Baked Crunchy Hot Honey Chicken is the ultimate combination of crispy, spicy, and sweet—all in one juicy bite. Each piece has a golden oven-baked crust and a drizzle of sticky hot honey glaze that makes every forkful addictively good. It’s a comfort dish with a playful kick, perfect for anyone who loves that fried-chicken crunch without deep frying.
This recipe keeps things simple but impressive. You’ll marinate the chicken in buttermilk, coat it in a panko-cornflake crust, and bake until perfectly crisp. Then comes the best part—the warm hot honey sauce that glazes the top right before serving. The sweet heat balances the savory coating beautifully.
Whether it’s a casual family dinner or a weekend treat, this dish always delivers. Pair it with creamy ranch dressing, crisp coleslaw, or roasted vegetables for a balanced, crowd-pleasing meal. Once you try it, you’ll add it straight to your favorite weeknight rotation.
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs are my go-to for juicy results, but breasts work too. If you’re short on time, grab pre-cut chicken tenders.
Buttermilk: Tenderizes and adds tang. No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Panko & Cornflakes: The secret to that extra-crunchy crust. If you’re out of cornflakes, substitute crushed crackers or more panko.
Hot Honey Sauce: A blend of honey, hot sauce, and vinegar that gives sweetness with a kick. Sriracha, Frank’s RedHot, or any chili sauce works.
Spices: Garlic powder, paprika, and cayenne build layers of flavor. Adjust cayenne for your heat level or add smoked paprika for depth.
How to Keep the Chicken Crispy While Baking
- Use a wire rack set over a baking sheet so air circulates under the chicken.
- Lightly coat the breaded chicken with oil spray before baking to encourage browning.
- Space pieces apart; crowding traps steam and softens the crust.
- Flip halfway through baking for even crispness.
- Brush the hot honey glaze after baking so the crust stays crunchy.
Equipment You’ll Need
- Baking sheet and wire rack – for crisp, even baking
- Mixing bowls – for marinating and breading
- Shallow dishes – flour, egg, and crumb stations
- Whisk – to blend the glaze
- Basting brush – for coating with hot honey
Flavor Variations & Add-Ins
- Add smoked paprika or cumin to the breading for a smoky twist.
- Use buffalo sauce instead of hot sauce for bold tangy heat.
- Top with chopped scallions or green onions for a fresh bite.
- Prefer mild? Use plain honey and skip the cayenne and red-pepper flakes.
- For extra crunch, sprinkle crushed cornflakes on top halfway through baking.
How to Make Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 ½ cups panko breadcrumbs
- ½ cup crushed cornflakes
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
- Cooking spray or oil for greasing the pan
For the Hot Honey Sauce:
- ½ cup honey
- 2 tbsp hot sauce (sriracha or preferred chili sauce)
- 1 tbsp apple-cider vinegar or lemon juice
- 1 tsp crushed red-pepper flakes (optional)
- 1 tsp sesame seeds (optional garnish)
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
Plan for about 1 hour 15 minutes total: 10 minutes of prep, 30–60 minutes to marinate, and 20 minutes to bake. The result—crispy, juicy, spicy-sweet perfection.
Step-by-Step Instructions
1. Marinate the Chicken
Place chicken in a bowl and pour over the buttermilk. Marinate 30 minutes to 1 hour for tender, flavorful meat.
2. Prepare the Breading
In one dish, combine flour with garlic powder, paprika, cayenne, salt, and pepper. Beat eggs in a second dish. In a third, mix panko and crushed cornflakes for crunch.
3. Coat the Chicken
Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, dip in eggs, then coat in the panko-cornflake mix. Press lightly to help it stick.
4. Arrange for Baking
Place chicken on a wire rack set over a baking sheet. Lightly spray or brush with oil for even browning.
5. Bake Until Crispy
Bake at 425 °F (220 °C) for 20 minutes, flipping once halfway through, until golden brown and cooked through (165 °F / 74 °C internal temperature).
6. Make the Hot Honey Sauce
In a small saucepan over low heat, warm honey. Stir in hot sauce, vinegar or lemon juice, and red-pepper flakes if using. Heat just until combined and glossy.
7. Glaze the Chicken
When the chicken is finished, brush or drizzle the warm hot honey sauce over each piece. The glaze should cling lightly without softening the crust.
8. Serve & Garnish
Sprinkle sesame seeds and chopped parsley or cilantro on top. Serve immediately with ranch dressing, slaw, or a crisp salad for contrast.
Pro Tips for Perfect Crunch & Flavor
- Pat chicken dry before marinating—excess moisture weakens the crust.
- Let baked chicken rest 5 minutes before glazing so it stays crisp.
- Don’t skip the rack: It’s what mimics air-fryer texture in the oven.
- Warm the glaze only slightly so it stays pourable but not runny.
- Use good honey: A flavorful wildflower or clover honey makes a noticeable difference.
Frequently Asked Questions
Can I Use Frozen Chicken?
Yes—just thaw it completely in the refrigerator overnight before marinating so it cooks evenly and stays juicy.
Can I Make It Ahead?
Absolutely. Bread the chicken up to 4 hours in advance, refrigerate, then bake right before serving. Add the glaze only after baking for best crunch.
How Do I Store Leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer to bring back crispiness; avoid microwaving if possible.
Can I Adjust the Spice Level?
Of course! Use less cayenne and hot sauce for mild heat or add more red-pepper flakes for extra kick. You can even split the batch and glaze half mild, half spicy.
Serving & Storage Tips
Serve your Baked Crunchy Hot Honey Chicken hot from the oven with sides like creamy mashed potatoes, roasted veggies, or a simple garden salad. The balance of heat and sweetness pairs beautifully with anything cool or creamy.
Leftovers make amazing chicken sandwiches or wraps the next day—just reheat and drizzle with a little fresh honey. Store safely in the fridge up to three days.
This oven-baked chicken delivers the perfect contrast of crisp texture and sticky sweetness, proving that fried-level crunch can happen right in your oven. Easy enough for weeknights, impressive enough for company, and guaranteed to make your kitchen smell amazing.