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baked crunchy hot honey chicken
Sofia

baked crunchy hot honey chicken

Crispy, oven-baked chicken coated in a golden, seasoned crust and drizzled with a sweet and spicy hot honey glaze. This easy recipe delivers the perfect crunch without frying—ideal for weeknight dinners or game day treats.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 1 ½ lbs boneless chicken tenders or breasts cut into strips
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • For the Breading:
  • 1 ½ cups cornflakes crushed
  • ½ cup panko breadcrumbs
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • Olive oil spray or cooking spray
  • For the Hot Honey:
  • ⅓ cup honey
  • 1 tablespoon hot sauce more or less to taste
  • ½ teaspoon red pepper flakes optional
  • 1 teaspoon apple cider vinegar

Method
 

  1. Marinate the Chicken
  2. In a bowl, combine buttermilk, hot sauce, garlic powder, paprika, salt, and pepper. Add chicken pieces and toss to coat. Cover and refrigerate for 30 minutes (or overnight for best flavor).
  3. Prepare the Breading
  4. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack. In a shallow bowl, mix crushed cornflakes, panko, paprika, onion powder, cayenne, salt, and pepper.
  5. Coat the Chicken
  6. Remove chicken from marinade and shake off excess. Dredge each piece in the breading mixture, pressing to adhere well. Place on prepared baking sheet. Lightly spray tops with oil to help browning.
  7. Bake Until Crispy
  8. Bake for 22–25 minutes, flipping halfway through, until golden and crispy, and internal temp reaches 165°F (74°C).
  9. Make the Hot Honey
  10. While the chicken bakes, combine honey, hot sauce, red pepper flakes, and apple cider vinegar in a small saucepan. Warm over low heat for 2–3 minutes, stirring occasionally.
  11. Drizzle and Serve
  12. Remove chicken from oven and immediately drizzle or brush with hot honey. Serve warm with extra sauce on the side.

Notes

  • Extra Crunchy Tip: For even more crunch, toast the cornflake mixture in the oven for 3–5 minutes before breading.
  • Adjust Heat: Use more or less hot sauce depending on your spice tolerance.
  • No Buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
  • Serving Suggestions: Pair with coleslaw, mashed potatoes, or roasted veggies.