If you’re looking for an irresistibly crispy, sweet-and-spicy chicken dinner that doesn’t require frying, this Baked Crunchy Hot Honey Chicken is your new go-to! Every bite is packed with juicy chicken, a wildly audacious crunch thanks to panko and cornflakes, and that sticky, spicy hot honey glaze drizzled on top. All the excitement of your favorite fried chicken, minus the grease and the mess—get ready for a meal you’ll absolutely crave again and again.
Ingredients You’ll Need
The magic of Baked Crunchy Hot Honey Chicken truly lies in its unfussy ingredients. Each element has a special job—juicy chicken soaks up the marinade, panko and cornflakes team up for the crunchiest coating, and the hot honey glaze turns the whole thing into something unforgettable. Here’s what you need:
- Chicken (1 1/2 pounds boneless, skinless tenders or breasts): Cut into strips for better coating, quicker cooking, and ultimate dippability.
- Buttermilk (1 cup): Tenderizes the chicken and infuses it with moisture for that signature juiciness.
- Hot sauce (1 teaspoon, optional for marinade): Kicks up the flavor right from the start—add more if you like it spicy!
- Panko breadcrumbs (1 cup): Japanese-style breadcrumbs that become ultra-crispy when baked, giving you that coveted crunch.
- Crushed cornflakes (1 cup): The secret to a seriously snappy crust; just crush up your favorite breakfast flakes.
- Paprika (1/2 teaspoon): Adds a gentle smokiness and gorgeous color to the coating.
- Garlic powder (1/2 teaspoon): A pantry hero that amps up savory depth.
- Salt (1/2 teaspoon): Essential for bringing out all the flavors in the marinade and crust.
- Black pepper (1/4 teaspoon): Adds just the right amount of warmth and zing.
- Cooking spray or oil: Helps the coating brown up beautifully in the oven.
- Honey (1/3 cup, for glaze): Nature’s candy for our glossy, sticky glaze.
- Hot sauce (1–2 tablespoons, for glaze): Goes in the glaze so you can really make it as mild or fiery as you want.
- Butter (1 tablespoon, for glaze): Richens up the glaze and makes it silky smooth.
How to Make Baked Crunchy Hot Honey Chicken
Step 1: Marinate the Chicken
Start by placing your chicken strips in a mixing bowl, then pouring in the buttermilk and a little hot sauce if you want a tingly background heat. Stir to coat so every piece gets some love, cover, and pop the bowl in the fridge for at least 30 minutes (but up to 8 hours if you’re planning ahead). This simple step does wonders for flavor and tenderness—totally worth the wait!
Step 2: Set Up for Crunch
While the chicken is marinating, preheat your oven to 425°F (220°C) and line a big baking sheet with parchment paper for easy cleanup. In a shallow dish, mix together your panko breadcrumbs, crushed cornflakes, paprika, garlic powder, salt, and black pepper. This is the mixture that creates the golden, audibly crunchy shell that’s a Baked Crunchy Hot Honey Chicken hallmark.
Step 3: Coat the Chicken
Remove each strip of chicken from the marinade, letting any excess drip off. Dredge one piece at a time through the panko-cornflake mixture, pressing it firmly so every inch of chicken gets a thick, even coat. Line up the coated pieces on your prepared baking sheet, leaving space between each for proper crisping.
Step 4: Bake Until Golden and Crispy
Give the tops of the chicken a light mist of cooking spray or a drizzle of oil to help all that coating turn crisp, then slide the tray into the hot oven. Bake for 20–25 minutes, flipping once halfway through. When they’re deeply golden and you can tell with a fork that they’re cooked through, you’re ready for the grand finale. If you’re after even more crunch, broil the chicken for the last couple of minutes, but watch closely!
Step 5: Make the Hot Honey Glaze
While your chicken gets its time in the oven spotlight, grab a small saucepan and combine the honey, hot sauce, and butter over low heat. Stir gently until the mixture is melted, glossy, and completely smooth. Set it aside—the aroma alone will have people peeking into the kitchen.
Step 6: Finish with Hot Honey!
Right before serving, drizzle that luscious hot honey glaze over the hot, crunchy chicken, or serve it on the side for dipping if you want to keep things tidy. The combination of crackly coating and sweet heat is what makes Baked Crunchy Hot Honey Chicken so showstopping!
How to Serve Baked Crunchy Hot Honey Chicken
Garnishes
Let the chicken shine with a fresh sprinkle of chopped parsley, thinly sliced green onions, or scatter on a few extra red pepper flakes for those who really like to bring the heat. A few pickles on the side add a tangy contrast that ties all the flavors together perfectly.
