Go Back

Baked Crunchy Hot Honey Chicken

Baked Crunchy Hot Honey Chicken is coated in a golden panko-parmesan crust and baked on a wire rack for maximum crunch. A quick hot honey sauce with hot sauce, red pepper flakes, and butter gets drizzled on right before serving for sticky, spicy sweetness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
marinating 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs or breasts
  • 1.5 lb chicken thighs or breasts boneless
buttermilk marinade
  • 1 cup buttermilk
  • 0.5 tsp hot sauce for marinade
  • 0.5 tsp salt for marinade
crunchy coating
  • 1.5 cup panko breadcrumbs
  • 0.5 cup parmesan finely grated
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp salt for coating
hot honey
  • 0.33 cup honey
  • 2 tsp hot sauce for hot honey
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Mix buttermilk, hot sauce, and salt, then add the boneless chicken thighs or breasts and coat well. Marinate for 1 hour so the chicken stays juicy.
  2. Use a wire rack system with a lined baking sheet by preheating the oven to 425F and placing the rack on the sheet. Spray the rack with cooking spray to prevent sticking.
Build the crunchy coating
  1. Combine panko breadcrumbs, parmesan, garlic powder, smoked paprika, onion powder, and salt in a mixing bowl. Stir until the seasoning is evenly distributed.
  2. Remove the chicken from the marinade and dredge it in the panko mixture, pressing firmly to help the crust adhere. Arrange the coated chicken on the rack in a single layer.
  3. Spray the tops generously with cooking spray, then bake at 425F for 25-30 minutes. Bake until the coating is golden and the chicken reaches 165F.
Make hot honey and serve
  1. Warm honey, hot sauce, red pepper flakes, and butter together until smooth. Heat just until the butter melts and the sauce becomes glossy.
  2. Drizzle the hot honey over the baked crunchy chicken just before serving. Finish with any extra red pepper flakes if desired for added heat.

Notes

For the crunchiest results, press the panko firmly onto the chicken and spray the tops generously before baking. Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan at 400F until hot and crisp again. Freezing is not recommended because the crust can soften after thawing. If you want a lower-sodium option, use reduced-sodium salt in the marinade and coating while keeping the same technique.