Baked Crunchy Hot Honey Chicken is a fantastic dish that brings together crispy, golden chicken pieces with a sweet and spicy honey glaze. The outside gets perfectly crunchy in the oven, while the inside stays juicy and tender. The hot honey adds a nice kick that wakes up your taste buds without being too overwhelming.
I love making this chicken when I want something a little different from the usual fried wings. It’s so satisfying to get that crispy texture without all the extra oil. My favorite way to make the glaze is mixing just the right amount of honey with a bit of hot sauce—it’s the perfect balance that everyone in my family asks me to make again and again.
One tip I’ve found really helpful is to let the chicken rest for a few minutes after baking so the glaze sets up nicely and doesn’t drip off immediately. I like serving this with a simple side of roasted veggies or a fresh salad, which helps balance out the heat and sweetness. It’s a dish that’s easy to enjoy any day of the week, and I find it’s a crowd-pleaser every time I bring it to the table.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps it lean and easy to cut into strips. You can swap for chicken thighs if you prefer juicier meat—they stay tender and are forgiving when baked.
Cornflakes: The crushed cornflakes give you that fantastic crunch. If you have allergy or can’t find cornflakes, try crushed rice cereal or panko breadcrumbs for a great crispy crust.
Buttermilk: Buttermilk helps tenderize the chicken and adds flavor. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.
Honey & hot sauce: The balance of sweetness and heat is key here. Adjust hot sauce amount based on your spice level preference. If you want to skip hot sauce, just use honey for a sweet glaze or add a pinch of cayenne pepper instead.
How Do You Get the Chicken Crispy Without Frying?
Baking crispy chicken can be tricky since you miss the direct oil contact of frying. Here’s what works best:
- Use crushed cornflakes or panko to create a crunchy coating layer.
- Dip chicken in flour first to help the wet mixture stick better.
- Then coat in egg and buttermilk to moisten before pressing into the crunchy cereal.
- Place chicken on a greased or lined baking sheet and lightly spray the tops with cooking spray—this helps crispness in the oven.
- Bake at a high temperature (425°F) so the outside crisps quickly while locking in moisture.
- Let the baked chicken rest a couple of minutes before glazing to keep the coating crunchy and prevent the honey sauce from making it soggy right away.
Equipment You’ll Need
- Baking sheet with parchment paper or foil – makes cleanup easy and helps cook the chicken evenly.
- Shallow bowls or plates – for setting up your flour, egg mixture, and crushed cereal stations, keeping things organized.
- Measuring cups and spoons – ensures accurate measurements for the flour, honey, and hot sauce.
- Whisk – for mixing the egg and buttermilk mixture smoothly.
- Cooking spray or oil – helps the chicken become crispy in the oven by preventing sticking and promoting browning.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs or tenders for juicier, more tender bites every time.
- Add a splash of soy sauce or sriracha to the hot honey for a different spicy kick.
- Mix in chopped green onions or cilantro on top after baking for fresh flavor.
- Include a touch of smoked paprika or cumin in the flour coating for a smoky, earthy taste.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For The Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into strips or tenders
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional for extra heat)
- 2 large eggs
- 1 cup buttermilk
- 2 cups crushed cornflakes or crispy rice cereal
- Cooking spray or oil for greasing
For The Hot Honey Sauce:
- ½ cup honey
- 1 to 2 tablespoons hot sauce (adjust to taste)
To Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and coat the chicken, 20-25 minutes to bake, plus a few minutes for making the hot honey sauce and resting. Overall, plan for about 40 minutes from start to serving.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil, then spray it lightly with cooking spray. This helps the chicken cook evenly and makes clean-up easier.
2. Set Up Your Coating Bowls:
In three separate shallow bowls, prepare the coatings. In the first, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne if you want heat. In the second, whisk together eggs and buttermilk. In the third bowl, place the crushed cornflakes or crispy rice cereal.
3. Coat the Chicken:
Dip each chicken piece first into the seasoned flour, shaking off extra powder. Then dip it into the egg and buttermilk mix to moisten. Finally, press the chicken firmly into the crushed cereal until well coated. Arrange coated pieces on the prepared baking sheet.
4. Bake Until Crispy:
Spray the chicken pieces lightly on top to help them crisp up as they bake. Place the tray in the oven for 20-25 minutes. The chicken is ready when it’s golden brown and cooked through (internal temp 165°F/75°C).
5. Make the Hot Honey Sauce:
While the chicken bakes, gently warm the honey and hot sauce together in a small pan over low heat. Stir until combined, then remove from heat.
6. Glaze and Serve:
When the chicken is done, let it rest for 2-3 minutes. Drizzle the warm hot honey sauce over the crispy chicken pieces. Sprinkle chopped parsley on top for a fresh touch, and serve immediately to enjoy a tasty mix of crunchy, sweet, and spicy flavors.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before coating and baking. Pat it dry to remove excess moisture for a crispier crust.
How Can I Make This Recipe Gluten-Free?
Swap the all-purpose flour with a gluten-free flour blend and use gluten-free cornflakes or crushed gluten-free cereal for the coating. This keeps the texture crunchy and safe for gluten-free diets.
Can I Prepare the Hot Honey Sauce in Advance?
Absolutely! You can mix and warm the honey and hot sauce ahead of time and store it in a sealed container. Reheat gently before drizzling over the chicken to keep it deliciously warm.
What’s the Best Way to Store Leftovers?
Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven to keep it crispy, and warm the sauce on the stove or microwave before serving.
