Baked Crunchy Hot Honey Chicken

This baked crunchy hot honey chicken delivers that perfect combination of crispy exterior and juicy interior, all coated with an irresistible sweet-heat glaze that will have everyone asking for seconds. I developed this recipe when looking for a healthier alternative to fried chicken that doesn't sacrifice that satisfying crunch we all crave.

I first made this recipe during a busy weeknight when I was craving something crispy but didn't want the mess of deep frying. It's become such a favorite that my family now requests it weekly as our special midweek treat.

Ingredients

• All purpose flour: Creates the perfect foundation for your breading station
• Panko breadcrumbs: Provide superior crunch compared to regular breadcrumbs
• Garlic and onion powder: Add depth of flavor without overwhelming the chicken
• Smoked paprika: Brings subtle smokiness that complements the honey glaze beautifully
• Honey: Forms the sweet base of our glaze; use local if possible for best flavor
• Hot sauce: Adjust according to your heat preference; Frank's RedHot or Sriracha work wonderfully
• Butter: Adds richness and helps the sauce cling to the chicken
• Apple cider vinegar: Balances the sweetness with a subtle tang

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven to 400°F and line a baking sheet with parchment paper. This temperature is crucial for achieving that golden exterior while keeping the chicken juicy inside. The parchment prevents sticking and makes cleanup a breeze.

Create Your Breading Station:

Set up three shallow dishes in sequence. In the first mix flour with your seasonings ensuring they're evenly distributed. The second contains beaten eggs which act as the glue. The third holds panko breadcrumbs which will create that signature crunch.

Bread the Chicken:

Work with one piece of chicken at a time keeping one hand for wet ingredients and one for dry. Press firmly when applying breadcrumbs to ensure maximum coverage and adherence. This methodical approach prevents the dreaded clumpy fingers and ensures an even coating.

Bake to Perfection:

Arrange breaded chicken pieces with space between them to allow air circulation. The light spray of cooking oil is crucial as it helps the panko achieve that golden brown color and crispness. Bake until the internal temperature reaches 165°F which typically takes 25 to 30 minutes.

Create the Glaze:

Combine honey hot sauce butter and optional seasonings in a small saucepan over medium heat. Stir frequently to prevent scorching as the mixture heats. The sauce should be warm enough to melt the butter but not so hot that the honey loses its distinct flavor.

Apply the Finishing Touch:

Drizzle or brush the hot honey sauce over the freshly baked chicken immediately after removing from the oven. The heat of the chicken will help the glaze adhere beautifully creating a sticky sweet coating that perfectly complements the crunchy exterior.

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My favorite aspect of this dish is how the hot honey sauce transforms right before your eyes from separate ingredients into a glossy thick glaze. The first time I made it for my sister's birthday dinner she declared it better than her favorite restaurant chicken and insisted on taking the leftovers home.

Make Ahead Options

Want to prep ahead? You can bread the chicken up to a day in advance and keep it covered in the refrigerator. The flour mixture can even be made several days ahead and stored in an airtight container. When ready to cook simply proceed with baking as directed. The hot honey sauce is best made fresh but can be prepared up to three days ahead and gently reheated before serving.

Perfect Pairings

This chicken shines alongside creamy mashed potatoes which provide a wonderful contrast to the crunchy coating. For a lighter option try serving with a crisp green salad dressed with a simple lemon vinaigrette. The acidity cuts through the richness perfectly. Roasted vegetables particularly Brussels sprouts or broccoli also make excellent companions as they can be roasted at the same temperature while the chicken bakes.

Heat Level Customization

The beauty of this recipe lies in its adaptability to different spice preferences. For a mild version that even children will enjoy use just one tablespoon of hot sauce and skip the red pepper flakes. Medium heat which most adults find pleasant comes from the recipe as written. For heat seekers double the hot sauce and add a finely minced jalapeño to the sauce mixture. You can even serve additional hot sauce on the side for those who want an extra kick.

Frequently Asked Questions

→ How can I make the chicken extra crispy?

Make sure to pat the chicken dry before coating, use panko breadcrumbs for the crust, and lightly spray or drizzle with oil before baking.

→ Can I adjust the heat level in the sauce?

Yes, you can adjust the heat by adding more or less hot sauce or omitting the red pepper flakes.

→ What sides pair well with this dish?

It pairs wonderfully with roasted vegetables, mashed potatoes, a fresh salad, or even a side of rice.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work perfectly and often remain juicier than breasts when baked.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in an oven or air fryer to maintain the crispiness.