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
Scale
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
