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Baked Crunchy Hot Honey Chicken

Baked crunchy hot honey chicken with a panko-parmesan crust and a glossy hot honey drizzle. Oven-baked until deeply golden and cooked through for juicy, crackly texture.
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Prep Time 20 minutes
Cook Time 30 minutes
marinating 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless chicken thighs or breasts
Buttermilk marinade
  • 1 cup buttermilk
  • 0.5 tsp hot sauce
  • 0.5 tsp salt
Crunchy coating
  • 1.5 cup panko breadcrumbs
  • 0.5 cup parmesan, finely grated
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp salt
Hot honey
  • 0.33 cup honey
  • 2 tsp hot sauce
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Marinate
  1. Combine buttermilk, hot sauce, and salt, then coat the chicken thoroughly in the mixture.
  2. Cover and marinate for 1 hour so the chicken firms up and stays tender.
Bake
  1. Preheat the oven to 425F, then set a wire rack on a lined baking sheet and spray the rack with cooking spray.
  2. Combine panko breadcrumbs, parmesan, garlic powder, smoked paprika, onion powder, and salt in a bowl.
  3. Dredge the chicken in the panko mixture, pressing firmly so it adheres well, then set it on the rack.
  4. Spray the tops generously with cooking spray, then bake for 25-30 minutes until golden and cooked through to 165F.
Hot honey and serve
  1. Warm honey, hot sauce, red pepper flakes, and butter together until the butter melts and the sauce looks glossy.
  2. Drizzle hot honey over the chicken just before serving for maximum crunch.

Notes

Pro tip: press the panko firmly onto the chicken so the crust stays intact during baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a wire rack in a 400F oven to re-crisp. Freezing is not recommended for best texture. If you want it lower in dairy, use a dairy-free parmesan-style topping and check that your buttermilk substitute matches the salt level.