Baked Crunchy Hot Honey Chicken – This recipe came to life on one of those lazy Sunday evenings when I wanted something big on flavor without a ton of hassle. You know how it goes—craving crispy chicken, but the idea of frying just seems… too much? Well, that was me. I’d been seeing hot honey chicken pop up all over the place, but frying? Nah, I wanted something a little easier and a lot less messy. So I thought, “What if I just bake it and see what happens?” And wow, let’s just say I didn’t miss the fryer one bit.
After baking, the chicken turned out crunchy (thank you, panko!) with this perfectly seasoned crust that had a little kick. But the real magic? That hot honey sauce. Sweet, a little fiery, and totally addicting. Now, whenever I’m craving something that feels a bit like comfort food but doesn’t require a fryer, this is my go-to. And it never disappoints, whether it’s a weeknight or a casual get-together.
Why You’ll Love This Baked Crunchy Hot Honey Chicken Recipe?
Here’s the thing about this Baked Crunchy Hot Honey Chicken—it’s got all the crunch without the mess of frying. I mean, how often do we want something crispy but don’t feel like standing over a pot of hot oil? Plus, the flavors are just spot-on. The panko breadcrumbs make it super crispy, and each bite of chicken is juicy and seasoned to perfection. And that hot honey sauce? It’s a bit sweet, a bit spicy, and exactly what you didn’t know you needed on crispy chicken. I promise, this recipe has “new favorite” written all over it.
Ingredient Notes:
These ingredients each have their role to play, and together, they make magic happen. Here’s what they bring to the table:
- Chicken Breasts: Halving large ones keeps them tender and easy to cook through. Baked, not fried, but still juicy and flavorful.
- Adobo Seasoning & Chili Powder: These give the chicken that extra something, a savory depth with a touch of spice.
- Panko Breadcrumbs: The crunch MVP. Panko gives that light, airy crispiness that’s hard to beat.
- Seasonings for the Panko: Salt, garlic powder, onion powder, smoked paprika, and Italian seasoning add layers of flavor to the crust.
- Eggs, Hot Sauce, and Buttermilk: The “glue” that binds it all together. A little hot sauce here gives a sneak preview of the spice.
- Flour: A dusting of flour gives the coating something to stick to and makes that panko crust even crunchier.
- Hot Honey Sauce: Honey, cayenne, chili powder, and hot sauce make for a glaze that’s equal parts sweet and spicy—it’s the finishing touch that really sets this chicken apart.
How To Make Baked Crunchy Hot Honey Chicken?
This recipe’s simple enough, but let’s break it down.
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- Prep the Chicken
Start by cutting those chicken breasts in half if they’re large. I like to season them with adobo and chili powder right at the start to give the flavors a chance to sink in a bit. Just a little tip—let the chicken sit for 10 minutes or so with the seasoning; it’s worth it! - Get the Breading Bowls Ready
Set up three bowls. The first bowl has your seasoned panko with salt, garlic powder, onion powder, smoked paprika, and Italian seasoning. In the second bowl, whisk together the eggs, hot sauce, and buttermilk (don’t skip the hot sauce—trust me, it’s mild but gives great flavor). The third bowl is just flour for a light initial coating. - Bread the Chicken
Time for the fun part. Dip each piece of chicken first in the flour (shake off any extra), then the egg mixture, and finally, coat it in the panko. Press the breadcrumbs on a bit to make sure they stick—it’s what makes that crust so satisfying. Place each breaded piece on a plate and let it sit while you get the oven ready. - Bake the Chicken
Preheat your oven to 400°F. Line a baking sheet with parchment paper, arrange the chicken in a single layer, and bake for about 20 minutes, or until it’s golden and cooked through. I like to keep an eye on it during the last few minutes to make sure it doesn’t over-bake. - Make the Hot Honey Sauce
While the chicken’s finishing up, mix up that hot honey sauce. Combine honey, cayenne, chili powder, and hot sauce in a small pot, and warm it over medium-low heat. Stir until everything’s blended and slightly runny. You’ll know it’s ready when it just coats the back of a spoon. - Glaze and Serve
Brush each piece of chicken with the hot honey sauce as soon as it comes out of the oven. Serve it up with fresh parsley if you’re feeling fancy, and get ready for crispy, spicy, sticky goodness in every bite.
