Baked Crunchy Hot Honey Chicken Recipe
This Baked Crunchy Hot Honey Chicken Recipe is the kind of dish that instantly guarantees smiles around the table. Imagine juicy, tender chicken encased in a shatteringly crisp crust, all crowned with a sweet and fiery hot honey drizzle. It transforms standard weeknight chicken into a flavor-packed event, using nothing more than pantry staples and a little patience. If you’ve ever wanted to replicate that crave-worthy, crispy fried chicken experience at home—without the mess or oil—this recipe is absolutely your golden ticket.
Ingredients You’ll Need
Every ingredient in this recipe is there for a delicious reason, whether it’s bringing out bold flavors, creating irresistible texture, or adding warmth and color to every bite. Don’t be tempted to skip or swap—these tried-and-true essentials are the magic behind the Baked Crunchy Hot Honey Chicken Recipe.
- Boneless skinless chicken thighs or breasts (2 lbs): These act as the juicy base, perfect for soaking up flavor and staying moist while baking.
- Buttermilk (1 cup): Its tangy richness tenderizes the chicken and adds undeniable depth.
- Garlic powder (2 teaspoons): For that bold, aromatic punch in every bite.
- Smoked paprika (1 teaspoon): Lends a gorgeous color and subtle smoky warmth.
- Salt (1 teaspoon): Essential for drawing out flavors and balancing the sweet-spicy honey drizzle.
- Black pepper (½ teaspoon): Adds just the right amount of mellow heat to the marinade.
- Cornflakes (2 cups): These crush up into the ultimate crispy coating—far crunchier than standard breadcrumbs.
- Panko breadcrumbs (½ cup): For extra lightness and crunch in the breading mix.
- Olive oil (1 tablespoon): Helps lock in moisture and gives that golden oven-baked color.
- All-purpose flour (½ cup): Key for helping the breading mixture stick to each chicken piece.
- Hot sauce (¼ cup, plus 1–2 tablespoons for hot honey): Delivers both the spicy marinade and the glorious fiery kick in the honey drizzle.
- Honey (½ cup): Swirls with the hot sauce to become the signature sweet-spicy finish.
How to Make Baked Crunchy Hot Honey Chicken Recipe
Step 1: Marinate the Chicken
Start by whisking buttermilk, hot sauce, garlic powder, smoked paprika, salt, and black pepper together in a large bowl. Add your chicken pieces or whole portions, ensuring every inch is submerged and coated well. Let this marinate for at least 30 minutes, or if you have the time, slide it into the fridge for up to 8 hours—the longer it bathes, the more spectacular the flavor and tenderness in your final dish.
Step 2: Prep Your Oven and Breading Station
While the chicken soaks, preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. In a shallow dish, crush your cornflakes (either in a zipped bag with a rolling pin or with your hands) until they’re gravelly yet textured, then toss them with panko and olive oil. This combination is where the Baked Crunchy Hot Honey Chicken Recipe gets its famous crunch.
Step 3: Dredge and Coat the Chicken
Set up a three-part breading station: one bowl for flour, one for your cornflake-panko-oil mixture, and leave the marinated chicken in its bowl. Remove each chicken piece from the marinade, let the excess drip off, then dredge thoroughly in flour. Finally, press the floured chicken into the cornflake mixture, coating it on all sides so not a single spot is left bare.
Step 4: Arrange and Bake
Space the coated chicken pieces evenly on your prepared baking sheet. For extra crunch and golden color, give them a light spritz with cooking spray. Bake for 25–30 minutes, flipping halfway through, until the crust is gloriously golden and the chicken is cooked through (an internal temp of 165°F is perfect).
Step 5: Make the Hot Honey
While the chicken bakes, combine honey and 1–2 tablespoons of hot sauce (depending on your heat preference) in a small saucepan over low heat. Warm it gently, just until it’s easy to drizzle, mixing to combine. This spicy-sweet sauce is the irresistible finish to the Baked Crunchy Hot Honey Chicken Recipe.
Step 6: Drizzle and Serve
Once the chicken is out of the oven, liberally drizzle the hot honey over top. Serve immediately while everything is still piping hot and incredibly crispy—the perfect moment for that first bite!
How to Serve Baked Crunchy Hot Honey Chicken Recipe
Garnishes
Scatter freshly chopped parsley or chives for a pop of color and a hint of freshness. A final crack of black pepper or a dusting of smoked paprika makes each plate look as bold as the flavors promise.
