Baked Crunchy Hot Honey Chicken (Print)
Golden crispy baked chicken with sweet spicy honey glaze
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1 cup buttermilk
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon ground black pepper
→ Crunchy Coating
05 - 2 cups cornflakes, crushed
06 - 1 cup panko breadcrumbs
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon cayenne pepper
→ Dredging
11 - 2 large eggs
12 - 1/4 cup water
→ Hot Honey Drizzle
13 - 1/2 cup honey
14 - 2-3 tablespoons hot sauce
15 - 1 tablespoon apple cider vinegar
16 - 1/4 teaspoon red pepper flakes
17 - Pinch of salt
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top.
02 - Whisk buttermilk, salt, and black pepper in a large bowl. Add chicken breasts, turning to coat. Marinate for at least 15 minutes, up to 2 hours in refrigerator for deeper flavor.
03 - Combine crushed cornflakes, panko breadcrumbs, smoked paprika, garlic powder, onion powder, and cayenne pepper in a shallow dish.
04 - Beat eggs and water together in a separate bowl.
05 - Remove chicken from marinade, allowing excess to drip off. Dip each piece into egg wash, then press firmly into coating mixture, ensuring even coverage.
06 - Place coated chicken on prepared wire rack. Lightly spray or brush with oil for enhanced crispiness.
07 - Bake for 25-30 minutes until crust is golden and chicken reaches internal temperature of 165°F.
08 - Combine honey, hot sauce, apple cider vinegar, red pepper flakes, and salt in a small saucepan. Warm over low heat, stirring constantly until smooth and slightly runny. Do not boil.
09 - Remove chicken from oven and let rest for 5 minutes. Drizzle generously with hot honey before serving.
# Expert Advice:
01 -
- The crunch stays ridiculously crisp even after baking, thanks to the cornflake-panko magic
- That hot honey hits different—sweet heat makes everything better
02 -
- Skip the wire rack and the bottom gets soggy every single time—I learned this the disappointing way
- The honey needs to be warm when you drizzle, or it slides right off instead of coating beautifully
03 -
- Letting the chicken rest on the rack before drizzling keeps the crust from getting soggy
- Mix the coating with your hands to feel when the spices are truly distributed