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Baked Crunchy Chicken with Hot Honey

Baked Crunchy Chicken with Hot Honey

This Baked Crunchy Chicken with Hot Honey is crispy, juicy, sweet, and spicy without deep frying. The panko-cornflake coating bakes up golden in the oven, then gets finished with a buttery hot honey drizzle.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 1/2 pounds boneless skinless chicken breasts or chicken thighs
  • 1 cup buttermilk
  • 1 large egg
  • 1 tablespoon hot sauce optional
  • 1 cup all-purpose flour
  • 1 1/2 cups panko breadcrumbs
  • 1 cup crushed cornflakes
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Cooking spray for the rack
For the Hot Honey
  • 1/2 cup honey
  • 2 tablespoons hot sauce
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon apple cider vinegar
  • Pinch of salt

Method
 

  1. Preheat the oven to 425°F. Place a wire rack over a baking sheet and spray it well with cooking spray.
  2. Slice chicken breasts into thinner cutlets if needed. Pat the chicken dry with paper towels.
  3. In a bowl, whisk together buttermilk, egg, and hot sauce. Add the chicken and coat well. Let it sit for 20 minutes.
  4. Add panko breadcrumbs and crushed cornflakes to a dry skillet. Toast over medium heat for 3 to 5 minutes, stirring often, until lightly golden.
  5. Transfer the toasted crumbs to a shallow bowl. Mix in paprika, garlic powder, onion powder, salt, black pepper, and olive oil.
  6. Add flour to a separate shallow bowl.
  7. Remove one piece of chicken from the buttermilk mixture and let the excess drip off.
  8. Coat the chicken lightly in flour, dip it back into the buttermilk mixture, then press it firmly into the breadcrumb mixture.
  9. Place the coated chicken on the prepared wire rack. Repeat with the remaining chicken.
  10. Bake for 18 to 24 minutes, or until the chicken is golden, crisp, and reaches 165°F inside.
  11. While the chicken bakes, add honey, hot sauce, butter, red pepper flakes, apple cider vinegar, and salt to a small saucepan.
  12. Warm over low heat for 2 to 3 minutes, stirring until smooth. Do not boil.
  13. Let the chicken rest for 3 to 5 minutes after baking.
  14. hot honey over the chicken right before serving.

Notes

Notes
  • Panko breadcrumbs give the best crunchy texture. Regular breadcrumbs will be softer.
  • Toasting the crumbs before baking helps the chicken look and taste more like fried chicken.
  • Use a wire rack so the bottom of the chicken stays crisp.
  • For less heat, skip the red pepper flakes.
  • For extra heat, add 1/4 teaspoon cayenne pepper to the coating.
  • Drizzle the hot honey after baking so the coating does not turn soggy.
Per Serving, Approximate
    • Calories: 485
    • Protein: 39g
    • Fat: 15g
    • Carbohydrates: 48g
    • Fiber: 2g
    • Sugar: 23g
    • Sodium: 740mg
    • Cholesterol: 135mg