Side Dishes
This chicken pairs like a dream with cooling sides: think creamy coleslaw, buttery mashed potatoes, or even a crisp green salad with citrus vinaigrette. For a little Southern comfort, serve with cornbread or roasted sweet potatoes—each bite balancing the sweet heat of this Baked Crunchy Hot Honey Chicken Recipe.
Creative Ways to Present
Try serving the chicken pieces over a fluffy waffle with an extra drizzle of hot honey for a fun brunch twist, or slice and stuff them into toasted brioche buns with pickles and slaw for unforgettable hot honey chicken sandwiches. Little ones (and grown-ups too) love them as party snacks with assorted dipping sauces on the side!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the chicken cool completely, then transfer to an airtight container. Store in the fridge for up to three days—the crunch will soften slightly, but the flavor stays bold and vibrant.
Freezing
To freeze, arrange cooled chicken pieces on a baking sheet in a single layer, freeze until firm, then transfer to a freezer-safe bag. When sealed well, the Baked Crunchy Hot Honey Chicken Recipe can be frozen for up to 2 months. For best results, leave the hot honey drizzle off until after reheating.
Reheating
For the ultimate crispy revival, reheat chicken in a 375°F oven for 12–15 minutes, or until heated through and the coating is crunchy. Skip the microwave if you can—it softens the coating. Add the hot honey drizzle after reheating for maximum flavor and texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are a leaner option that work beautifully in this recipe. Just keep an eye on the baking time to avoid overcooking—breasts may need a few minutes less in the oven than thighs.
How spicy is the hot honey?
The heat level is entirely up to you! Start with 1 tablespoon of hot sauce in the honey for a mild kick, or go bold with 2 tablespoons for a fiery finish. Feel free to use your favorite hot sauce to tailor the flavor.
What’s the best way to crush cornflakes for the coating?
A zipped-top bag and rolling pin are your friends here—simply fill the bag with cornflakes and gently roll until you get coarse crumbs. You want some texture, so don’t crush them to dust.
Can I prepare the chicken ahead and bake it later?
Yes! You can marinate the chicken in advance (up to 8 hours) and even bread it, then refrigerate, covered, for up to 2 hours before baking. Wait until right before baking to ensure the crust stays crisp.
Is this recipe gluten free?
As written, the recipe uses all-purpose flour and panko, which both contain gluten. You can easily substitute with gluten-free flour and gluten-free panko—just check the cornflakes are also gluten free, and you’re set!
Final Thoughts
Give this Baked Crunchy Hot Honey Chicken Recipe a spot at your next dinner table—you won’t regret that first sweet, spicy, utterly crunchy bite. It’s the ultimate proof that comforting, crowd-pleasing food can be easy, fun, and unapologetically flavorful in your own kitchen. Enjoy every mouthful!
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Baked Crunchy Hot Honey Chicken Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Crunchy Hot Honey Chicken recipe combines the perfect balance of spicy, crunchy, and sweet flavors for a delicious twist on classic baked chicken. Marinated in buttermilk and hot sauce, coated in a crispy cornflake mixture, and drizzled with hot honey, this dish is sure to become a family favorite.
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken thighs or breasts, cut into pieces or left whole
- 1 cup buttermilk
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Coating:
- 2 cups cornflakes
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
- ½ cup all-purpose flour
For the Hot Honey:
- ÂĽ cup hot sauce
- ½ cup honey
- 1–2 tablespoons hot sauce
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, hot sauce, garlic powder, smoked paprika, salt, and pepper. Add the chicken and marinate for at least 30 minutes or up to 8 hours.
- Prepare the Coating: Preheat the oven to 425°F and line a baking sheet with parchment paper. Crush the cornflakes and mix them with panko and olive oil in a shallow dish.
- Coat the Chicken: Dredge each piece of marinated chicken in flour, then press into the cornflake mixture to coat thoroughly. Arrange the coated chicken pieces on the prepared baking sheet.
- Bake: Bake for 25–30 minutes, flipping halfway through, until golden brown and cooked through.
- Make the Hot Honey: While the chicken bakes, make the hot honey by heating ½ cup honey with 1–2 tablespoons hot sauce in a small saucepan until warm. Drizzle hot honey over baked chicken just before serving.
Notes
- For extra crispiness, spray the coated chicken lightly with cooking spray before baking.
- Adjust the hot honey to your spice preference.
- Chicken breasts can be used instead of thighs if preferred.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 495
- Sugar: 15g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 115mg
