This Baked Crunchy Hot Honey Chicken is a perfect mix of crispy, sweet, and spicy all in one bite. The chicken has a golden crunchy coating that gets nicely baked in the oven, and it’s drizzled with a sticky hot honey sauce that brings just the right kick of heat balanced with honey’s natural sweetness.
I love making this dish when I want something flavorful but don’t want to fuss with frying. Baking keeps things cleaner and easier — and you still get that satisfying crunch! My little trick is to brush on a bit of extra honey right when the chicken comes out of the oven for an added glossy finish and little bursts of sticky sweetness.
We usually eat this with simple sides like a green salad or roasted veggies, but it’s also fantastic on its own if you want a quick, tasty meal. Whenever I serve this hot honey chicken, everyone asks for seconds — it’s one of those recipes that’s fun to share and even better to eat.
Key Ingredients & Substitutions
Chicken: I like boneless thighs for juiciness, but breasts work if you prefer lean meat. Just cut them into even pieces for uniform cooking.
Buttermilk: It tenderizes and adds flavor. No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Panko breadcrumbs: These give a light, crispy texture. If unavailable, crushed cornflakes or regular breadcrumbs can work but may be less crunchy.
Baking powder: This is a little trick I use to make the coating extra crispy in the oven. Don’t skip it!
Hot honey sauce: You can adjust heat level by changing the hot sauce or chili flakes. If you want milder, reduce or omit chili flakes. Honey type affects sweetness; milder floral honey works best.
How Do You Get the Crunchy Coating Without Frying?
Baking crunchy chicken can be tricky because you want a crispy crust but don’t want it dry. Here’s what helps me:
- Use buttermilk and eggs: This mix helps the coating stick and keeps chicken juicy inside.
- Pat the coating firmly: Press the panko mixture onto each piece so it adheres well.
- Add baking powder: It creates air pockets in the coating, making it crispier as it bakes.
- Spray or drizzle oil on top: This mimics frying by promoting browning in the oven.
- Flip halfway: Turning chicken pieces ensures even crispiness on all sides.
Follow these steps and you’ll have crunchy, delicious chicken without the mess of frying!
Equipment You’ll Need
- Baking sheet with raised edges – I use this to keep all the crispy chicken in one place and ensure even baking.
- Parchment paper or non-stick spray – makes cleanup easier and prevents sticking.
- Large mixing bowls – for marinating and coating the chicken, so everything stays neat and easy.
- Whisk – helps mix the buttermilk, eggs, and hot honey sauce smoothly.
- Measuring spoons and cups – keeps your ingredient amounts accurate for perfect flavor.
- Small saucepan – used to warm the hot honey sauce, making it nice and pourable.
Flavor Variations & Add-Ins
- Swap hot sauce for sriracha or chili garlic sauce to change the heat and flavor profile.
- Add a touch of smoked paprika or cayenne pepper to the coating for extra spice and smoky notes.
- Mix in crushed red pepper flakes or fresh chopped chilies in the hot honey for more heat.
- Serve the chicken with a side of pickled veggies or a cooling dip like ranch or sour cream to balance the spiciness.
Baked Crunchy Hot Honey Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons baking powder (to add crunch)
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- ½ cup honey
- 2-3 tablespoons hot sauce (adjust to taste, e.g., sriracha or a chili garlic sauce)
- 1 tablespoon apple cider vinegar or lemon juice (for slight tang)
- 1 teaspoon red chili flakes (optional for extra heat)
- 1 tablespoon soy sauce (optional for umami)
- 1 teaspoon sesame seeds (for garnish)
- 2 tablespoons chopped green onions (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20-25 minutes to bake, and a few minutes to prepare the hot honey sauce. Overall, plan for about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Pan:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
2. Mix Your Wet and Dry Ingredients:
In a large bowl, whisk together the buttermilk and eggs. In another bowl, stir together the panko breadcrumbs, flour, garlic powder, onion powder, smoked paprika, salt, pepper, and baking powder until evenly mixed.
3. Marinate the Chicken:
Place the cut chicken pieces into the buttermilk and egg mixture. Stir gently to coat all pieces. Let them sit for at least 15 minutes to tenderize and gain flavor.
4. Coat the Chicken Pieces:
Remove each chicken piece from the wet mixture, allowing excess to drip off. Then dredge in the breadcrumb mixture, pressing lightly so the coating sticks well.
5. Bake Until Crispy and Cooked:
Arrange coated chicken pieces evenly on your prepared baking sheet. Lightly spray or drizzle with oil to help achieve a golden, crunchy texture. Bake for 20-25 minutes, flipping once halfway through, until the chicken is cooked through and golden brown (internal temperature should reach 165°F or 74°C).
6. Prepare the Hot Honey Sauce:
While the chicken bakes, combine honey, hot sauce, apple cider vinegar or lemon juice, red chili flakes (if using), and soy sauce (if using) in a small saucepan. Warm over low heat, stirring occasionally until the sauce slightly thickens and flavors blend nicely. Remove from heat.
7. Glaze Your Chicken:
Once the chicken is baked, transfer it to a serving dish. Drizzle the warm hot honey sauce generously over the crispy chicken pieces.
8. Garnish and Serve:
Sprinkle sesame seeds and chopped green onions on top for a fresh, nutty finish. Serve your hot honey chicken hot, alongside steamed rice, a crisp salad, or your favorite side dish.
Enjoy this crunchy, sweet, and spicy baked chicken treat with your family or friends!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to thaw it completely in the refrigerator overnight before cooking. Pat the chicken dry to help the coating stick better.
Can I Make the Hot Honey Sauce Ahead of Time?
Absolutely! You can prepare the sauce up to 3 days in advance and refrigerate it. Warm it gently before drizzling over the chicken for best results.
How Should I Store Leftover Hot Honey Chicken?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the oven or air fryer to retain crispiness, or microwave briefly if in a hurry.
Can I Adjust the Spice Level?
Yes! Reduce the amount of hot sauce and omit the chili flakes for milder heat, or add extra chili flakes or a spicier sauce if you like it hotter.