Crispy Baked Hot Honey Chicken (Sweet, Spicy, and Irresistible!)

This Crispy Baked Hot Honey Chicken is a flavor sensation! Tender, juicy chicken breasts (or thighs) are coated in a crispy panko breadcrumb crust and then drizzled with a sweet and spicy hot honey sauce that’s simply addictive. I love how this recipe delivers all the crunch and flavor of fried chicken but with a healthier baked method. It’s perfect for a weeknight dinner, a game-day snack, or any time you’re craving a dish with a little bit of heat and a whole lot of flavor.

Why You’ll Love This Baked Hot Honey Chicken

• Crispy and Delicious: Baking the chicken with a panko breadcrumb coating creates a wonderfully crispy crust.
• Sweet and Spicy: The hot honey sauce is the perfect balance of sweetness, heat, and tang.
• Healthier Than Fried: Baking the chicken instead of frying it reduces the amount of oil and calories.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.

Ingredients for Baked Hot Honey Chicken

Here’s what you’ll need to make this flavorful chicken. The full list with measurements is in the recipe card below.

Chicken

• Boneless, skinless chicken breasts or thighs (Meat)
• All-purpose flour (for coating)
• Salt (Seasoning)
• Black pepper (Spice)
• Garlic powder (Spice)
• Onion powder (Spice)
• Smoked paprika (optional) (Spice)
• Large eggs, beaten (Binder)
• Panko breadcrumbs (for extra crunch) (Coating)

Hot Honey Sauce

• Honey (Sweetener)
• Hot sauce (Condiment)
• Unsalted butter (Fat)
• Red pepper flakes (optional, for extra heat) (Spice)
• Apple cider vinegar or lemon juice (optional, for tang) (Acid)

Garnish (Optional)

• Fresh Chopped Parsley
• Sesame seeds or crushed peanuts (for added crunch)

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

I love this Baked Hot Honey Chicken as is, but here are a few ideas for variations:

• Adjust the Heat: Use more or less hot sauce and red pepper flakes to control the spice level.
• Different Sauce: Instead of hot honey, try a teriyaki glaze, a barbecue sauce, or a sweet chili sauce.
• Add Citrus: Add some lemon or lime zest to the breadcrumb mixture for a bright, citrusy flavor.
• Use Different Protein: Try this recipe with chicken tenders, pork chops, or even firm tofu.
• Make it a sandwich: Put it in between buns

How to Make Baked Hot Honey Chicken

Let me show you how easy it is to make this Crispy Baked Hot Honey Chicken:

Preheat Oven

1. First, I preheat my oven to 400°F (200°C).
2. I line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Prepare the Chicken

1. I pat the chicken dry with paper towels. This helps the coating stick better and promotes browning.

Prepare Coating Stations

1. In a shallow dish, I combine the flour, salt, pepper, garlic powder, onion powder, and smoked paprika (if using).
2. In another shallow dish, I beat the eggs.
3. In a third shallow dish, I place the panko breadcrumbs.

Coat the Chicken

1. I coat each chicken piece first in the flour mixture, shaking off any excess.
2. Then, I dip it in the beaten egg, making sure it’s fully coated.
3. Finally, I coat it with the panko breadcrumbs, pressing gently to make sure the breadcrumbs stick.

Bake the Chicken

1. I place the breaded chicken on the prepared baking sheet.
2. I lightly spray the chicken with cooking spray or drizzle it with olive oil to help the coating crisp up.
3. I bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C), and the crust is golden brown and crispy.

Make the Hot Honey Sauce

1. While the chicken is baking, I prepare the hot honey sauce.
2. In a small saucepan, I combine the honey, hot sauce, butter, and red pepper flakes (if using).
3. I heat over medium heat, stirring occasionally, until the butter is melted and the sauce is smooth.
4. If I want a little extra tang, I add a teaspoon of apple cider vinegar or lemon juice to the sauce and stir to combine.

Glaze the Chicken

1. When the chicken is done baking, I remove it from the oven and drizzle the hot honey sauce over the top. If I want extra sauce, I toss the chicken in the sauce for more coverage.

Garnish and Serve

1. I garnish with chopped parsley and sesame seeds or crushed peanuts, if desired.
2. I serve immediately with my favorite sides.

