This Baked Crunchy Hot Honey Chicken gives me the perfect blend of crispy coating, juicy meat, and a sweet-spicy glaze that always satisfies. I love how simple it is to put together while still tasting like a special comfort-food dinner.

Why You’ll Love This Recipe

I love this recipe because it’s baked instead of fried, yet still comes out incredibly crispy. The hot honey glaze adds just the right balance of sweetness and heat, and the whole dish uses simple pantry ingredients. It works wonderfully for weeknight dinners but also feels impressive enough for guests.

Ingredients

(Tip: You’ll find 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 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
1 tablespoon unsalted butter
1/2 teaspoon red pepper flakes (optional)
1 teaspoon apple cider vinegar or lemon juice (optional)

Optional Garnish:

Chopped parsley
Sesame seeds or crushed peanuts

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat the chicken dry. In one shallow bowl, mix the flour, salt, black pepper, garlic powder, onion powder, and smoked paprika.
Place the beaten eggs in a second bowl and the panko breadcrumbs in a third.
Dredge each chicken piece in the flour mixture, then dip into the eggs, then coat fully in the panko. Press gently so the breadcrumbs adhere well.
Arrange the breaded chicken on the baking sheet and lightly spray with oil or drizzle a bit of olive oil over the top.
Bake for 25–30 minutes or until golden and the internal temperature reaches 165°F (74°C).
While the chicken bakes, prepare the hot honey sauce by heating the honey, hot sauce, butter, and red pepper flakes in a small saucepan until smooth. Add vinegar or lemon juice if using.
Remove the chicken from the oven and drizzle or brush the hot honey sauce over the top. Add garnishes if desired and serve warm.

Servings And Timing

Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes
Total time: about 50 minutes

Variations

I sometimes swap panko for crushed cornflakes to make the coating even crunchier.
Chicken thighs give me a juicier result than chicken breasts.
I adjust the heat level by adding more or less hot sauce or red pepper flakes.
Lemon zest or smoked paprika added to the breading gives an extra flavor twist.
For an extra-sticky finish, I toss the chicken fully in the hot honey sauce instead of just drizzling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken in a 350°F (175°C) oven for 10–15 minutes so it stays crispy. I avoid microwaving because it softens the crust.

FAQs

How do I keep the coating from falling off?

I make sure the chicken is dry before breading and press the breadcrumbs onto the surface so they stick well.

Can I use bone-in chicken?

Yes, but I expect a longer cooking time, and the coating may not be as evenly crispy.

Can I make this gluten-free?

I can replace the flour with a gluten-free blend and use gluten-free breadcrumbs or crushed gluten-free cereal.

How do I make the sauce milder?

I simply reduce the hot sauce or remove the red pepper flakes, adding a bit more honey if I want more sweetness.

Can I prepare it ahead of time?

I can bread the chicken ahead and refrigerate it for a few hours, then bake just before serving so it stays crisp.

Conclusion

This Baked Crunchy Hot Honey Chicken always hits the spot for me with its crunchy exterior, tender chicken, and irresistible sweet-spicy glaze. It’s simple to prepare, easy to customize, and perfect for any night when I want something comforting but still full of flavor. Enjoy making it your own!