Baked Crunchy Hot Honey Chicken
If you’re craving fried chicken but want a healthier twist, this Baked Crunchy Hot Honey Chicken recipe delivers all the flavor and crunch you love—without deep frying. Coated in a crispy, golden crust and drizzled with a sweet and spicy hot honey glaze, this dish is the perfect balance of textures and flavors. Whether you’re preparing it for dinner, game day, or a weekend treat, this recipe is guaranteed to be a hit.

Ingredients Overview
Key Ingredients for Hot Honey Chicken
- Chicken Thighs or Breasts (2 pounds): Bone-in or boneless work well. Adjust cooking time for thicker cuts.
- Flour (1 cup): Forms the base layer of the breading for a crispy texture.
- Eggs (2, beaten): Helps the breadcrumbs adhere to the chicken.
- Panko Breadcrumbs (2 cups): Provides a light, crunchy coating.
- Paprika (1 teaspoon): Adds a smoky, slightly sweet flavor to the breading.
- Garlic Powder (1 teaspoon): Enhances the overall savory flavor.
- Salt and Pepper (to taste): Essential for seasoning the chicken and breading.
For the Hot Honey Glaze
- Honey (1/3 cup): The base for the glaze, adding sweetness and a sticky texture.
- Hot Sauce (2 tablespoons): Provides the spicy kick. Adjust to your heat preference.
- Butter (2 tablespoons, melted): Adds richness to the glaze.
- Cayenne Pepper (1/2 teaspoon): Optional for those who want extra heat.
Kitchen Equipment You’ll Need
- Baking Sheet and Wire Rack: The wire rack ensures even airflow around the chicken for maximum crispiness.
- Mixing Bowls: For breading the chicken and preparing the glaze.
- Tongs: Makes it easy to handle the chicken without disrupting the breading.
- Basting Brush: For evenly applying the hot honey glaze.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup, then place a wire rack on top and lightly spray it with non-stick cooking spray.
2. Prepare the Chicken
- Pat the chicken dry with paper towels to remove excess moisture. This helps the breading stick better.
- Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
3. Bread the Chicken
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs mixed with a pinch of paprika.
- Dip each piece of chicken into the flour, then the egg, and finally the breadcrumbs, pressing gently to coat evenly.
4. Bake the Chicken
- Arrange the breaded chicken on the prepared wire rack, ensuring the pieces don’t touch.
- Bake for 25-30 minutes, flipping halfway through, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
5. Make the Hot Honey Glaze
- In a small saucepan over low heat, combine honey, hot sauce, melted butter, and cayenne pepper (if using). Stir until smooth and heated through.
6. Coat the Chicken
- Once the chicken is baked and crispy, use a basting brush to coat each piece generously with the hot honey glaze. For an extra kick, drizzle additional glaze over the chicken just before serving.
Tips and Tricks
Perfecting the Crunch
- Use Panko breadcrumbs instead of regular breadcrumbs for a lighter, crispier texture.
- Bake the chicken on a wire rack to allow hot air to circulate, ensuring even crispiness.
Adjusting the Spice Level
- For a milder glaze, reduce the hot sauce and cayenne pepper.
- For extra heat, add more cayenne or a splash of your favorite chili oil.
Serving Suggestions
Pair your Baked Crunchy Hot Honey Chicken with these sides for a complete meal:
- Cornbread: Adds a comforting, slightly sweet contrast.
- Coleslaw: A cool, creamy slaw balances the spicy glaze.
- Roasted Veggies: Carrots, zucchini, or Brussels sprouts make a healthy, flavorful side.
- Mac and Cheese: For an indulgent, Southern-inspired feast.
Storage and Leftovers
Storing the Chicken
- Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the baked chicken (without glaze) for up to 2 months. Add the hot honey glaze after reheating.
Reheating Tips
- Reheat in an oven or air fryer at 375°F (190°C) for 8-10 minutes to restore crispiness. Avoid microwaving, as it can make the breading soggy.
Common Mistakes to Avoid
Soggy Breaded Chicken
- Don’t skip the wire rack; it keeps the chicken elevated for even baking.
- Avoid applying the glaze too early, as it can soften the crispy breading.
Overcooking the Chicken
- Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) for perfectly cooked, juicy chicken.
Variations
Air-Fried Hot Honey Chicken
- Prepare the chicken as directed, but air fry at 375°F (190°C) for 18-20 minutes, flipping halfway through.
Gluten-Free Version
- Use gluten-free breadcrumbs and flour for a crispy, gluten-free alternative.
Boneless Hot Honey Bites
- Cut boneless chicken breasts into bite-sized pieces and follow the same recipe for a fun, snackable option.
FAQs
Q: Can I make the hot honey glaze ahead of time?
A: Yes! Store the glaze in an airtight container in the refrigerator for up to 1 week. Reheat gently before using.
Q: What if I don’t have hot sauce?
A: You can substitute it with sriracha, chili garlic sauce, or even a dash of cayenne powder.
Q: Can I use drumsticks or wings instead?
A: Absolutely! Adjust the cooking time as needed based on the size and type of chicken pieces.
Conclusion
Baked Crunchy Hot Honey Chicken is the ultimate combination of crispy texture, sweet honey, and spicy heat. This healthier baked version of a classic fried favorite is easy to make and perfect for any occasion. Whether you’re serving it for dinner, a party, or meal prepping for the week, this dish will leave everyone craving more.
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Baked Crunchy Hot Honey Chicken
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Baked Crunchy Hot Honey Chicken is a healthier twist on classic fried chicken, featuring a crispy breadcrumb coating and a sweet-spicy hot honey glaze. Perfect for dinner, game day, or a weekend treat, this dish balances texture and flavor beautifully.
Ingredients
Chicken:
- Chicken Thighs or Breasts: 2 pounds
- Flour: 1 cup
- Eggs: 2, beaten
- Panko Breadcrumbs: 2 cups
- Paprika: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Salt and Pepper: To taste
Hot Honey Glaze:
- Honey: 1/3 cup
- Hot Sauce: 2 tablespoons
- Butter: 2 tablespoons, melted
- Cayenne Pepper: 1/2 teaspoon (optional)
Instructions
- Preheat the Oven:
- Preheat to 425°F (220°C). Line a baking sheet with foil and place a greased wire rack on top.
- Prepare the Chicken:
- Pat chicken dry and season with salt, pepper, garlic powder, and paprika.
- Set Up Breading Station:
- Fill three bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs mixed with paprika.
- Bread the Chicken:
- Dip chicken into flour, then eggs, and finally breadcrumbs. Press gently to coat evenly.
- Bake the Chicken:
- Place chicken on the wire rack and bake for 25-30 minutes, flipping halfway through, until golden brown and cooked to 165°F (74°C).
- Prepare the Glaze:
- In a small saucepan, combine honey, hot sauce, melted butter, and cayenne pepper over low heat. Stir until smooth.
- Glaze the Chicken:
- Brush the glaze generously over the baked chicken. Add extra glaze before serving if desired.
Notes
- Use Panko breadcrumbs for extra crunch.
- To reduce spice, use less cayenne or hot sauce.
- Avoid glazing too early to maintain crispiness.