Crispy Baked Hot Honey Chicken
This crispy baked hot honey chicken delivers the perfect balance of sweet, spicy, and crunchy without the need for deep frying. Juicy chicken thighs are coated in golden panko breadcrumbs and finished with a rich, glossy hot honey sauce that makes every bite irresistible. Perfect for weeknight dinners, meal prep, or entertaining guests.
Ingredients
Chicken
- 6 pieces boneless skinless chicken thighs
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 spray olive oil spray for coating
Hot Honey Sauce
- 1/2 cup honey
- 3 tbsp hot sauce
- 1/2 tsp red pepper flakes adjust to taste
- 2 tbsp butter
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper or place a wire rack on top.
- Prepare three bowls: one with flour, garlic powder, onion powder, paprika, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs.
- Pat chicken thighs dry, then coat each piece in the seasoned flour, dip into egg, and press into panko breadcrumbs until fully coated.
- Place chicken on the prepared baking sheet and lightly spray with olive oil.
- Bake for 25–30 minutes, flipping halfway through, until golden brown and cooked through.
- While the chicken bakes, combine honey, hot sauce, butter, red pepper flakes, apple cider vinegar, and garlic powder in a small saucepan.
- Heat over medium-low until melted and smooth, about 3–5 minutes.
- Brush or drizzle the hot honey sauce over the baked chicken just before serving.
Notes
For extra crispiness, let the breaded chicken rest for 10 minutes before baking. Adjust spice levels by increasing or reducing hot sauce and chili flakes. Store leftovers in the fridge for up to 4 days and reheat in the oven or air fryer to maintain crispiness. For gluten-free, use gluten-free flour and breadcrumbs.