Fried chicken vibes meet sweet heat in this baked crispy hot honey chicken recipe. A seasoned Panko coating gives the chicken the perfect crunch. Topped with a quick and easy homemade hot honey sauce with Calabrian chili paste and spices, every bite is packed with bold, balanced flavors. A great weeknight dinner!
Baked hot honey chicken is all about that perfect contrast – crispy, crunchy coating with tender, juicy chicken inside. Instead of frying, the oven does all the work, creating golden, crispy chicken with minimal effort.
The secret to the crunch? Light and crispy Japanese Panko breadcrumbs. First, a seasoned flour-and-water batter helps the Panko stick, ensuring every bite is perfectly crispy. Then, the hot honey drizzle—a mix of honey, Calabrian chili paste, and spices—adds a sticky-sweet heat that brings everything together.
Unlike fried chicken, this baked version is easy to cook and mess-free. No standing over a pan of hot oil, no flipping – just 20 minutes in the oven for a quick and easy meal. Serve it on its own, in a sandwich, or with your favorite sides.
Ingredients
See the recipe card for exact amounts.
For the Chicken
- Chicken breast – Cut into cutlets for quick and even cooking.
- flour – Creates the base for the batter, helping the coating stick.
- cornstarch – Adds crispiness to the coating, giving it a light crunch.
- spices – oregano, garlic powder, and onion powder.
- water – make sure to use cold water so the flour and cornstarch mix smoothly with it.
- Panko breadcrumbs – Essential for a crunchy exterior. Panko is lighter and crispier than regular breadcrumbs.
For the Hot Honey Sauce
- honey – The base of the sauce, adding natural sweetness and a sticky finish.
- Calabrian chilis – Brings the heat with a slightly smoky, tangy spice.
- garlic powder and onion powder – Adds depth to the hot honey.
Substitutions
- flour: a gluten-free flour blend should work fine in this recipe.
- breadcrumbs: don’t have Panko or need this to be gluten free? Use gluten-free Panko breadcrumbs or gluten-free crushed cornflakes instead.
- Calabrian chili paste: use sambal oelek or sriracha hot sauce instead like in my honey Sriracha sauce.
Tip
For even, quick cooking, cut the chicken into equal-sized pieces and flatten them.
Instructions
Prep Tips
First, you want to cut the chicken breast in half to make them thinner which makes them cook faster.
How to cut chicken into cutlets
To butterfly chicken, press down on the chicken breast, and slide your knife through horizontally. Do this carefully and go slowly if you need to.
This is a butterflied chicken breast. Continue cutting all the way through to get thin cutlets for this recipe.
Lay a chicken breast on a cutting board and cover it with plastic wrap. Use a meat tenderizer, rolling pin, or something similar to pound the chicken thinner in its thickest spot until you have a uniform thickness. Repeat for the rest of the chicken.
Prepping the chicken like this helps it cook fast and evenly.
How to bread chicken without eggs
To bread chicken without using eggs, you can use a flour batter followed by breadcrumbs.
First, mix the flour and spices together, and then add cold water. Whisk well. You want a pancake consistency – it shouldn’t be too thick, but it shouldn’t slide off the chicken.
- Coat the chicken cutlet in the batter.
- Next, coat the battered chicken cutlet in breadcrumbs.
- Place the breaded chicken on a baking sheet.
- Bake for 20 minutes or until cooked through. Chicken is cooked when it reaches an internal temperature of 165°F (74°C).
Make the sauce by whisking the ingredients together. If your honey is solid, warm it gently in microwave or on the stovetop before mixing.
Serve the sauce with the chicken by drizzling or dipping!
Tips for making hot honey chicken
- Drizzle the sauce on just before serving so the chicken stays crispy.
- If you like more heat, add extra chili paste to the honey. For a milder version, reduce the amount or mix in more honey to balance it out.
- This chicken is versatile – serve it with whatever sauce you love!
What is hot honey?
Hot honey is a sweet and spicy condiment made by infusing honey with chili peppers or chili paste. In this recipe, Calabrian chili paste adds a deep, flavorful spice that complements the crispy chicken.
How do you know when chicken is cooked?
You’ll know your chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the thickest part of the chicken for accuracy.
What to serve with hot honey chicken
For a casual weeknight dinner, pair baked hot honey chicken with crispy fries or loaded sweet potatoes for a balance of salty and sweet. If you’re craving a lighter meal, serve it with a simple side salad to add freshness.
To serve the chicken as a sandwich, place the crispy chicken in a brioche bun with lettuce, pickles, and a drizzle of extra hot honey for a spicy-sweet crunch.
Craving a comfort dinner? Add browned butter mashed potatoes, buttery cornbread, and a side of green beans for a Southern-inspired dinner.
More Chicken Recipes
Storage
Store leftover chicken in an airtight container in the fridge for up to 3 days. Keep the hot honey separate to maintain the crispiness.
Reheat in the oven at 375°F for about 10 minutes or so. Or, reheat in an air fryer at 350°F for about 5 minutes to keep the coating crispy. I don’t recommend microwaving the leftover chicken, as it can make the breading soggy.
FAQs
Yes, making this recipe gluten-free should work well. Swap the all-purpose flour out for a gluten-free flour blend and use gluten-free crushed cornflakes or gluten-free Panko breadcrumbs.
Hot Honey Chicken Recipe
Ingredients
For the Chicken
- 1 lb chicken breasts
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup cold water
- 1 cup Panko breadcrumbs
For the Hot Honey
- ¼ cup honey
- 1 tablespoon calabrian chili sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 400℉ (200℃).
Cut the chicken breasts into cutlets
- Place the chicken breast on a cutting board. Being careful, press down on the chicken breast with one hand while sliding a sharp knife through sideways.
- Lay a chicken cutlet on a cutting board and cover with plastic wrap. Use a meat tenderizer, rolling pin, or something similar to pound the chicken thinner in its thickest spot until you have a pretty uniform thickness. Repeat for the rest of the chicken.
Coat and bake the chicken
- In a medium bowl, mix the flour and spices together. Add water until you have a slightly thick batter. You want a pancake batter consistency – it shouldn't be too thick, but it shouldn't slide off the chicken. Place the breadcrumbs in another bowl.
- Coat the chicken in the batter. Let the excess drip off. Coat the chicken in the breadcrumbs. Place the breaded chicken piece on a baking sheet. Repeat for the rest of the chicken.
- Bake for 20 minutes or until the chicken reaches an internal temp of 165℉ (74℃) on a meat thermometer.
To serve
- Make the hot honey sauce by whisking the ingredients in a small bowl. If your honey isn't runny enough, heat it gently before mixing it with the other ingredients.
- Serve the chicken hot. You can drizzle or dip with the hot honey sauce.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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