Baked Crunchy Hot Honey Chicken (Printable)
Juicy chicken baked to golden perfection with a crunchy cornflake-panco coating, finished with a sweet and spicy hot honey glaze.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 cup buttermilk
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon ground black pepper
→ Crunchy Coating
05 - 2 cups cornflakes, crushed
06 - 1 cup panko breadcrumbs
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon cayenne pepper
→ Dredging
11 - 2 large eggs
12 - 1/4 cup water
→ Hot Honey Drizzle
13 - 1/2 cup honey
14 - 2-3 tablespoons hot sauce
15 - 1 tablespoon apple cider vinegar
16 - 1/4 teaspoon red pepper flakes
17 - Pinch of salt
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top.
02 - Whisk buttermilk, salt, and black pepper in a large bowl. Add chicken breasts, turning to coat evenly. Marinate for at least 15 minutes, or up to 2 hours refrigerated for deeper flavor.
03 - Combine crushed cornflakes, panko breadcrumbs, smoked paprika, garlic powder, onion powder, and cayenne pepper in a shallow dish. Mix thoroughly to distribute spices evenly.
04 - Beat eggs and water together in a separate bowl until fully combined.
05 - Remove chicken from marinade, allowing excess to drip off. Dip each piece into egg wash, then press firmly into the coating mixture, ensuring complete and even coverage.
06 - Place coated chicken on the prepared wire rack. Lightly spray or brush with oil to enhance crispiness.
07 - Bake for 25-30 minutes until crust is golden brown and chicken reaches internal temperature of 165°F.
08 - While chicken bakes, combine honey, hot sauce, apple cider vinegar, red pepper flakes, and salt in a small saucepan. Warm over low heat, stirring constantly until smooth and slightly runny. Avoid boiling.
09 - Remove chicken from oven and let rest for 5 minutes. Generously drizzle with hot honey immediately before serving.
# Expert Tips:
01 -
- The crust stays impossibly crispy even after the honey drizzle so every bite has that perfect crunch
- You get restaurant quality results without messy deep frying or fancy equipment
02 -
- The wire rack is not optional without it the bottom of your chicken will steam instead of crisp up
- Do not skip the oil spray on the coating it is what transforms good crunch into great crunch
03 -
- Let your chicken come to room temperature for about 20 minutes before cooking for more even results
- The vinegar in the hot honey cuts through the sweetness and adds brightness that keeps each bite interesting