Baked Crunchy Hot Honey Chicken is a perfect mix of crispy, spicy, and sweet all in one bite. This dish features tender chicken coated in a crunchy crust and baked to golden perfection, then drizzled with a sticky hot honey glaze that brings a nice kick and just the right touch of sweetness.
I love how the baking method keeps the chicken juicy on the inside while giving it that satisfying crunch outside without all the mess of frying. The hot honey sauce is my favorite part—it’s spicy but smooth, and it really wakes up the whole dish. I usually make a little extra sauce so I can drizzle more over the top while serving.
This chicken is great for a casual dinner, paired with simple sides like roasted veggies or a fresh salad. I often serve it with some cooling ranch or blue cheese dressing on the side to balance the heat. It’s one of those meals that everyone asks for again because of that tasty sweet heat combo.
Key Ingredients & Substitutions
Chicken: Chicken tenders are perfect here for quick cooking and great texture. If using breasts, slice them thin for even cooking. You can swap for turkey cutlets if you prefer white meat with a different flavor.
Buttermilk: This tenderizes the chicken and adds flavor. If you don’t have it, mix regular milk with a tablespoon of lemon juice or vinegar and let sit for 5 minutes before using.
Panko breadcrumbs: These give the chicken that extra crunch. You can use regular breadcrumbs, but the texture won’t be as crispy. Crushed cornflakes or crackers work in a pinch, too.
Hot honey sauce: The combo of honey and hot sauce gives sweet heat. If you want less spice, reduce the hot sauce or crushed red pepper flakes. For a different twist, try chili garlic sauce or a mild BBQ sauce mixed with honey.
How Do You Get the Crunchiest Baked Chicken?
Baking chicken with a crispy crust can be tricky but these tips help:
- Marinate: Soak chicken in buttermilk to tenderize and let the coating stick better.
- Dry coating: Pat chicken lightly after marinade so the flour and crumbs stick without clumping.
- Layering: Flour first, then egg, then panko — this triple layer seals in moisture and builds crunch.
- Brush with oil: Light oil on the coated chicken before baking helps the crust brown and crisp.
- High heat: Bake at 425°F to quickly crisp the outside without drying the chicken inside.
- Flip halfway: Turn chicken mid-bake for even browning all around.
With these steps, you get crunchy, juicy chicken without frying. The hot honey glaze adds sticky flavor after baking, so the crust stays crisp and delicious!
Equipment You’ll Need
- Baking sheet – I recommend using a light-colored sheet to help the chicken crisp evenly without over-browning.
- Cooling rack (optional) – Placing chicken on a rack set over the baking sheet helps air circulate and keeps the crust crispy.
- Mixing bowls – For marinating and breading stations, simple bowls make assembly easy.
- Whisk – Handy for mixing marinade, eggs, or hot honey sauce smoothly.
- Pastry brush or spoon – To lightly brush or drizzle oil on the breaded chicken for extra crunch.
- Small saucepan – For warming the hot honey sauce, so it’s sticky and flavorful.
Flavor Variations & Add-Ins
- Spicy kick: Mix in a dash of cayenne pepper or use sriracha in the hot honey sauce for extra heat.
- Crunchier topping: Sprinkle toasted sesame seeds or chopped nuts over the chicken before baking for added texture.
- Herb boost: Add chopped fresh herbs like cilantro, parsley, or chives into the hot honey sauce or sprinkle on top before serving.
- Sweet twist: Mix a little maple syrup into the hot honey for a richer sweetness.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 ½ lbs boneless, skinless chicken tenders or breasts sliced into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups panko breadcrumbs
- ¼ cup all-purpose flour
- 2 large eggs
- 2 tablespoons olive oil or melted butter (for coating)
- Fresh rosemary sprigs (optional, for garnish)
For the Hot Honey Sauce:
- ½ cup honey
- 2-3 tablespoons hot sauce (such as Sriracha)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon crushed red pepper flakes (adjust to heat preference)
- 1 teaspoon sesame seeds (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30 minutes to marinate, and 18-20 minutes to bake. Warm the sauce while baking the chicken, so you can coat and serve everything right away. Total time is around 1 hour including resting and marinating.
Step-by-Step Instructions:
1. Marinate the Chicken
In a large bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, ½ teaspoon salt, and black pepper. Add the chicken strips and toss to coat well. Cover and pop it in the fridge for at least 30 minutes, or up to 2 hours if you have time.
2. Prepare the Breading Stations
Set up three shallow dishes. In the first, mix the panko breadcrumbs with ½ teaspoon salt. In the second, whisk the eggs. In the third, place the all-purpose flour. These stations will make it easy to coat each chicken piece perfectly.
3. Bread the Chicken
Take the chicken out of the marinade, letting the extra drip off. Dredge each strip in the flour, then dip it into the beaten eggs, and finally coat it with the panko mixture. Lay the breaded chicken on a baking sheet.
4. Bake the Chicken
Preheat your oven to 425°F (220°C). Lightly grease or line a baking sheet with parchment paper. Arrange the breaded chicken pieces on it, then brush or drizzle them with olive oil or melted butter to get a golden crisp. Bake for 18-20 minutes, flipping halfway through, until they’re crunchy and cooked through.
5. Make the Hot Honey Sauce
While the chicken bakes, combine the honey, hot sauce, apple cider vinegar or lemon juice, crushed red pepper flakes, and sesame seeds in a small saucepan. Warm gently over low heat, stirring until everything blends and the sauce thickens slightly, about 3-5 minutes. Then remove from heat.
6. Coat the Baked Chicken
Once the chicken is done, transfer it to a large bowl. Pour the warm hot honey sauce over the chicken and gently toss so each piece is nicely coated with that sticky, spicy glaze.
7. Serve and Enjoy!
Arrange the coated chicken on a platter and garnish with fresh rosemary if you like. Serve right away with your favorite sides or a dipping sauce for extra fun.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before marinating and preparing. Using frozen chicken will affect cooking time and texture.
Can I Make the Hot Honey Sauce Ahead of Time?
Absolutely! The hot honey sauce can be made a day in advance and stored in an airtight container in the fridge. Reheat gently before drizzling over the chicken.
How Should I Store Leftover Chicken?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help maintain the crunch.
Can I Adjust the Spiciness of the Hot Honey Sauce?
Definitely! Reduce the amount of hot sauce or crushed red pepper flakes for milder heat, or add more if you like it spicier. Taste as you go to get it just right.