Side Dishes
This is a dish that loves bold companions! Serve Baked Crunchy Hot Honey Chicken with fluffy buttermilk biscuits, a simple green salad, creamy coleslaw, or roasted potatoes. Anything that can soak up a little of that leftover hot honey is fair game—don’t forget a wedge of lemon for a pop of acidity.
Creative Ways to Present
Transform this chicken into game-day sliders with brioche buns and slaw, or slice it into strips and pile onto a chopped salad for a crowd-pleasing meal. Wrap pieces in warm tortillas with crunchy slaw for next-level tacos, or stack on waffles for a weekend brunch you’ll never forget.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra Baked Crunchy Hot Honey Chicken, let it cool completely before storing. Place the pieces in an airtight container and keep them in the fridge for up to 3 days. The crust stays crisp surprisingly well—just don’t add the hot honey until you’re ready to eat.
Freezing
For longer-term planning, freeze the baked (and cooled) chicken strips in a single layer on a tray. Once solid, transfer them to a freezer bag or container and freeze for up to 2 months. Don’t add the glaze until after reheating—they’ll taste freshly made!
Reheating
To bring back that bakery-fresh crunch, reheat the chicken in a 375°F oven for about 10-12 minutes, straight from the fridge or freezer. Skip the microwave if you can, as it tends to make the coating soggy. Add the hot honey glaze just before serving for maximum impact.
FAQs
Can I use chicken thighs instead of breasts or tenders?
Absolutely! Boneless, skinless chicken thighs work wonderfully here—they’re even juicier. Just be sure to cut them into similar-sized strips, and adjust baking time as needed until they’re cooked through.
How spicy is Baked Crunchy Hot Honey Chicken?
You control the heat: use less hot sauce for a gentle warmth, or ramp it up for real fire. The honey balances the spice beautifully, so the overall flavor is sweet with a kick, not overwhelming.
Can I make this gluten-free?
Yes! Swap in gluten-free panko breadcrumbs and gluten-free cornflakes to keep the coating safe for gluten-sensitive eaters. Double-check your hot sauce and other seasonings, too.
What’s the best way to crush cornflakes?
Pour the cornflakes into a zip-top bag and roll them with a rolling pin, or pulse very briefly in a food processor. Aim for pea-sized crumbs—not powder—for the best texture on your Baked Crunchy Hot Honey Chicken.
Is the hot honey glaze suitable for kids?
If you’re serving little ones, just reduce or skip the hot sauce in the glaze. The honey and butter alone create a shiny, delicious finish that’s mild enough for everyone at the table.
Final Thoughts
I can’t recommend this Baked Crunchy Hot Honey Chicken enough—it truly turns dinner into an event. The contrast of golden-crunchy crust and sweet, sticky heat is everything you want in a comfort food classic, but so much lighter and easier than frying. Give it a try and let your taste buds do a happy dance!
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Baked Crunchy Hot Honey Chicken Recipe
- Total Time: 40 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Crunchy Hot Honey Chicken recipe combines tender chicken strips coated in a crispy breadcrumb mixture, baked to golden perfection, and drizzled with a sweet and spicy hot honey glaze. A delicious twist on classic baked chicken that’s sure to become a family favorite!
Ingredients
Chicken:
- 1 1/2 pounds boneless, skinless chicken tenders or breasts (cut into strips)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional, for marinade)
Breadcrumb Mixture:
- 1 cup panko breadcrumbs
- 1 cup crushed cornflakes
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray or oil (for baking)
Hot Honey Glaze:
- 1/3 cup honey
- 1–2 tablespoons hot sauce (adjust to taste)
- 1 tablespoon butter
Instructions
- Marinate the Chicken: Place chicken in a bowl, add buttermilk and hot sauce. Marinate in the fridge for 30 minutes to 8 hours.
- Prepare the Breadcrumb Coating: Mix panko, cornflakes, paprika, garlic powder, salt, and pepper in a shallow dish.
- Coat the Chicken: Dredge marinated chicken in the breadcrumb mixture, then place on a lined baking sheet.
- Bake: Bake at 425°F (220°C) for 20–25 minutes until golden and cooked through.
- Make the Hot Honey Glaze: Combine honey, hot sauce, and butter in a saucepan over low heat until smooth.
- Serve: Drizzle hot honey glaze over baked chicken before serving or on the side for dipping.
Notes
- Adjust spice level by varying hot sauce amount.
- For extra crunch, broil chicken for the last 1–2 minutes of baking.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 12g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
