Baked Crunchy Hot Honey Chicken

This Baked Crunchy Hot Honey Chicken delivers a perfect contrast: a crisp, golden crust that snaps with every bite and a glossy, spicy-sweet finish that lingers. It’s the kind of weeknight recipe that feels special without demanding hours in the kitchen — ideal when you want something crunchy and a little sticky, whether you’re feeding kids, guests, or just yourself. If you’re already collecting easy weeknight ideas, this sits right alongside other easy chicken breast recipes you’ll reach for again and again.

Why you’ll love this dish

This recipe is a crowd-pleaser because it hits three important marks: texture, flavor balance, and simplicity. The breadcrumb crust provides that satisfying crunch, the hot honey glaze adds heat-with-harmony, and baking (instead of frying) keeps cleanup easier and the kitchen less greasy.

“Crunchy on the outside, juicy on the inside — and the hot honey glaze is dangerously addictive.” — a regular Sunday-night favorite

Perfect occasions:

• Quick weeknight dinners when you want comfort food that feels elevated.
• Casual dinner parties where finger food is welcome.
• Meal prep for flavorful leftovers that reheat well.

Step-by-step overview

You’ll follow a straightforward breading routine, bake until the chicken reaches a safe temperature, and finish under the broiler for extra crispiness. The timeline:

1. Prep — rinse and dry chicken, set up a three-bowl breading station.
2. Breading — flour, egg wash, then seasoned breadcrumbs.
3. Bake — 30 minutes at 375°F (190°C), flipping halfway for even color.
4. Glaze and broil — baste with hot honey, then broil 4–6 minutes until glossy and crisp.
5. Rest briefly, slice, and serve.

This overview helps you move confidently through the recipe without surprises.

What you’ll need

• 4 boneless, skinless chicken breasts (about 1½–2 lbs total)
• 1 cup honey
• 1/4 cup hot sauce (adjust for heat preference)
• 1 cup breadcrumbs (panko gives the crunchiest result)
• 1 cup all-purpose flour
• 2 whole eggs, beaten
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
  Notes and substitutions:
• For extra crunch use panko breadcrumbs. For gluten-free, use GF flour and GF breadcrumbs.
• Swap the hot sauce for sriracha or a chipotle sauce for a smokier profile.
• If breasts are very thick, slice them in half horizontally for even baking.

Step-by-step instructions

1. Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment; a light oil coating helps browning.
2. Rinse chicken breasts under cold water and pat them dry thoroughly with paper towels. Dry chicken browns better and lets the breading stick.
3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, and garlic powder.
4. Dredge each chicken breast in flour, shaking off excess. Dip into the egg wash, then press firmly into the breadcrumb mixture so the crumbs adhere evenly.
5. Place coated pieces on the prepared baking sheet, leaving space between each for air circulation.
6. Bake for 30 minutes at 375°F, flipping once at the 15-minute mark to promote even cooking and color. Internal temperature should reach 165°F (74°C); check with an instant-read thermometer at the thickest part.
7. While the chicken bakes, combine 1 cup honey with 1/4 cup hot sauce in a small bowl and stir until smooth. Taste and adjust heat or sweetness.
8. When the chicken reaches 165°F, remove it from the oven and baste generously with the hot honey mixture.
9. Switch the oven to broil and return the sheet to the top rack. Broil for about 4–6 minutes, watching closely, until the glaze is bubbling and the crust achieves extra crunch and caramelization.
10. Let the chicken rest for 3–5 minutes before serving to redistribute juices and avoid burns from the glaze.

Serving suggestions

Best served warm so the crust stays crisp and the glaze is sticky. Pair ideas:

• A crisp green salad (arugula, shaved fennel, lemon vinaigrette) to cut the sweetness.
• Creamy mashed potatoes or baked sweet potato fries for comfort.
• Pickled slaw or quick-pickled cucumbers for acid and crunch.
• Turn the breasts into sandwiches with brioche buns and slaw for handheld crowd-pleasing meals — similar in spirit to party bites like the Buffalo Chicken Bombs recipe when you want shareable flavor.

Plate with a drizzle of reserved hot honey and a sprinkle of chopped parsley for color.

Storage and reheating tips

Food safety and texture retention:

• Refrigerate leftovers within 2 hours of cooking. Store in an airtight container for up to 3–4 days.
• To freeze: flash-cool, wrap each piece tightly in foil or plastic wrap, then freeze in a freezer-safe container for up to 2 months.
• Reheat in a 350°F oven on a wire rack set over a baking sheet for 8–12 minutes (from refrigerated) to restore crispiness. Avoid microwaving if you want to keep the crust crunchy.
• If frozen, thaw overnight in the refrigerator before reheating.

