Baked Crunchy Hot Honey Chicken

Why You’ll Love This Recipe

I love how this recipe delivers restaurant-quality crunch and flavor using only basic pantry staples. It’s oven-baked, so there’s no deep-frying involved, which means it’s lighter, less messy, and healthier. The hot honey sauce adds just the right amount of heat and sweetness, and I can adjust it to suit my spice level. Plus, it pairs beautifully with everything from salads to roasted veggies or mashed potatoes.

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 the Hot Honey Sauce:

• 1/4 cup honey

• 2 tablespoons hot sauce (adjust to preferred heat)

• 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

Directions

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Then, I pat the chicken dry with paper towels to help the coating stick.

In three shallow dishes, I prep the dredging stations: one with the flour and seasonings, one with beaten eggs, and one with panko breadcrumbs. I coat each piece of chicken first in the seasoned flour, then the egg, and finally the panko, pressing gently so the crumbs stick well.

Once breaded, I place the chicken on the baking sheet and lightly spray it with cooking spray (or drizzle with olive oil) to help it crisp up. I bake it for 25–30 minutes until it’s golden and the internal temperature reaches 165°F (74°C).

While the chicken bakes, I make the hot honey sauce by warming the honey, hot sauce, butter, and optional red pepper flakes in a small saucepan over medium heat. I stir occasionally until everything is melted and combined. For a little tang, I add a splash of vinegar or lemon juice at the end.

When the chicken is done, I drizzle it with the hot honey sauce or toss it for more even coating. I finish it off with a sprinkle of parsley and sesame seeds or crushed peanuts for extra texture.

Servings and timing

This recipe makes 4 servings and takes about 50 minutes total—10 minutes to prep and 40 minutes for baking and sauce prep. Each portion is perfect for a main course when served with a favorite side.

Variations

• Chicken swap: I sometimes use chicken tenders instead of breasts or thighs for a quicker cook time and easy snacking.

• Extra spicy: I increase the hot sauce or add extra red pepper flakes to the honey sauce for a bolder kick.

• Gluten-free: I use gluten-free flour and breadcrumbs to make this recipe gluten-friendly.

• Honey mustard twist: A bit of Dijon mustard mixed into the honey sauce gives a tangy variation I really enjoy.

• Crunchy coating boost: I mix a little grated parmesan or crushed cornflakes into the panko for an extra layer of flavor and crunch.

Storage/Reheating

I store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I place it on a baking sheet in a 350°F (175°C) oven for about 10 minutes, or until hot and crispy again. Microwaving works in a pinch, but the oven helps restore the crunch. I keep the sauce separate if I want to reheat it freshly before serving.

FAQs

Can I make this with chicken wings or drumsticks?

Yes, I’ve made it with wings and drumsticks too. Just adjust the baking time based on the cut—larger pieces may need a few extra minutes in the oven.

How spicy is the hot honey sauce?

The spice level is totally adjustable. I usually start with 2 tablespoons of hot sauce and add red pepper flakes only if I want a bigger kick.

Can I air fry this recipe?

Yes, I air fry the breaded chicken at 375°F (190°C) for 18–20 minutes, flipping halfway through. It turns out crispy and golden.

What’s the best hot sauce to use?

I go with my favorite hot sauce, like Frank’s RedHot or sriracha, depending on the flavor profile I want. You can’t go wrong with either.

Can I make the sauce ahead of time?

Absolutely. I make the hot honey sauce in advance and store it in a sealed container in the fridge. I just warm it up slightly before drizzling over the chicken.

Conclusion

This Baked Crunchy Hot Honey Chicken has quickly become one of my favorite ways to spice up dinner. It’s crisp, flavorful, and just the right mix of sweet and heat. With simple ingredients and easy prep, I can have a delicious homemade meal that feels a little special—without the mess of frying.