Baked Crunchy Hot Honey Chicken Recipe

This Baked Crunchy Hot Honey Chicken Recipe is easy to make and packed with flavor.

Prep Time15

Cook Time25

Total Time40

Course: main dish

Cuisine: American, Southern-Inspired

Keyword: baked crispy chicken, crunchy chicken, hot honey chicken

Servings: 4

Calories: 420kcal

Author: fastzestyrecipes.com

Chicken breasts or thighs : Boneless skinless chicken breast keeps things lean, while thighs offer extra juiciness. Choose what you love!
Buttermilk : Tenderizes the chicken and adds moisture. No buttermilk? Mix 1 cup milk + 1 tablespoon vinegar and let it sit for 5 minutes.
Panko breadcrumbs : The secret to extra crunch! If you only have regular breadcrumbs mix in a bit of crushed cornflakes for added texture.
All-purpose flour : Helps the coating stick. Swap with gluten-free flour if needed.
Eggs : Helps bind the crispy coating to the chicken. A splash of milk or yogurt can work as a substitute.

Honey : The star ingredient! Use raw honey for deeper flavor or maple syrup as an alternative.
Hot sauce : Adds the perfect spicy kick. Adjust based on your heat preference or swap for sriracha for a slightly sweeter spice.
Butter : Gives the glaze a silky texture. Use ghee or coconut oil for a dairy-free option.
Smoked paprika : Enhances the sweet-heat balance with a subtle smoky depth. If unavailable use cayenne for more heat or regular paprika for a milder touch.
Garlic powder : A must for savory depth! Fresh minced garlic works too.
Apple cider vinegar : Brightens the glaze. Swap with lemon juice or white vinegar if needed.

Tenderize and Flavor : Begin by placing your chicken breasts (or chicken thighs) in a large bowl and cover them with buttermilk. Let the chicken marinate for at least 30 minutes, or if you have time, up to 12 hours. The buttermilk helps tenderize the chicken and locks in moisture, ensuring a juicy result.

Set Up Your Dredging Station : You’ll need three bowls for the breading:
Bowl 1: Combine flour, garlic powder, smoked paprika, salt, and pepper.
Bowl 2: Whisk eggs (this helps the coating stick to the chicken).
Bowl 3: Fill with panko breadcrumbs. If you want extra crunch, mix in a handful of crushed cornflakes.
Coat the Chicken : Remove the marinated chicken from the buttermilk and let any excess liquid drip off. Dredge each piece first in the flour mixture, then dip in the egg wash, and finally press into the panko breadcrumbs. Before baking, press the breading firmly onto the chicken to create a crispy, even coating that won’t fall off.

Preheat the Oven : Set your oven to 425°F (220°C) to get it nice and hot. Cover a baking sheet with parchment paper and set a wire rack over it to promote even airflow for a perfectly crisp texture. This ensures the chicken cooks evenly and gets crispy all over.
Bake the Chicken : Place the breaded chicken on the wire rack, making sure they’re not touching. For an extra crispy texture, lightly spray them with cooking spray. Bake for 20-25 minutes, flipping the chicken halfway through, until the coating is golden brown and the chicken reaches an internal temperature of 165°F (75°C).

Prepare the Glaze : While the chicken bakes, melt butter in a small saucepan over low heat. Stir in honey, hot sauce, apple cider vinegar, and smoked paprika. Let the glaze simmer for 2-3 minutes until everything is well combined and fragrant.
Drizzle the Glaze : Once the chicken is out of the oven, drizzle the hot honey glaze over each piece. You can also toss the chicken in the glaze for an even coating. For a bit more heat, sprinkle with red pepper flakes.

Rest and Serve : Allow the chicken to rest for a few minutes to let the glaze set. Serve with a side of crispy fries, coleslaw, or even a light green salad.

Nutrition Information (Per Serving):