Description
This Baked Crunchy Hot Honey Chicken is oven-baked, ultra-crispy, and finished with a drizzle of sweet and spicy hot honey glaze. It’s the perfect combo of heat, crunch, and comfort — no deep frying required!
Ingredients
Units
Scale
- For the Chicken:
- 1.5 lbs boneless chicken tenders or thighs
- 1 cup buttermilk
- 1 tsp hot sauce (optional, for marinade)
- 1 cup panko breadcrumbs
- 1 cup crushed cornflakes
- 1/4 cup grated Parmesan cheese (optional)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Olive oil spray or cooking spray
- For the Hot Honey:
- 1/3 cup honey
- 1–2 tsp hot sauce (adjust to taste)
- 1 tbsp butter
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment or foil and spray with oil.
- In a bowl, mix buttermilk with a dash of hot sauce. Add chicken and marinate for 30 minutes (or overnight in the fridge).
- In a shallow dish, mix panko, crushed cornflakes, Parmesan, paprika, garlic powder, onion powder, salt, and pepper.
- Remove chicken from marinade and coat thoroughly in breadcrumb mixture.
- Place on prepared baking sheet and lightly spray tops with oil.
- Bake for 20–25 minutes, flipping halfway, until crispy and internal temp reaches 165°F (74°C).
- In a small saucepan, combine honey, hot sauce, butter, and red pepper flakes. Heat over low until warm and combined.
- Drizzle hot honey over the crispy chicken or serve it on the side for dipping.
Notes
- For extra crunch, double coat the chicken.
- Prefer it mild? Reduce or skip hot sauce and pepper flakes.
- Great with waffles, roasted veggies, or on a sandwich bun!
Nutrition
- Calories: ~480 kcal
- Sugar: 13g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 100mg
