I’m sharing my Breaded Hot Honey Chicken recipe, featuring a crisp golden crust coated in a bold, spicy-sweet honey glaze.

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I love when a recipe surprises me, and this Baked Crunchy Hot Honey Chicken does just that. I soak the strips in buttermilk so they stay juicy then press them into panko breadcrumbs for that mouthwatering crunch you can hear.

The hot honey glaze hits sweet and spicy in one bite, and it somehow feels both new and comfortingly familiar. It sits between Easy Half Baked Harvest Recipes and Recipes With Crispy Chicken, which is maybe why I keep making it on repeat.

Honestly you’ll double check the oven cause it doesn’t seem like something this good should be so easy.

Ingredients

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Boneless chicken gives protein, fills you up, lean if you trim the fat
Tangy buttermilk tenderizes meat, adds calcium, tiny carbs, makes coating stick
Eggs bind crumbs, add protein and moisture, they also brown nicely
Panko and cornflakes bring crunch, mostly carbs, low in fibre, super satisfying
Honey sweetens and glazes, hot sauce adds heat and tang, mix varies
A little butter or oil boosts flavor, helps crumbs brown, adds fat
Smoked paprika, garlic and cayenne add smoky, savory, spicy notes without calories
Fresh parsley and lemon brighten flavors, add vitamin C and freshness

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, cut into strips or tenders (you can use thighs if you want more flavor)

1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar)

2 large eggs, beaten

1 cup all purpose flour

2 tablespoons cornstarch

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika (or regular paprika)

1/2 teaspoon cayenne pepper, or more to taste

1 1/2 cups panko breadcrumbs

1 cup crushed cornflakes or extra panko for extra crunch

2 to 3 tablespoons olive oil or melted butter, to toss with crumbs

1/2 cup honey

2 to 3 tablespoons hot sauce, like Frank’s, adjust to heat preference

2 tablespoons unsalted butter

1 tablespoon apple cider vinegar or lemon juice

1/4 teaspoon crushed red pepper flakes, optional for extra heat

Fresh parsley, chopped, for garnish and lemon wedges for serving, optional

How to Make this

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1. Preheat oven to 425F (220C). Line a baking sheet with foil and set a wire rack on top so the chicken stays crunchy, or just use a lightly oiled sheet if you dont have a rack.

2. If using breasts slice into strips, if thighs leave whole or cut to tenders; place chicken in a bowl and pour 1 cup buttermilk over it (or 1 cup milk + 1 tbsp lemon juice/vinegar). Cover and chill 30 minutes to overnight for best flavor.

3. Make the dry flour mix: in a bowl whisk 1 cup all purpose flour, 2 tbsp cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne (use more if you like it hotter).

4. In another shallow dish beat the 2 large eggs. In a third dish combine 1 1/2 cups panko and 1 cup crushed cornflakes (or extra panko). Toss the crumbs with 2 to 3 tbsp olive oil or melted butter so they brown and stick.

5. Remove chicken from buttermilk, let excess drip off; dredge pieces first in the flour mix, then dip in the beaten eggs, then press firmly into the panko/cornflake crumbs so theyre well coated. Arrange on the wire rack, spacing pieces so air circulates.

6. Lightly brush or spray the tops with a little oil or melted butter and bake 15 to 22 minutes depending on size, flipping once halfway, until crumbs are golden and internal temp reads 165F (74C). Thicker pieces may take longer, so check with a thermometer.

7. While chicken bakes make the hot honey: in a small saucepan combine 1/2 cup honey, 2 to 3 tbsp hot sauce (start smaller if you prefer milder), 2 tbsp unsalted butter, and 1 tbsp apple cider vinegar or lemon juice. Add 1/4 tsp crushed red pepper flakes if you want extra heat.

8. Warm the sauce over low to medium heat just until butter melts and honey is glossy, whisking so it emulsifies; simmer a minute or two to meld flavors but dont boil too hard or burn the honey. Taste and adjust vinegar or hot sauce.

