Introduction

Hey there, friends! Are you ready for a recipe that’s about to become your new weeknight hero? You know those nights when you’re craving something incredibly satisfying, something with a little crunch, a touch of sweet, and that perfect kick of heat, but you don’t want a big fuss? Yep, we’ve all been there! That’s where this Baked Crunchy Hot Honey Chicken swoops in to save the day. It takes everything you love about crispy chicken but makes it oven-baked, meaning less mess and way easier cleanup. I promise, once you try this juicy chicken coated in a perfectly crunchy crust and drizzled with that irresistible hot honey glaze, you’ll be adding it to your regular rotation. It’s simple, it’s fast, and it’s downright delicious!

Why You’ll Love This Recipe

Seriously, what’s not to love? Here are just a few reasons this recipe is a winner:

Fast: Perfect for busy weeknights when you need dinner on the table in a flash.
Easy: No fancy techniques here, just simple steps for maximum flavor.
Giftable: Okay, maybe not the chicken itself, but the hot honey sauce is a fantastic gift idea! (Or just keep it all for yourself, I won’t tell.)
Crowd-Pleasing: Kids and adults alike go crazy for the sweet, spicy, crunchy goodness.
Baked, Not Fried: Get that satisfying crunch with less oil and guilt!

Ingredients

Gather ’round! Here are the simple stars of our show. Most of these are probably hanging out in your pantry right now:

Boneless, Skinless Chicken Breasts or Thighs (about 1.5 lbs): Your choice! Thighs stay super juicy, while breasts are leaner. Whatever you pick, aim for pieces that are relatively even in thickness so they cook at the same rate.
All-purpose flour (1 cup): Our base for the crispy coating!
Salt (1 tsp): Gotta season that flour!
Black pepper (1 tsp): Adds a little warmth.
Garlic powder (1 tsp): Essential for that savory depth.
Onion powder (1 tsp): Another pantry staple for layered flavor.
Smoked paprika (1/2 tsp): Gives a lovely subtle smoky note and beautiful color.
Red pepper flakes (1/2 tsp): Adjust this based on how much heat you love! You can add more or less.
Large Eggs (2): The “glue” that helps our crunchy coating stick.
Panko breadcrumbs (1 1/2 cups): The secret weapon for ultimate crunch! Panko is flakier and crispier than regular breadcrumbs.
Honey (1/4 cup): The sweet part of our hot honey magic.
Hot sauce (2 tbsp): Use your favorite! Frank’s RedHot, Sriracha, or a Louisiana-style hot sauce all work wonderfully. Adjust quantity for heat preference.
Apple cider vinegar or lemon juice (1 tsp): A little acidity brightens up the hot honey sauce and balances the sweetness.
Unsalted butter (1 tbsp): Adds richness and body to the hot honey sauce.
Optional Garnish: Fresh Parsley, Sesame seeds or crushed peanuts: For a little extra color and flavor pop!

How to Make It

Alright, let’s get cooking! It’s super simple, I promise.

