The Best Crunchy Baked Hot Honey Chicken
Crispy panko-crusted chicken baked to golden perfection with a sweet and spicy honey glaze. The Maillard reaction forms a rigid crust while hot sauce balances honey’s sweetness in a 1:4 ratio.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Contemporary American
Ingredients
Chicken thighs (4, 6–8 oz each)
PanKo breadcrumbs (1 cup)
Smoked paprika (1 tsp)
Egg (1, room temperature, beaten)
Raw mild honey (2 tbsp)
Garlic-forward hot sauce (1 tbsp)
Instructions
Pat chicken dry to prevent panko detachment
Whisk room-temperature egg in a shallow bowl
Submerge chicken in egg (30 seconds) and shake to coat
Press firmly onto panko-paprika mixture with 5 psi pressure
Preheat convection oven to 400°F with air circulation
Place chicken skin-side up on wire rack over baking sheet (4 inches above floor)
Bake 25 minutes until internal temperature reaches 165°F
Mix honey and hot sauce into glaze
Spread glaze within 1st 3 mm of edges to avoid sogginess
Rest 7–10 minutes on cooling rack to prevent juice pooling
Notes
Use a penetration probe thermometer for precise 165°F doneness
Frank’s RedBull hot sauce is a recommended substitute
Cast-iron sheet enhances crust retention but optional
For extra crunch, bake at 400°F on middle rack for 20 minutes then re-bake briefly with glaze
Find it online: https://kindeat.com/best-crunchy-baked-hot-honey-chicken/