Crispy Baked Hot Honey Chicken

This simple recipe takes breaded, oven-baked chicken and combines it with an amazing hot honey sauce, giving you crispy, perfectly cooked hot honey chicken. Delicious enough to serve to all your family and friends, and easy enough to throw together on a busy evening.

🍗 What Makes This Recipe So Good

• This is no average baked chicken recipe, with soggy breading and dry, tough chicken. No, no. This hot honey chicken recipe is unbelievably amazing. The chicken breasts are wonderfully tender. The breading is full of flavor and crisps up beautifully. The hot honey sauce is the perfect blend of sweet and heat. This is one recipe you’ll want to make over and over again.
• Making this chicken dish is super easy. Marinate the chicken in buttermilk to tenderize. Coat it in a breading mixture. Pop it in the oven. While it bakes, make up your 3-ingredient hot honey sauce on the stove. It’s as simple as that!

👩🏼‍🍳 Chef’s Tips

• To guarantee the chicken cooks evenly, make sure the chicken breasts are roughly the same size and the same thickness. You can slice them in half to create chicken cutlets, or pound out any thick spots with a rolling pin or meat tenderizer.
• Boneless, skinless chicken thighs also work really well here! They’re naturally juicier than chicken breasts, so they hold up really well in the oven. They may need a few minutes longer to cook, but that’s the only thing you’ll need to do differently.
• Looking for a freezer stocking option? Make the hot honey chicken as instructed, and let the baked chicken cool completely. Transfer it to a clean baking sheet and place it in the freezer for an hour or so. Once the chicken’s frozen, you can transfer it to a freezer bag or a similar airtight container and freeze it up to 2 months. Reheat the chicken in the oven or the air fryer when you’re ready to eat.

Try These Chicken Dishes Next!

• Chicken Fries in the Air Fryer
• Mesquite Grilled Chicken
• Chicken Rollatini
• Chick-fil-A Style Keto Chicken Nuggets (with Keto Chick-fil-A Sauce)
• Crusted Chicken Romano
• Buffalo Chicken Soup

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5 from 2 votes

Crispy Baked Hot Honey Chicken

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Marinate: 1 hour hour

Total: 1 hour hour 45 minutes minutes

Tender chicken breasts breaded with cornflakes and a blend of spices, oven-baked until crispy, then smothered with an incredible and simple hot honey sauce.

Sam Guarnieri

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6 servings

Ingredients

For the Chicken

• ▢ 1 cup buttermilk
• ▢ 1 teaspoon salt
• ▢ 2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs

For the Breading

• ▢ 3 cups cornflakes finely crushed, or panko breadcrumbs
• ▢ ½ cup all-purpose flour
• ▢ 2 teaspoons salt
• ▢ 2 teaspoons paprika
• ▢ 1 ½ teaspoons garlic powder
• ▢ 1 teaspoon ground mustard powder
• ▢ 1 teaspoon freshly ground black pepper

For the Hot Honey Sauce

• ▢ ½ cup honey
• ▢ 1-2 teaspoons crushed red pepper flakes to taste
• ▢ ½ tablespoon apple cider vinegar

Get Recipe Ingredients

Equipment

• large bowl with lid or plastic wrap to cover
• 2 whisks
• Oven
• large baking sheet
• Parchment paper
• shallow bowl
• Fork
• Cooking spray
• Tongs
• Internal meat thermometer
• Small saucepan
• stovetop

Instructions 

• Add 1 cup buttermilk and 1 teaspoon salt to large bowl. Whisk to incorporate ingredients, then submerge 2 pounds boneless, skinless chicken breasts in buttermilk mixture and cover bowl. Place bowl in refrigerator and let chicken marinate at least 1 hour, but no more than 8 hours.
  
• Toward end of marinating time, preheat oven to 425° Fahrenheit. Line baking sheet with parchment paper and set aside.
• Add 3 cups cornflakes, ½ cup all-purpose flour, 2 teaspoons salt, 2 teaspoons paprika, 1 ½ teaspoons garlic powder, 1 teaspoon ground mustard powder, and 1 teaspoon freshly ground black pepper to shallow bowl. Mix with fork to blend cornflakes and spices together.
  
• One by one, remove chicken from buttermilk mixture. Let any excess buttermilk drip back into bowl, then dredge chicken in cornflake mixture. Lightly press down on chicken to make sure breading covers completely, then flip chicken over and repeat on other side. Transfer coated chicken to baking sheet and repeat until all chicken has been coated.
• Lightly spray tops of breaded chicken with cooking spray. Place baking sheet in preheated oven and bake 15 minutes.
  
• After 15 minutes, carefully remove baking sheet from oven. Use tongs to flip chicken breasts over. Return baking sheet to oven and bake 10 to 15 minutes more, or until chicken reaches internal temperature of 160° Fahrenheit.
• While chicken bakes, heat small saucepan over medium-low heat. When saucepan is warm, add ½ cup honey, 1-2 teaspoons crushed red pepper flakes, and ½ tablespoon apple cider vinegar to saucepan. Whisk constantly until mixture begins to simmer, then remove saucepan from heat. Set saucepan aside to cool, or transfer honey to small bowl or glass jar and let cool.
  
• Once chicken reaches internal temperature of 160° Fahrenheit, remove baking sheet from oven and set aside. Let chicken rest on baking sheet 5 minutes, then divide chicken into desired portions. Top with hot honey sauce and serve with desired sides.
  

Notes

• Make it Keto: Use 1 cup whole milk mixed with 1 teaspoon white vinegar or lemon juice, instead of using buttermilk. Replace the cornflakes with crushed pork rinds and use a honey-flavored keto sweetener instead of honey.

Nutrition Information

Serving: 1serving | Calories: 379kcal | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 0.02g | Total Carbs: 46g | Fiber: 1g | Sugar: 27g | Net Carbs: 45g | Vitamin C: 5mg | Cholesterol: 101mg | Sodium: 1490mg | Potassium: 701mg | Calcium: 64mg | Iron: 6mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Sam Guarnieri