If you go weak in the knees for the combination of sweet, savory and spicy, this easy Hot Honey Chicken recipe is for YOU, my friend. Crispy, juicy panko-coated chicken breasts finished with a generous drizzle of hot honey, they’re crunchy, tender, and impossible to resist. Done in just 30 minutes!
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Why You’ll Love This Baked Hot Honey Chicken Recipe
- Crispy Chicken, No Frying Needed. I love a crispy chicken recipe, whether it’s Breaded Chicken Breast or Chicken Nuggets, so over the years, I have perfected my technique. You can feel confident that even in the oven, this hot honey chicken delivers the crispy-crunchy texture you expect as a crispy chicken aficionado.
- A Fun New Way to Use Hot Honey. Whether you DIY it with my Hot Honey Recipe or have a store-bought bottle in your pantry, you’re probably hungry for more ways to use it because hot honey is DELECTABLE. This hot honey chicken recipe is going to be a favorite, along with this Hot Honey Pizza.
- The Perfect Balance of Flavors. When you’re adding honey to chicken, you need to strike the right balance to keep it from tasting cloying. The heat of hot honey helps with this balance, adding another layer of flavor to the mix so you don’t just feel like you’re eating sweet chicken for dinner.
How to Make Hot Honey Chicken
The Ingredients
- Chicken Breasts. While you could make any cut of chicken into hot honey chicken, I like using chicken breasts and pounding them into thin cutlets (a la this Baked Chicken Cutlets recipe).
- All-Purpose Flour. This helps create the “glue” that keeps the panko and seasoning on the chicken.
- Eggs. The second station for dredging!
- Panko Breadcrumbs. Using panko is important! Regular store-bought breadcrumbs don’t add enough texture, which means your chicken will lack that extra-crispy exterior. (That said, homemade breadcrumbs are a good swap for panko because they’re more coarse.)
- Seasonings. Garlic powder, onion powder, and cayenne pepper.
- Olive Oil Spray. You can use cooking spray or olive oil in an oil mister.
- Hot Honey. I use my easy (and budget-friendly!) Hot Honey recipe, but store-bought is fine too.
The Directions
- Start Dredging. Prep the dredging stations and begin by coating the pounded chicken breasts in flour.
- Coat in Egg. Dip the chicken in the egg and let the excess drip off.
- Make It Crispy. Dredge the chicken in the panko and seasonings, pressing it in a bit to make sure it gets a good amount of coating.
- Bake. Place the chicken on a wire rack set on a baking sheet, spray the tops with olive oil, and bake in a 400 degree F oven until it reaches 155 degrees F on an instant-read thermometer.
- Finish. Broil the chicken for a minute or two (hello, crispy!) and then drizzle with warm hot honey. Plate your hot honey chicken and ENJOY!
What to Serve with Hot Honey Chicken
Recipe Tips and Tricks
- Keep Your Fingers Clean. Use tongs or chopsticks to transfer the chicken from one bowl to the next when you’re dredging it. No gloppy fingers!
- Spray the Chicken Evenly. The oil is necessary for a crispy exterior, so be sure to spray the chicken well and coat it evenly.
- Use a Wire Rack. Placing the chicken on a wire rack set on a baking sheet allows air to circulate around the chicken, helping it stay crispy all around.
- Don’t Skip Broiling (But Keep a Close Eye on It). A quick broil at the end of baking gives your hot honey chicken an extra crispy finish. But be careful, because broiling can turn into burning fast! Don’t walk away from the oven while you have the broiler on.
This crispy hot honey chicken is an easy 30-minute recipe that’s juicy, sweet, savory, and spicy. Use storebought hot honey or make your own!
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Place a rack in the center of your oven. Preheat to 400℉. Coat a wire rack with nonstick spray and place it on a large rimmed baking sheet.
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Cut each chicken breast in half lengthwise so that you have 6 thin pieces. Gently pound each piece to an even 1/2-inch thickness (I cover with plastic wrap first to keep things tidy). Season all over with 1 teaspoon kosher salt.
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Set up your dredging stations: Place the flour in a wide, shallow dish (a pie dish works well). Beat the eggs in a second shallow dish. In a third dish, combine the breadcrumbs, garlic powder, onion powder, and cayenne.
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With tongs, grab one end of a piece of chicken. Dip both sides gently in the flour, then the eggs, then the breadcrumb mixture, shaking off any excess as you go. Transfer to the prepared baking sheet.
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Lightly mist the top of the chicken with olive oil spray. Bake until the chicken reaches an internal temperature of 155°F on an instant-read thermometer and the crumbs are golden brown, about 12 to 14 minutes. Move the chicken to the upper third rack and switch the oven to broil. Broil until golden brown, 1 to 2 minutes—be careful, breadcrumbs burn fast!
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While the chicken cooks, warm up the hot honey. Drizzle over the chicken immediately before serving.
- TO STORE: Refrigerate hot honey chicken in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat leftovers in the oven at 350 degrees F, in the air fryer, or in a skillet set over medium heat. You can use the microwave, but the chicken won’t be as crispy.
- TO FREEZE: Set the chicken on a parchment-lined baking sheet. Freeze just until solid, then transfer them to an airtight container or freezer bag. Store up to 3 months in the freezer. You can reheat the chicken from frozen; just add a few extra minutes to the reheating time.
Serving: 1(of 4)Calories: 375kcalCarbohydrates: 33gProtein: 42gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 190mgPotassium: 725mgFiber: 1gSugar: 14gVitamin A: 274IUVitamin C: 2mgCalcium: 54mgIron: 2mg
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