Name: Baked Crunchy Hot Honey Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs or breasts; 1 cup buttermilk; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups cornflakes, crushed; 1/2 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese; 2 tablespoons olive oil (for drizzling); 1/3 cup honey; 1–2 tablespoons hot sauce (adjust to taste); 1/2 teaspoon red pepper flakes (optional)

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Get ready for a flavor explosion with Baked Crunchy Hot Honey Chicken—a dish that transforms ordinary chicken into something unforgettable. Imagine unbelievably crispy chicken, baked (not fried!), and crowned with a sticky-sweet drizzle of hot honey. It’s craveable, crowd-pleasing, and surprisingly easy to whip up at home. Whether it’s a casual weeknight or a big family dinner, this Baked Crunchy Hot Honey Chicken dazzles with its golden crunch, gentle heat, and a serious wow factor that will have everyone reaching for seconds.

Baked Crunchy Hot Honey Chicken Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a mile-long shopping list to make irresistible Baked Crunchy Hot Honey Chicken—just a handful of straightforward but superhero ingredients. Every single one matters, from the tangy buttermilk marinade to the unbeatable cornflake crunch and, of course, that fiery-sweet honey drizzle. Here’s the delicious lineup:

Chicken: 1 1/2 pounds boneless, skinless chicken thighs or breasts; thighs will give extra juiciness, but breasts are perfect for a leaner bite.
Buttermilk: 1 cup; acts as a tenderizer and loads the chicken with flavor and moisture.
Garlic Powder: 1 teaspoon; a simple way to infuse savory depth into the marinade.
Paprika: 1 teaspoon; gives warm, smoky undertones and a hint of color.
Salt: 1 teaspoon; essential for bringing all the flavors to life.
Black Pepper: 1/2 teaspoon; adds just the right bit of bite and warmth.
Cornflakes: 2 cups, crushed; the secret to a shatteringly crisp, golden coating without frying.
Panko Breadcrumbs: 1/2 cup; brings a lighter, airy crunch and keeps the texture lively.
Parmesan Cheese: 1/4 cup, grated; bumps up the savory factor and helps the coating stick.
Olive Oil: 2 tablespoons for drizzling; ensures perfectly crisp oven-baked crusts.
Honey: 1/3 cup; provides the sweet base for the irresistible hot honey drizzle.
Hot Sauce: 1–2 tablespoons (adjust to taste); your heat level, your rules—use your favorite brand!
Red Pepper Flakes (optional): 1/2 teaspoon; for the fire-lovers who crave an extra kick.

How to Make Baked Crunchy Hot Honey Chicken

Step 1: Marinate the Chicken

Start by whisking together the buttermilk, garlic powder, paprika, salt, and pepper in a large bowl. Toss the chicken into this creamy bath and let it soak for at least 30 minutes—overnight if you’ve planned ahead! This marinade is pure magic for tenderizing the chicken and loading it with flavor, so don’t skip this step.

Step 2: Crush and Mix the Crunchy Coating

While your chicken lounges in the marinade, crush your cornflakes into coarse crumbs (a zip-top bag and a rolling pin do the trick). Mix them with the panko and grated Parmesan in a shallow bowl. This combo gives your Baked Crunchy Hot Honey Chicken its signature crispy, golden coat.

Step 3: Coat the Chicken

Once marinated, remove each piece of chicken, letting the excess buttermilk drip off. Dredge them thoroughly in your cornflake mixture, pressing gently so every inch is well covered. Lay each coated piece on your prepared, lightly greased baking sheet—they’ll need space for air to circulate and crisp up properly.

Step 4: Bake to Golden Perfection

Drizzle the chicken lightly with olive oil (trust me, it makes the crisping difference!), then slide the tray into a preheated 425°F oven. Bake for 25 to 30 minutes, or until the chicken is irresistibly golden and reaches 165°F inside. The kitchen will smell incredible!

Step 5: Prepare the Hot Honey

While the chicken bakes, grab a small saucepan and gently warm honey, hot sauce, and red pepper flakes over low heat. Give it a quick stir until it all melds together, which only takes a couple of minutes. Taste and adjust the heat to your liking—it’s your hot honey kingdom!

Step 6: Finish and Serve

The moment your Baked Crunchy Hot Honey Chicken comes out of the oven, drizzle it generously with that warm, spicy-sweet honey or serve it on the side for dipping. The crunch, the heat, and that lush sweetness will make this chicken absolutely unforgettable.

