakes in a small saucepan. Heat over medium, stirring until smooth and slightly thickened. Add apple cider vinegar or lemon juice if desired for a tangy twist.
Step 5: Glaze the Chicken
- Once the chicken is cooked, remove from the oven and immediately drizzle with the hot honey sauce. For more coverage, you can toss the chicken in the sauce before serving.
Step 6: Garnish and Serve
- Top with fresh parsley, sesame seeds, or crushed peanuts for a pop of texture and color. Serve hot with your favorite sides.
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