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Baked Crunchy Hot Honey Chicken

Baked crunchy hot honey chicken with a golden panko-parmesan crust and a warm hot honey drizzle. Oven-baked chicken thighs or breasts stay crisp thanks to rack baking and a firm panko press.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless chicken thighs or breasts Use thighs for extra juiciness or breasts for a leaner cut.
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 cast iron skillet
  • 1 wire rack

Method
 

Marinate the chicken
  1. Whisk buttermilk, hot sauce, and salt together, then submerge the chicken in the mixture.
  2. Cover and marinate for 1 hour in the refrigerator.
Bake the crunchy coating
  1. Preheat the oven to 425°F.
  2. Set a wire rack on a lined baking sheet and spray the rack with cooking spray.
  3. Combine panko breadcrumbs, parmesan, garlic powder, smoked paprika, onion powder, and salt.
  4. Dredge each piece of marinated chicken in the panko mixture, pressing firmly so it adheres well.
  5. Place the coated chicken on the rack and spray the tops generously with cooking spray.
  6. Bake for 25-30 minutes until golden and cooked through to 165°F.
Make hot honey and serve
  1. Warm honey, hot sauce, red pepper flakes, and butter together until combined and glossy.
  2. Drizzle hot honey over the baked chicken just before serving.

Notes

For maximum crunch, let the coated chicken sit on the rack for 5 minutes before baking so the panko adheres; bake promptly after dredging. Refrigerate leftovers in a sealed container for up to 3 days. Freezing is not recommended because the crust softens after thawing. For a lower-dairy option, use a dairy-free parmesan-style crumb or nutritional yeast in the coating, keeping the rest the same.