9. When chicken is done, either brush each piece with the hot honey or toss pieces briefly in a shallow bowl with some sauce so the crunch mostly stays. Garnish with chopped fresh parsley and serve with lemon wedges, let it cool a minute or two then enjoy.

Equipment Needed

1. Oven (preheat to 425F / 220C)
2. Baking sheet and a sheet of aluminum foil
3. Wire rack that fits on the sheet (or just use a lightly oiled sheet if you dont have a rack)
4. 3 mixing/shallow dishes or bowls (buttermilk soak, flour mix, eggs, and crumbs)
5. Measuring cups and spoons
6. Whisk (for dry mix and eggs) and a fork or tongs for dredging
7. Panko/cornflake bowl and spoon to toss crumbs with oil or butter
8. Small saucepan and a whisk or spatula for the hot honey sauce
9. Instant-read thermometer (to check chicken reaches 165F / 74C)

FAQ

Q: Can I use chicken thighs instead of breasts?

A: Yes, absolutely. Thighs give more flavor and stay juicy, just cut them into even strips so they cook evenly. Bake at the same temp but expect a few extra minutes for thicker pieces and always check that the internal temp reads 165 F.

Q: How long should I marinate the chicken in buttermilk?

A: At least 30 minutes if you are short on time, but 2 to 8 hours is ideal. Overnight is fine too and will make the chicken really tender. Dont go super long like multiple days or the texture can get mushy.

Q: Any tricks to make it extra crunchy?

A: Yep. Use panko plus crushed cornflakes, add cornstarch to the flour mix, double-dip (flour -> egg -> crumbs, press crumbs on), toss the crumbs with a little oil or melted butter, and bake on a wire rack so air circulates. A quick spray or brush of oil on top before baking helps a lot.

Q: Can I make this dairy free or egg free?

A: For dairy free use a plant milk plus 1 tbsp vinegar to mimic buttermilk and swap melted butter for oil. For egg free try aquafaba (about 3 tablespoons) or a commercial egg replacer to bind the crumbs. Coating may be a bit less sturdy but it still works.

Q: How do I reheat leftovers so the coating stays crunchy?

A: Reheat in a preheated oven at 400 F on a wire rack for 8 to 12 minutes until hot. Avoid the microwave unless you dont mind sogginess. For frozen pieces bake at 425 F from frozen and add 8 to 12 minutes, flipping halfway.

Q: How can I control the heat in the hot honey?

A: Easy. Adjust the hot sauce and cayenne to taste, or add crushed red pepper flakes for texture. If you want less bite, use less hot sauce and add a touch more honey or butter. Simmer the honey mixture briefly to meld flavors and thicken it.

Baked Crunchy Hot Honey Chicken Recipe Substitutions and Variations

Buttermilk: 1 cup milk + 1 tablespoon lemon juice or vinegar (let sit 5 min), or plain yogurt thinned with a splash of milk, or 1:1 kefir — all give that tangy bite the chicken needs.
Eggs (binding bath): 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, sit 5 min), or 6 tbsp aquafaba (chickpea liquid), or 1/2 cup plain Greek yogurt thinned a bit — works if you want eggless or just a thicker binder.
Panko / crushed cornflakes (crust): crushed pretzels, crushed potato chips, or almond meal/finely ground cornmeal for a gluten-free option — all add crunch, some will be saltier so adjust salt.
Hot honey glaze (honey + hot sauce): swap honey with maple syrup or agave, and swap Frank’s with sriracha, chili garlic sauce, or just cayenne + a splash of vinegar — mix sweet + heat to taste.

Pro Tips

– Let the chicken sit in the buttermilk longer if you can, overnight is best. Pull it out about 20 minutes before you bake so it warms up a bit, that helps it cook evenly and not dry out.

– For extra, stay-crunchy coating press the crumbs on firmly and consider a quick toast of the panko + cornflakes in a skillet or 350F oven for 5 to 7 minutes first. Tossing the crumbs with a little melted butter or oil before toasting really amps up flavor.

