What the heck is this?
This is what happens when crispy oven-baked chicken meets the irresistible combo of sweet heat. Think juicy chicken coated in a crunchy, golden crust, then drizzled (or drenched—no judgment) in sticky, spicy hot honey. It’s a full-on flavor bomb that brings together crunch, heat, and a little sweetness in every bite. No deep fryer required. It’s like Nashville hot chicken’s more manageable, less-oily cousin—perfect for dinner, game day, or when you’re craving something bold and crave-worthy.
Why You’ll Love This Recipe
– Baked, not fried—but still super crispy
– That hot honey drizzle? Game-changer
– Easy to make with pantry ingredients
– Juicy inside, crunchy outside—every bite delivers
– Scales easily for a crowd or meal prep
The Good Stuff You’ll Need
For the Chicken:
– 1½ pounds boneless, skinless chicken thighs or breasts, cut into strips or chunks
– 1 cup buttermilk
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 cups crushed cornflakes or panko breadcrumbs
– ½ cup grated Parmesan cheese (optional but incredible)
– Cooking spray or oil for baking
For the Hot Honey:
– ⅓ cup honey
– 1–2 tablespoons hot sauce (like Frank’s RedHot or Cholula)
– ½ teaspoon crushed red pepper flakes (adjust to taste)
– 1 tablespoon butter (for richness)
Let’s Do This
Step 1: Soak the chicken
In a large bowl, combine the chicken pieces, buttermilk, garlic powder, paprika, salt, and pepper. Stir to coat. Cover and refrigerate for at least 30 minutes (up to 8 hours if you want to prep ahead). This keeps the chicken super juicy and flavorful.
Step 2: Preheat and prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and top it with a wire rack if you have one (helps with air circulation and even crisping). Lightly spray with cooking oil.
Step 3: Bread the chicken
In a shallow bowl, mix the crushed cornflakes or panko with Parmesan if using. Remove chicken from marinade and let excess drip off. Press each piece firmly into the crunchy coating, making sure it sticks well. Place coated pieces on the baking rack or sheet.
Step 4: Bake until golden and crispy
Spray the tops of the chicken pieces lightly with cooking oil. Bake for 20–25 minutes (flipping halfway) until crispy, golden brown, and the internal temperature hits 165°F.
Step 5: Make that hot honey magic
While the chicken bakes, heat honey, hot sauce, red pepper flakes, and butter in a small saucepan over medium-low heat. Stir until melted and slightly bubbling. Set aside (but keep warm).
Step 6: Finish with flair
Drizzle the hot honey over the crispy chicken right out of the oven, or serve it on the side for dunking. Either way, prepare to fall in love.
Serving Suggestions
Serve with creamy coleslaw, pickles, and toasted brioche buns for a hot honey sandwich moment. Or keep it simple with roasted veggies or mac & cheese on the side.
Switch It Up
– Want it extra spicy? Add cayenne to the coating and double the hot sauce in the honey
– Going gluten-free? Use crushed rice cereal instead of breadcrumbs
– Use wings instead of strips for a killer party platter
– Try maple syrup instead of honey for a deeper, smoky sweetness
Make-Ahead Tips
You can bread the chicken and refrigerate it (unbaked) for up to 12 hours. Just bring it to room temp before baking. The hot honey can be made ahead and stored in the fridge—reheat gently before serving.
Questions People Actually Ask
Q: Can I air-fry this?
A: Absolutely. Air fry at 400°F for about 15 minutes, flipping halfway. It gets super crispy, super fast.
Q: What if I don’t have buttermilk?
A: Mix 1 cup milk with 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes—bam, instant buttermilk.
Q: Can I use bone-in chicken?
A: Yes, but increase the cook time. Thighs and drumsticks may need closer to 35–40 minutes total.
Baked Crunchy Hot Honey Chicken: Sweet, Spicy, and Seriously Addictive
- Total Time: 40 minutes
- Yield: 4 servings
Description
This is what happens when crispy oven-baked chicken meets the irresistible combo of sweet heat. Think juicy chicken coated in a crunchy, golden crust, then drizzled (or drenched—no judgment) in sticky, spicy hot honey. It’s a full-on flavor bomb that brings together crunch, heat, and a little sweetness in every bite. No deep fryer required. It’s like Nashville hot chicken’s more manageable, less-oily cousin—perfect for dinner, game day, or when you’re craving something bold and crave-worthy.
Ingredients
For the Chicken:
– 1½ pounds boneless, skinless chicken thighs or breasts, cut into strips or chunks
– 1 cup buttermilk
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 cups crushed cornflakes or panko breadcrumbs
– ½ cup grated Parmesan cheese (optional but incredible)
– Cooking spray or oil for baking
For the Hot Honey:
– ⅓ cup honey
– 1–2 tablespoons hot sauce (like Frank’s RedHot or Cholula)
– ½ teaspoon crushed red pepper flakes (adjust to taste)
– 1 tablespoon butter (for richness)
Instructions
Step 1: Soak the chicken
In a large bowl, combine the chicken pieces, buttermilk, garlic powder, paprika, salt, and pepper. Stir to coat. Cover and refrigerate for at least 30 minutes (up to 8 hours if you want to prep ahead). This keeps the chicken super juicy and flavorful.
Step 2: Preheat and prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and top it with a wire rack if you have one (helps with air circulation and even crisping). Lightly spray with cooking oil.
Step 3: Bread the chicken
In a shallow bowl, mix the crushed cornflakes or panko with Parmesan if using. Remove chicken from marinade and let excess drip off. Press each piece firmly into the crunchy coating, making sure it sticks well. Place coated pieces on the baking rack or sheet.
Step 4: Bake until golden and crispy
Spray the tops of the chicken pieces lightly with cooking oil. Bake for 20–25 minutes (flipping halfway) until crispy, golden brown, and the internal temperature hits 165°F.
Step 5: Make that hot honey magic
While the chicken bakes, heat honey, hot sauce, red pepper flakes, and butter in a small saucepan over medium-low heat. Stir until melted and slightly bubbling. Set aside (but keep warm).
Step 6: Finish with flair
Drizzle the hot honey over the crispy chicken right out of the oven, or serve it on the side for dunking. Either way, prepare to fall in love.
Notes
Want it extra spicy? Add cayenne to the coating and double the hot sauce in the honey
– Going gluten-free? Use crushed rice cereal instead of breadcrumbs
– Use wings instead of strips for a killer party platter
– Try maple syrup instead of honey for a deeper, smoky sweetness
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~520 kcal per serving
- Fat: ~22g
- Carbohydrates: ~40g
- Protein: ~38g