Craving crispy, juicy chicken with a sweet-and-spicy kick? This Baked Crunchy Hot Honey Chicken is the ultimate comfort food—with a healthier twist! It’s oven-baked to golden perfection, coated in panko for extra crunch, and drizzled with a sticky hot honey glaze that’s downright addictive. It’s a family-friendly dinner that comes together with minimal effort and maximum flavor.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika (optional)
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
For the Hot Honey Sauce:
- ¼ cup honey
- 2 tbsp hot sauce (adjust to taste)
- 1 tbsp unsalted butter
- ½ tsp red pepper flakes (optional)
- 1 tsp apple cider vinegar or lemon juice (optional, for tang)
Optional Garnish:
- Chopped fresh parsley
- Sesame seeds or crushed peanuts
Instructions
1. Preheat the Oven
Preheat to 400°F (200°C). Line a baking sheet with parchment or a silicone mat for easy cleanup.
2. Bread the Chicken
Pat chicken dry.
Set up three shallow bowls:
- Bowl 1: Mix flour, salt, pepper, garlic powder, onion powder, and paprika.
- Bowl 2: Beaten eggs.
- Bowl 3: Panko breadcrumbs.
Dredge each chicken piece in the flour, dip in egg, and coat in panko. Press gently so the coating sticks.
3. Bake
Place chicken on the baking sheet. Lightly spray with cooking spray or drizzle with olive oil.
Bake for 25–30 minutes, or until golden and internal temp reaches 165°F (74°C).
4. Make the Hot Honey Sauce
While the chicken bakes, heat honey, hot sauce, butter, and red pepper flakes in a small saucepan over medium heat until smooth.
Add vinegar or lemon juice for a little tang, if desired.
5. Glaze
Once baked, drizzle the hot honey sauce over the crispy chicken—or toss to coat for extra sauciness.
6. Garnish and Serve
Sprinkle with parsley, sesame seeds, or crushed peanuts for crunch.
Serve with your favorite sides: roasted veggies, mashed potatoes, or a crisp salad.
Why You’ll Love It
- ✅ Oven-baked = less oil, more crunch
- ✅ Sweet + Spicy combo is addictively good
- ✅ Weeknight-friendly—ready in under an hour
- ✅ Customizable heat for any spice level
Tips for Success
- Use panko for maximum crispiness.
- Don’t skip the spray or drizzle of oil—it helps the crust crisp up in the oven.
- Adjust hot sauce and chili flakes to your heat preference.
- Want even crispier results? Bake chicken on a wire rack over the baking sheet.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Bake at 375°F for 10–12 minutes to restore crispiness. Avoid microwaving if possible to keep the crust from getting soggy.
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes