Description
This Baked Crunchy Hot Honey Chicken recipe features juicy, buttermilk-marinated chicken breasts coated in a crispy, seasoned panko crust and baked to golden perfection. The chicken is finished with a sweet, spicy hot honey glaze made from honey, hot sauce, and butter, offering a perfect balance of flavors with a delightful spicy kick. Perfect for an easy weeknight dinner or a crowd-pleasing meal.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Cooking spray or oil for baking
Hot Honey Glaze
- 1/4 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot or your favorite)
- 1 tablespoon butter
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Marinate Chicken: Place the chicken breasts in a bowl and pour the buttermilk over them. Let them marinate for at least 15 minutes or up to 1 hour in the refrigerator to tenderize and add flavor.
- Prepare Coating Mixture: In a shallow dish, combine the panko breadcrumbs, all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Mix well to evenly distribute the spices.
- Coat Chicken: Remove each chicken breast from the buttermilk allowing excess to drip off. Dredge each piece in the breadcrumb mixture, pressing firmly to ensure the coating sticks well.
- Bake Chicken: Arrange the coated chicken breasts on the prepared baking sheet. Lightly spray or drizzle them with oil to promote crispiness. Bake for 25-30 minutes until the coating is golden brown and the chicken is cooked through (internal temperature of 165°F or 74°C).
- Make Hot Honey Glaze: While the chicken bakes, combine honey, hot sauce, butter, and red pepper flakes in a small saucepan. Heat over medium heat, stirring occasionally until the mixture is well blended and slightly thickened.
- Glaze Chicken: Once the chicken is baked, remove it from the oven and drizzle with the hot honey glaze or serve the glaze on the side for dipping to retain crispiness.
- Serve: Serve the hot honey chicken immediately with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- For extra spicy heat, increase the cayenne pepper in the coating and red pepper flakes in the glaze.
- Ensure the chicken is patted dry after marinating to help the coating adhere better.
- You can substitute buttermilk with plain yogurt diluted with a little milk if needed.
- Use a meat thermometer to verify chicken is cooked through to avoid dryness or undercooking.
- For a gluten-free version, substitute panko breadcrumbs and flour with gluten-free alternatives.
