Crunchy Hot Honey Chicken Recipe (Oven-Baked & Juicy)
Oven-baked crunchy chicken coated in seasoned panko and finished with a sticky hot honey glaze. A lighter twist on fried chicken with bold sweet-and-spicy flavor.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the chicken:
- 1½ lbs boneless chicken thighs or breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 eggs, beaten
- 1½ cups panko breadcrumbs
- Cooking spray or olive oil spray
For the hot honey:
- ½ cup honey
- 1½ tbsp hot sauce (or more to taste)
- 1 tbsp butter
- Optional: pinch chili flakes or smoked paprika
Instructions
- Marinate chicken in buttermilk for 30 minutes (up to 8 hours).
- Toast panko at 400°F for 5–7 minutes. Cool.
- Mix flour, cornstarch, and spices in one bowl. Beat eggs in another. Mix panko with spices in a third.
- Dredge chicken in flour, then egg, then panko. Place on wire rack over baking sheet.
- Spray lightly with oil and bake at 425°F for 18–22 minutes, flipping halfway.
- While baking, combine honey, hot sauce, and butter in a pan over low heat until smooth.
- Drizzle hot honey over baked chicken and serve immediately.
Notes
- Reheat in oven or air fryer to maintain crispiness.
- Adjust hot sauce to control spice level.
- Can be made gluten-free with appropriate substitutions.