Baked Crunchy Hot Honey Chicken
Oven-baked honey chicken with a shatteringly crisp panko crust and a sticky hot-honey glaze—big flavor, no deep fryer required.
Ingredients
- 1.5 lbs boneless chicken thighs or tenders
- 0.75 cup buttermilk (or Greek yogurt thinned with milk)
- 2 cups panko breadcrumbs (GF optional)
- 2 tbsp olive oil
- 1.5 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp cayenne pepper (to taste)
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 cup honey
- 1 tbsp apple cider vinegar
- 1 tsp red pepper flakes or hot sauce
- 1 tbsp lemon juice (optional)
- fresh parsley, chopped (garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment and set a wire rack on top.
- Marinate chicken in buttermilk with 1/2 tsp smoked paprika and 1/2 tsp salt for 15–20 minutes.
- Combine panko, olive oil, remaining smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow bowl.
- Press chicken into crumb mixture to coat all sides; arrange on rack with space between pieces.
- Bake 18–22 minutes for tenders or 22–25 minutes for larger pieces, flipping once halfway, until 165°F (74°C) internal and deep golden.
- Meanwhile warm honey with vinegar and chili flakes (or hot sauce) 1–2 minutes; season with a pinch of salt and optional lemon juice.
- Brush or drizzle hot honey over hot chicken; garnish with parsley and serve immediately.
Notes
Air fryer: 375°F (190°C) for 10–14 minutes, flipping halfway. Gluten-free: use GF panko. For milder heat, omit cayenne and use fewer chili flakes.