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Mark Anthony

Baked Crunchy Hot Honey Chicken Recipe

A fiery-sweet twist on comfort food! This Baked Crunchy Hot Honey Chicken Recipe combines oven-crisped chicken with a bold, spicy honey glaze. No deep frying needed — just flavor-packed, juicy, crispy chicken perfect for family dinners, game day, or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 510
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1½ lbs boneless skinless chicken thighs or breasts
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
For the Breading:
  • 1½ cups panko breadcrumbs
  • ½ cup crushed cornflakes optional but adds extra crunch!
  • ½ tsp cayenne pepper adjust to taste
  • 1 tsp paprika
  • 2 tbsp olive oil or melted butter to help brown while baking
For the Hot Honey Glaze:
  • ½ cup honey
  • 2 –3 tsp hot sauce Frank’s RedHot or your favorite
  • ¼ tsp red pepper flakes optional
  • Pinch of salt

Method
 

Marinate the Chicken
  1. In a bowl, combine buttermilk, garlic powder, paprika, salt, and pepper. Add chicken and let marinate for at least 30 minutes (or overnight for max flavor).
Preheat the Oven
  1. Set oven to 425°F (220°C). Line a baking sheet with parchment or foil and place a wire rack on top.
Bread the Chicken
  1. In another bowl, mix panko, cornflakes, paprika, cayenne, and olive oil. Dredge each chicken piece in the crumbs, pressing to adhere.
Bake Until Golden
  1. Arrange breaded chicken on the rack. Bake for 25–30 minutes, flipping halfway. Chicken should be crispy and cooked through (165°F internal temp).
Make the Hot Honey
  1. While the chicken bakes, combine honey, hot sauce, red pepper flakes, and a pinch of salt in a saucepan. Warm gently over low heat (don’t boil).
Drizzle and Serve
  1. Once chicken is out of the oven, drizzle generously with warm hot honey. Serve extra on the side for dipping.

Notes

Baked Crunchy Hot Honey Chicken Recipe – Helpful Tips

Cooking Tips & Techniques
Use boneless chicken thighs or breasts—pound them to an even thickness for quick, even baking.
Dredge the chicken in seasoned flour, then buttermilk, then coat with crushed cornflakes or panko breadcrumbs for maximum crunch.
Lightly spray the breaded chicken with oil before baking to help it crisp up in the oven.
Bake on a wire rack over a sheet pan to allow air to circulate and crisp all sides evenly.
Simmer hot honey (honey + hot sauce + pinch of chili flakes) until warm and pourable—drizzle just before serving or serve on the side.
Serving Suggestions
Serve with creamy coleslaw, roasted sweet potatoes, or a tangy side salad to balance the heat.
Slice and serve on sliders or buns with pickles for a spicy chicken sandwich.
Drizzle extra hot honey on top for a sweet-and-spicy kick that keeps guests coming back.
Perfect for weeknight dinners, game day spreads, or crowd-pleasing party mains.
Pair with iced tea, lemonade, or a cool ranch dipping sauce to mellow the heat.
Make-Ahead & Storage
Make-Ahead: Bread the chicken up to 4 hours in advance and refrigerate until ready to bake.
Refrigerator: Store leftovers in an airtight container for up to 3 days—keep the hot honey separate until serving.
Freezer: Freeze baked chicken (without sauce) for up to 2 months. Reheat in oven or air fryer to restore crispiness.
Reheat: Warm in a 375°F oven or air fryer for 8–10 minutes until hot and crispy—reapply hot honey just before serving.
Tasty Variations to Try
Extra Spicy Kick: Add cayenne pepper or chipotle powder to the coating for more heat.
Southern-Style Twist: Serve on a biscuit with spicy honey butter for a brunch spin.
Lemon Pepper Honey: Add lemon zest and cracked pepper to the hot honey for a citrusy zip.
Buffalo Crunch: Swap hot honey with buffalo sauce for a different kind of heat.
Gluten-Free Version: Use gluten-free breadcrumbs or crushed rice cereal in place of panko/cornflakes.