Baked Crunchy Hot Honey Chicken

Baked Crunchy Hot Honey Chicken is the perfect fusion of sweet, spicy, and savory. Crispy on the outside and juicy on the inside, this dish brings the bold flavor of hot honey without the mess of deep frying. Whether you’re looking for a quick weeknight dinner, a crowd-pleasing party platter, or a healthier twist on a comfort food favorite, this chicken delivers all the crunch and kick you crave, straight from the oven.

Ingredients:

For the Chicken:

• 2 lbs boneless, skinless chicken thighs or breasts, cut into strips or kept whole

• 1 cup buttermilk

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp smoked paprika

• 1 tsp salt

• ½ tsp black pepper

For the Coating:

• 2 cups cornflakes, crushed (or panko breadcrumbs for variation)

• ½ cup grated Parmesan cheese (optional for extra savory depth)

• 1 tsp paprika

• ½ tsp cayenne pepper (adjust to taste)

• 1 tsp dried oregano

• Cooking spray or olive oil spray

For the Hot Honey:

• ½ cup honey

• 1–2 tbsp hot sauce (like Frank’s RedHot or sriracha)

• ½ tsp crushed red pepper flakes

• 1 tbsp apple cider vinegar (optional for a tangy twist)

• Pinch of salt

Instructions:

1. Marinate the Chicken:

In a large bowl, mix buttermilk with garlic powder, onion powder, paprika, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours for extra tenderness.

2. Prepare the Crunchy Coating:

Crush the cornflakes in a food processor or a zip-top bag using a rolling pin until fine but still a bit coarse. Transfer to a bowl and mix with Parmesan (if using), paprika, cayenne, and oregano.

3. Preheat the Oven:

Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and set a wire rack on top. This helps the chicken bake evenly and stay crisp.

4. Coat the Chicken:

Remove the marinated chicken from the fridge. Working one piece at a time, allow excess buttermilk to drip off, then press into the cornflake coating until well covered. Place on the wire rack. Repeat with all pieces.

5. Bake to Perfection:

Lightly spray the chicken with cooking spray. Bake for 20–25 minutes (for strips) or 25–30 minutes (for whole thighs/breasts), flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).

6. Make the Hot Honey:

While the chicken bakes, combine honey, hot sauce, red pepper flakes, and vinegar in a small saucepan over low heat. Stir until warmed and well blended—about 3–4 minutes. Remove from heat.

7. Glaze & Serve:

Drizzle the hot honey over the baked chicken before serving, or serve it on the side for dipping. Garnish with fresh herbs or chili flakes for extra flair.

Servings and Timing:

• Servings: 4–6

• Prep Time: 20 minutes

• Marinate Time: 30 minutes (minimum)

• Cook Time: 25–30 minutes

• Total Time: ~1 hour 15 minutes

Variations:

• Spicier Version: Add more cayenne to the coating and increase hot sauce in the honey.

• Gluten-Free: Use gluten-free cornflakes or certified GF panko.

• Air Fryer Option: Cook at 400°F for 16–18 minutes, flipping halfway.

• No Buttermilk? Use Greek yogurt thinned with milk or lemon juice.

• Sweet BBQ Twist: Mix BBQ sauce into the hot honey for a smoky vibe.

Storage / Reheating:

• Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in a 375°F oven or air fryer for 8–10 minutes to restore crispiness. Avoid microwaving as it softens the coating.

• Freezing: Freeze unglazed, baked chicken in a single layer, then transfer to a zip-top bag for up to 2 months. Reheat from frozen at 400°F for 20–25 minutes.

FAQs:

Q: Can I make this ahead of time?
Yes! Marinate the chicken and prep the coating in advance. Coat and bake when ready to serve.

Q: What type of honey works best?
Use any regular honey. Raw honey adds more depth, while clover or wildflower are more neutral.

Q: Is it kid-friendly?
Absolutely—just reduce the hot sauce in the honey for a milder version.

Q: Can I use bone-in chicken?
Yes, but increase the baking time by 10–15 minutes and ensure the internal temp hits 165°F.

Q: What can I serve this with?
It pairs great with mashed potatoes, roasted veggies, mac & cheese, or a fresh slaw.

Conclusion:

Baked Crunchy Hot Honey Chicken is your new weeknight hero—bold, crispy, and bursting with flavor. It satisfies fried chicken cravings with way less mess and guilt. Whether served with classic sides or tossed into a salad or wrap, this dish is guaranteed to become a staple in your kitchen. Pro tip: keep extra hot honey on hand—it’s addictive on just about everything.

Baked Crunchy Hot Honey Chicken

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• Author: Kelly
• Total Time: 40 minutes

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Description

Crunchy oven-baked chicken drizzled in hot honey, this recipe balances sweet heat and crispy texture, perfect for a satisfying, healthier twist on fried chicken.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 lbs boneless, skinless chicken thighs or breasts, cut into strips or kept whole

• 1 cup buttermilk

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp smoked paprika

• 1 tsp salt

• ½ tsp black pepper

For the Coating:

• 2 cups cornflakes, crushed (or panko breadcrumbs for variation)

• ½ cup grated Parmesan cheese (optional for extra savory depth)

• 1 tsp paprika

• ½ tsp cayenne pepper (adjust to taste)

• 1 tsp dried oregano

• Cooking spray or olive oil spray

For the Hot Honey:

• ½ cup honey

• 1–2 tbsp hot sauce (like Frank’s RedHot or sriracha)

• ½ tsp crushed red pepper flakes

• 1 tbsp apple cider vinegar (optional for a tangy twist)

• Pinch of salt

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Instructions

Marinate the Chicken:

In a large bowl, mix buttermilk with garlic powder, onion powder, paprika, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours for extra tenderness.

2. Prepare the Crunchy Coating:

Crush the cornflakes in a food processor or in a zip-top bag using a rolling pin until fine but still a bit coarse. Transfer to a bowl and mix with Parmesan (if using), paprika, cayenne, and oregano.

3. Preheat the Oven:

Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and set a wire rack on top. This helps the chicken bake evenly and stay crisp.

4. Coat the Chicken:

Remove the marinated chicken from the fridge. Working one piece at a time, allow excess buttermilk to drip off, then press into the cornflake coating until well covered. Place on the wire rack. Repeat with all pieces.

5. Bake to Perfection:

Lightly spray the chicken with cooking spray. Bake for 20–25 minutes (for strips) or 25–30 minutes (for whole thighs/breasts), flipping halfway through until golden brown and internal temp reaches 165°F (74°C).

6. Make the Hot Honey:

While the chicken bakes, combine honey, hot sauce, red pepper flakes, and vinegar in a small saucepan over low heat. Stir until warmed and well blended—about 3–4 minutes. Remove from heat.

7. Glaze & Serve:

Drizzle the hot honey over the baked chicken just before serving, or serve it on the side for dipping. Garnish with fresh herbs or chili flakes for extra flair.

• Prep Time: 20
• Cook Time: 20
• Category: 410

Nutrition

• Serving Size: 6