Name: Baked Crunchy Hot Honey Chicken Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs); 1 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika (optional); 2 large eggs, beaten; 1 1/2 cups panko breadcrumbs; For the Hot Honey Sauce:; 1/4 cup honey; 2 tablespoons hot sauce (adjust to taste); 1 tablespoon unsalted butter; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon apple cider vinegar or lemon juice (optional); For Garnish (optional):; Fresh chopped parsley; Sesame seeds or crushed peanuts

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This Baked Crunchy Hot Honey Chicken is one of those recipes I keep coming back to. It’s crispy, flavorful, and gives that perfect balance of sweet and spicy without needing a deep fryer. I love how easy it is to prepare, and the results are always satisfying. The hot honey glaze adds an irresistible sticky heat that makes this dish unforgettable. Baked Crunchy Hot Honey Chicken Recipe

Why You’ll Love This Recipe

I love how this recipe brings crunch without needing to fry anything. It uses oven baking to lock in moisture while giving a golden crust that rivals anything from a skillet. The hot honey glaze isn’t just spicy—it’s balanced with butter, honey, and a hint of vinegar that creates a sticky-sweet finish I find myself spooning over everything. This dish is also incredibly versatile and family-friendly. Whether I serve it with roasted veggies, a fresh salad, or over rice, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:
4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional)
2 large eggs, beaten
1 1/2 cups panko breadcrumbs (for extra crunch)

For the Hot Honey Sauce:
1/4 cup honey
2 tablespoons hot sauce (adjust to your preferred heat level)
1 tablespoon unsalted butter
1/2 teaspoon red pepper flakes (optional, for extra heat)
1 teaspoon apple cider vinegar or lemon juice (optional, for tang)

For Garnish (optional):
Fresh chopped parsley
Sesame seeds or crushed peanuts (for added crunch)

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat for easier cleanup.
Prep the chicken by patting it dry with paper towels. In one shallow dish, I mix flour, salt, pepper, garlic powder, onion powder, and smoked paprika. In another, I beat the eggs. In a third dish, I pour the panko.
Coat each piece by dredging it in the flour mixture, dipping in egg, and then pressing into the panko to make sure it sticks well.
Bake the coated chicken on the sheet. I give it a light spray with cooking oil or a drizzle of olive oil. I bake for 25-30 minutes until the coating is crispy and golden, and the internal temperature reads 165°F (74°C).
Make the hot honey sauce while the chicken bakes. I combine honey, hot sauce, butter, and optional red pepper flakes in a saucepan over medium heat. I stir until it’s smooth, then finish with a splash of vinegar or lemon juice if I want a tangy kick.
Glaze the chicken as soon as it’s out of the oven. I either drizzle the sauce on top or toss the pieces for a full coating.
Garnish and serve with chopped parsley, sesame seeds, or crushed peanuts if I want extra crunch.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Sometimes I switch it up depending on what I have or who I’m feeding. I like using chicken thighs for juicier results, and if I want less heat, I reduce the hot sauce and skip the red pepper flakes. For a gluten-free version, I swap in gluten-free flour and breadcrumbs. When I feel like changing the flavor profile, I’ve used maple syrup instead of honey and added a dash of soy sauce for a sweet-salty combo.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To keep the crunch, I reheat them in a 375°F oven or air fryer for about 10 minutes. I avoid the microwave because it softens the crust, which is really the best part of this dish.

FAQs

How spicy is the hot honey chicken?

It’s totally adjustable. I like a nice kick, so I add red pepper flakes and use a bold hot sauce, but I can tone it down easily by reducing the hot sauce or skipping the flakes.

Can I make this ahead of time?

Yes, I sometimes bread the chicken in advance and refrigerate it for a few hours before baking. I wait to add the sauce until right before serving to keep the crust crisp.

Can I air fry instead of baking?

Definitely. I air fry at 375°F for 18–20 minutes, flipping halfway. It gives an amazing crispy texture without needing much oil at all.

What’s the best type of chicken to use?

I like boneless skinless thighs for extra juiciness, but breasts work great too, especially if I pound them slightly to an even thickness before breading.

What sides go well with this?

I usually pair it with roasted veggies, garlic mashed potatoes, coleslaw, or even just a simple salad. It also goes well over rice or tucked into a sandwich.

Conclusion

This Baked Crunchy Hot Honey Chicken is one of my favorite recipes when I want comfort food with a bold twist. It’s easy to make, delivers a satisfying crunch, and that sticky-sweet heat is completely addictive. Whether I’m feeding a crowd or just making dinner for myself, this one always gets rave reviews.