Craving a quick dinner that’s big on flavor? Baked Crunchy Hot Honey Chicken is a Spicy Chicken Dinner that pairs crispy, golden chicken with a sweet-spicy honey sauce. Perfect for busy weeknights or casual gatherings, this dish is easy to make, protein-packed, and baked for less mess. Let’s dive into this crowd-pleaser and bring some zing to your table!
Why You’ll Love Baked Crunchy Hot Honey Chicken
- Bold and Balanced: Sweet honey and spicy sauce create an irresistible combo.
- Fast Prep: Ready in about 30 minutes, ideal for hectic evenings.
- Crispy Without Frying: Baked for a healthier, crunchy texture.
- Crowd-Pleaser: Adjustable heat makes it great for all tastes.
- One-Pan Ease: Minimal cleanup for stress-free cooking.
Ingredients for Baked Crunchy Hot Honey Chicken
Here’s what you’ll need for this flavorful dish (serves 4):
Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 4 pieces
- ½ cup (60g) all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika (optional)
- 2 large eggs, beaten
- 1 cup (100g) panko breadcrumbs
- 1 tbsp olive oil or cooking spray
Hot Honey Sauce:
- ¼ cup (60ml) honey
- 2 tbsp hot sauce (adjust to taste)
- 1 tbsp unsalted butter
- ¼ tsp red pepper flakes (optional)
- 1 tsp apple cider vinegar or lemon juice
Garnish:
- 1 tbsp chopped fresh parsley
- 1 tsp sesame seeds or crushed peanuts (optional)
Equipment
- Baking sheet
- Parchment paper or silicone mat
- 3 shallow dishes
- Small saucepan
- Meat thermometer
Ingredient Tips
- Chicken: Thighs add richness; breasts keep it lean.
- Panko: Gives a super crispy coating; regular breadcrumbs work in a pinch.
- Hot Sauce: Choose your heat level for the sauce.
- Honey: Pure honey ensures a smooth, sweet glaze.
- Paprika: Smoked paprika adds a subtle smoky depth.
Directions for Baked Crunchy Hot Honey Chicken
Let’s make this Baked Crunchy Hot Honey Chicken—a simple, delicious meal!
Preheat and Prepare
- I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and a crunchy finish.
Prepare the Chicken
- I pat 1 lb chicken dry with paper towels to help the coating stick.
- In a shallow dish, I mix ½ cup flour, ½ tsp salt, ¼ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp smoked paprika.
- In another dish, I beat 2 eggs. In a third, I place 1 cup panko.
- I coat each chicken piece in flour, dip in eggs, then press into panko.
Bake
- I place chicken on the baking sheet, leaving space between pieces.
- I drizzle with 1 tbsp olive oil or spray with cooking spray for extra crunch.
- I bake for 25–30 minutes until golden and 165°F (74°C) internally, checking with a meat thermometer for juicy results.
Make the Hot Honey Sauce
- In a small saucepan over medium heat, I combine ¼ cup honey, 2 tbsp hot sauce, 1 tbsp butter, ¼ tsp red pepper flakes, and 1 tsp apple cider vinegar, stirring until smooth and melted.
Serve
- I drizzle the hot honey sauce over the chicken or toss to coat, then garnish with 1 tbsp parsley and 1 tsp sesame seeds.
- I serve this Baked Crunchy Hot Honey Chicken warm for maximum flavor.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: ~35–40 minutes
- Servings: 4 (1 piece per serving)
- Calories: ~350–400 kcal per serving
- Macros per Serving: 30g carbs, 30g protein, 15g fat, 1g fiber
Variations for Baked Crunchy Hot Honey Chicken
Try these twists for a fresh spin:
- Asian-Inspired: Swap hot sauce for sweet chili sauce, inspired by LaylaCooks’ Air Fried Oyster Mushrooms.
- Vegan Option: Use tofu and a flaxseed-water mix instead of eggs for a plant-based version.
- BBQ Swap: Replace hot sauce with BBQ sauce for a smoky twist.
- Herb Infusion: Add ½ tsp dried thyme to the flour mix for extra flavor.
- Low-Carb: Use almond flour and crushed pork rinds for a keto-friendly dish.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a light pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store leftovers in an airtight container in the fridge for up to 3 days. For freezing, I wrap pieces in plastic and foil for up to 2 months, thawing overnight in the fridge. I reheat at 350°F (175°C) for 10 minutes to keep it crispy, avoiding the microwave to preserve texture.
Serving Tips
- Presentation: Arrange on a platter with a generous sauce drizzle.
- Garnish: Sprinkle parsley or sesame seeds for color and crunch.
- Pairing: Serve with a green salad or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1 piece per person as a main dish.
- Occasions: Perfect for weeknights, game nights, or casual dinners.
FAQs About Baked Crunchy Hot Honey Chicken
Here are answers to common questions about this dish:
Can I make the hot honey sauce ahead?
Yes, make it a day ahead and refrigerate, reheating before use.
Can I use other meats?
Pork or fish work great; just adjust cooking times as needed.
How do I keep it crispy?
Pat chicken dry and use olive oil spray for a crunchy texture.
More Chicken Recipes
- Chicken Piccata with Lemon Sauce
- Chicken Cabbage Savory Pirog
- Chicken and Broccoli Baked Alfredo
- Green Chile Chicken Enchiladas
- Mexican Pulled Chicken
Conclusion
Baked Crunchy Hot Honey Chicken is a quick, flavorful dish that brings sweet-spicy magic to any meal. Easy to make and sure to impress, it’s a go-to for busy nights or gatherings. Whip up this crowd-pleaser, share with loved ones, and savor every crunchy bite!
Baked Crunchy Hot Honey Chicken
Baked Crunchy Hot Honey Chicken is a delightful dish featuring crispy coated chicken drizzled with a sweet and spicy hot honey sauce. Perfect for a weeknight dinner or a special occasion!
Ingredients
- 4 boneless skinless chicken breasts or thighs (about 1.5 lbs)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika optional
- 2 large eggs beaten
- 1 1/2 cups panko breadcrumbs for extra crunch
- 1/4 cup honey
- 2 tablespoons hot sauce adjust to your preferred heat level
- 1 tablespoon unsalted butter
- 1/2 teaspoon red pepper flakes optional, for extra heat
- 1 teaspoon apple cider vinegar or lemon juice optional, for tang
- Fresh chopped parsley for garnish, optional
- Sesame seeds or crushed peanuts for added crunch, optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Pat the chicken dry with paper towels. In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, and smoked paprika. In another shallow dish, beat the eggs. In a third shallow dish, place the panko breadcrumbs. Coat each chicken piece first in the flour mixture, then dip in the egg, and finally coat with the panko breadcrumbs. Press gently to make sure the breadcrumbs stick.
- Place the breaded chicken on the prepared baking sheet. Lightly spray with cooking spray or drizzle with olive oil to help the coating crisp up. Bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C), and the crust is golden brown and crispy.
- While the chicken is baking, prepare the hot honey sauce. In a small saucepan, combine the honey, hot sauce, butter, and red pepper flakes (if using). Heat over medium heat, stirring occasionally, until the butter is melted and the sauce is smooth. If you like a little tang, add a teaspoon of apple cider vinegar or lemon juice to the sauce and stir to combine.
- When the chicken is done baking, remove it from the oven and drizzle the hot honey sauce over the top. If you like extra sauce, you can toss the chicken in the sauce for more coverage.
- Garnish with chopped parsley and sesame seeds or crushed peanuts if desired. Serve with your favorite sides, like roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Adjust the hot sauce quantity based on your preferred spice level.
- For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
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