Baked Crunchy Hot Honey Chicken Recipe
If you’re searching for an irresistible weeknight dinner or a showstopping party platter, look no further than Baked Crunchy Hot Honey Chicken. This dish checks all the boxes: juicy, tender chicken with a golden, shatteringly crisp coating, all finished with a sticky-sweet and spicy hot honey drizzle. It’s everything you love about fried chicken, only lighter and oven-baked, with bold flavors that’ll have everyone reaching for seconds (and thirds!).
Ingredients You’ll Need
The magic of Baked Crunchy Hot Honey Chicken lies in its straightforward, pantry-friendly ingredients. Each one plays a key role, from building flavor in the marinade to creating the ultimate crunchy coating and that signature spicy-sweet glaze.
- Chicken thighs or breasts: Choose boneless, skinless for juicy strips that cook up perfectly in the oven.
- Buttermilk: Tenderizes the chicken and infuses it with subtle tang, making every bite extra moist.
- Garlic powder: Adds depth and a savory kick to both the marinade and coating.
- Smoked paprika: Brings gentle heat and a gorgeous, smoky color to the chicken.
- Salt and black pepper: Enhances all the other seasonings and balances the sweet-spicy honey.
- Crushed cornflakes or panko breadcrumbs: Delivers that signature crunch without frying – cornflakes give a super-crispy bite, while panko keeps things light and airy.
- Parmesan cheese: Melts into the coating for a savory, golden crust with extra flavor.
- Olive oil: Drizzled on top to help the coating crisp up beautifully in the oven.
- Honey: The sweet base for the hot honey drizzle that ties the whole dish together.
- Hot sauce (like Frank’s or Sriracha): Brings the heat – adjust to your spice preference.
- Red pepper flakes (optional): For those who want even more fiery zing in their hot honey.
How to Make Baked Crunchy Hot Honey Chicken
Step 1: Marinate the Chicken
Start by whisking together the buttermilk, garlic powder, smoked paprika, salt, and pepper in a large bowl. Add your strips of chicken and toss to coat every piece thoroughly. This quick marinade not only flavors the chicken but keeps it wonderfully moist. Let it rest in the fridge for at least 30 minutes or, for maximum tenderness, up to 8 hours while you go about your day.
Step 2: Prepare the Crunchy Coating
While your chicken marinates, crush the cornflakes (a rolling pin works wonders) or grab your panko breadcrumbs and stir them together with the grated Parmesan in a shallow dish. This mix is the secret to that crave-worthy crunch and cheesy finish. Line a baking sheet with parchment paper or a wire rack for easy cleanup and even baking.
Step 3: Dredge and Coat
Remove each chicken strip from the marinade, letting the excess drip off. Press each piece firmly into the crunchy coating, making sure every inch is covered – don’t be shy! Arrange the coated chicken on your prepared baking sheet, spacing them out so they crisp up instead of steam.
Step 4: Bake to Perfection
Give the chicken a quick drizzle of olive oil – this is key for that golden, crispy finish. Bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway through, until the coating is deeply golden and the chicken is cooked through (look for an internal temp of 165°F/74°C). Your kitchen will smell incredible!
Step 5: Make the Hot Honey
While the chicken bakes, combine honey, hot sauce, and (if you like it extra spicy) red pepper flakes in a small saucepan. Warm gently over low heat for 2 to 3 minutes, just until runny and fragrant. This spicy-sweet glaze is what transforms crunchy chicken into Baked Crunchy Hot Honey Chicken magic.
Step 6: Finish and Serve
As soon as the chicken comes out of the oven, drizzle generously with the warm hot honey. Serve immediately while everything is at its crispiest and most irresistible.
How to Serve Baked Crunchy Hot Honey Chicken
Garnishes
For a finishing touch, sprinkle your Baked Crunchy Hot Honey Chicken with a handful of fresh chopped parsley, a dusting of extra Parmesan, or even a few more chili flakes for color and punch. A squeeze of fresh lemon over the top brings out all the flavors beautifully.
Side Dishes
This chicken loves company! Pair it with cool, creamy coleslaw, crisp pickles, roasted veggies, or a simple green salad to keep things light and fresh. For heartier appetites, serve alongside fluffy mashed potatoes, cornbread, or buttered rice – the hot honey is delicious drizzled over everything.
Creative Ways to Present
Think beyond the platter: pile Baked Crunchy Hot Honey Chicken into soft buns with slaw for epic sandwiches, slice it over salads or grain bowls, or tuck it into wraps with crunchy veggies and a drizzle of extra hot honey. It’s just as tasty straight from the oven as it is reinvented in tomorrow’s lunchbox.
