Description

This Baked Crunchy Hot Honey Chicken recipe features tender chicken breasts marinated in buttermilk, coated in a flavorful seasoned panko breadcrumb crust, and baked to golden perfection. Finished with a sticky, spicy hot honey glaze, this dish delivers a perfect balance of sweet heat and crispy texture, ideal for a satisfying weeknight dinner.

Ingredients

Scale

Chicken and Marinade

4 boneless, skinless chicken breasts
1 cup buttermilk

Breading Mixture

1 cup panko breadcrumbs
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)

For Baking

Cooking spray or oil for baking

Hot Honey Glaze

1/4 cup honey
2 tablespoons hot sauce (such as Frank’s RedHot or your favorite)
1 tablespoon butter
1/2 teaspoon red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing with cooking spray to prevent sticking.
Marinate Chicken: Place the chicken breasts into a bowl with the buttermilk. Let them marinate for at least 15 minutes, or up to 1 hour in the refrigerator to tenderize and add moisture.
Prepare Breading: In a shallow dish, mix together the panko breadcrumbs, all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to create the seasoned breading.
Coat Chicken: Remove each chicken breast from the buttermilk, allowing excess to drip off. Dredge the chicken thoroughly in the breadcrumb mixture, pressing the crumbs onto the surface for an even and crunchy crust.
Bake Chicken: Arrange the coated chicken breasts on the prepared baking sheet. Lightly spray or drizzle the tops with cooking oil to aid crisping. Bake in the oven for 25-30 minutes, or until the coating is golden brown and the chicken is cooked through (internal temperature of 165°F/74°C).
Make Hot Honey Glaze: While the chicken bakes, combine honey, hot sauce, butter, and red pepper flakes in a small saucepan. Heat over medium heat, stirring constantly until melted and well combined to form a smooth glaze.
Glaze Chicken: Once the chicken is finished baking, either drizzle the hot honey glaze over each piece or serve the glaze on the side as a dipping sauce.
Serve: Serve the hot honey chicken immediately and enjoy with your favorite sides, such as roasted vegetables or a fresh salad.

Notes

For extra heat, add more cayenne pepper to the breadcrumb mix or increase the red pepper flakes in the glaze.
To ensure even cooking, pound the chicken breasts to an even thickness before marinating.
If you prefer a spicier glaze, substitute the hot sauce with a hotter variety or add a pinch of chili powder.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
To re-crisp the coating, reheat the chicken in a 375°F oven for 10 minutes instead of microwaving.