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Baked Crunchy Hot Honey Chicken

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This baked crunchy hot honey chicken delivers a crispy golden coating with a perfect balance of sweet and spicy flavors, all without deep frying.

Ingredients

  • Chicken thighs or chicken breasts
  • Buttermilk
  • Eggs
  • All-purpose flour
  • Panko breadcrumbs
  • Cornflakes (crushed)
  • Paprika
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper
  • Cayenne pepper
  • Cooking spray or oil
  • Honey
  • Hot sauce
  • Red pepper flakes
  • Butter

Instructions

  1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper or a wire rack.
  2. Marinate the chicken in buttermilk for at least 30 minutes.
  3. Prepare three bowls: one with flour mixed with paprika, garlic powder, onion powder, salt, black pepper, and cayenne; one with beaten eggs; and one with panko breadcrumbs mixed with crushed cornflakes.
  4. Remove chicken from buttermilk, dredge in flour mixture, dip into eggs, then coat thoroughly in the breadcrumb mixture.
  5. Place coated chicken on the baking sheet and lightly spray with oil.
  6. Bake for 25–35 minutes, flipping halfway through, until golden brown and cooked through.
  7. In a small pan, gently heat honey, hot sauce, red pepper flakes, and butter until combined.
  8. Drizzle the hot honey over the chicken before serving.

Notes

  • Adjust spice level by reducing cayenne or using mild hot sauce.
  • For extra crunch, do not skip the cornflakes or substitute with more breadcrumbs.
  • Use a wire rack for better air circulation and crispiness.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in the oven at 180°C (350°F) for best texture.
  • Can be made gluten-free with alternative flour and breadcrumbs.

Nutrition

Find it online: https://thefamilycooking.com/baked-crunchy-hot-honey-chicken/