First things first, preheat that oven! Crank it up to 400°F (200°C). While it’s heating, get a baking sheet ready. For extra crispiness and easier cleanup, I like to line it with parchment paper and even place an oven-safe wire rack on top. This lets the air circulate all around the chicken!
Now, let’s prep the chicken. If you’re using breasts, you might want to slice them horizontally to make thinner cutlets or pound them slightly to an even thickness (about 1/2 inch). This helps them cook faster and more evenly. Pat the chicken pieces really dry with paper towels – this is key for getting that coating to stick well!
Set up your breading station. You’ll need three shallow dishes or plates. In the first dish, whisk together the flour, salt, pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes. In the second dish, lightly beat the two eggs. In the third dish, pour the panko breadcrumbs.
Time to coat! Take one piece of dry chicken, dredge it first in the seasoned flour, shaking off any excess. Then, dip it into the beaten egg, letting any extra drip off. Finally, press it firmly into the panko breadcrumbs, making sure it’s completely coated on all sides. Place the coated chicken piece onto your prepared baking sheet. Repeat with the remaining chicken pieces.
Pop the chicken into the hot oven. Bake for 20-30 minutes, flipping halfway through, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the coating is golden brown and crispy. Thinner pieces will cook faster, thicker ones will take a bit longer. Keep an eye on it!
While the chicken bakes, make the hot honey sauce. In a small saucepan, combine the honey, hot sauce, apple cider vinegar (or lemon juice), and unsalted butter. Heat over medium-low heat, stirring until the butter is melted and the sauce is warm and combined. Don’t let it boil aggressively.
Once the chicken is done, carefully remove it from the oven. You can serve it as is, or drizzle that glorious hot honey sauce right over the top! For even coverage, I sometimes like to brush the sauce on, or just serve it on the side for dipping.
Garnish if you like with fresh chopped parsley, a sprinkle of sesame seeds, or crushed peanuts for extra texture. Serve immediately and watch it disappear!

Substitutions & Additions

This recipe is super flexible! Feel free to play around and make it your own:

Chicken: Chicken tenders or even bone-in pieces (just adjust baking time) would work. You could also try this on pork chops!
Flour: Gluten-free all-purpose flour should work just fine.
Breadcrumbs: While panko is king for crunch, regular breadcrumbs or even crushed cornflakes or crispy fried onions could be used in a pinch (though the texture will be different).
Spices: Don’t have smoked paprika? Use regular paprika. Want more heat? Add a pinch of cayenne pepper to the flour mix.
Hot Honey Glaze: Vary the type of hot sauce for different flavors (chipotle for smoky heat, a super hot sauce for serious fire!). Add a tiny pinch of ginger or garlic powder to the glaze for another layer of flavor.
Serve It With: This chicken is amazing served with rice, mashed potatoes, mac and cheese, a simple green salad, or your favorite roasted veggies like broccoli or asparagus. Make chicken sandwiches or wraps with leftovers!

Tips for Success

A few little pointers to make sure your Baked Crunchy Hot Honey Chicken turns out perfect every time:

Pat That Chicken Dry: I can’t stress this enough! Moisture is the enemy of crispy coatings.
Use a Wire Rack: Baking the chicken on a wire rack set over a baking sheet allows air to circulate underneath, ensuring a crispy bottom crust, not a soggy one.
Don’t Crowd the Pan: Give each piece of chicken some space on the baking sheet. If they’re too close, they’ll steam instead of crisping up. You might need to use two baking sheets.
Flip Halfway: This helps both sides get evenly golden and crispy.
For Make-Ahead: You can bread the chicken ahead of time and store it on a baking sheet (or plate) in the fridge for a few hours before baking. This can actually help the coating adhere even better! Don’t make the hot honey sauce until just before serving.
Adjust Heat: The hot honey sauce is easily customized. Start with less hot sauce and add more to taste if you’re unsure about the spice level.

How to Store It

Got leftovers? Lucky you! Store any uneaten chicken in an airtight container in the refrigerator for up to 3-4 days. The hot honey sauce can be stored separately in a sealed container at room temperature (if it’s just honey/hot sauce/vinegar) or in the fridge (if it contains butter or other perishable items) for the same amount of time.

To reheat, the best way to bring back that crunch is in the oven or an air fryer. Pop the chicken back on a baking sheet or in your air fryer basket at around 375°F (190°C) for 10-15 minutes (less in an air fryer) until heated through and crispy again. Microwaving will make it soft.

FAQs

Got questions? I’ve got some answers!

