Juicy chicken bites coated in crispy panko, baked until golden, and drizzled with a sweet, spicy hot honey glaze. No frying required!
Okay, so picture this: it’s a random Tuesday night. I’d just gotten back from picking up my kid from soccer practice (he was starving, obviously), and I’m staring into my fridge wondering what on earth I can pull together that isn’t just grilled cheese for the third night in a row. Sound familiar?
I spotted a pack of chicken breasts, a jar of honey I’d forgotten about, and a bottle of Sriracha that was practically begging to be used. And boom—this Crispy Baked Hot Honey Chicken was born. I wasn’t even trying to be fancy. I just needed something quick, easy, and most importantly… crowd-pleasing.
The first bite was magic. Crunchy, juicy chicken with a sticky, sweet-spicy sauce. My husband actually paused his Netflix show to compliment dinner. If you know him, you’d know that’s saying something.
Why You’ll Love This Crispy Baked Hot Honey Chicken Recipe?
Let me break it down for you. This Crispy Baked Hot Honey Chicken is the kind of recipe you’ll want on repeat for a few good reasons:
- It’s baked, not fried, which means less mess and less guilt (if you’re into that).
- The panko breadcrumbs make it ridiculously crispy without all the oil.
- The hot honey sauce? Sweet, garlicky, with just enough heat to make you feel like a boss in the kitchen.
- It’s versatile—throw it on a salad, serve it with rice, or pile it into a sandwich.
- Your family (and friends, if you’re feeling generous) will devour it.
Ingredient Notes:
I like to think of this recipe as the perfect “pantry pull-together,” but with a little extra oomph. Let’s chat about the ingredients.
- Chicken Breasts: Boneless and skinless, chopped into bite-sized pieces. Easy to cook, easy to eat. You can sub thighs if you’re a dark meat fan (I sometimes do!).
- Eggs: The glue that holds it all together. Well, not literally glue, but you get me.
- Panko Bread Crumbs: This is non-negotiable for me. They make the crunch happen. Regular breadcrumbs are fine, but panko? Next-level.
- Honey: Use the real stuff. Raw honey, if you can get your hands on it, adds such a lovely depth of flavor.
- Soy Sauce: A little salty, a little savory. It cuts through the sweetness and balances the sauce.
- Garlic: Fresh, always. You don’t want to miss that bite.
- Sriracha: Or your favorite hot sauce! Adjust based on your heat tolerance. (Or whoever you’re feeding—learned that the hard way with my spice-averse mom.)
How To Make Crispy Baked Hot Honey Chicken?
I promise you, this is super simple. If you’ve ever breaded anything, you’re already a pro. If not, well, we’re learning together!
Step 1: Preheat and Prep
Crank your oven up to 375°F (190°C). Grab a baking sheet and line it with
Step 2: Bread the Chicken
Whisk your eggs in a shallow bowl and season them with salt and pepper. In another bowl, pour out your panko crumbs. Now, dunk each piece of chicken into the egg, then give it a good roll in the panko. Lay each piece on your baking sheet like little soldiers.
Step 3: Bake
Pop them in the oven for 20 minutes. Flip them halfway through if you feel like it. (Full disclosure: sometimes I don’t bother. They still taste amazing.)
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Step 4: Make the Hot Honey Sauce
While your chicken’s baking, grab a small saucepan. Combine the honey, soy sauce, minced garlic, and Sriracha. Bring it to a low boil, then simmer for a few minutes until it smells so good you’ll want to dunk your spoon in. (No judgment if you do.)
Step 5: Toss It All Together
Once the chicken is done, transfer it to a big bowl. Pour the sauce all over and give it a good toss. Make sure every piece is coated—this sauce is liquid gold, my friend.
Storage Options:
Assuming you have leftovers (which I doubt), here’s the deal:
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven to get that crisp back.
- Freezer: Freeze the chicken pieces without the sauce. They’ll last for a couple of months. Just reheat and drizzle with fresh sauce when you’re ready to eat.
Variations and Substitutions:
Feel like mixing things up? Here are some ideas:
- Swap the Protein: Try tofu, shrimp, or even cauliflower bites if you’re going meatless.
- Make It Gluten-Free: Use gluten-free panko and swap soy sauce for tamari.
- Crank Up the Heat: Add chili flakes or more Sriracha. (You daredevil, you.)
- Mild Version: Cut back on the hot sauce or skip it altogether. It’ll still be delicious.
- Garnish: Sprinkle sesame seeds, chopped scallions, or fresh cilantro on top for a little extra pizzazz.
What to Serve with Crispy Baked Hot Honey Chicken?
You’ve got options. Trust me, I’ve tried ‘em all.
- Rice: White, brown, jasmine—whatever you’ve got.
- Salads: Toss the chicken on top of greens with cucumbers and avocado for a light meal.
- Veggies: Roasted broccoli, green beans, or carrots are perfect on the side.
- Wraps and Sandwiches: Stuff ‘em in a tortilla or sandwich roll with some slaw. Your lunch game just leveled up.
Frequently Asked Questions:
Can I make this ahead?
Totally. Bake the chicken and store it plain. Add the sauce when you’re ready to eat.
Can I use a different hot sauce?
Absolutely! Frank’s RedHot, Cholula, whatever’s in your fridge will work.
How do I keep it crispy when reheating?
Oven or
So there you have it—Crispy Baked Hot Honey Chicken that’s sweet, spicy, and seriously addictive. If you’re anything like me, you’ll be making this on repeat. And hey, if you do, snap a pic and tag me! I’d love to see your masterpiece.
What do you think? Sound like a dinner win? Let’s chat in the comments!
<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!
Keep the Flavor Coming – Try These:
Crispy Baked Hot Honey Chicken
Ingredients
- 2 large eggs beaten
- Salt to taste
- Ground black pepper to taste
- 1½ cups panko bread crumbs
- 3 boneless skinless chicken breast halves (approximately 5 ounces each), cut into 1-inch pieces
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic minced
- 1 tablespoon Sriracha sauce
Instructions
Preheat the Oven
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
Prepare the Breading Stations
- In a shallow dish, beat the eggs and season with salt and ground black pepper to taste. In a separate shallow dish, add the panko bread crumbs.
Bread the Chicken Pieces
- Dip each chicken piece into the beaten egg mixture, ensuring it is fully coated. Transfer the chicken to the panko bread crumbs and coat thoroughly. Place each breaded piece on the prepared baking sheet. Repeat until all pieces are coated.
Bake the Chicken
- Bake the chicken in the preheated oven for approximately 20 minutes, or until golden brown and cooked through. The internal temperature of the chicken should reach at least 165°F (74°C).
Prepare the Hot Honey Sauce
- While the chicken is baking, combine the honey, soy sauce, minced garlic, and Sriracha in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer for 3 to 4 minutes, stirring occasionally. The sauce should be slightly thickened.
Coat the Chicken with Sauce
- Remove the baked chicken from the oven and transfer it to a shallow dish or bowl. Pour the hot honey sauce over the chicken and toss gently until each piece is well coated.
Serve
- Serve the Crispy Baked Hot Honey Chicken immediately. Garnish with sesame seeds or chopped parsley, if desired. This dish pairs well with rice, salads, or steamed vegetables.
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!
