Description
Baked Crunchy Hot Honey Chicken is a delicious, easy-to-make dish that combines a crispy, golden coating with a sweet and spicy hot honey glaze. Perfect for weeknight dinners, this recipe delivers a satisfying crunch with a kick of heat, making it a crowd-pleaser for anyone who loves bold flavors. Ideal for those looking for a baked alternative to fried chicken, this dish is ready in under an hour.
Ingredients
4 boneless, skinless chicken breasts
1 cup buttermilk
1 cup panko breadcrumbs
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Cooking spray or oil for baking
For the Hot Honey Glaze:
1/4 cup honey
2 tablespoons hot sauce (such as Frank’s RedHot or your favorite)
1 tablespoon butter
1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- Marinate the chicken breasts in buttermilk for at least 15 minutes, or up to 1 hour in the refrigerator.
- In a shallow dish, combine panko breadcrumbs, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Remove each chicken breast from the buttermilk, letting the excess drip off. Dredge in the breadcrumb mixture, pressing to adhere.
- Place the coated chicken on the prepared baking sheet. Lightly spray or drizzle with oil. Bake for 25-30 minutes, or until golden brown and cooked through.
- While the chicken bakes, prepare the hot honey glaze. In a small saucepan, combine honey, hot sauce, butter, and red pepper flakes. Heat over medium, stirring until well combined.
- Once the chicken is done, drizzle with hot honey glaze or serve it on the side for dipping.
- Serve hot with your choice of sides.
Notes
For extra crispiness, double-dip the chicken in the buttermilk and breadcrumb mixture.
Adjust the spice level by increasing or decreasing the cayenne pepper and hot sauce in the glaze.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal per serving
