Baked Crunchy Hot Honey Chicken is a perfect mix of crispy, sweet, and spicy in every bite. The chicken gets coated in a crunchy crust and then baked until golden and delicious. The hot honey drizzle adds a nice kick with a touch of sweetness that balances out the heat beautifully.
I love making this chicken when I want something that feels a little special but is still easy to put together. The best part is how that crunchy coating stays crispy even after baking, and the hot honey sauce adds just the right amount of zing without being too overpowering. It’s a great way to switch up your usual chicken dinner.
My favorite way to enjoy this dish is with a simple side of roasted veggies or a fresh salad to keep everything light and balanced. It’s also fantastic for sharing with friends—it always gets compliments and disappears fast! If you like a little spice with your sweetness, this chicken will quickly become a go-to recipe in your kitchen.
Key Ingredients & Substitutions
Chicken: I like using tenders because they cook quickly and stay juicy. You can also use chicken breast strips, just watch cooking times so they don’t dry out.
Buttermilk: This tenderizes the chicken and helps the coating stick. Don’t have buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar, let sit 5 minutes.
Panko & Cornflakes: Panko breadcrumbs give a light crunch, and crushed cornflakes add extra crispiness. If you can’t find cornflakes, crushed plain crackers or breadcrumbs work well too.
Hot Honey Sauce: Honey balances the heat from the hot sauce. Try sriracha, chili garlic sauce, or your favorite spicy sauce here. Adjust the amount based on how spicy you like it.
How Can I Get the Chicken Extra Crispy When Baking?
To get a crunchy coating without frying, a few tips help:
- Marinate the chicken in buttermilk — it makes the coating stick better and keeps the chicken tender.
- Press the breadcrumb and cornflake mix firmly onto each piece so it sticks well.
- Use cooking spray or drizzle a little oil on the coated chicken before baking. This helps the crust brown and crisp up in the oven.
- Bake at a high temperature (425°F/220°C) so the coating gets golden without drying the chicken.
- Flip the chicken halfway through baking for even crispiness on both sides.
Following these steps will give you tender chicken with a crunchy, golden crust — perfect for drizzling with that spicy sweet hot honey sauce!
Equipment You’ll Need
- Baking sheet – a rimmed one catches drips and helps the chicken bake evenly.
- Parchment paper – makes cleanup easier and prevents sticking.
- Mixing bowls – for marinating the chicken and mixing the coating.
- Whisk or fork – to mix the buttermilk marinade and hot honey sauce.
- Measuring cups and spoons – to get seasoning and sauce amounts just right.
- Small saucepan or microwave-safe bowl – to warm and mix the hot honey sauce.
- Wire rack (optional) – helps air circulate so the chicken crust stays extra crispy while baking.
Flavor Variations & Add-Ins
- Swap chicken tenders for boneless pork chops for a different but tasty protein option.
- Add a pinch of cayenne or smoked chipotle powder to the coating for extra smoky heat.
- Mix grated Parmesan into the breadcrumb mixture for a cheesy crust.
- Top with fresh chopped herbs like cilantro or parsley instead of rosemary for a fresh twist.
Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs chicken tenders or chicken breast cut into strips
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
For the Coating:
- 1 ½ cups panko breadcrumbs
- ½ cup crushed cornflakes (for extra crunch)
- Cooking spray or a few tablespoons of oil (for baking)
For the Hot Honey Sauce & Garnish:
- ½ cup honey
- 1–2 tbsp hot sauce (adjust to spice preference)
- Flaky sea salt, for garnish
- Fresh rosemary sprigs (optional)
Time Needed:
This recipe takes about 10 minutes to prep, 20 minutes to marinate, and 20 minutes to bake. In total, plan for about 50 minutes from start to finish. The marinating helps keep the chicken juicy and flavorful!
Step-by-Step Instructions:
1. Prepare the Oven and Marinate the Chicken:
First, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. In a large bowl, mix the chicken tenders with buttermilk, garlic powder, smoked paprika, chili powder, salt, and pepper. Toss everything to coat the chicken pieces well. Let them marinate for at least 20 minutes, or up to 2 hours in the fridge if you have time.
2. Make the Crunchy Coating:
While the chicken marinates, combine the panko breadcrumbs and crushed cornflakes in a separate bowl. This mixture will make the chicken extra crispy once baked.
3. Coat the Chicken:
Remove each piece of chicken from the marinade, allowing any extra buttermilk to drip off. Press the chicken pieces firmly into the breadcrumb mixture, making sure each piece gets a nice even coating.
4. Bake the Chicken:
Place the coated chicken pieces on your prepared baking sheet in a single layer. Lightly spray or drizzle them with oil to help the coating get crisp in the oven. Bake for 18–22 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden brown and crunchy.
5. Prepare and Drizzle Hot Honey Sauce:
While the chicken bakes, gently warm the honey in a small saucepan or microwave. Stir in the hot sauce until combined—add more or less depending on how spicy you want it.
When the chicken is done, take it out of the oven and drizzle the hot honey sauce generously over the pieces. Sprinkle with flaky sea salt and, if you like, add fresh rosemary sprigs for a fragrant touch.
6. Serve and Enjoy!
Serve your baked crunchy hot honey chicken right away to enjoy the crisp coating. It goes great with a simple salad, roasted vegetables, or your favorite sides. Enjoy your delicious sweet and spicy meal!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken in the refrigerator before marinating. This ensures even cooking and helps the coating stick properly.
Can I Make the Hot Honey Sauce Ahead of Time?
Absolutely! You can prepare the hot honey sauce in advance and store it in an airtight container at room temperature for up to a week. Warm gently before drizzling over the chicken.
What Can I Substitute for Cornflakes in the Coating?
If you don’t have cornflakes, crushed plain crackers or extra panko breadcrumbs work well to keep that crunchy texture.
How Should I Store Leftover Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help maintain crispiness, as microwaving can make the coating soggy.
