Description
This Baked Crunchy Hot Honey Chicken recipe features juicy, buttermilk-marinated chicken breasts coated in a flavorful panko breadcrumb crust and baked to golden perfection. Topped with a spicy-sweet hot honey glaze, it delivers a delicious blend of heat and sweetness with a satisfying crunch, perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
Breading
- 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)
Glaze and Finishing
- Cooking spray or oil for baking
- 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 the 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 or dish and cover with buttermilk. Allow them to marinate for at least 15 minutes, or up to 1 hour in the refrigerator, to tenderize and add moisture.
- Prepare Breading Mixture: In a shallow dish, mix together the panko breadcrumbs, flour, paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper to create a well-seasoned coating.
- Coat Chicken: Remove each chicken breast from the buttermilk, letting excess drip off. Dredge the chicken thoroughly 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 with oil to promote crispiness. Bake in the preheated oven for 25-30 minutes or until the coating is golden brown and the internal temperature reaches 165°F (75°C).
- Make Hot Honey Glaze: While the chicken bakes, combine honey, hot sauce, butter, and optional red pepper flakes in a small saucepan. Heat over medium heat, stirring until the butter melts and the mixture is well combined and slightly thickened.
- Glaze and Serve: Once the chicken is cooked, either drizzle the hot honey glaze over each piece or serve on the side as a dipping sauce. Serve immediately paired with your favorite sides.
- Enjoy: Serve the crispy, spicy, and sweet chicken hot for a delicious meal everyone will love.
Notes
- Marinating chicken in buttermilk helps tenderize and keep it moist during baking.
- For extra crispiness, spray the chicken with oil before baking and consider broiling for the last 2-3 minutes to brown the crust further.
- Adjust cayenne pepper and red pepper flakes according to your heat preference or omit if you prefer milder flavors.
- This recipe can be doubled easily for larger groups.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture retention.
