Crispy on the outside, tender on the inside, and drizzled with a sweet and spicy hot honey glaze, this Baked Crunchy Hot Honey Chicken is the ultimate crowd-pleaser. Perfect for weeknight dinners or a special treat, it’s a flavorful twist on classic baked chicken tenders.
Why You’ll Love This Recipe
- Crispy and Flavorful: Panko breadcrumbs and Parmesan cheese create a satisfying crunch with every bite.
- Sweet and Spicy Glaze: The hot honey glaze adds a perfect balance of sweetness and heat.
- Healthier Option: Baked instead of fried, this dish is lighter while still delivering great texture.
- Easy to Make: Simple ingredients and straightforward steps make this a fuss-free recipe.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken
- 1 lb chicken tenders or chicken breasts, cut into strips
- 1 cup buttermilk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 2 tbsp olive oil (for drizzling)
Hot Honey Glaze
- 1/4 cup honey
- 1 tbsp hot sauce (adjust to taste)
- 1 tsp red chili flakes
- 1 tbsp butter
Directions
- Marinate the Chicken
Combine chicken tenders with buttermilk, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness. - Prepare the Coating
In a shallow dish, mix panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. - Coat the Chicken
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove the chicken from the buttermilk, letting any excess drip off. Coat each piece in the breadcrumb mixture and place on the baking sheet. Drizzle the coated chicken with olive oil for extra crispiness. - Bake
Bake the chicken for 20-25 minutes, flipping halfway through, until golden brown and fully cooked with an internal temperature of 165°F (74°C). - Make the Hot Honey Glaze
While the chicken bakes, prepare the glaze by combining honey, hot sauce, chili flakes, and butter in a small saucepan. Heat over low heat, stirring until smooth and well combined. - Glaze and Serve
Brush the hot honey glaze over the baked chicken tenders. Garnish with fresh thyme or parsley for a burst of color and serve warm. Pair with your favorite sides like roasted vegetables, mashed potatoes, or a crisp salad.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Spice Level: Adjust the heat by using more or less chili flakes or opting for a milder hot sauce.
- Herb Infusion: Add fresh thyme or rosemary to the breadcrumb mixture for a fragrant twist.
- Cheese Options: Try swapping Parmesan with Pecorino Romano or a sharp cheddar for a different flavor.
- Gluten-Free: Use gluten-free panko breadcrumbs and ensure other ingredients are gluten-free.
- Air Fryer: Cook the coated chicken in an air fryer at 375°F (190°C) for 12-15 minutes, flipping halfway, for an even crispier result.
Storage/Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10 minutes to restore crispiness. Alternatively, use an air fryer for 5-7 minutes.
- Freezing: Freeze baked chicken without the glaze in a freezer-safe container for up to 2 months. Thaw and reheat before glazing.
FAQs
1. Can I use chicken thighs instead of tenders?
Yes, chicken thighs can be used. Adjust the cooking time to ensure they are cooked through.
2. How do I prevent the coating from falling off?
Press the breadcrumb mixture firmly onto the chicken and drizzle with olive oil to help it adhere during baking.
3. Can I skip the Parmesan cheese?
You can omit Parmesan or replace it with a dairy-free alternative for a non-dairy version.
4. What’s the best way to make this spicier?
Add extra cayenne pepper to the breadcrumb mixture or more chili flakes to the glaze.
5. Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken and prepare the breadcrumb mixture a day in advance. Coat and bake just before serving.
6. What sides pair well with this dish?
Roasted vegetables, coleslaw, sweet potato fries, or a simple green salad are excellent options.
7. Can I use regular breadcrumbs instead of panko?
Panko is recommended for its crispiness, but regular breadcrumbs can be used if needed.
8. What’s the best hot sauce for the glaze?
Frank’s RedHot or Sriracha work well, but any favorite hot sauce can be used based on your spice preference.
9. Can I double the glaze for extra sauciness?
Absolutely! Simply double the glaze ingredients to ensure every piece is well-coated.
10. Is this recipe kid-friendly?
For a milder, kid-friendly version, omit the cayenne pepper and reduce the chili flakes in the glaze.
Conclusion
Baked Crunchy Hot Honey Chicken is a deliciously crispy and flavorful dish that’s perfect for any occasion. The combination of golden-baked chicken tenders and a sweet-and-spicy glaze will leave everyone wanting more. Whether served as a main course or an appetizer, this recipe is sure to become a favorite in your home!
Print
Baked Crunchy Hot Honey Chicken
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Enjoy irresistibly crispy baked chicken tenders coated in panko breadcrumbs and Parmesan, finished with a sweet and spicy hot honey glaze. Perfect for weeknight dinners or gatherings!
Ingredients
For the Chicken:
- 1 lb chicken tenders or chicken breasts, cut into strips
- 1 cup buttermilk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper, to taste
- 2 tbsp olive oil (for drizzling)
For the Hot Honey Glaze:
- 1/4 cup honey
- 1 tbsp hot sauce (adjust to taste)
- 1 tsp red chili flakes
- 1 tbsp butter
Instructions
- Marinate the chicken:
Combine chicken tenders, buttermilk, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes or up to 4 hours. - Prepare the breadcrumb mixture:
In a shallow dish, mix panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. - Coat the chicken:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove chicken from the buttermilk, letting excess drip off, and coat each strip in the breadcrumb mixture. Arrange on the baking sheet and drizzle lightly with olive oil. - Bake:
Bake the chicken for 20-25 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F). - Make the hot honey glaze:
In a small saucepan, combine honey, hot sauce, chili flakes, and butter. Heat over low heat, stirring until fully melted and combined. - Glaze and serve:
Brush the hot honey glaze generously over the baked chicken tenders. Garnish with fresh thyme or parsley, and serve warm with your favorite sides.
Notes
- For extra crispiness, lightly toast the panko breadcrumbs in a dry skillet before coating the chicken.
- Adjust the spiciness of the glaze to your taste by adding more or less hot sauce and chili flakes.
Your email address will not be published. Required fields are marked *