What is the secret to crispy chicken?

The secret is threefold : Double-coating the chicken with panko breadcrumbs and cornstarch for a textured crust . Baking on a wire rack to allow air circulation, preventing sogginess. Using high heat (400°F/200°C) to create a golden, crispy exterior .

Which is the tastiest chicken dish in the world?

Chicken lovers worldwide adore dishes like fried chicken, Nashville hot chicken, and Korean fried chicken . However, baked crunchy hot honey chicken stands out because it delivers crunch, spice, and sweetness in a healthier way .

What to eat with baked crunchy hot honey chicken?

This dish pairs well with classic comfort foods like: Buttery mashed potatoes Roasted Brussels sprouts Crispy sweet potato fries Tangy coleslaw

What is the difference between crunchy and crispy chicken?

Crispy chicken has a thin, delicate crust (like traditional fried chicken skin). Crunchy chicken has a thicker, more textured crust , thanks to panko breadcrumbs and double-coating techniques .

How do I store and reheat baked hot honey chicken?

To maintain crispiness: Store in an airtight container in the refrigerator for up to 3 days . Reheat in the oven at 375°F (190°C) for 8-10 minutes . Avoid microwaving , as it will make the coating soggy.

Can I make hot honey chicken ahead of time?

Yes! You can: Coat the chicken and store it in the refrigerator uncooked for up to 12 hours . Bake fresh when ready , then glaze before serving.

Can I use boneless chicken instead of bone-in?

Absolutely! Boneless chicken thighs or breasts work just as well. Just reduce the baking time to 18-22 minutes , as boneless cuts cook faster.

Baked Crunchy Hot Honey Chicken Recipe – Perfectly Crispy & Sweet-Spicy

Description

This Baked Crunchy Hot Honey Chicken is the perfect combination of crispy, juicy chicken coated in a golden breadcrumb crust and drizzled with a sweet and spicy homemade hot honey glaze. Baked instead of fried, it’s a healthier yet incredibly flavorful option for dinner. Serve it with a side of roasted vegetables or a fresh salad for a delicious meal!

Ingredients

Scale

For the Chicken:

2 large chicken breasts (or 4 chicken thighs), cut into strips or fillets
1 cup buttermilk (or plain yogurt thinned with milk)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika

For the Coating:

1 ½ cups panko breadcrumbs
½ cup grated Parmesan cheese (optional, for extra crunch and flavor)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for extra heat)
2 tablespoons olive oil (to coat breadcrumbs)

For the Hot Honey Glaze:

⅓ cup honey
1 tablespoon hot sauce (such as sriracha or Frank’s Red Hot)
½ teaspoon red pepper flakes
1 teaspoon apple cider vinegar or lemon juice

Instructions

Marinate the Chicken:
- In a bowl, mix buttermilk, garlic powder, onion powder, salt, black pepper, and smoked paprika.
- Add the chicken and coat well. Cover and marinate for at least 30 minutes (or up to overnight for best flavor).
Prepare the Coating:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a separate bowl, mix panko breadcrumbs, Parmesan (if using), salt, black pepper, smoked paprika, and cayenne pepper.
- Drizzle olive oil over the breadcrumbs and toss to evenly coat (this helps them bake to a golden crunch).
Coat the Chicken:
- Remove the chicken from the buttermilk marinade, allowing excess to drip off.
- Dredge each piece in the breadcrumb mixture, pressing lightly to adhere.
- Arrange on the prepared baking sheet.
Bake the Chicken:
- Bake for 20-25 minutes (flipping halfway) until the coating is golden brown and crispy, and the internal temperature reaches 165°F (75°C).
Make the Hot Honey Glaze:
- In a small saucepan over low heat, combine honey, hot sauce, red pepper flakes, and apple cider vinegar. Stir until warm and well combined (do not boil).
Drizzle and Serve:
- Once the chicken is done, drizzle with the hot honey glaze while warm.
- Serve immediately with extra sauce on the side.

Notes

Make it Spicier: Add more cayenne or use extra-hot sauce in the glaze.
Air Fryer Option: Cook at 375°F (190°C) for 15 minutes, flipping halfway.
Storage & Reheating: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to keep the crunch.

Prep Time: 15 minutes (plus marinating time)
Cook Time: 25 minutes
Cuisine: American, Southern-inspired

Nutrition

Serving Size: 2-3 servings
Fat: 12g
Carbohydrates: 45g
Protein: 35g