Go Back Email Link
–+ servings
No ratings yet
Baked Crunchy Hot Honey Chicken Recipe

Baked Crunchy Hot Honey Chicken Recipe

This Baked Crunchy Hot Honey Chicken is the perfect combination of crispy, crunchy, and sweet heat. A baked version of fried chicken that's coated with a honey-infused spicy sauce, making it a healthier yet indulgent option. Perfect for dinner or as a crowd-pleasing appetizer!
Prep : 10 Total : 25 minutes
Rate Pin Rate Recipe Print Recipe

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.