Description
This baked crunchy hot honey chicken is the perfect balance of crispy, juicy, sweet, and spicy! Coated with a seasoned breadcrumb crust and drizzled in a mouthwatering hot honey glaze, this dish is easy to make and packed with bold flavors. Perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts or thighs
- 1 cup buttermilk (or plain yogurt thinned with milk)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Coating
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
For the Hot Honey Glaze
- ½ cup honey
- 2 tablespoons hot sauce (like Frank’s RedHot or Sriracha)
- 1 teaspoon red chili flakes
- 1 tablespoon butter
Instructions
- Preheat and Prepare: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or grease it lightly.
- Marinate Chicken: In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Submerge the chicken in the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- Make the Coating: In a shallow bowl, mix panko breadcrumbs, flour, smoked paprika, cayenne pepper, and salt.
- Coat the Chicken: Remove chicken from the marinade, letting excess drip off. Dredge each piece in the breadcrumb mixture, pressing gently to coat evenly.
- Bake: Arrange chicken on the prepared baking sheet, spacing them apart. Spray the tops lightly with cooking spray. Bake for 20-25 minutes, flipping halfway, until golden brown and cooked through (internal temperature of 165°F/74°C).
- Make the Glaze: In a small saucepan, combine honey, hot sauce, chili flakes, and butter. Heat over medium until the butter is melted and the mixture is smooth.
- Glaze the Chicken: Brush or drizzle the hot honey glaze generously over the baked chicken. Serve hot and enjoy!
Notes
- For extra crispiness, use a wire rack over the baking sheet to allow air to circulate under the chicken.
- Adjust the heat of the glaze by increasing or decreasing the chili flakes and cayenne pepper.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Baked crunchy hot honey chicken, crispy baked chicken, hot honey glaze, sweet and spicy chicken, easy chicken dinner recipe, healthy baked chicken