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Baked Crunchy Hot Honey Chicken

Baked crunchy hot honey chicken with a panko-parmesan crust and a sticky hot honey drizzle. Chicken thighs or breasts are marinated in buttermilk, baked on a rack for extra crispiness, then finished with warm honey and heat.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken thighs or breasts
  • 1.5 lb boneless chicken thighs or breasts Use thighs for extra juiciness, or breasts for a leaner option.
buttermilk marinade
  • 1 cup buttermilk
  • 0.5 tsp hot sauce For the marinade—choose a style you like for heat.
  • 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
  • 0.333 cup honey
  • 2 tsp hot sauce For the hot honey sauce.
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Marinate the chicken
  1. Stir together buttermilk, hot sauce, and salt, then coat the chicken thoroughly. Cover and refrigerate for 1 hour to tenderize and flavor the meat.
Prep for baking and coat
  1. Preheat the oven to 425F, and set a wire rack on a lined baking sheet. Spray the rack with cooking spray so the crust won’t stick.
  2. Combine panko breadcrumbs, parmesan, garlic powder, smoked paprika, onion powder, and salt in a bowl. Mix until the seasonings are evenly distributed.
  3. Dredge the marinated chicken in the panko mixture, pressing firmly to help the crumbs adhere. Place the coated chicken on the prepared rack.
  4. Spray the tops generously with cooking spray. This helps the crust turn deeply golden in the oven.
Bake and serve
  1. Bake at 425F for 25-30 minutes until golden brown and cooked through to 165F. The rack promotes crisp edges while keeping the center juicy.
  2. Warm honey, hot sauce, red pepper flakes, and butter together until the butter melts and the mixture looks glossy. Keep it warm for immediate drizzling.
  3. Drizzle hot honey over the baked chicken just before serving. Finish with any extra red pepper flakes if desired for extra heat.

Notes

Pro tip: Pressing the panko firmly and baking on a wire rack helps the crust stay crisp instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a rack in a 400F oven until hot. Freezing is not recommended for best crust texture. For a lower-dairy option, use a plant-based butter in the hot honey and swap parmesan with a vegetarian hard cheese alternative.