Baked Crunchy Hot Honey Chicken

This recipe gives you crispy, oven-baked chicken coated in a sweet-spicy hot honey glaze. It serves 4–6 people.

Ingredients

For the chicken

• 2 lbs (900 g) boneless, skinless chicken thighs or chicken tenders
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp onion powder

For the breading

• 1 cup all-purpose flour
• 2 large eggs
• 2 tbsp milk
• 2 cups crushed cornflakes or panko breadcrumbs
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• Cooking spray or 2 tbsp olive oil

For the hot honey sauce

• ½ cup honey
• 2–3 tbsp hot sauce (adjust to taste)
• 1 tbsp butter
• 1 tsp red pepper flakes
• 1 tsp apple cider vinegar or lemon juice
• Pinch of salt

Instructions

1. Prepare the oven

• Preheat oven to 425°F (220°C).
• Line a baking sheet with parchment paper or lightly grease a wire rack placed over a baking tray.

2. Season the chicken

• Pat the chicken dry.
• Toss with salt, pepper, garlic powder, paprika, and onion powder.

3. Set up the breading station

• Bowl 1: Flour.
• Bowl 2: Whisk together eggs and milk.
• Bowl 3: Cornflakes or panko mixed with smoked paprika and cayenne.

4. Bread the chicken

• Coat each piece in flour.
• Dip into the egg mixture.
• Press firmly into the cornflake or panko mixture until fully coated.

5. Bake

• Arrange chicken on the prepared rack.
• Lightly spray with cooking spray or brush with olive oil.
• Bake for 20–25 minutes (tenders) or 25–30 minutes (thighs), until golden brown and the internal temperature reaches 165°F (74°C).

6. Make the hot honey

While the chicken bakes:

1. Combine honey, hot sauce, butter, red pepper flakes, vinegar, and salt in a small saucepan.
2. Heat over low heat for 2–3 minutes, stirring until smooth.
3. Do not boil.

7. Finish

• Remove chicken from the oven.
• Drizzle the hot honey over the chicken or toss lightly to coat.
• Serve immediately for maximum crunch.

Extra-Crispy Tips

• Use crushed cornflakes instead of breadcrumbs for a crunchier crust.
• Bake on a wire rack so hot air circulates around the chicken.
• Spray the breading generously with oil before baking.
• Let the chicken rest for 3–5 minutes before adding the sauce.