Baked Crunchy Hot Honey Chicken Recipe
This Baked Crunchy Hot Honey Chicken is the perfect combination of crispy, juicy, and flavorful! Made with a golden, crunchy panko coating and drizzled with a sweet and spicy hot honey sauce, this oven-baked dish delivers all the deliciousness of fried chicken—without the extra oil. A must-try for an easy and healthier dinner option!
Ingredients
For the Chicken:
- 4 bone-in skin-on chicken thighs (or chicken breasts)
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper adjust to taste
- 2 large eggs
- 2 tablespoons milk or buttermilk
- Cooking spray or olive oil spray
For the Hot Honey Sauce:
- ½ cup honey
- 1 tablespoon sriracha sauce or preferred hot sauce
- 1 teaspoon red pepper flakes adjust to taste
- 1 teaspoon apple cider vinegar
- 1 tablespoon butter
- For Garnish Optional:
- Chopped fresh parsley or cilantro
- Lemon wedges
Instructions
Step 1: Preheat the Oven & Prepare the Chicken
- Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and lightly grease it.
- Pat the chicken dry with paper towels to remove excess moisture.
Step 2: Prepare the Breading Station
- In a shallow dish, mix flour, garlic powder, onion powder, smoked paprika, oregano, salt, black pepper, and cayenne pepper.
- In another dish, whisk eggs and milk together.
- In a third dish, place the panko breadcrumbs.
Step 3: Coat the Chicken
- Dip each piece of chicken in the flour mixture, coating it evenly.
- Next, dip it into the egg mixture, allowing excess to drip off.
- Finally, press the chicken into the panko breadcrumbs until fully coated.
Step 4: Bake the Chicken
- Place the breaded chicken on the wire rack and spray lightly with cooking spray.
- Bake for 30-35 minutes, or until golden brown and crispy, with an internal temperature of 165°F (75°C).
- For extra crispiness, broil for 2-3 minutes at the end.
Step 5: Prepare the Hot Honey Sauce
- While the chicken bakes, heat honey, sriracha, red pepper flakes, apple cider vinegar, and butter in a small saucepan over medium heat.
- Stir until smooth and combined, then remove from heat.
Step 6: Glaze & Serve
- Brush or drizzle the hot honey sauce over the crispy baked chicken.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for crispiness.
- Make It Spicier: Add more sriracha or red pepper flakes for extra heat.
- Low-Carb Alternative: Use crushed pork rinds instead of breadcrumbs.
- Vegan Option: Substitute chicken with crispy tofu or cauliflower.