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Baked Crunchy Hot Honey Chicken

Baked Crunchy Hot Honey Chicken

This baked crunchy hot honey chicken is extra crispy thanks to a few key steps—perfect for a spicy-sweet weeknight dinner without the deep fryer!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken thighs
  • 1 cup buttermilk for marinating
  • 1 tbsp hot sauce
  • 1 1/2 cups panko breadcrumbs for extra crunch
  • 1/2 cup cornflakes crushed
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
For the Hot Honey
  • 1/2 cup honey
  • 1 tbsp hot sauce adjust to taste
  • 1 tsp red pepper flakes optional

Equipment

  • Baking sheet
  • Wire Rack
  • Mixing bowls
  • Oven

Method
 

  1. In a bowl, combine buttermilk and 1 tablespoon hot sauce. Add chicken and marinate for at least 30 minutes (or overnight).
  2. Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet and spray with cooking spray.
  3. In a shallow bowl, mix panko, crushed cornflakes, paprika, garlic powder, and salt.
  4. Remove chicken from marinade, letting excess drip off. Press each piece into breadcrumb mixture to coat well.
  5. Place coated chicken on the wire rack. Lightly spray tops with cooking oil.
  6. Bake for 25–30 minutes or until golden and internal temperature reaches 165°F (75°C).
  7. Meanwhile, make hot honey: warm honey in a small pan, stir in hot sauce and red pepper flakes.
  8. Drizzle hot honey over the baked chicken before serving.

Notes

For extra crispiness, don't skip the wire rack—it allows air to circulate under the chicken. Let the chicken rest for 5 minutes before serving to keep it juicy.