Prepare yourself for a flavor adventure that will have everyone asking for seconds! Baked Crunchy Hot Honey Chicken is everything you crave in a comfort food favorite: juicy, tender chicken wrapped in a golden, ultra-crispy crust, all finished with a sweet and fiery hot honey glaze. This is the dish I make when I want to impress family or revive a weeknight dinner with minimal effort but maximum payoff. Every bite delivers an irresistible combination of crunch, mild heat, and honey-kissed finish that takes classic baked chicken to the next level!
Ingredients You’ll Need
This recipe proves that a handful of everyday ingredients can create absolute magic when each one is chosen with care! Every item not only serves its purpose but brings out something special in the Baked Crunchy Hot Honey Chicken—from the deep flavor of smoked paprika to that unforgettable, shattery crunch of cornflakes.
- Chicken (1 1/2 pounds boneless, skinless breasts or thighs): Use strips or whole pieces; thighs are extra juicy but breasts work great, too!
- Buttermilk (1 cup): Essential for keeping the chicken moist and infusing it with gentle tang—don’t skip the marinade if you want tenderness.
- Garlic powder (1 teaspoon): Adds aromatic depth and savory flavor that lingers in every bite.
- Smoked paprika (1 teaspoon): Brings warmth and subtle smokiness, elevating the whole profile.
- Salt and pepper (to taste): Simple seasoning works its magic, so don’t be shy about generous pinches.
- Crushed cornflakes (2 cups): The secret to the iconic crunch—crush them by hand for best texture!
- Parmesan cheese (1/2 cup, grated): Adds a savory, nutty richness that boosts the coating’s flavor.
- Olive oil (2 tablespoons): Helps the crust turn beautifully golden and crispy in the oven.
- Honey (1/2 cup): Balance the heat with just the right amount of gooey, floral sweetness.
- Hot sauce (1–2 teaspoons, like Frank’s RedHot): Adjust to your heat preference for a personalized kick.
- Red pepper flakes (1/4 teaspoon, optional): Turn up the fire or omit for milder palates.
- Apple cider vinegar (1 teaspoon): Adds tangy brightness and rounds out the hot honey glaze.
How to Make Baked Crunchy Hot Honey Chicken
Step 1: Marinate the Chicken
Begin by whisking together buttermilk, garlic powder, smoked paprika, salt, and pepper in a large bowl. Add your chicken pieces and toss until thoroughly coated in the flavorful marinade. The buttermilk does wonders: it tenderizes the chicken beautifully, with the seasonings infusing each bite. Let it marinate at least 20 minutes—though overnight is even better if you can plan ahead.
Step 2: Prep the Crunchy Coating
Pour the crushed cornflakes into a shallow bowl, then combine with grated Parmesan and a couple tablespoons of olive oil, mixing until evenly moistened. This step is key for that signature shatteringly crisp Baked Crunchy Hot Honey Chicken finish—the olive oil helps the oven “fry” the coating to perfection while the Parmesan bakes into a toasty, flavorful crust.
Step 3: Coat and Bake the Chicken
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup. Lift the chicken from the marinade and let any excess drip off. Dredge each piece in the cornflake mixture, pressing gently to make sure the coating sticks tightly all over. Lay chicken in a single layer on the prepared sheet and bake for 22–25 minutes. You’ll know it’s done when the crust is deeply golden and the chicken’s internal temperature hits 165°F.
Step 4: Make the Hot Honey Glaze
While the chicken is baking, combine your honey, hot sauce, red pepper flakes (if using), and apple cider vinegar in a small saucepan over low heat. Let it warm gently for about 3 minutes, just until the honey is loose and all the flavors are mingling together. The result: an irresistibly sticky, sweet, and spicy glaze made for drizzling over that crispy chicken!
Step 5: Drizzle and Serve
Remove the chicken from the oven. Drizzle the hot honey glaze generously over the top or serve it on the side for dipping (or both for those who love a saucy experience!). Serve immediately while still piping hot for maximum crunch and flavor.
How to Serve Baked Crunchy Hot Honey Chicken
Garnishes
For an extra pop of color and flavor, try a sprinkle of chopped fresh parsley or cilantro, or add a light dusting of additional smoked paprika. A little lemon zest takes things up another notch—cut some lemon wedges for people to squeeze over their serving just before digging in.
