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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 chicken thighs (or breasts) turn golden and crisp, then get finished with warm honey sauce and red pepper flakes.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinate 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 740
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 Dutch oven
  • 1 wire rack

Method
 

Marinate
  1. Stir buttermilk, hot sauce, and salt until combined, then add the chicken and coat thoroughly.
  2. Cover and marinate in the refrigerator for 1 hour, until the chicken looks well seasoned and slightly thickened from the buttermilk.
Bake the chicken
  1. Preheat the oven to 425°F, then set a wire rack on a lined baking sheet and spray the rack with cooking spray.
  2. In a bowl, combine panko breadcrumbs, parmesan, garlic powder, smoked paprika, onion powder, and salt.
  3. Remove the chicken from the marinade and dredge each piece in the panko mixture, pressing firmly so crumbs adhere closely.
  4. Place the breaded chicken on the rack and spray the tops generously with cooking spray.
  5. Bake for 25-30 minutes at 425°F until deeply golden and cooked through to 165°F, with edges visibly crisp.
Make hot honey and serve
  1. Warm honey, hot sauce, red pepper flakes, and butter together until the mixture looks glossy and the butter melts into the sauce.
  2. Drizzle the hot honey over the chicken just before serving so the crust stays crisp.

Notes

Pro tip: press the panko firmly onto the chicken and keep it on a wire rack so steam can escape—this is what drives the crisp texture. Refrigerate leftovers for up to 3 days; reheat in a 425°F oven/air-fryer until hot and re-crisp. Freezing is not recommended for best crunch. For a lower-sodium option, use reduced-sodium parmesan and a reduced-sodium seasoning blend in place of the added salt in the coating and marinade.