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Baked Crunchy Hot Honey Chicken Recipe

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  • Author: Elizabeth
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes (plus marinating time)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Baked Crunchy Hot Honey Chicken recipe delivers a perfect balance of crispy texture and sweet-spicy flavor. Marinated in buttermilk and hot sauce, then coated with a crunchy mixture of panko breadcrumbs and crushed cornflakes, it’s baked to a golden perfection and finished with a luscious hot honey glaze. Ideal for a comforting main course that’s both easy to prepare and irresistibly tasty.

Ingredients

Scale

Chicken and Marinade

  • 4 boneless skinless chicken thighs or breasts
  • 1 cup buttermilk
  • 1 tablespoon hot sauce

Breading

  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup crushed cornflakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Finishing

  • 2 tablespoons olive oil (for drizzling or spraying)
  • 1/3 cup honey
  • 2 tablespoons hot sauce
  • 1 tablespoon butter

Instructions

  1. Marinate the chicken: In a bowl, whisk together buttermilk and hot sauce thoroughly. Add the chicken pieces, ensuring they are fully submerged, and refrigerate for at least 1 hour or preferably overnight to tenderize and infuse flavor.
  2. Prepare the breadcrumb coating: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or set up a wire rack. In a shallow dish, combine the panko breadcrumbs, crushed cornflakes, garlic powder, smoked paprika, salt, and black pepper, mixing evenly for the coating.
  3. Coat the chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the breadcrumb mixture, pressing gently but firmly so the coating adheres well on all sides. Arrange the coated chicken evenly on the prepared baking sheet.
  4. Add olive oil and bake: Lightly drizzle or spray the tops of the chicken with olive oil to promote crispness. Bake in the preheated oven for 25–30 minutes. Flip the chicken halfway through baking to ensure even golden browning. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for safe consumption.
  5. Make the hot honey glaze: While the chicken bakes, combine honey, hot sauce, and butter in a small saucepan. Warm over low heat, stirring occasionally until the butter melts completely and the mixture becomes smooth and glossy.
  6. Serve: Once the chicken is out of the oven, drizzle the hot honey glaze generously over each piece. Serve immediately to enjoy the perfect interplay of crunchy texture and spicy-sweet flavor.

Notes

  • Adjust the hot sauce quantity in the honey glaze to control the spiciness level according to your taste.
  • This dish pairs wonderfully with mashed potatoes, cabbage slaw, or a fresh crisp salad.
  • For extra crispy chicken, broil it for the last 1–2 minutes of cooking, keeping a close eye to prevent burning.
  • Use a wire rack on the baking sheet to allow air circulation for a crunchier crust.
  • Ensure to check the internal temperature of chicken with a meat thermometer for food safety.

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Find it online: https://easycookingworld.com/baked-crunchy-hot-honey-chicken-recipe/