March 14 2025

Backed Hot Honey Crunch Chicken

Name: Backed Hot Honey Crunch Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 boneless (skinless chicken breasts (or thighs for extra juiciness)); 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice as a substitute); 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 ½ cups panko breadcrumbs (for extra crunch); 1 cup crushed cornflakes (or more panko if needed); ½ cup all-purpose flour; 1 teaspoon salt; ½ teaspoon cayenne pepper (adjust for spice level); ½ cup honey; 1 tablespoon hot sauce (adjust to taste); 1 tablespoon butter (for a silky finish); ½ teaspoon red pepper flakes (optional, for extra heat); That’s it! Simple ingredients (big flavor. Now let’s put it all together!)

Khemit Dinner Recipes 0

Hey! You know that feeling when you take a bite of something soo good, you have to stop and just appreciate it for a second? That’s exactly what this Baked Hot Honey Crunch Chicken is all about.

It’s crispy, a little sweet, a little spicy, and honestly, just the kind of meal that makes you feel like a total kitchen pro—even if you’re usually more of a takeout kind of person.

You know the best part of it? You’re in total control of the heat. Want it mild? Easy. Like it extra fiery? Go for it.

I swear, every time I make this one, it disappears fast. It’s one of those recipes that makes people think you spent hours in the kitchen when, really, you just threw it together in no time.

Perfect for dinner, game nights, or anytime you just want something crunchy and satisfying.

So grab your ingredients, and let’s make this! I promise, you’re gonna love every single bite of it.

Ingredients List for Baked Hot Honey Crunch Chicken

For the Chicken:

4 boneless, skinless chicken breasts (or thighs for extra juiciness)
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice as a substitute)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika

For the Crispy Coating:

1 ½ cups panko breadcrumbs (for extra crunch)
1 cup crushed cornflakes (or more panko if needed)
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon cayenne pepper (adjust for spice level)

For the Hot Honey Glaze:

½ cup honey
1 tablespoon hot sauce (adjust to taste)
1 tablespoon butter (for a silky finish)
½ teaspoon red pepper flakes (optional, for extra heat)

That’s it! Simple ingredients, big flavor. Now let’s put it all together.

How to Cook Baked Hot Honey Crunch Chicken

(Step-by-Step Instructions)

Step 1: Prep the Chicken

✔ Pat the chicken dry with paper towels, moisture is the enemy of crispiness.
✔ In a bowl, whisk together buttermilk, salt, pepper, garlic powder, and smoked paprika.
✔ Add the chicken, making sure it’s fully coated in the buttermilk. Let it marinate for at least 15 minutes (or up to overnight for max flavor).

Step 2: Make the Crunchy Coating

✔ In a shallow dish, mix panko breadcrumbs, crushed cornflakes, flour, salt, and cayenne pepper.
✔ Take a piece of chicken out of the buttermilk, letting the excess drip off.
✔ Press it firmly into the coating mixture, making sure every inch is covered.
✔ Repeat with all the chicken pieces.

Step 3: Bake It to Crispy Goodness

✔ Preheat your oven to 425°F (220°C).
✔ Line a baking sheet with parchment paper or place a wire rack on top for extra crispiness.
✔ Arrange the coated chicken on the sheet or rack, making sure they aren’t touching.
✔ Lightly spray the tops with cooking oil—this helps with that golden, crispy finish.
✔ Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through (internal temp should be 165°F).

Step 4: Make the Hot Honey Glaze

✔ In a small saucepan over low heat, combine honey, hot sauce, butter, and red pepper flakes.
✔ Stir until the butter melts and everything is smooth.
✔ Taste and adjust spice levels if needed.

Step 5: Coat and Serve

✔ Drizzle the hot honey glaze over the crispy chicken, or dip each piece for full coverage.
✔ Let it sit for a minute so the sauce sticks.
✔ Serve hot and enjoy every crunchy, sweet, and spicy bite!

Common Mistakes to Avoid

🚫 Skipping the Buttermilk Soak – You want juicy, flavorful chicken, right? Let it marinate! Even 15 minutes makes a difference.

🚫 Not Pressing the Coating On – If you just lightly dip the chicken, half the crunch will fall off in the oven. Press that coating on like you mean it!

🚫 Overcrowding the Pan – Give your chicken space! If they’re crammed together, they’ll steam instead of crisp up. Use a wire rack if you can.

🚫 Forgetting to Flip – You want even crispiness, not a one-sided crunchy situation. Flip halfway through baking for golden perfection.

🚫 Drenching the Chicken Too Soon – That hot honey sauce is amazing, but don’t pour it on immediately or you’ll lose that crunch. Let the chicken cool for a minute first.

🚫 Going Overboard on Spice (or Not Enough!) – Taste-test your glaze before drenching everything. You can always add more heat, but you can’t take it away!

🚫 Skipping the Cooking Spray – A light spray of oil helps the coating crisp up like fried chicken. Don’t skip this step unless you like dull, dry breading.

Follow these tips, and your Baked Hot Honey Crunch Chicken will be chef’s kiss perfection! 😋

Variations & Customizations

Extra Spicy Version – Love the heat? Double the cayenne in the coating and add a few dashes of hot sauce to the buttermilk marinade. For the glaze, mix in some chili crisp or a splash of ghost pepper sauce (if you dare).