Storage Options:
If you have leftovers (though that’s rare in my house), store the chicken in an airtight container in the fridge for up to two days. To keep it crispy, reheat in the oven or air fryer rather than the microwave. That way, you’ll still get some of that crunch!
Variations and Substitutions:
This recipe’s super adaptable. Here are some ideas to make it your own:
- Swap Chicken Breasts for Thighs: Dark meat lovers, this one’s for you. Just keep an eye on the cooking time; thighs may need a little longer.
- Up the Spice: If you’re feeling brave, add a bit more cayenne to the honey sauce or toss in a dash of sriracha for an extra kick.
- Gluten-Free Option: Use gluten-free panko and flour for a version that’s just as crispy but gluten-free.
- Try Different Hot Sauces: Play around with different hot sauces for unique flavors—smoky or fruity ones work really well in the honey glaze.
- Air Fryer Friendly: Want even more crunch? Try air frying the chicken at 375°F for about 15 minutes, flipping halfway.
What to Serve with Baked Crunchy Hot Honey Chicken?
Here’s what I love to pair with this dish:
- Coleslaw: The cool crunch of coleslaw balances the heat perfectly.
- Roasted Veggies: Roasted broccoli, Brussels sprouts, or sweet potatoes are all great choices.
- Cornbread: A slice of warm cornbread adds a touch of sweetness and a soft, buttery side.
- Mashed Potatoes: Creamy mashed potatoes are a classic side to soak up that extra hot honey glaze.
- Simple Salad: A light, crisp garden salad adds a nice, fresh element to balance out the richness.
Frequently Asked Questions:
What’s the best way to reheat this chicken?
To keep the crunch, use the oven or an air fryer. Avoid the microwave if you can—it softens the crust a bit too much.
Can I adjust the heat level in the honey sauce?
Of course! Dial back the cayenne or add a little extra honey if you want to keep it milder. Or if you’re all about the spice, add an extra pinch of cayenne.
And there you have it! Baked Crunchy Hot Honey Chicken that’s easy, tasty, and guaranteed to become a regular in your rotation. If you try it out, let me know how it goes—especially if you added your own spin. Enjoy!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Baked Crunchy Hot Honey Chicken
Ingredients
For the Chicken
- 2 large chicken breasts halved, or 4 regular-sized pieces
- 1 ½ tablespoons adobo seasoning
- ½ tablespoon chili powder
For the Panko Coating
- 1 ¼ cups panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 eggs
- 2 teaspoons hot sauce
- ¼ cup buttermilk
- ⅓ cup all-purpose flour
For the Hot Honey Sauce
- ½ cup honey
- 1 teaspoon cayenne pepper
- ½ teaspoon chili powder
- 1 tablespoon hot sauce
Instructions
Prepare the Chicken
- If the chicken breasts are particularly large, halve them to make four pieces. Season each piece with adobo seasoning and chili powder. Set aside to marinate for at least 10 minutes.
Set Up the Breading Stations
- Arrange three shallow bowls. In the first bowl, combine the panko breadcrumbs, salt, garlic powder, onion powder, smoked paprika, and Italian seasoning. In the second bowl, whisk together the eggs, hot sauce, and buttermilk until well combined. Place the flour in the third bowl.
Bread the Chicken
- Dip each piece of seasoned chicken first into the bowl with flour, ensuring a light coating. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chicken thoroughly in the panko mixture, pressing gently to adhere the breadcrumbs.
Bake the Chicken
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the breaded chicken on the sheet in a single layer. Bake for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy.
Prepare the Hot Honey Sauce
- In the last few minutes of baking, prepare the hot honey sauce. In a small saucepan, combine the honey, cayenne pepper, chili powder, and hot sauce. Warm over medium-low heat, stirring until the ingredients are fully incorporated and the sauce is slightly thinned.
Glaze and Serve
- Remove the baked chicken from the oven and brush each piece with the hot honey sauce. Serve immediately, garnished with fresh parsley if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
