This Crispy Baked Hot Honey Chicken is crunchy, juicy, sweet, spicy, and full of flavor. Instead of deep-frying, the chicken is baked until golden and crisp, then brushed with a sticky hot honey glaze for the perfect sweet-heat finish.
It’s a great recipe for weeknight dinners, game day, family meals, or anytime you want crispy chicken without the mess of frying.
Ingredients
For the Chicken
- 1 ½ lbs chicken tenders or boneless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Crispy Coating
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- ½ cup crushed cornflakes, optional for extra crunch
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or olive oil spray
For the Hot Honey Glaze
- ½ cup honey
- 2 tablespoons butter
- 1 tablespoon hot sauce
- 1 teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- 1 teaspoon apple cider vinegar or lime juice
For Garnish
- Chopped parsley
- Extra red pepper flakes
- Lime wedges
Instructions
Step 1: Marinate the Chicken
In a large bowl, whisk together the buttermilk, egg, garlic powder, onion powder, paprika, salt, and black pepper.
Add the chicken strips and toss to coat well.
Cover and refrigerate for at least 30 minutes, or up to 4 hours for extra tenderness and flavor.
Step 2: Prepare the Coating
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with cooking spray.
In a shallow dish, mix together the panko breadcrumbs, flour, crushed cornflakes, paprika, garlic powder, onion powder, salt, and black pepper.
Step 3: Coat the Chicken
Remove each piece of chicken from the marinade, letting the excess drip off.
Press the chicken into the breadcrumb mixture, coating both sides well.
Place the coated chicken pieces on the prepared wire rack.
Spray the tops lightly with cooking spray to help them crisp in the oven.
Step 4: Bake Until Crispy
Bake for 20 to 25 minutes, flipping halfway through, until the chicken is golden brown, crispy, and fully cooked.
The internal temperature should reach 165°F (74°C).
Step 5: Make the Hot Honey Glaze
While the chicken bakes, prepare the glaze.
In a small saucepan over low heat, combine honey, butter, hot sauce, red pepper flakes, smoked paprika, and apple cider vinegar or lime juice.
Whisk until the butter melts and the sauce becomes smooth and glossy.
Remove from heat.
Step 6: Coat and Serve
Brush the hot honey glaze over the crispy baked chicken.
For extra flavor, drizzle a little more glaze on top before serving.
Garnish with chopped parsley, red pepper flakes, and lime wedges.
Serving Suggestions
Serve this crispy hot honey chicken with:
- Fries or potato wedges
- Mac and cheese
- Coleslaw
- Rice bowls
- Cornbread
- Roasted vegetables
- Ranch or extra hot honey sauce for dipping
Recipe Tips
For the crispiest coating, bake the chicken on a wire rack instead of directly on the baking sheet.
Use panko breadcrumbs for a lighter, crunchier texture.
Crushed cornflakes add even more crunch and a golden color.
Adjust the heat by adding more or less hot sauce and red pepper flakes.
Brush the glaze on after baking so the chicken stays crispy.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken in an oven or air fryer at 375°F (190°C) until warmed through and crispy again.
Avoid microwaving if you want to keep the coating crunchy.
Final Thoughts
This Crispy Baked Hot Honey Chicken gives you all the crunch and flavor of fried chicken with an easier baked method. The sweet and spicy honey glaze makes every bite sticky, crispy, and delicious.
It’s simple enough for a family dinner but flavorful enough to serve at a party.