How to Serve Baked Crunchy Hot Honey Chicken

Garnishes

For a final flourish, shower your chicken with chopped fresh herbs like parsley or chives—these add color and a fresh pop that contrast the spicy honey. You can also sprinkle extra red pepper flakes or a dusting of grated Parmesan for a gourmet touch.

Side Dishes

This Baked Crunchy Hot Honey Chicken pairs beautifully with almost anything. Think creamy mashed potatoes, roasted veggies, a crisp slaw, or buttery corn on the cob. A tangy cucumber salad adds a cooling balance, while a side of fluffy rice soaks up every drop of hot honey.

Creative Ways to Present

Try stacking the chicken on a platter with ramekins of extra hot honey for drizzling. For a fun twist, slice the chicken and pile it into toasted buns with slaw for sandwiches, or use it as the star protein in a summery salad bowl. Leftover pieces also make the world’s best lunch wraps!

Make Ahead and Storage

Storing Leftovers

Cool any extra Baked Crunchy Hot Honey Chicken completely, then store in an airtight container in the fridge for up to 3 days. The coating stays surprisingly crisp, and the flavors meld even more as it sits.

Freezing

Freeze fully cooked (and cooled) chicken in a freezer-safe bag or container for up to 2 months. For best results, wrap individual pieces in parchment or foil before freezing so they don’t stick together—super handy for quick meals later!

Reheating

To restore maximum crunch, reheat the chicken in a 375°F oven for 10–12 minutes or until sizzling and hot throughout. Avoid microwaving if you want to keep that glorious crunch, but if you do, a brief zap with a damp paper towel over the top will help prevent drying out.

FAQs

Can I use chicken tenders instead of thighs or breasts?

Absolutely! Chicken tenders work beautifully and cook even a bit faster. Just keep an eye on the oven—they’ll only need about 18–22 minutes to get perfectly golden and cooked through.

What’s the best way to crush cornflakes for the coating?

Pop them into a sturdy zip-lock bag and crush with a rolling pin or your hands for the perfect not-too-fine, gloriously chunky crumbs. If you have a food processor, just pulse a few times—don’t turn them to powder!

How spicy is the hot honey drizzle?

It’s fully customizable! Two tablespoons of hot sauce (plus the red pepper flakes) brings noticeable heat, but it can easily be dialed down for milder palates. Adjust to taste—there’s no wrong answer!

Can I make Baked Crunchy Hot Honey Chicken gluten-free?

Yes—just use gluten-free panko and certified gluten-free cornflakes. The flavors and texture stay fabulous, and it’s a fantastic option for anyone avoiding gluten.

Is the buttermilk marinade really necessary?

For the juiciest, most flavorful chicken, yes! Buttermilk helps tenderize the chicken and gives the coating something to cling to. If you’re out of buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes.

Final Thoughts

If you crave juicy, crunchy, and seriously exciting chicken, you absolutely need to try Baked Crunchy Hot Honey Chicken. It’s pure comfort food with a fresh, modern twist—easy enough for busy nights, but special enough to serve your favorite people. Don’t be surprised when it disappears fast!

Baked Crunchy Hot Honey Chicken Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 40 minutes (not including marination)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Baked Crunchy Hot Honey Chicken recipe is a perfect balance of crispy, juicy chicken coated in a flavorful mixture of cornflakes and Parmesan, drizzled with a sweet and spicy hot honey glaze. It’s an easy and delicious dinner option the whole family will love.

Ingredients

Scale

Chicken:

1 1/2 pounds boneless, skinless chicken thighs or breasts
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Cornflake Mixture:

2 cups cornflakes, crushed
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons olive oil (for drizzling)

Hot Honey:

1/3 cup honey
1–2 tablespoons hot sauce (adjust to taste)
1/2 teaspoon red pepper flakes (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C) and prepare a baking sheet.
Marinate the chicken: Marinate chicken in buttermilk and spices for at least 30 minutes.
Coat the chicken: Coat marinated chicken in cornflake mixture and place on baking sheet.
Bake: Bake for 25–30 minutes until golden and fully cooked.
Prepare hot honey: Warm honey, hot sauce, and red pepper flakes in a saucepan.
Serve: Drizzle hot honey over baked chicken before serving.