This Baked Crunchy Hot Honey Chicken is a crowd-pleasing combination of crispy breaded chicken and a drizzle of spicy-sweet hot honey glaze—all without deep frying. It’s golden, crunchy, sticky, and flavorful, yet lighter than your typical fried chicken thanks to oven baking or air frying.
Perfect for weeknight dinners, game days, or family meals, this dish delivers that craveable crisp texture with just a handful of pantry ingredients. The hot honey adds a warm kick that balances beautifully with the savory coating—making every bite a sweet and spicy flavor bomb.
Ingredients Overview
Let’s explore the star ingredients and their roles in this sweet-heat oven-baked favorite.
Chicken (Thighs or Breasts)
Choose boneless, skinless chicken thighs for juiciness, or breasts for leaner meat. Cut into tenders or keep whole, depending on preference.
Tip: Pound breasts to even thickness for uniform cooking.
Buttermilk (or Greek Yogurt)
Used to marinate the chicken, this helps tenderize the meat and helps the coating stick. If you don’t have buttermilk, Greek yogurt thinned with a bit of milk works just as well.
Breadcrumbs or Panko
Panko breadcrumbs create the crunchiest coating. Toast them before breading for an extra golden, crispy finish.
Flour + Cornstarch
A light flour coating with cornstarch adds structure to the crust and mimics that “fried chicken” texture—without oil.
Seasonings
For both marinade and coating: garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne (if you like extra heat).
Hot Honey
This sweet-spicy glaze is made with:
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Honey
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Hot sauce (like Frank’s Red Hot or sriracha)
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Red pepper flakes
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Apple cider vinegar or lemon juice for balance
Step-by-Step Instructions
This recipe includes a marinating step for flavor and tenderness. Total hands-on time is about 25 minutes.
1. Marinate the Chicken
In a large bowl or zip-top bag, mix:
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1 cup buttermilk (or ½ cup Greek yogurt + ½ cup milk)
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1 tsp garlic powder
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½ tsp smoked paprika
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½ tsp salt
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¼ tsp black pepper
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1½ lbs chicken (thighs or breasts)
Cover and marinate at least 30 minutes or up to overnight in the fridge.
2. Prepare the Breading
In a shallow bowl, combine:
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1 cup panko breadcrumbs (toasted if desired)
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¼ cup flour
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2 tbsp cornstarch
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp smoked paprika
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½ tsp salt
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Optional: ¼ tsp cayenne or chili powder
Mix well.
3. Bread the Chicken
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment and spray with oil.
Remove chicken from marinade and let excess drip off. Dredge in the breadcrumb mix, pressing firmly to coat both sides. Place on prepared sheet.
Air Fryer Option: Cook at 390°F for 15–18 minutes, flipping halfway through.
4. Bake
Spray the tops of the breaded chicken lightly with cooking spray. Bake for 22–25 minutes, flipping halfway through, until golden brown and internal temp reaches 165°F.
5. Make the Hot Honey
While the chicken bakes, gently heat in a small saucepan:
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½ cup honey
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1–2 tbsp hot sauce (adjust to taste)
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½ tsp red pepper flakes
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1 tsp apple cider vinegar or lemon juice
Warm over low heat for 2–3 minutes, then remove from heat.
6. Drizzle & Serve
Once chicken is crispy and golden, drizzle with hot honey or serve it on the side for dipping.
Tips, Variations & Substitutions
Tips for Crispy Success
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Toast panko before breading for extra crunch.
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Don’t skip the oil spray—it helps brown the coating.
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Use a wire rack over the baking sheet for even crisping.
Flavor Variations
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Buffalo Style: Replace hot honey with buffalo sauce.
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Maple Mustard: Swap hot honey for maple + Dijon glaze.
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Asian Twist: Add a splash of soy sauce and ginger to the honey.
Substitutions
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No buttermilk? Use Greek yogurt thinned with milk, or dairy-free yogurt alternatives.
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Gluten-free? Use GF panko and all-purpose gluten-free flour.
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No honey? Try maple syrup or agave with hot sauce.
Serving Ideas & Occasions
This Baked Hot Honey Chicken is perfect for:
Serving Suggestions
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Over creamy mashed potatoes or cauliflower mash
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With roasted veggies or corn on the cob
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Chopped on top of salads or grain bowls
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Inside a sandwich or wrap with slaw and pickles
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With sweet potato fries or air-fried potatoes
When to Serve
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Weeknight dinners (easy, oven-based, family-friendly)
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Game day snacks
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Casual gatherings
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Meal prep: Stays crispy for 2–3 days and reheats well in the oven
Nutrition & Health Notes
This baked version of hot honey chicken keeps things lighter while still delivering serious flavor.
Estimated Nutrition (Per Serving, 4 servings):
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Calories: 370–420
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Protein: 30–35g
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Carbs: 25–30g
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Fat: 12–15g
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Sugar: 8–10g (from honey)
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Fiber: 1–2g
Health Tip: Serve with veggies and a whole grain for a balanced plate. Reduce honey or use light honey for a lower sugar option.
Frequently Asked Questions (FAQ)
1. Can I make this recipe without hot honey?
Yes! The crispy chicken is delicious on its own or with barbecue sauce, buffalo sauce, or a maple mustard glaze.
2. How spicy is hot honey chicken?
It’s a mild-medium heat, but you control it. Adjust the hot sauce and pepper flakes to your taste—or serve the honey on the side for more control.
3. Can I make this ahead for meal prep?
Yes. Bake and store the chicken in an airtight container for up to 3 days. Reheat in the oven or air fryer at 375°F to regain crispness.
4. What kind of hot sauce should I use?
Frank’s Red Hot, sriracha, or Tabasco all work well. Choose based on your heat preference.
5. Is this recipe gluten-free?
It can be! Use gluten-free panko and flour, and double-check your hot sauce is certified gluten-free.
6. Can I pan-fry instead of baking?
Yes, but you’ll need more oil. Heat a thin layer of oil in a skillet and cook 4–5 minutes per side until golden and crisp.
7. How do I make it dairy-free?
Use unsweetened almond or oat milk with a splash of lemon juice to mimic buttermilk, and skip the yogurt option.