Tips and Tricks for the CRISPIEST Baked Chicken

Here are my secrets for making this chicken extra crispy and delicious:

• Pat the Chicken Dry: Removing excess moisture from the chicken helps the coating adhere better and promotes browning.
• Panko Breadcrumbs: Panko breadcrumbs are key for creating a super crispy crust.
• Don’t Overcrowd the Baking Sheet: Make sure the chicken pieces are in a single layer with some space between them for even cooking and crisping.
• Spray with Oil: A light spray of cooking oil or a drizzle of olive oil helps the breading brown and crisp up.
• Use a Meat Thermometer: To ensure the chicken is cooked to a safe internal temperature, use a meat thermometer.

How to Serve

This Baked Hot Honey Chicken is delicious served with:

• Roasted Vegetables: Roasted broccoli, asparagus, Brussels sprouts, or sweet potatoes are all great choices.
• Mashed Potatoes: Creamy mashed potatoes are a classic pairing.
• Rice or Quinoa: Serve it over rice or quinoa for a complete meal.
• Salad: A simple green salad or a coleslaw would complement the chicken nicely.

Make Ahead and Storage

You can prepare the breaded chicken ahead of time and store it in the refrigerator for up to 24 hours before baking. Leftover cooked chicken can be stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer to re-crisp the coating.

FAQs about Baked Hot Honey Chicken

• Can I use chicken thighs instead of breasts?
  • Yes, you can use boneless, skinless chicken thighs. They may take a bit longer to cook.
• Can I make this without the panko breadcrumbs?
  • You can use regular breadcrumbs, but panko breadcrumbs will give you a crispier crust.
• Can I make this gluten-free?
  • Yes, you can.

Enjoy this Crispy Baked Hot Honey Chicken! It’s a flavorful, easy, and healthier alternative to fried chicken that’s sure to become a new family favorite.

Crispy Baked Hot Honey Chicken

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 1x
• Category: Main Course
• Cuisine: American

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Description

This Baked Crunchy Hot Honey Chicken features crispy, oven-baked chicken breasts or thighs coated in a sweet and spicy hot honey glaze. It’s a delicious and easy meal that’s perfect for a weeknight dinner.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless, skinless chicken breasts or thighs (about 1.5 pounds total)
• 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 (such as Frank’s RedHot, Sriracha, or your favorite)
• 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

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Instructions

• Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
• Prepare Chicken: Pat the chicken breasts or thighs dry with paper towels. This helps the coating adhere better.
• Set Up Breading Station: Prepare three shallow dishes:
  • Dish 1: In the first dish, combine the flour, salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Whisk to combine.
  • Dish 2: In the second dish, beat the eggs lightly.
  • Dish 3: In the third dish, place the panko breadcrumbs.
• Bread Chicken: Dredge each piece of chicken in the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, making sure it’s fully coated. Finally, coat the chicken in the panko breadcrumbs, pressing gently to help them adhere.
• Arrange on Baking Sheet: Place the breaded chicken pieces on the prepared baking sheet in a single layer, leaving a little space between each piece.
• Bake: Lightly spray the breaded chicken with cooking spray or drizzle with olive oil (this helps with browning). Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the crust is golden brown and crispy.
• Make Hot Honey Sauce: While the chicken is baking, prepare the hot honey sauce. In a small saucepan, combine the honey, hot sauce, butter, and red pepper flakes (if using). Heat over medium heat, stirring occasionally, until the butter is melted and the sauce is smooth and well combined. If desired, stir in the apple cider vinegar or lemon juice for a touch of tang.
• Glaze Chicken: Once the chicken is cooked, remove it from the oven. Drizzle the hot honey sauce evenly over the baked chicken. You can also toss the chicken in a bowl with the sauce for more complete coverage.
• Garnish and Serve.

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Notes

• Chicken: You can use either chicken breasts or thighs for this recipe. Thighs will be more moist and flavorful.
• Panko Breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs that are larger and flakier than regular breadcrumbs, resulting in a crispier coating.
• Hot Sauce: Adjust the amount of hot sauce to your preferred level of spiciness.
• Serving Suggestions: Serve this hot honey chicken with roasted vegetables, mashed potatoes, rice, a salad, or your favorite sides.
• Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results (to maintain crispiness).