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Crispy Baked Hot Honey Chicken

Close-up of crispy breaded hot honey chicken pieces generously drizzled with a dark, glossy sauce on a white plate.
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Make irresistible, crunchy hot honey chicken in your oven. This recipe delivers a sweet and spicy glaze over tender, oven-fried chicken for an easy weeknight dinner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, halved horizontally (4 cutlets)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 cup buttermilk
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup honey
  • 2 tablespoons hot sauce (like Frank’s RedHot)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with cooking spray.
  2. Prepare the chicken: Place the chicken cutlets between two sheets of plastic wrap and pound them to an even 1/2-inch thickness.
  3. Set up a standard breading station with three shallow dishes. In the first dish, combine the flour, salt, pepper, garlic powder, and paprika. In the second dish, pour the buttermilk. In the third dish, place the panko breadcrumbs.
  4. Dredge each chicken cutlet first in the flour mixture, shaking off excess. Dip it completely into the buttermilk, allowing excess to drip off. Finally, press the cutlet firmly into the panko breadcrumbs to coat all sides evenly.
  5. Place the coated cutlets on the prepared wire rack. Lightly spray the tops of the chicken with cooking spray.
  6. Bake for 18 to 22 minutes, flipping halfway through, until the internal temperature reaches 165 degrees Fahrenheit and the crust is golden brown and crispy.
  7. While the chicken bakes, prepare the hot honey glaze: In a small saucepan, combine the honey, hot sauce, apple cider vinegar, smoked paprika, and red pepper flakes. Heat over medium-low heat, stirring until the honey is melted and the sauce is smooth. Do not boil.
  8. Remove the baked chicken from the oven. Immediately brush or drizzle the hot honey glaze generously over the top of each hot honey chicken cutlet.
  9. Serve the crispy baked hot honey chicken immediately, perhaps over rice or with a side of roasted vegetables for a complete hot honey chicken bowl.

Notes

  • For extra crispiness, you can use crushed cornflakes instead of panko breadcrumbs in the coating mixture.
  • If you prefer using chicken thighs, adjust the baking time to ensure they reach 165 degrees Fahrenheit internally.
  • To make this a sheet pan chicken dinner, add broccoli florets or sliced bell peppers to the baking sheet during the last 10 minutes of cooking.

Nutrition

Find it online: https://cookerycommand.com/hot-honey-chicken-recipe-crispy-baked/