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Baked Crunchy Hot Honey Chicken

Baked crunchy hot honey chicken with a golden panko-parmesan crust and a glossy hot honey drizzle. Juicy chicken is marinated in buttermilk, then baked on a wire rack for extra crisp edges.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken thighs or breasts
  • 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
  • 0.333 cup honey
  • 2 tsp hot sauce
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter
cooking spray
  • 1 tbsp cooking spray

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk buttermilk, hot sauce, and salt together, then submerge the chicken in the mixture. Refrigerate for 1 hour so the chicken stays tender.
Prep for baking
  1. Preheat oven to 425F. Place a wire rack on a lined baking sheet and spray with cooking spray.
  2. Combine panko breadcrumbs, parmesan, garlic powder, smoked paprika, onion powder, and salt. Mix until the coating is evenly speckled.
  3. Dredge the marinated chicken in the panko mixture, pressing firmly to help it adhere. Place coated pieces on the rack in a single layer.
  4. Spray the tops generously with cooking spray. Bake for 25-30 minutes at 425F until golden and cooked through to 165F.
Make hot honey and serve
  1. Warm honey, hot sauce, red pepper flakes, and butter together until the butter melts and the sauce turns glossy. Stir continuously to prevent scorching.
  2. Drizzle hot honey over the baked chicken just before serving. Add extra red pepper flakes if you want more heat.

Notes

For maximum crunch, make sure the chicken is fully coated and press the panko mixture firmly before placing it on the rack. Store leftovers in the refrigerator for up to 3 days; reheat in a 425F oven until hot to help re-crisp. Freeze baked chicken for up to 2 months, but expect the crust to soften slightly on thawing. For a dairy-light swap, use a dairy-free parmesan alternative in the coating.