Pro chef tips

• Use panko breadcrumbs and press them gently but firmly into the egg-wet chicken for an even, crunchy coating.
• A wire rack on the baking sheet allows hot air to circulate and keeps the bottom from getting soggy.
• Don’t skip the resting time; it keeps juices locked into the meat and avoids hot-honey splatter.
• If your honey-hotsauce glaze is too thin, reduce it briefly on the stove over medium-low heat to thicken before basting.
• Always check internal temperature; visual cues can be misleading with breaded chicken.

Recipe variations

• Sticky Maple-Sriracha: replace hot sauce with sriracha and honey with maple syrup for a smokier-sweet finish.
• Buttermilk-brined: brine breasts in buttermilk with a teaspoon of salt for 1–4 hours before breading to tenderize and add tang.
• Oven-fried with Parmesan: mix 1/4 cup grated Parmesan into the breadcrumbs for a savory lift.
• Spicy-Citrus: add 1 tablespoon lemon zest to the breadcrumb mix and swap half the honey with orange marmalade for brightness.
• Boneless skinless thighs: use thighs for richer flavor and more forgiving cooking times; reduce bake time slightly and check doneness with a thermometer.

Common questions

Q: Can I make this less spicy for kids?
A: Yes — reduce the hot sauce to 1–2 tablespoons or use a milder sauce. You can also combine half hot sauce and half extra honey to balance heat.

Q: Is baking safer than frying for this recipe?
A: Baking reduces oil use and kitchen splatter, and when done correctly (internal temp 165°F), it’s just as safe and fully cooked. Broiling at the end gives the crunch typically achieved by frying.

Q: Can I prepare the chicken ahead of time?
A: You can bread the chicken and refrigerate it on a tray (covered) for a few hours before baking. For best results, bake right before serving and glaze/broil at the last minute.

Q: How do I prevent the breading from falling off?
A: Pat the chicken dry, use a consistent breading method (flour → egg → breadcrumbs), and press breadcrumbs into the meat. A light rest in the fridge for 15 minutes before baking can help the coating set.

Q: Can I make this gluten-free or low-carb?
A: For gluten-free, use certified gluten-free flour and breadcrumbs. For lower-carb, substitute almond flour and crushed pork rinds or a low-carb breadcrumb alternative; bake carefully as these can brown faster.

Baked Crunchy Hot Honey Chicken

A deliciously crunchy chicken dish with a spicy-sweet honey glaze, perfect for weeknight dinners or casual gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 36 minutes mins

Total Time 51 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the chicken

• 4 pieces boneless, skinless chicken breasts (about 1½–2 lbs total) If breasts are very thick, slice them in half horizontally for even baking.
• 1 cup honey
• 1/4 cup hot sauce Adjust for heat preference, can swap for sriracha or chipotle sauce.

For the breading

• 1 cup breadcrumbs Panko gives the crunchiest result.
• 1 cup all-purpose flour For gluten-free, use GF flour.
• 2 whole eggs, beaten
• 1 tablespoon salt Used in breadcrumb mixture.
• 1 tablespoon black pepper Used in breadcrumb mixture.
• 1 tablespoon garlic powder Used in breadcrumb mixture.

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment; a light oil coating helps browning.
• Rinse chicken breasts under cold water and pat them dry thoroughly with paper towels.
• Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, and garlic powder.

Breading

• Dredge each chicken breast in flour, shaking off excess. Dip into the egg wash, then press firmly into the breadcrumb mixture.
• Place coated pieces on the prepared baking sheet, leaving space between each for air circulation.

Baking

• Bake for 30 minutes, flipping once at the 15-minute mark to promote even cooking.
• Check internal temperature; it should reach 165°F (74°C).

Glazing and Broiling

• Combine 1 cup honey with 1/4 cup hot sauce and stir until smooth.
• Once chicken reaches 165°F, baste generously with the hot honey mixture.
• Switch the oven to broil and return sheet to the top rack. Broil for 4–6 minutes until glaze is bubbling and crust is crisp.

Serving

• Let the chicken rest for 3–5 minutes before serving.

Notes

Best served warm to maintain crispiness. For extra crunch, use panko breadcrumbs. Storage tips include refrigerating leftovers in an airtight container for up to 3–4 days or freezing for up to 2 months.

Keyword Baked Chicken, Comfort Food, Crispy Chicken, Hot Honey Chicken, Weeknight Dinner