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
Scale
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
