Baked Crunchy Hot Honey Chicken

Baked Crunchy Hot Honey Chicken Crispy, sweet, and fiery, this hot honey chicken features tender chicken thighs dredged in a light, crunchy coating, then tossed in a glossy, spicy honey glaze. Served with bright scallions, toasted sesame seeds, and lime wedges, it’s a feast for the eyes and the palate.

Why You’ll Love Baked Crunchy Hot Honey Chicken

• Perfect balance of sweet and heat—honey meets hot sauce in harmony.
• Irresistibly crunchy exterior that stays crisp under the sticky glaze.
• Ready in about 30 minutes—ideal for busy weeknights or last-minute gatherings.
• Easily scalable and customizable to suit your spice tolerance.
• Minimal ingredients, maximum flavor impact.

Ingredients

For the chicken

• 2 pounds boneless skinless chicken thighs
• 1/3 cup cornstarch
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/4 cup milk
• 1 cup panko breadcrumbs
• Neutral oil (canola or vegetable), for frying

the hot honey sauce

• 1/2 cup honey
• 1/4 cup hot sauce (such as Frank’s RedHot)
• 2 tablespoons unsalted butter

garnish

• 2 scallions, thinly sliced
• 1 teaspoon toasted sesame seeds
• Lime wedges, for serving

Directions

1. Prepare the chicken: Pat the chicken thighs dry with paper towels and cut into 2-inch pieces. Season evenly with salt and pepper.

2. Set up your dredging station: In a shallow bowl, whisk together the cornstarch, a pinch of salt, and pepper. In a second bowl, beat the eggs with the milk until smooth. In a third bowl, spread out the panko breadcrumbs.

3. Dredge the chicken: Working one piece at a time, coat each chicken piece first in the cornstarch mixture, shaking off any excess, then dip into the egg mixture, and finally press into the panko until fully coated. Transfer each piece to a wire rack and let rest for 5 minutes—this helps the coating adhere.

4. Heat the oil: Pour enough neutral oil into a large, heavy-bottomed skillet or Dutch oven to measure about ½ inch deep. Heat over medium-high until a small bit of breadcrumb sizzles immediately when dropped in (around 350°F).

5. Fry the chicken: In batches (do not overcrowd), add the chicken pieces and fry for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper-towel–lined plate to drain.

6. Make the hot honey sauce: While the chicken fries, combine the honey, hot sauce, and butter in a small saucepan over low heat. Stir until the butter melts and the sauce is smooth and slightly thickened, about 2 minutes.

7. Toss the chicken: Place the fried chicken pieces in a large bowl. Pour the warm hot honey sauce over the chicken and gently toss until every piece is evenly coated in the glossy glaze.

8. Garnish and serve: Transfer the hot honey chicken to a serving platter or shallow bowl. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.

Pro Tips and Variations

• Maintain oil temperature: Use a thermometer to keep the oil around 350°F. Too hot and the exterior will burn before the inside cooks; too cool and the chicken will absorb excess oil.
• Double-dredge for extra crunch: After the first panko coating, dip quickly back into the egg and panko for an ultra-crisp crust.
• Spice it up: Stir a pinch of cayenne pepper or red pepper flakes into the hot honey sauce for additional heat.
• Swap proteins: Chicken tenders, drumsticks, or even cauliflower florets work beautifully in this recipe.
• Bake it: For a lighter version, bake the coated chicken on a wire rack at 425°F for 20–25 minutes, flipping halfway, then toss in the sauce.

Serving Suggestions

• Over steamed jasmine or basmati rice to soak up extra sauce.
• Alongside a crunchy Asian slaw tossed in a lime-sesame dressing.
• Piled into slider buns with a slather of mayo and pickled jalapeños.
• With simple garlic sautéed greens, like bok choy or kale, for a balanced plate.

Storage/Reheating

Refrigerate: Store leftover chicken and sauce separately in airtight containers for up to 3 days.
Reheat: Preheat oven to 350°F. Place chicken on a baking sheet and reheat for 8–10 minutes, or until warmed through and crisp. Gently reheat sauce on the stovetop or in the microwave, then toss before serving.

FAQs

Can I use chicken breasts instead of thighs?
Yes. Cut chicken breasts into 2-inch strips and follow the same dredging and frying instructions.

What hot sauce works best?
Frank’s RedHot yields classic flavor, but you can use your favorite brand or even sriracha for a different profile.

How do I keep the chicken crust from getting soggy?
Drain fried chicken on a wire rack rather than paper towels. Serve immediately or re-crisp in the oven.

Can I prepare components ahead of time?
You can dredge and chill the chicken for up to 2 hours before frying. Make the sauce just before serving for best texture.

Conclusion

This hot honey chicken delivers unmatched flavor and crunch in every bite. Whether you’re cooking for family, entertaining friends, or simply craving something bold and satisfying, this recipe comes together quickly and beautifully. Gather your ingredients, fire up the fryer, and prepare to impress with sweet, spicy, golden-fried goodness.

Print