Side Dishes
Baked Crunchy Hot Honey Chicken pairs perfectly with so many sides: consider fluffy mashed potatoes, roasted sweet potatoes, a crisp slaw, or simply your favorite green vegetable. I also love it with a fresh garden salad to balance out the richness, or corn on the cob for a classic summer feel.
Creative Ways to Present
Why not tuck those crispy chicken strips into a soft roll with crunchy pickles for an unbeatable sandwich? Or slice and toss over a hearty salad topped with extra hot honey drizzle. For parties, serve them as “dippers” with lots of little cups of glaze—guests adore bite-size Baked Crunchy Hot Honey Chicken for easy snacking!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cooled Baked Crunchy Hot Honey Chicken in an airtight container in the refrigerator for up to 3 days. Keep the honey glaze separate if possible to help preserve the coating’s crunch.
Freezing
Freeze any cooled, unglazed chicken pieces in a single layer on a baking sheet until firm, then transfer to a freezer bag or container. This helps prevent sticking and keeps the coating crispier. They’ll keep well for up to 2 months.
Reheating
For the crispiest results, reheat the chicken in a 400°F (200°C) oven for 10–15 minutes or until piping hot and crunchy again. If frozen, there’s no need to thaw—just extend the baking time slightly. Add the hot honey glaze after reheating so the coating stays crisp.
FAQs
Can I use chicken wings or drumsticks instead?
Absolutely! Baked Crunchy Hot Honey Chicken is easily adapted to wings or drumsticks—just adjust the baking time as needed to ensure they’re safely cooked through and wonderfully crisp.
Is this recipe gluten-free?
It certainly can be! Simply substitute gluten-free cornflakes and double-check your Parmesan and hot sauce labels for gluten content, and you’re set.
Can I make the hot honey glaze less spicy?
Of course. For a milder version, use just a small dash of hot sauce and skip the red pepper flakes—taste as you go and find your perfect balance of sweet and heat.
What’s the best way to crush cornflakes?
The easiest (and most fun!) way is to place cornflakes in a zip-top bag and gently smash them with a rolling pin. Aim for a mix of larger flakes and finer crumbs for ideal texture in your Baked Crunchy Hot Honey Chicken crust.
Can I make the recipe ahead for entertaining?
You can! Bread the chicken, arrange on a baking sheet, and refrigerate (unbaked) up to several hours in advance. Bake and glaze just before serving so everything stays crisply delicious.
Final Thoughts
This Baked Crunchy Hot Honey Chicken is the kind of dish that brightens any table, drawing everyone in with its incredible aroma and satisfying crackle. If you’re ready to experience a fresh spin on classic baked chicken, grab your ingredients and give this recipe a try—you’ll love every last golden, sticky bite!
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Baked Crunchy Hot Honey Chicken Recipe
- Total Time: 45 minutes (plus optional marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Crunchy Hot Honey Chicken recipe combines the perfect blend of sweet, spicy, and crunchy flavors in every bite. Tender chicken coated in a crispy cornflake crust, drizzled with a spicy honey glaze, makes for a delicious and satisfying main course.
Ingredients
Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into strips or kept whole
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Cornflake Coating:
- 2 cups crushed cornflakes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
Hot Honey Glaze:
- 1/2 cup honey
- 1–2 teaspoons hot sauce (like Frank’s RedHot)
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Marinate the chicken: In a bowl, mix buttermilk, garlic powder, smoked paprika, salt, and pepper. Add chicken, coat well, and marinate for at least 20 minutes.
- Prepare the coating: Mix crushed cornflakes, Parmesan cheese, and olive oil in a shallow bowl. Dredge marinated chicken in the cornflake mixture.
- Bake the chicken: Place coated chicken on the baking sheet and bake for 22–25 minutes until golden and crispy.
- Make the hot honey glaze: Heat honey, hot sauce, red pepper flakes, and vinegar in a saucepan until warmed through.
- Serve: Drizzle hot honey over the baked chicken before serving.
Notes
- Adjust the heat level by varying the amount of hot sauce and red pepper flakes.
- Pair with roasted vegetables, mashed potatoes, or use in a sandwich.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken portion
- Calories: 410
- Sugar: 14g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
