Baked Crunchy Hot Honey Chicken Recipe
This Baked Crunchy Hot Honey Chicken Recipe delivers all the crispiness of fried chicken—without the oil. Juicy chicken is coated in a seasoned panko crust, oven-baked until golden, then glazed in a sweet and spicy homemade hot honey sauce. It’s a healthier twist on a comfort food favorite, and it’s perfect for busy weeknights or casual dinners.
Ingrédients
- 1½ lbs boneless skinless chicken thighs or breasts (cut into cutlets or tenders)
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1½ cups panko breadcrumbs
- 1 tablespoon olive oil for coating panko
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or extra olive oil for baking
For the Hot Honey Sauce:
- ½ cup honey
- 1 –2 teaspoons red pepper flakes or to taste
- 1 teaspoon apple cider vinegar or lemon juice optional
Instructions
- Preheat Oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Place a wire rack on top for crispier results.
Prepare Breading Station with three bowls:
- Bowl 1: Mix flour with garlic powder, paprika, salt, and pepper.
- Bowl 2: Beat the eggs.
- Bowl 3: Combine panko breadcrumbs with olive oil and any optional seasoning.
- Bread the Chicken by coating each piece first in flour, then egg, then panko. Press gently so the coating sticks well.
- Arrange Chicken on the prepared baking rack or tray. Lightly spray or brush the tops with oil.
- Bake for 25–30 minutes, flipping halfway if not using a rack. Cook until golden brown and the internal temp reaches 165°F (74°C).
- Prepare Hot Honey Sauce by heating honey and chili flakes (plus vinegar or lemon juice if using) in a small saucepan over low heat until warm and fragrant.
- Glaze the Chicken after resting for 5 minutes. Drizzle or brush the hot honey over each piece and serve immediately.