Can I fry this chicken instead? Absolutely! Follow the breading steps, then shallow fry in about 1/2 inch of hot oil (around 350°F/175°C) for 3-5 minutes per side, or until golden brown and cooked through. The hot honey sauce is applied the same way.
Is the hot honey sauce very spicy? It depends on the hot sauce you use and how much you add! This recipe uses a moderate amount. If you prefer it milder, use less hot sauce. For more heat, add more!
Can I use frozen chicken? Yes, but make sure it’s completely thawed in the refrigerator before you begin. Patting it very dry is even more important with thawed chicken.
Why didn’t my chicken get crispy? The most common culprits are not patting the chicken dry enough, overcrowding the baking sheet, or not using a wire rack. Make sure your oven is fully preheated too!

I hope you give this Baked Crunchy Hot Honey Chicken a try soon. It’s a recipe that brings smiles to faces and deliciousness to the table without any fuss. Happy cooking!

Easy Baked Crunchy Hot Honey Chicken

This Baked Crunchy Hot Honey Chicken is a weeknight hero recipe! It delivers everything you crave - crunch, sweetness, and heat - in an easy, oven-baked format with less mess. Juicy chicken coated in a crispy crust is drizzled with an irresistible hot honey glaze. It's simple, fast, and downright delicious!

Print Recipe Pin Recipe

Cook Time 30

Equipment

Baking Sheet
Wire rack Oven-safe
Shallow dishes 3 needed for breading station
Small saucepan For the hot honey sauce

Ingredients

Main Ingredients

1.5 lbs Boneless, Skinless Chicken Breasts or Thighs About
1 cup All-purpose flour
1 tsp Salt
1 tsp Black pepper
1 tsp Garlic powder
1 tsp Onion powder
0.5 tsp Smoked paprika
0.5 tsp Red pepper flakes Adjust to taste
2 Large Eggs
1.5 cups Panko breadcrumbs
0.25 cup Honey
2 tbsp Hot sauce Use your favorite, adjust to taste
1 tsp Apple cider vinegar or lemon juice
1 tbsp Unsalted butter

Optional Garnish

Fresh Parsley
Sesame seeds
Crushed peanuts

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place an oven-safe wire rack on top.
Prep the chicken: slice or pound breasts to an even thickness (about 1/2 inch). Pat chicken pieces very dry with paper towels.
Set up the breading station in three shallow dishes: 1) Whisk together flour, salt, pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes. 2) Lightly beat the eggs. 3) Pour the panko breadcrumbs.
Coat the chicken: Dredge chicken in seasoned flour (shake off excess), dip in beaten egg (let extra drip off), then press into panko breadcrumbs, ensuring complete coating. Place on the prepared baking sheet. Repeat with remaining chicken. Avoid crowding the pan; use two baking sheets if needed.
Bake in the preheated oven for 20-30 minutes, flipping halfway through, until cooked through (internal temperature 165°F/74°C) and golden brown and crispy. Keep an eye on thinner vs. thicker pieces.
While chicken bakes, make the hot honey sauce: In a small saucepan, combine honey, hot sauce, apple cider vinegar (or lemon juice), and unsalted butter. Heat over medium-low heat, stirring until butter is melted and sauce is warm and combined. Do not boil aggressively.
Once chicken is done, remove from oven. Drizzle or brush the hot honey sauce over the top, or serve on the side for dipping.
Garnish if desired with fresh chopped parsley, sesame seeds, or crushed peanuts. Serve immediately.

Notes

Tips for success: Pat chicken very dry for crispiness. Use a wire rack set over the baking sheet for air circulation and a crispy bottom. Don't crowd the pan; use two if needed to avoid steaming. Flip chicken halfway through baking for even crisping. For make-ahead, bread the chicken and store on a baking sheet in the fridge for a few hours; make the sauce just before serving. Adjust hot honey sauce heat by changing the amount/type of hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3-4 days (sauce stored separately). Reheat in the oven or air fryer (approx 375°F/190°C for 10-15 mins or less) to regain crispiness; microwaving makes it soft. Lack of crispiness is often due to not drying chicken, overcrowding, or not using a wire rack. The hot honey sauce spice level depends on the hot sauce used and amount added; the recipe uses a moderate amount.