Baked Crunchy Hot Honey Chicken
Baked Crunchy Hot Honey Chicken is a delightful twist on traditional fried chicken, offering a savory crunch enveloped in a sweet and spicy glaze. Whenever I make this dish, it quickly becomes a favorite at the dinner table, captivating friends and family with its irresistible flavors. Perfect for busy weeknights or weekend gatherings, this simple yet satisfying recipe is sure to please even the pickiest of eaters. The blend of hot honey sauce unequivocally elevates the baked chicken to gourmet status without the hassle of frying, making it a must-try in your kitchen!
Why you’ll love this dish
You’ll adore this recipe because it ticks all the boxes for a perfect meal: it’s quick, delicious, and easily customizable. The combination of crunchy panko breadcrumbs and spicy hot honey sauce transforms simple chicken into a dish bursting with flavor. It’s budget-friendly, making it ideal for families looking to save without sacrificing taste. Whether you’re whipping it up for a weeknight dinner or impressing guests at a family brunch, this chicken is sure to shine.
"This baked crunchy hot honey chicken is an absolute crowd-pleaser! The perfect balance of sweetness and heat has my family asking for seconds." — A happy home cook
The cooking process explained
The best part about this Baked Crunchy Hot Honey Chicken is how easily it comes together. You’ll prepare the chicken by coating it in a seasoned flour mixture, dipping it in egg, and then enveloping it in crispy panko breadcrumbs. While the chicken bakes perfectly in the oven, you’ll whip up the tangy hot honey sauce for drizzling over the top. In just a little over half an hour, you’ll have a mouthwatering dish ready to serve!
What you’ll need
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)
Feel free to substitute chicken thighs for breasts, or use gluten-free breadcrumbs if you have dietary preferences!
Directions to follow
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to simplify cleanup.
- Pat the chicken dry with paper towels to ensure a crispy texture.
- In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Beat the eggs in another shallow dish.
- In a third dish, spread out the panko breadcrumbs.
- Take each chicken piece and coat it first in the flour mixture, then dip it into the egg, and finally coat it with the panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
- Place the breaded chicken on the baking sheet. Lightly spray with cooking spray or drizzle with olive oil to assist with crisping.
- Bake for 25-30 minutes until the chicken’s internal temperature reaches 165°F (74°C) and the crust is a glorious golden brown.
- Prepare the hot honey sauce while the chicken bakes by combining the honey, hot sauce, butter, and red pepper flakes in a small saucepan over medium heat. Stir occasionally until the butter melts and the sauce is smooth.
- For a touch of tanginess, stir in the optional apple cider vinegar or lemon juice into the sauce.
- Once the chicken is done, remove it from the oven and drizzle the hot honey sauce over it. If you desire extra flavor, feel free to toss the chicken in the sauce to coat it thoroughly.
- Garnish with chopped parsley or sesame seeds/crushed peanuts, if you wish.
- Serve it alongside your favorite sides such as roasted vegetables, creamy mashed potatoes, or a vibrant salad.
Best ways to enjoy it
Pair this crunchy chicken with classic sides like coleslaw, creamy mac and cheese, or even a fresh kale salad for a balanced meal. For a fun twist, consider serving it on top of a fluffy bed of rice or in a hearty wrap with avocado and sliced jalapeños. The possibilities are endless!
Keeping leftovers fresh
To store leftovers, let the chicken cool completely, and then place it in an airtight container. You can refrigerate it for up to 3 days. If you’d like to freeze, wrap individual pieces in plastic wrap and then place them in a freezer bag. This way, you can enjoy your delicious leftovers at a later date while minimizing freezer burn.
Helpful cooking tips
For an extra-crunchy exterior, consider double-dipping the chicken in the egg and panko for a thicker coating. If you have time, marinating the chicken in buttermilk for a few hours beforehand can enhance tenderness. Moreover, a mix of spicy and mild hot sauce can allow you to control the heat level to suit your taste.
Creative twists
Feel free to switch up the flavor profile by using different types of hot sauce or experiment with adding various spices to the breadcrumb mixture, such as Italian seasoning or chili powder for a southwestern twist. You could also try different kinds of honey like avocado or clover for unique flavor profiles.
Common questions
What is the prep time for this recipe?
Prep time generally takes about 15 minutes, with an additional 25-30 minutes bake time.
Can I substitute the chicken?
Absolutely! Chicken thighs or tenders work great, and you can even use turkey cutlets for a different twist.
How do I reheat leftovers?
To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. This helps maintain the crispy coating!
Baked Crunchy Hot Honey Chicken
Ingredients
For the Chicken
- 4 pieces 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
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Pat the chicken dry with paper towels to ensure a crispy texture.
- In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Beat the eggs in another shallow dish.
- In a third dish, spread out the panko breadcrumbs.
Coating the Chicken
- Take each chicken piece and coat it first in the flour mixture, then dip it into the egg, and finally coat it with the panko breadcrumbs.
- Place the breaded chicken on the baking sheet. Lightly spray with cooking spray or drizzle with olive oil.
Baking
- Bake for 25-30 minutes until the chicken’s internal temperature reaches 165°F (74°C) and the crust is golden brown.
Preparing the Sauce
- Prepare the hot honey sauce by combining honey, hot sauce, butter, and red pepper flakes in a small saucepan over medium heat. Stir until the butter melts and the sauce is smooth.
- For a touch of tanginess, stir in optional apple cider vinegar or lemon juice.
Serving
- Once the chicken is done, drizzle the hot honey sauce over it. Garnish with chopped parsley or sesame seeds/crushed peanuts if desired.
