Baked Crunchy Hot Honey Chicken Recipe

This Baked Crunchy Hot Honey Chicken is my go-to when I’m craving something crispy, spicy, and sweet—all in one bite. It’s oven-baked, not fried, but still delivers that satisfying crunch thanks to a flavorful breading and a drizzle of sticky hot honey that takes it over the top.

Why You’ll Love This Recipe

I love how this recipe gives me the crispy texture of fried chicken without the mess or oil. The contrast between the crunchy coating and the spicy-sweet glaze is completely addictive. It’s easy enough for a weeknight dinner, but impressive enough to serve when I’m hosting. And that hot honey? I could pour it on everything.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts or thighs

• 1 cup buttermilk

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cups cornflakes, crushed

• 1/2 cup breadcrumbs (panko or regular)

• 1/4 cup grated Parmesan cheese (optional, for extra flavor)

• Cooking spray or a drizzle of olive oil

For the Hot Honey:

• 1/3 cup honey

• 1–2 tablespoons hot sauce (adjust to taste)

• 1/2 teaspoon red pepper flakes

• 1 tablespoon butter (optional, for richness)

Directions

Marinate the Chicken:

1. I combine the buttermilk, garlic powder, onion powder, paprika, salt, and pepper in a bowl.

2. I add the chicken and let it marinate for at least 30 minutes (or overnight for more flavor).

Prep the Breading:

3. I crush the cornflakes into fine crumbs and mix them with breadcrumbs and Parmesan.

4. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.

Coat and Bake:

5. I remove the chicken from the marinade and coat each piece in the cornflake mixture, pressing to adhere well.

6. I place the chicken on the prepared baking sheet and spray lightly with cooking spray or drizzle with olive oil.

7. I bake for 20–25 minutes (depending on thickness) until golden and cooked through, turning once halfway.

Make the Hot Honey:

8. While the chicken bakes, I combine the honey, hot sauce, red pepper flakes, and butter in a small saucepan.

9. I warm it gently until smooth and slightly thickened, then remove from heat.

Serve:

10. I drizzle the hot honey over the crispy chicken right before serving, or serve it on the side for dipping.

Servings and timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Marinate Time: 30 minutes (or overnight)

• Cook Time: 25 minutes

• Total Time: 1 hour (with marinating)

• Calories: Around 400–450 kcal per serving

Variations

When I want to mix things up, I swap the cornflakes for crushed Ritz crackers or seasoned breadcrumbs. For extra heat, I add cayenne to the breading or more hot sauce to the glaze. Sometimes I cut the chicken into strips for crunchy hot honey chicken tenders—great for dipping or sandwiches.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer to keep the coating crisp—I avoid the microwave because it makes the crust soggy. I store the hot honey separately and reheat it gently before serving again.

FAQs

Can I make this recipe with chicken wings or drumsticks?

Yes, I’ve used both. Just adjust the cooking time—drumsticks may take closer to 35–40 minutes to cook through.

How spicy is the hot honey?

It depends on how much hot sauce and red pepper I use. I start mild and adjust to my taste. It’s easy to control the heat.

Can I make this without buttermilk?

If I don’t have buttermilk, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes—it works just as well.

Is this recipe gluten-free?

To make it gluten-free, I use gluten-free breadcrumbs and make sure my cornflakes don’t contain any added gluten. The result is still super crispy.

Can I use an air fryer?

Absolutely. I preheat the air fryer to 400°F, place the coated chicken in the basket (don’t overcrowd), and cook for about 15–18 minutes, flipping once.

Conclusion

This Baked Crunchy Hot Honey Chicken is one of those recipes I keep coming back to. It’s crunchy, flavorful, and just the right mix of sweet and heat. I love how easy it is to make without frying, and it always hits the spot when I want something bold and satisfying.