Baked Crunchy Hot Honey Chicken Recipe

Introduction

This Baked Crunchy Hot Honey Chicken recipe delivers a perfect balance of spicy, sweet, and crispy flavors without the fuss of frying. Tender chicken breasts or thighs are coated in a crunchy panko crust and drizzled with a sticky hot honey sauce that’s sure to become a family favorite.

Ingredients

• 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
• 1/2 teaspoon smoked paprika (optional)
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs (for extra crunch)
• 1/4 cup honey
• 2 tablespoons hot sauce (adjust to your preferred heat level)
• 1 tablespoon unsalted butter
• 1/2 teaspoon red pepper flakes (optional, for extra heat)
• 1 teaspoon apple cider vinegar or lemon juice (optional, for tang)
• Fresh chopped parsley (optional, for garnish)
• Sesame seeds or crushed peanuts (optional, for added crunch)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Step 2: Pat the chicken dry with paper towels. In a shallow dish, mix the flour, salt, pepper, garlic powder, onion powder, and smoked paprika. In another dish, beat the eggs. Place panko breadcrumbs in a third dish.
3. Step 3: Coat each chicken piece by dredging first in the flour mixture, then dipping into the beaten eggs, and finally pressing into the panko breadcrumbs to cover well.
4. Step 4: Arrange the breaded chicken on the prepared baking sheet. Lightly spray with cooking spray or drizzle lightly with olive oil to help the crust crisp. Bake for 25-30 minutes until golden and the chicken reaches an internal temperature of 165°F (74°C).
5. Step 5: While the chicken bakes, make the hot honey sauce. In a small saucepan over medium heat, combine honey, hot sauce, butter, and red pepper flakes if using. Stir until butter melts and sauce is smooth. Add apple cider vinegar or lemon juice for a touch of tang if desired.
6. Step 6: Remove the chicken from the oven and drizzle the hot honey sauce over each piece. For more flavor, toss the chicken gently in the sauce to coat thoroughly.
7. Step 7: Garnish with chopped parsley and sprinkle sesame seeds or crushed peanuts on top if you like. Serve immediately with your favorite sides.

Tips & Variations

• For extra crispy chicken, use panko breadcrumbs and lightly drizzle oil before baking instead of cooking spray.
• Adjust the hot sauce quantity to control the heat level to your preference.
• Try using chicken thighs for juicier meat or mix half breasts and half thighs for texture contrast.
• Add a squeeze of fresh lemon juice over the finished dish to brighten flavors.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10-15 minutes or until warmed through to maintain crispiness. Avoid microwaving, which can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken for this recipe?

Yes, both boneless skinless breasts and thighs work well. Thighs tend to be juicier and more forgiving if slightly overcooked, while breasts provide a leaner option.

How spicy is the hot honey sauce?

The sauce has a mild to moderate heat level, depending on the amount and type of hot sauce used. You can easily adjust the spice by adding more or less hot sauce and including or omitting red pepper flakes.

Baked Crunchy Hot Honey Chicken Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 130 reviews

This Baked Crunchy Hot Honey Chicken recipe features tender chicken breasts or thighs coated in a crispy panko breadcrumb crust, baked to golden perfection and glazed with a sweet and spicy hot honey sauce. The dish combines savory, sweet, and spicy flavors and textures for a delicious, crowd-pleasing meal that’s easy to prepare and perfect for weeknight dinners or special occasions.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 1/2 teaspoon smoked paprika (optional)
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs (for extra crunch)

For the Hot Honey Sauce:

• 1/4 cup honey
• 2 tablespoons hot sauce (adjust to your preferred heat level)
• 1 tablespoon unsalted butter
• 1/2 teaspoon red pepper flakes (optional, for extra heat)
• 1 teaspoon apple cider vinegar or lemon juice (optional, for tang)

For Garnish (optional):

• Fresh chopped parsley
• Sesame seeds or crushed peanuts (for added crunch)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure easy cleanup and prevent sticking.
2. Prepare the Chicken: Pat the chicken dry with paper towels to remove excess moisture. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and smoked paprika. In another shallow dish, beat the eggs until smooth. Place the panko breadcrumbs in a third shallow dish. Dredge each piece of chicken first in the flour mixture, then dip into the beaten eggs, and finally coat thoroughly with the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
3. Bake the Chicken: Arrange the breaded chicken pieces on the prepared baking sheet. Lightly spray or drizzle them with cooking spray or olive oil to promote browning and crispiness. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown and crunchy. The internal temperature of the chicken should reach 165°F (74°C) for safe consumption.
4. Make the Hot Honey Sauce: While the chicken is baking, prepare the hot honey glaze. In a small saucepan over medium heat, combine the honey, hot sauce, unsalted butter, and red pepper flakes if using. Stir occasionally until the butter is melted and the sauce is smooth. For a touch of tanginess, stir in apple cider vinegar or lemon juice and combine well.
5. Glaze the Chicken: Once the chicken is fully baked, remove it from the oven and drizzle the hot honey sauce generously over the top. For more flavor and coverage, you can toss the chicken pieces gently in the sauce to coat them evenly.
6. Garnish and Serve: Garnish the glazed chicken with freshly chopped parsley and a sprinkle of sesame seeds or crushed peanuts if desired for added texture and flavor. Serve hot alongside your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

Notes

• To make the chicken extra crispy, use panko breadcrumbs and do not skip the light oil spray before baking.
• Adjust the amount of hot sauce and red pepper flakes in the sauce according to your preferred spice level.
• For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
• Allow the chicken to rest a few minutes after baking for juicier results.
• Store leftovers in an airtight container refrigerated for up to 3 days; reheat in the oven to retain crispiness.

Keywords: baked chicken, hot honey chicken, crispy chicken, spicy honey chicken, panko chicken, oven baked chicken, sweet and spicy chicken