Baked Crunchy Hot Honey Chicken is the perfect blend of sweet and spicy with a satisfying crunch in every bite. This dish features tender chicken coated in a crispy, golden crust and then drizzled with a sticky, hot honey sauce that adds just the right amount of heat and sweetness.
I love making this chicken when I want something that feels special but is still easy to prepare. The combination of the crunchy coating and that bright, spicy honey glaze gets everyone excited at the dinner table. A little tip I’ve learned—letting the sauce cool slightly before drizzling helps it stick better and keeps the chicken nice and crispy.
My favorite way to enjoy this baked hot honey chicken is with a side of simple roasted veggies or a fresh green salad. It’s also a hit as leftovers because the flavors only get better after sitting for a bit. I’m pretty sure this recipe will become a go-to when you want a dinner that’s both comforting and packs a tasty punch.
Key Ingredients & Substitutions
Chicken Tenders: These cook quickly and stay juicy. If you prefer, you can use chicken breasts cut into strips or thighs for richer flavor. Just adjust baking time accordingly.
Buttermilk: It tenderizes the chicken and helps the coating stick. No buttermilk? Mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Crunchy Coating: Crushed cornflakes add amazing crispiness. If you don’t have cornflakes, crushed crackers or extra panko will work. Parmesan adds a subtle cheesy flavor, enhancing the crust.
Hot Honey Sauce: The combo of honey and hot sauce creates that sweet-heat contrast. Adjust the hot sauce and chili flakes to match your spice level. Apple cider vinegar or lemon juice adds brightness that’s essential to balance richness.
How Do You Get a Perfect Crunchy Baked Coating?
To nail that crispy crust without frying, follow these tips:
- Marinate chicken in buttermilk to tenderize and help the coating stick well.
- Press the crunchy mixture firmly onto the chicken for full coverage.
- Use cooking spray on top of coated chicken before baking; this develops a golden crust.
- Flip the chicken halfway through baking and spray again to ensure even browning.
- Bake at a high temperature (425°F/220°C) to crisp the crust quickly and lock moisture inside.
Patience is key! Avoid crowding the pan so the heat circulates well, keeping the crust crispy instead of soggy.
Equipment You’ll Need
- Baking sheet – perfect for spreading out chicken so it bakes evenly and stays crispy.
- Parchment paper – makes cleanup a breeze and keeps the chicken from sticking.
- Shallow dishes or bowls – ideal for marinating chicken and coating it in the crunchy mixture.
- Small saucepan – great for warming up the hot honey sauce gently without burning the honey.
- Tongs or a fork – helps you flip and toss the chicken without breaking the crispy coating.
Flavor Variations & Add-Ins
- Swap chicken tenders for boneless chicken thighs for juicier meat with a richer flavor.
- Add smoked paprika or cayenne to the crunchy coating mix for an extra smoky or spicy kick.
- Mix chopped fresh herbs like thyme or rosemary into the breadcrumb mix for a fresh twist.
- Drizzle with a drizzle of lime juice or sprinkle chopped fresh cilantro after baking to brighten the flavors.
How to Make Baked Crunchy Hot Honey Chicken?
Ingredients You’ll Need:
For The Chicken:
- 1½ pounds boneless, skinless chicken tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1½ cups crushed cornflakes (for extra crunch)
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- Cooking spray or oil for greasing baking sheet
For The Hot Honey Sauce:
- ¼ cup honey
- 2 tablespoons hot sauce (adjust to preference, e.g. Frank’s RedHot)
- 1 tablespoon unsalted butter
- 1 teaspoon apple cider vinegar or lemon juice
- ½ teaspoon red chili flakes (optional, for extra heat)
- 1 clove garlic, minced
For Garnish:
- Chopped green onions or chives
- Sliced garlic chips (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 30 minutes to marinate, 25 minutes to bake, plus a few minutes to make the sauce and toss the chicken. In total, plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the buttermilk, garlic powder, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the chicken tenders and mix well so all pieces are coated. Cover and refrigerate for at least 30 minutes to tenderize and add flavor.
2. Prepare the Crunchy Coating:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray or oil it. In a shallow bowl, combine crushed cornflakes, panko breadcrumbs, Parmesan cheese, the remaining ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Coat the Chicken:
Remove the chicken from the marinade, letting excess drip off. Press each piece firmly into the crunchy coating mixture to cover completely. Arrange the coated chicken on the baking sheet in a single layer.
4. Bake the Chicken:
Lightly spray the tops of the chicken with cooking spray for extra crispiness. Bake for 15 minutes, then flip each piece, spray again, and bake for another 8–10 minutes until the chicken is cooked through and the coating is golden and crunchy.
5. Make the Hot Honey Sauce:
While the chicken bakes, combine honey, hot sauce, butter, apple cider vinegar or lemon juice, red chili flakes (if using), and minced garlic in a small saucepan. Heat gently over low heat, stirring until the butter melts and the sauce is warm and combined. Remove from heat.
6. Toss Chicken in Sauce:
When the chicken is done, transfer it to a large bowl. Pour the warm hot honey sauce over the chicken and toss gently to coat every piece evenly.
7. Serve:
Place the coated chicken on a serving platter lined with parchment paper. Garnish with chopped green onions and garlic chips if you like. Serve immediately to enjoy the crunchy, sweet, spicy goodness!
Can I Use Frozen Chicken Tenders for This Recipe?
Yes! Just be sure to fully thaw them in the refrigerator overnight before marinating. Pat the chicken dry with paper towels to help the coating stick better.
Can I Make the Hot Honey Sauce Ahead of Time?
Absolutely! You can prepare the sauce in advance and store it in the fridge for up to 3 days. Warm it gently on the stove before tossing with the chicken.
How Should I Store Leftover Hot Honey Chicken?
Keep leftovers in an airtight container in the fridge for up to 3 days. To maintain crispiness, reheat in the oven at 350°F (175°C) for about 10 minutes rather than using a microwave.
What Can I Substitute If I Don’t Have Cornflakes?
You can replace crushed cornflakes with crushed crackers, crushed crispy cereal like Rice Krispies, or simply use extra panko breadcrumbs for a crunchy coating.