Keto-Friendly Swap – Skip the panko and cornflakes. Instead, use crushed pork rinds or almond flour for the coating. Swap the honey for a sugar-free hot honey substitute, and boom—low-carb deliciousness.

Vegetarian Twist – Swap the chicken for cauliflower florets or extra-firm tofu. For tofu, press out excess water, then follow the same coating process. Bake until crispy, then drench in the hot honey sauce. Even meat lovers will approve!

Serving & Presentation Tips

Step 1: Plate Like a Pro

✔ Use a large serving platter and arrange the chicken pieces slightly overlapping—stacking them too much will make them lose their crispiness.
✔ If you want to get fancy, drizzle a little extra hot honey sauce over the top for that glossy, mouthwatering finish.

Step 2: Add Some Color & Contrast

✔ Sprinkle freshly chopped parsley or chives on top—it adds a pop of green and makes the dish look extra special.
✔ Want to impress even more? Thinly slice some red chili peppers and scatter them over the plate for a spicy, vibrant garnish.

Step 3: Pair It

Classic: Serve with coleslaw and crispy fries for the ultimate comfort meal.
Lighter: Pair with a fresh side salad and roasted veggies to balance out the spice.
Sandwich Style: Pile the chicken into a toasted brioche bun with pickles and a drizzle of ranch dressing for the best hot honey chicken sandwich ever.

Step 4: Serve It HOT

✔ This chicken is best fresh out of the oven while it’s still crispy and the glaze is sticky.
✔ If you need to reheat, use an air fryer or oven (never a microwave unless you want soggy sadness).

Now grab a plate, dig in, and enjoy every crunchy, sweet, and spicy bite! 😋🔥

Storage & Freezing Tips

So, you have leftovers? Lucky you! Here’s how to keep that crispy, saucy goodness fresh for later.

Storing Leftovers (Short-Term)

✔ Refrigerator: Place leftover chicken in an airtight container and store it in the fridge for up to 3 days.
✔ Keep It Crisp: To prevent sogginess, store the hot honey glaze separately and drizzle it on after reheating.
✔ No Plastic Wrap! It traps moisture and makes the breading soft. Use a paper towel inside the container to absorb excess moisture.

Reheating for Maximum Crunch

Air Fryer (Best Option): 375°F for 5-7 minutes – keeps it crispy!
Oven: 375°F on a wire rack for 10 minutes – also a great choice.
Microwave: Only if you have no other choice (it’ll be soft and sad).

Freezing for Later (Long-Term)

✔ Freeze Without the Glaze – If you know you’ll be freezing leftovers, don’t add the hot honey sauce yet.
✔ Wrap & Store: Once cooled, wrap each piece in foil or parchment paper and place in a freezer-safe bag.
✔ Freeze for Up to 2 Months – Any longer, and the coating won’t be the same.

Reheating from Frozen

🔥 Oven: 375°F for 20-25 minutes (no need to thaw first).
🔥 Air Fryer: 375°F for 12-15 minutes.
✔ Add the Honey Glaze After Reheating for the best flavor and texture.

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and work great. Just adjust the cooking time—bake for about 5-7 minutes longer since they take a little more time to cook through.

2. What if I don’t have buttermilk?

No problem! Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and boom—you’ve got a perfect buttermilk substitute.

3. Can I make this in an air fryer instead of the oven?

Yes! Preheat your air fryer to 375°F, spray the basket with oil, and cook for 12-15 minutes, flipping halfway through. Make sure not to overcrowd the basket so the chicken stays crispy.

4. How spicy is the hot honey glaze?

It’s got a kick, but it’s not overpowering. If you love extra heat, add more cayenne or a few drops of hot sauce. If you want it mild, use less cayenne or add a little extra honey to balance it out.

5. How do I keep the chicken crispy after baking?

The key is a wire rack! It allows air to circulate, keeping all sides crispy. Also, let the chicken rest for a few minutes before adding the honey glaze, so the coating stays crunchy.

6. Can I make this ahead of time?

Yes, but for best results, don’t add the glaze until you’re ready to serve. Store the cooked chicken in the fridge and reheat in the oven or air fryer before glazing.

7. What can I serve with this?

So many options! It’s amazing with coleslaw, cornbread, mac & cheese, mashed potatoes, or even a simple side salad if you want something lighter.

Got more questions? Drop them in the comments, and I’ve got you covered! 😉🔥??

Conclusion

And there you have it—Baked Hot Honey Crunch Chicken that’s crispy, spicy, sweet, and downright addictive.

Once you take that first crunchy, sticky bite, I guarantee you’ll never look at store-bought fried chicken the same way again. In fact, you might start side-eyeing your favorite takeout spot like, “Why have I been paying for this when I could make that?”

If you give this recipe a try, let me know how it goes! Did you add extra spice? Did you turn it into a sandwich? Did you accidentally eat half the tray before serving it? (No judgment—I’ve been there.) Drop a comment, share a pic, or just tell me how much you loved it.

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