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