Baked Crunchy Hot Honey Chicken (Printable)
Golden crispy chicken with sweet spicy hot honey drizzle, baked to perfection in 30 minutes.
# What you'll need:
→ Chicken
01 - 4 boneless skinless chicken breasts (approximately 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, turn to coat thoroughly. Marinate for at least 15 minutes, up to 2 hours refrigerated for enhanced flavor.
03 - Combine crushed cornflakes, panko breadcrumbs, smoked paprika, garlic powder, onion powder, and cayenne pepper in a shallow dish. Mix well to distribute spices evenly.
04 - Beat eggs with water in a separate bowl until fully incorporated.
05 - Remove chicken from marinade, allowing excess to drip off. Dip each piece into egg wash, then press firmly into coating mixture, ensuring complete and even coverage on all sides.
06 - Place coated chicken on prepared wire rack. Lightly spray or brush with oil to promote extra crispiness.
07 - Bake for 25-30 minutes until crust is deep golden and chicken is cooked through, reaching 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 gently over low heat, stirring constantly until smooth and slightly pourable. Avoid boiling.
09 - Remove chicken from oven and let rest for 5 minutes. Generously drizzle with hot honey immediately before serving.
# Expert Suggestions:
01 -
- The crunch from cornflakes and panko creates this insane texture that somehow survives baking
- That hot honey drizzle transforms everything into something that tastes way more complicated than it actually is
02 -
- The wire rack is crucial, it lets air circulate underneath so the bottom gets crispy instead of soggy
- Dont skip resting the chicken before drizzling, otherwise the honey just slides right off that hot crust
03 -
- Crush cornflakes in a ziplock bag with a rolling pin for minimal mess and perfect texture
- Use neutral oil spray on the coated chicken for that deep-fried appearance without the oil