Baked Crunchy Hot Honey Chicken: Ultimate Recipe for Spicy, Sweet, and Crispy Flavor
Crispy chicken coated with a golden panko crust and glazed with a spicy, sweet, glossy honey-hot sauce. Ideal for appetizers, main dishes, or game-day snacks, this recipe balances heat and sweetness with a perfectly crusted texture.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 4–6 people
- Category: Main dish
- Method: Baking
- Cuisine: International Fusion
Ingredients
1 kg chicken thighs or breasts (skinned, 3–4 cm thick)
2 medium eggs (room temperature)
1 cup all-purpose flour (for coating)
1 cup panko breadcrumbs (for extra crunch)
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salt to taste (kosher preferred)
Black pepper to taste (crushed)
2 tbsp olive oil (or cooking spray)
½ cup honey (runny texture)
2 tbsp hot sauce (Frank’s RedHot or Tabasco)
1 tbsp unsalted butter
Instructions
Preheat oven to 200°C (390°F) in convection mode
In three bowls: Season flour with paprika, garlic powder, onion powder, salt, and cracked black pepper
Whisk eggs in a separate bowl
Mix panko in another bowl with no additional spices
Dredge chicken in seasoned flour, shaking off excess, then dip in egg, and finally coat with panko
Place chicken on parchment-lined baking sheet and evenly spray with olive oil
Bake for 25–35 minutes until golden-brown and internal temperature reaches 74°C
Melt butter in a saucepan over medium heat, then stir in honey and hot sauce
Simmer the mixture for 3–4 minutes until thickened and glossy
Brush the hot honey glaze over freshly baked chicken while still warm
Notes
Convection mode ensures even browning and faster cooking
The triple-dipping method maximizes crust texture
Use a wire rack on the baking sheet for air circulation to maintain crispiness
Store leftovers in an airtight container in the refrigerator for up to 3 days
Find it online: https://kindeat.com/baked-crunchy-hot-honey-chicken/