Description
Crispy, juicy, and sweet-heat perfection—this Baked Crunchy Hot Honey Chicken brings a satisfying crunch without deep frying. Coated in a golden breadcrumb crust and drizzled with a sticky hot honey glaze, it’s a spicy-sweet sensation baked to perfection.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1/2 cup cornflakes, crushed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup honey
- 2 tablespoons hot sauce (like Frank’s RedHot)
- 1 tablespoon butter, melted
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Soak chicken breasts in buttermilk for 30 minutes.
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In a bowl, mix panko, crushed cornflakes, garlic powder, paprika, salt, and pepper.
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Remove chicken from buttermilk, letting excess drip off, and coat thoroughly in breadcrumb mixture.
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Place coated chicken on the baking sheet. Spray lightly with cooking spray.
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Bake for 25–30 minutes or until chicken is golden and internal temp reaches 165°F.
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Meanwhile, mix honey, hot sauce, and melted butter in a small saucepan over low heat until warm.
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Drizzle hot honey sauce over baked chicken before serving.
Notes
- Adjust hot sauce amount to control heat level.
- You can swap cornflakes with crushed Ritz crackers for a buttery crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American