Go Back

Baked Crunchy Hot Honey Chicken

Baked crunchy hot honey chicken with a golden panko-parmesan crust, baked on a rack for extra crisp edges. Chicken is marinated in buttermilk, then finished with warm hot honey and red pepper flakes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinating 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless chicken thighs or breasts Use thighs for juicier results or breasts for a leaner option.
For buttermilk marinade
  • 1 cup buttermilk
  • 0.5 tsp hot sauce
  • 0.5 tsp salt
For crunchy coating
  • 1.5 cup panko breadcrumbs
  • 0.5 cup parmesan, finely grated
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp salt
For hot honey
  • 0.33 cup honey
  • 2 tsp hot sauce
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Marinate the chicken
  1. Whisk buttermilk, hot sauce, and salt together, then submerge the chicken in the mixture.
  2. Cover and refrigerate for 1 hour so the coating clings and the chicken stays tender.
Bake the chicken
  1. Preheat oven to 425F, then place a wire rack on a lined baking sheet and spray the rack with cooking spray.
  2. Combine panko breadcrumbs, parmesan, garlic powder, smoked paprika, onion powder, and salt until evenly mixed.
  3. Dredge each chicken piece in the panko mixture, pressing firmly so crumbs adhere.
  4. Set chicken on the rack with space between pieces, then spray the tops generously with cooking spray.
  5. Bake for 25-30 minutes at 425F until golden and cooked through to 165F, turning nothing halfway for best crunch.
Make hot honey and finish
  1. Warm honey, hot sauce, red pepper flakes, and butter together until the butter melts and the mixture looks glossy.
  2. Drizzle hot honey over the chicken just before serving.

Notes

For maximum crunch, bake on the wire rack so air circulates under the crumbs. Store leftovers in the refrigerator up to 3 days; reheat on a rack or skillet so the coating re-crispens. Freezing is not recommended because the crust may soften. If you want it spicier, increase the hot sauce and red pepper flakes in the hot honey—no other changes needed.