– Use a wire rack on a preheated baking sheet so hot air circulates under the chicken, dont crowd the pieces, and only flip once. Check temp at the thickest part, 165F is the goal, that way you dont overbake.

– Make the hot honey gently and taste as you go. A tiny squeeze of lemon or a pinch of salt cuts the cloying sweetness, and either brush the sauce on or toss very briefly so you keep most of the crunch.

Baked Crunchy Hot Honey Chicken Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m sharing my Breaded Hot Honey Chicken recipe, featuring a crisp golden crust coated in a bold, spicy-sweet honey glaze.

Servings

servings

Calories

809

kcal

Equipment: 1. Oven (preheat to 425F / 220C)
2. Baking sheet and a sheet of aluminum foil
3. Wire rack that fits on the sheet (or just use a lightly oiled sheet if you dont have a rack)
4. 3 mixing/shallow dishes or bowls (buttermilk soak, flour mix, eggs, and crumbs)
5. Measuring cups and spoons
6. Whisk (for dry mix and eggs) and a fork or tongs for dredging
7. Panko/cornflake bowl and spoon to toss crumbs with oil or butter
8. Small saucepan and a whisk or spatula for the hot honey sauce
9. Instant-read thermometer (to check chicken reaches 165F / 74C)

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, cut into strips or tenders (you can use thighs if you want more flavor)
1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar)
2 large eggs, beaten
1 cup all purpose flour
2 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon cayenne pepper, or more to taste
1 1/2 cups panko breadcrumbs
1 cup crushed cornflakes or extra panko for extra crunch
2 to 3 tablespoons olive oil or melted butter, to toss with crumbs
1/2 cup honey
2 to 3 tablespoons hot sauce, like Frank's, adjust to heat preference
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar or lemon juice
1/4 teaspoon crushed red pepper flakes, optional for extra heat
Fresh parsley, chopped, for garnish and lemon wedges for serving, optional

Directions

Preheat oven to 425F (220C). Line a baking sheet with foil and set a wire rack on top so the chicken stays crunchy, or just use a lightly oiled sheet if you dont have a rack.
If using breasts slice into strips, if thighs leave whole or cut to tenders; place chicken in a bowl and pour 1 cup buttermilk over it (or 1 cup milk + 1 tbsp lemon juice/vinegar). Cover and chill 30 minutes to overnight for best flavor.
Make the dry flour mix: in a bowl whisk 1 cup all purpose flour, 2 tbsp cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne (use more if you like it hotter).
In another shallow dish beat the 2 large eggs. In a third dish combine 1 1/2 cups panko and 1 cup crushed cornflakes (or extra panko). Toss the crumbs with 2 to 3 tbsp olive oil or melted butter so they brown and stick.
Remove chicken from buttermilk, let excess drip off; dredge pieces first in the flour mix, then dip in the beaten eggs, then press firmly into the panko/cornflake crumbs so theyre well coated. Arrange on the wire rack, spacing pieces so air circulates.
Lightly brush or spray the tops with a little oil or melted butter and bake 15 to 22 minutes depending on size, flipping once halfway, until crumbs are golden and internal temp reads 165F (74C). Thicker pieces may take longer, so check with a thermometer.
While chicken bakes make the hot honey: in a small saucepan combine 1/2 cup honey, 2 to 3 tbsp hot sauce (start smaller if you prefer milder), 2 tbsp unsalted butter, and 1 tbsp apple cider vinegar or lemon juice. Add 1/4 tsp crushed red pepper flakes if you want extra heat.
Warm the sauce over low to medium heat just until butter melts and honey is glossy, whisking so it emulsifies; simmer a minute or two to meld flavors but dont boil too hard or burn the honey. Taste and adjust vinegar or hot sauce.
When chicken is done, either brush each piece with the hot honey or toss pieces briefly in a shallow bowl with some sauce so the crunch mostly stays. Garnish with chopped fresh parsley and serve with lemon wedges, let it cool a minute or two then enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.