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Baked Crunchy Hot Honey Chicken

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Baked Crunchy Hot Honey Chicken is a perfect combination of crispy baked chicken with a sweet and spicy glaze. The chicken is coated in a crunchy panko crust, baked until golden, and then drizzled with a hot honey sauce that brings the perfect balance of heat and sweetness. It’s an easy, oven-baked meal that’s packed with flavor—perfect for weeknight dinners or game days!

Ingredients

Units Scale
  • For the Chicken:
    • 4 boneless, skinless chicken breasts
    • 1 cup buttermilk
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • Salt and pepper, to taste
    • 1 1/2 cups panko breadcrumbs
    • 1/2 cup grated Parmesan cheese
    • Cooking spray or olive oil spray
  • For the Hot Honey Sauce:
    • 1/2 cup honey
    • 2–3 tablespoons hot sauce (adjust to taste)
    • 1 tablespoon butter
    • 1/2 teaspoon red pepper flakes (optional, for extra heat)

Instructions

  1. Marinate the chicken:
    In a bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken breasts to the mixture, making sure they are fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for better flavor.
  2. Preheat the oven:
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  3. Prepare the coating:
    In a shallow dish, mix the panko breadcrumbs and grated Parmesan cheese. Remove the chicken breasts from the marinade and coat them thoroughly in the breadcrumb mixture, pressing the crumbs onto the chicken to ensure they stick.
  4. Bake the chicken:
    Place the coated chicken breasts on the prepared baking sheet. Spray the tops lightly with cooking spray or olive oil spray. Bake for 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the coating is golden and crispy.
  5. Make the hot honey sauce:
    While the chicken is baking, heat the honey, hot sauce, butter, and red pepper flakes (if using) in a small saucepan over low heat. Stir until the butter is melted and the sauce is well combined.
  6. Serve:
    Once the chicken is done baking, drizzle the hot honey sauce over the chicken or serve it on the side for dipping. Enjoy!

Notes

  • You can adjust the heat level by using more or less hot sauce or adding extra red pepper flakes.
  • For extra crunch, you can toast the panko breadcrumbs in a pan with a little oil before coating the chicken.
  • Feel free to use chicken thighs instead of breasts, but adjust the baking time accordingly.

Find it online: https://newsvks.com/baked-crunchy-hot-honey-chicken/