Make Ahead and Storage
Storing Leftovers
Any leftover Baked Crunchy Hot Honey Chicken can be stored in an airtight container in the refrigerator for up to 3 days. The coating may soften a bit, but the flavors stay bold and satisfying. Keep the hot honey separate and drizzle it fresh just before serving for the best texture.
Freezing
To freeze, let the baked chicken cool completely, then arrange the strips in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. For best results, wait to add the hot honey until after reheating.
Reheating
Reheat Baked Crunchy Hot Honey Chicken in a 400°F (200°C) oven or air fryer for 8-10 minutes to restore the crunch. Microwaving is quick but may soften the coating, so the oven is your best bet. Once hot and crispy, finish with a fresh drizzle of hot honey and enjoy!
FAQs
Can I use chicken tenders instead of breasts or thighs?
Absolutely! Chicken tenders work beautifully in this recipe and will cook even faster. Just keep an eye on them in the oven so they don’t overcook.
What’s the best way to crush cornflakes for the coating?
Put the cornflakes in a zip-top bag and crush them with a rolling pin or your hands until they’re coarse but not powdery. This gives the chicken its extra-crunchy texture.
Is it possible to make this dish gluten-free?
Yes! Use gluten-free panko or certified gluten-free cornflakes for the coating, and double-check that your hot sauce is gluten-free as well.
How do I adjust the spiciness of the hot honey?
Start with less hot sauce and taste as you go. Add more for extra heat, or toss in a pinch of red pepper flakes. If you’re making it for kids, you can even leave the hot sauce out entirely for sweet-only honey chicken.
Can I prep this recipe ahead for a party?
Yes – you can marinate the chicken, prep the coating, and even bread the strips up to a few hours in advance. Keep them covered in the fridge, then bake and finish with hot honey just before serving for party-perfect results.
Final Thoughts
If you’re ready to wow your friends, family, or just treat yourself, give Baked Crunchy Hot Honey Chicken a spot on your table. Every bite is a celebration of bold flavor, golden crunch, and that irresistible sweet-heat drizzle. I can’t wait for you to try it and hear how quickly it disappears at your next meal!
Print
Baked Crunchy Hot Honey Chicken Recipe
- Total Time: 40 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy recipe for Baked Crunchy Hot Honey Chicken featuring tender chicken strips marinated in buttermilk and spices, coated in a crispy Parmesan and cornflake crust, baked to golden perfection, and drizzled with a sweet and spicy hot honey glaze. Perfect as a satisfying main dish served with salads, sandwiches, or wraps.
Ingredients
Chicken and Coating
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups crushed cornflakes or panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil (for drizzling)
Hot Honey Sauce
- 1/3 cup honey
- 1–2 teaspoons hot sauce (like Frank’s or Sriracha)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, garlic powder, smoked paprika, salt, and pepper. Add the chicken strips and toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for more flavor.
- Prepare for Baking: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack on top for even cooking and crispiness.
- Coat the Chicken: In a shallow dish, combine crushed cornflakes or panko breadcrumbs with grated Parmesan cheese. Remove each piece of chicken from the marinade and press firmly into the crumb mixture, ensuring each strip is well coated on all sides. Arrange the coated chicken strips on the prepared baking sheet and drizzle lightly with olive oil to encourage browning.
- Bake the Chicken: Place the baking sheet in the oven and bake for 20–25 minutes, flipping the chicken strips halfway through to ensure even cooking. Bake until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Make the Hot Honey: While the chicken bakes, combine honey, hot sauce, and red pepper flakes (if using) in a small saucepan over low heat. Warm gently for 2–3 minutes, stirring occasionally, until just heated through and combined.
- Serve: Remove the chicken from the oven and immediately drizzle with the warm hot honey sauce. Serve the crunchy hot honey chicken strips right away for the best taste and texture.
Notes
- Adjust the spice level by increasing or decreasing the amount of hot sauce according to your preference.
- If you prefer a gluten-free option, use gluten-free cornflakes or panko breadcrumbs.
- This chicken is excellent served on its own or sliced into salads, sandwiches, or wraps for versatile meal options.
- Marinating longer (up to 8 hours) enhances tenderness and flavor but can be shortened to 30 minutes if in a hurry.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 4–5 strips
- Calories: 410
- Sugar: 14g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 95mg
