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Baked Crunchy Hot Honey Chicken glistens with a golden-brown, crispy coating, promising a delicious and spicy homemade meal.

Easy Baked Crunchy Hot Honey Chicken

This recipe delivers perfectly crispy chicken with a sweet and spicy hot honey glaze, all without the need for frying. It's a weeknight-friendly dish that's sure to become a new family favorite, offering an explosion of flavor in every bite.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup buttermilk
  • 1 tbsp hot sauce such as Frank's RedHot
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper optional, for extra heat
  • 1/2 cup honey
  • 2 tbsp butter
  • 1-2 tbsp hot sauce adjust to your spice preference
  • 1/4 tsp red pepper flakes optional

Equipment

  • Large bowl
  • whisk
  • shallow dish
  • baking sheet
  • parchment paper or silicone baking mat
  • small saucepan
  • Spoon
  • Oven
  • measuring cups and spoons
  • pastry brush
  • tongs

Method
 

  1. In a large bowl, combine the buttermilk, 1 tbsp hot sauce, salt, and pepper.
  2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  4. While the chicken is marinating, prepare the crunchy coating. In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, cornstarch, garlic powder, paprika, onion powder, and cayenne pepper (if using). Mix well.
  5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  6. Remove the chicken pieces from the buttermilk marinade, letting any excess drip off.
  7. Working one piece at a time, dredge the chicken in the panko breadcrumb mixture, pressing firmly to ensure the coating adheres well.
  8. Place the coated chicken pieces on the prepared baking sheet, ensuring they are not overcrowded.
  9. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
  10. While the chicken is baking, prepare the hot honey glaze. In a small saucepan, combine the honey, butter, 1-2 tbsp hot sauce, and red pepper flakes (if using).
  11. Heat over medium heat, stirring constantly, until the butter is melted and the glaze is smooth and slightly thickened.
  12. Once the chicken is cooked, remove it from the oven and immediately brush it generously with the hot honey glaze.
  13. Serve the Baked Crunchy Hot Honey Chicken immediately.

Notes

For extra crispy chicken, press the breadcrumbs firmly onto the chicken. Don't overcrowd the baking sheet. Adjust the heat in the glaze to your preference. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in an air fryer for best results. Buttermilk can be substituted by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. Use gluten-free panko breadcrumbs to make this recipe gluten-free.