This Baked Crunchy Hot Honey Chicken is the perfect blend of spicy, sweet, and crunchy! With crispy baked chicken coated in a hot honey sauce, this dish is a must-try for those who love a little heat with their sweetness. It’s the ideal meal for a family dinner or a flavorful weeknight treat!
Why You’ll Love Baked Crunchy Hot Honey Chicken
This Baked Crunchy Hot Honey Chicken is a flavorful twist on the classic fried chicken. The crispy chicken is baked, not fried, making it healthier while still delivering that satisfying crunch. The hot honey sauce adds the perfect balance of spice and sweetness, creating an irresistible flavor combination that will have everyone reaching for seconds!
Ingredients for Baked Crunchy Hot Honey Chicken
4 chicken breasts (or chicken thighs)
1 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 tablespoon water
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon olive oil (for drizzling)
1/4 cup hot honey (store-bought or homemade)
1 tablespoon hot sauce (optional, for extra heat)
Fresh parsley (for garnish, optional)
Substitutions and Variations
Chicken: Use boneless, skinless chicken thighs for a juicier, more flavorful option. You can also use chicken tenders or wings.
Cornmeal: If you don’t have cornmeal, you can replace it with additional flour or breadcrumbs for a similar crunch.
Hot Honey: If you prefer a sweeter version, you can reduce the hot sauce in the honey mixture. Or, use regular honey with a pinch of cayenne pepper to add heat.
Breadcrumbs: If you don’t have panko breadcrumbs, regular breadcrumbs will work as well.
Spicy Level: Adjust the level of heat by increasing or decreasing the amount of hot sauce in the honey mixture.
How to Make Baked Crunchy Hot Honey Chicken
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Place a wire rack on top for extra crispiness.
Prepare the breading mixture: In a shallow bowl, combine the flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and pepper. In another bowl, whisk together the eggs and water.
Bread the chicken: Dip each chicken breast into the egg mixture, ensuring it is fully coated. Then, dredge the chicken in the flour mixture, pressing gently to make sure the coating sticks. Coat evenly on all sides.
Add breadcrumbs: After coating the chicken in the flour mixture, roll each piece in the panko breadcrumbs mixed with Parmesan cheese. This will give the chicken an extra crispy and flavorful crust.
Bake the chicken: Place the breaded chicken breasts on the wire rack-lined baking sheet. Drizzle with olive oil for an extra crispy finish. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown.
Make the hot honey sauce: While the chicken is baking, mix the hot honey and hot sauce (if using) in a small bowl. Stir to combine. Heat slightly in the microwave for 10-15 seconds if you’d like a runnier consistency.
Drizzle and serve: Once the chicken is done baking, drizzle the hot honey sauce over the crispy chicken. Garnish with fresh parsley for a pop of color. Serve hot and enjoy!
Mix-ins and Add-ins for Extra Flavor
Cheese: Sprinkle grated mozzarella or cheddar cheese over the chicken during the last 5 minutes of baking for a cheesy, melty topping.
Lemon zest: Add a bit of lemon zest to the hot honey sauce for a citrusy kick that complements the sweetness and spice.
Seasonings: For a more complex flavor, try adding ground cumin, cayenne pepper, or a dash of smoked chipotle powder to the breading mixture.
Recipe Tips for the Best Baked Crunchy Hot Honey Chicken
Get the coating crispy: To get the crispiest chicken, use a wire rack to bake the chicken. This ensures that the air circulates around the chicken and keeps the bottom from getting soggy.
Double-coating: For an extra crispy crust, dip the chicken in the egg mixture, then the flour mixture, and repeat the process for a double coating before adding the breadcrumbs.
Use a meat thermometer: To avoid overcooking or undercooking, always check the internal temperature of your chicken. It should be 165°F (74°C) for safe consumption.
Storage and Reheating Tips
Fridge: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Freezer: You can freeze the baked chicken for up to 2 months. Wrap it tightly in plastic wrap and foil, and bake directly from the freezer when ready to eat (add a few extra minutes to the baking time).
Reheat: To reheat, place the chicken on a baking sheet and warm in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat in the microwave, but the crust may lose some crunch.
Recipe Variations
Lemon-Honey Chicken: Replace the hot honey with a sweet lemon glaze for a tangy, zesty version of this recipe.
BBQ Hot Honey Chicken: Add a layer of your favorite BBQ sauce on the chicken during the last 5 minutes of baking for a smoky, tangy twist.
Spicy Garlic Hot Honey Chicken: Add a few crushed garlic cloves and a pinch of red pepper flakes to the hot honey sauce for an extra kick of flavor.
FAQs – Baked Crunchy Hot Honey Chicken
Q: Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but the cooking time will be longer. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.
Q: Can I make the hot honey sauce ahead of time?
Yes, you can make the hot honey sauce in advance. Store it in an airtight container in the fridge for up to a week. Warm it up slightly before serving.
Q: Can I make this recipe without a wire rack?
Yes, you can bake the chicken directly on the baking sheet, but a wire rack will help the chicken cook more evenly and remain crispy on all sides.
Final Thoughts
This Baked Crunchy Hot Honey Chicken offers the perfect balance of spicy, sweet, and crispy. It’s a healthier alternative to fried chicken while still delivering all the flavor and crunch you love. With simple ingredients and an easy-to-follow process, it’s a delicious, crowd-pleasing meal for any occasion.
Baked Crunchy Hot Honey Chicken Recipe
Equipment
- Baking sheet
- Mixing bowl
- Measuring spoons
- Oven
- Whisk
- Parchment paper
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs beaten
- 2 tablespoons olive oil for brushing
For the Hot Honey Sauce:
- 1/4 cup honey
- 1 tablespoon hot sauce such as sriracha
- 1 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a shallow bowl, combine the panko breadcrumbs, flour, garlic powder, onion powder, paprika, salt, and black pepper.
- Dip each chicken breast in the beaten eggs, allowing excess to drip off, then coat it thoroughly in the breadcrumb mixture.
- Place the coated chicken breasts on the prepared baking sheet and lightly brush each with olive oil.
- Bake for 25-30 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
- While the chicken bakes, prepare the hot honey sauce: in a small saucepan, combine honey, hot sauce, red pepper flakes, apple cider vinegar, and a pinch of salt. Cook over low heat, stirring until heated through and slightly thickened, about 5 minutes.
- Once the chicken is baked, remove it from the oven and drizzle the hot honey sauce over the top.
- Serve warm with a side of your choice and enjoy the sweet and spicy flavors!
Notes
- For extra crunch, double-coat the chicken by dipping in the egg and breadcrumbs twice.
- If you prefer a milder version, adjust the amount of hot sauce and red pepper flakes to taste.
- You can use chicken thighs instead of breasts for a juicier option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture.
