Go Back

Baked Crunchy Hot Honey Chicken

Baked crunchy hot honey chicken with a panko-parmesan crust and a glossy hot honey drizzle. Chicken thighs (or breasts) bake on a wire rack at 425°F for extra crisping and a juicy interior.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinating 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless chicken thighs or breasts
For buttermilk marinade
  • 1 cup buttermilk
  • 0.5 tsp hot sauce
  • 0.5 tsp salt
For crunchy coating
  • 1.5 cup panko breadcrumbs
  • 0.5 cup parmesan, finely grated
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp salt
For hot honey
  • 0.33 cup honey
  • 2 tsp hot sauce
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Marinate
  1. Mix buttermilk, hot sauce, and salt in a bowl, then submerge the chicken in the mixture. Refrigerate for 1 hour to tenderize and season.
Prep the oven and coating
  1. Preheat the oven to 425°F and place a wire rack on a lined baking sheet, then spray the rack with cooking spray. This helps the crust crisp all over while baking.
  2. Combine panko breadcrumbs, parmesan, garlic powder, smoked paprika, onion powder, and salt in a wide bowl. Stir until the coating is evenly seasoned.
Coat and bake
  1. Dredge each chicken piece in the panko mixture, pressing firmly to help it adhere. Set the coated chicken on the rack with space between pieces.
  2. Spray the tops generously with cooking spray. Bake for 25-30 minutes at 425°F until golden and cooked through to 165°F.
Make hot honey and serve
  1. Warm honey, hot sauce, red pepper flakes, and butter together in a small pot until the butter melts and the sauce looks glossy. Keep warm while the chicken finishes baking.
  2. Drizzle hot honey over the chicken just before serving. Add extra red pepper flakes if desired for a little extra heat.

Notes

For maximum crunch, let the coated chicken rest on the rack for 5 minutes before baking so the coating hydrates slightly. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a rack at 400°F until hot to help re-crisp. Freezing is not recommended for best texture. If you want a dairy-light option, use a dairy-free parmesan-style topping and replace butter with a neutral oil-butter substitute in the hot honey.