Looking for a crave-worthy dinner that hits every note—sweet, spicy, crispy, and juicy? This Crispy Baked Hot Honey Chicken delivers all the comfort of fried chicken without the mess. Perfect for weeknight dinners, casual get-togethers, or game day appetizers, this oven-baked favorite features ultra-crunchy panko-coated chicken drizzled in a bold hot honey glaze.
It’s the kind of easy comfort food recipe that makes everyone ask for seconds—and it’s simple enough for a busy night, but exciting enough for your next party spread.
Why You’ll Love This Recipe
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Crispy texture without deep frying
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Balanced sweet heat from the hot honey glaze
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Great for dinner, meal prep, or party appetizers
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Kid-approved with customizable spice level
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Naturally high in protein
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Oven-baked for a lighter option
Ingredient Breakdown
Chicken: Use boneless, skinless chicken breasts or thighs for juicy, protein-rich results.
Flour: Helps the coating stick and provides a base for crunch.
Eggs: Act as a binder for the breadcrumbs.
Panko Breadcrumbs: Deliver that ultra-crispy, golden coating.
Garlic & Onion Powder: Boost the flavor with savory depth.
Smoked Paprika: Adds subtle smokiness and color (optional but recommended).
Honey: Sweet and sticky base for the glaze.
Hot Sauce: Brings the heat—choose your favorite brand and spice level.
Butter: Adds richness and silkiness to the hot honey glaze.
Apple Cider Vinegar: A dash of acidity balances the sweet-spicy notes.
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
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1 cup all-purpose flour
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon smoked paprika (optional)
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2 large eggs, beaten
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1½ cups panko breadcrumbs
For the Hot Honey Sauce:
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¼ cup honey
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2 tablespoons hot sauce (adjust to taste)
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1 tablespoon unsalted butter
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½ teaspoon red pepper flakes (optional, for extra heat)
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1 teaspoon apple cider vinegar or lemon juice (optional)
Optional Garnish:
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Chopped parsley
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Sesame seeds or crushed peanuts
Step-by-Step Instructions
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Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. -
Prep the Dredging Station:
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In one shallow bowl, whisk together flour, salt, pepper, garlic powder, onion powder, and paprika.
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In a second bowl, beat the eggs.
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In a third, place the panko breadcrumbs.
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Coat the Chicken:
Pat chicken dry with paper towels. Dip each piece into the flour mixture, then into the eggs, and finally into the panko, pressing gently to adhere. -
Bake Until Crispy:
Place breaded chicken on the prepared baking sheet. Lightly spray with cooking spray or drizzle with a little oil. Bake for 25–30 minutes, or until golden and the internal temp reaches 165°F (74°C). -
Make the Hot Honey Sauce:
While the chicken bakes, melt honey, hot sauce, butter, and optional pepper flakes in a small saucepan over medium heat. Stir until smooth. Add vinegar or lemon juice for a tangy kick. -
Glaze and Garnish:
Once the chicken is done, drizzle or brush the hot honey sauce over each piece. Garnish with parsley and sesame seeds or crushed peanuts, if desired.
Pro Tips
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Pat chicken dry for maximum breading adhesion.
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Use panko, not regular breadcrumbs, for the crunchiest texture.
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Spray the coating with oil before baking to enhance browning.
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Don’t overbake—check doneness with a meat thermometer.
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Serve immediately for the crispiest result.
Ingredient Swaps or Variations
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Use chicken tenders for bite-size party food.
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Swap hot sauce with sriracha or chili garlic sauce.
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Add grated Parmesan to the breadcrumb mix for cheesy flavor.
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Make it gluten-free with GF breadcrumbs and flour.
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Prefer mild? Use sweet chili sauce instead of hot sauce.
Serving Suggestions
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Pair with creamy coleslaw, garlic mashed potatoes, or mac & cheese
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Serve over buttermilk waffles for a twist on chicken and waffles
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Dip in extra hot honey or ranch dressing
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Add to slider buns for a spicy chicken sandwich
Make Ahead + Storage Tips
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Prep Ahead: Coat chicken and refrigerate up to 8 hours before baking.
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Storage: Keep leftovers in an airtight container for up to 3 days.
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Reheat: Use the oven or air fryer at 375°F to re-crisp the coating. Avoid microwaving.
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Freeze: Breaded, uncooked chicken can be frozen—bake from frozen, adding 10–12 extra minutes.
Cultural or Historical Notes
Hot honey, a Southern-inspired condiment made popular by food trucks and urban eateries, combines classic American sweet heat flavors with versatility. It’s now a trending go-to sauce for fried and baked chicken alike, offering a sweet-spicy punch without deep-frying.
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs are just as tasty and often juicier.
What kind of hot sauce works best?
Frank’s RedHot, Cholula, or sriracha are great options depending on your preferred spice level.
Can I make this in an air fryer?
Absolutely. Air fry at 390°F for 18–20 minutes, flipping halfway through.
Is this recipe spicy?
The heat is customizable. Reduce or omit red pepper flakes for a milder glaze.
Can I make this dairy-free?
Yes—use oil instead of butter in the glaze for a dairy-free version.
Notes
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Make sure to let the glaze cool slightly before drizzling—too hot and it can soften the crispy coating.
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For extra sticky-sweet coverage, double the hot honey sauce.