Baked Crunchy Hot Honey Chicken Recipe
A guilt-free twist on classic fried chicken, this Baked Crunchy Hot Honey Chicken Recipe delivers an irresistible crunch and a perfect balance of sweet-spicy hot honey glaze in under 45 minutes—ideal for weeknight dinners or game-day gatherings.
Ingredients
Chicken & Coating:
- 2 lbs boneless skinless chicken thighs or breasts, cut into strips
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- ½ cup finely crushed cornflakes optional
- 2 large eggs
- ½ cup whole milk or buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- Cooking spray or neutral oil
Hot Honey Glaze:
- ½ cup high-quality honey
- 2 tbsp hot sauce e.g., Sriracha
- 1 tbsp apple cider vinegar
- ½ tsp red pepper flakes
- Pinch of sea salt
Instructions
- Preheat & Prep: Preheat oven to 425°F (220°C). Line a baking sheet with a wire rack; spray lightly.
- (Optional) Marinate: Whisk ½ cup buttermilk with ½ tsp each garlic & onion powder, ¼ tsp paprika, salt, and pepper. Toss chicken and refrigerate 30 min–2 hr.
- Set Up Dredging Stations:
- Bowl 1: flour, garlic powder, onion powder, paprika, salt, pepper.
- Bowl 2: eggs + milk.
- Bowl 3: panko + cornflakes.
- Bread Chicken: Dredge each piece in flour, dip in egg wash, press into panko. Place on rack.
- Bake: Spray tops with oil. Bake 20–25 min, flipping halfway, until golden and 165°F internal.
- Make Glaze: In a small saucepan, warm honey, hot sauce, vinegar, pepper flakes, salt for 2–3 min.
- Toss & Serve: Transfer hot chicken to a bowl, pour glaze over, gently toss. Serve immediately.
Notes
- For extra crisp, double-dip in egg and panko.
- Keep pieces uniform for even baking.
- Store leftovers in an airtight container (3 days); reheat in a 375°F oven for 8–10 min.
- Variations: swap cornflakes for crushed tortilla chips, add minced garlic to glaze, or use gluten-free flour and panko.