Baked Crunchy Hot Honey Chicken is a fun mix of crispy on the outside, juicy on the inside chicken pieces coated in a spicy, sweet honey glaze. The crunchy coating gives a nice texture that pairs beautifully with the warm heat of the honey sauce. This dish brings together simple ingredients but the flavor combination always feels special.
I love making this when I want something that’s a little different from regular chicken dinner nights. The hot honey sauce adds just the right amount of kick without being too spicy, so it’s perfect if you like a bit of heat but don’t want to overpower the chicken. Plus, baking it means less mess and easier cleanup.
My favorite way to serve this is with a side of cool, creamy coleslaw or some roasted veggies to balance out the heat and crunch. It’s a crowd-pleaser every time and perfect for sharing at family dinners or casual get-togethers. I always find myself going back for seconds because the crispy texture and flavor combo is just so good!
Key Ingredients & Substitutions
Chicken: Boneless skinless chicken breasts or tenders work great here. Tenders are easier to coat and cook quickly. If you prefer, chicken thighs also add more juiciness and flavor.
Buttermilk: This helps the coating stick and tenderizes the chicken. If you don’t have buttermilk, mix milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes to make a good substitute.
Cornflakes & Panko: Combining crushed cornflakes and panko breadcrumbs gives extra crunch. For gluten-free options, try gluten-free cornflakes and breadcrumbs, or fine crushed nuts like almonds.
Hot Honey Sauce: Honey and hot sauce create the perfect balance of sweet and spicy. Use your favorite hot sauce here and adjust to taste. Apple cider vinegar adds a tangy touch but can be skipped or replaced with lemon juice.
How Do You Get the Crunchy Coating Perfectly Crispy in the Oven?
Baking crispy chicken without frying can be tricky, but these tips help you get great crunch every time:
- Press the coating firmly: When dredging the chicken in the coating mix, press it well so it sticks tightly.
- Use cornflakes: Crushed cornflakes add a sturdy, crunchy texture that bakes well.
- Spray with oil: Lightly spraying the chicken pieces with cooking spray or brushing with oil helps the crust brown and crisp.
- High oven heat: Bake at a high temperature (about 425°F) so the coating crisps quickly without drying out the chicken inside.
- Flip halfway through: Turning the pieces will help both sides get evenly crisp.
Following these steps guarantees a crunchy outside and juicy inside every time, without the extra oil from frying.
Equipment You’ll Need
- Baking sheet with parchment paper or baking spray – I recommend this to keep the chicken from sticking and make cleanup easier.
- Mixing bowls – for marinating and coating the chicken, so everything stays neat and organized.
- Small saucepan – to make the hot honey sauce, easily melt and combine all ingredients.
- Cooling rack (optional) – to place the coated chicken on before baking, helping air circulate for extra crispiness.
Flavor Variations & Add-Ins
- Protein swap: Use chicken thighs instead of breasts for a juicier, more flavorful option.
- Spice level: Add more hot sauce or a dash of cayenne to increase heat or mix in chili powder for smoky flavor.
- Extra crunch: Mix in crushed Ritz crackers or chopped nuts with the cornflakes for a different texture.
- Garnishes: Top with chopped green onions, sesame seeds, or a squeeze of lime to add fresh flavor at the end.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cups crushed cornflakes or crispy cereal
- ½ cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- Cooking spray or oil for greasing
For the Hot Honey Sauce:
- ⅓ cup honey
- 2 tablespoons hot sauce (adjust to heat preference)
- 1 tablespoon butter
- 1 teaspoon apple cider vinegar
- Pinch of cayenne pepper or red chili flakes (optional, for extra heat)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20-25 minutes to bake, and a few minutes to make the hot honey sauce. If you marinate the chicken longer (up to 2 hours), it adds extra flavor but isn’t required.
Step-by-Step Instructions:
1. Prepare the Chicken and Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. Cut chicken breasts into strips or bite-sized pieces, or simply use chicken tenders.
2. Marinate the Chicken:
Whisk together buttermilk, garlic powder, smoked paprika, salt, and black pepper in a bowl. Add the chicken pieces and coat well. Let them marinate for at least 20 minutes to tenderize and add flavor.
3. Make the Crunchy Coating:
In a large bowl, mix the crushed cornflakes, panko breadcrumbs, flour, and baking powder. Remove chicken pieces from the marinade, letting excess drip off, then press them firmly into the coating mix so it sticks well.
4. Bake the Chicken:
Place coated chicken pieces in a single layer on the baking sheet. Lightly spray the tops with cooking spray to help them crisp up. Bake for 20-25 minutes, flipping halfway through, until the coating is golden and chicken is cooked through.
5. Make the Hot Honey Sauce:
While the chicken bakes, combine honey, hot sauce, butter, apple cider vinegar, and cayenne or chili flakes (if using) in a small saucepan over low heat. Stir gently until melted and combined, then remove from heat.
6. Serve:
When chicken is done baking, toss or drizzle it with the hot honey sauce. Garnish with chopped green onions or sesame seeds if you like. Serve immediately with sides like coleslaw or roasted veggies for a perfect meal.
Equipment You’ll Need:
- Baking sheet lined with parchment or greased
- Mixing bowls for marinating and coating
- Small saucepan for the sauce
- Optional: Cooling rack to place chicken on before baking for extra crunch
Variations to Try:
- Swap chicken breasts for thighs for more juicy flavor
- Add extra heat by increasing hot sauce or mixing in chili powder to coating
- Mix crushed nuts or crackers into the coating for a different crunch
- Garnish with fresh lime juice, chopped cilantro, or sliced green onions for brightness
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the fridge overnight before marinating and baking. Pat it dry well to help the coating stick better.
Can I Make This Recipe Ahead of Time?
You can marinate the chicken up to 2 hours ahead and prepare the coating. Bake just before serving for best crispiness. The hot honey sauce can be made in advance and gently reheated.
How Should I Store Leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep the coating crispy rather than microwaving.
Can I Adjust the Spice Level of the Hot Honey Sauce?
Absolutely! Use more or less hot sauce and cayenne pepper based on your heat preference. You can also add a splash of lemon juice for extra tang if desired.
