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Breaded chicken drizzled with sauce and topped with chopped herbs.
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Hot Honey Chicken Recipe

Crispy baked hot honey chicken is easy to make with a simple batter, crunchy Panko coating, and a sweet-spicy hot honey drizzle. No frying, no flipping—just 20 minutes in the oven for perfectly golden, juicy chicken with a bold kick of flavor.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Canadian
Servings: 4
Calories: 335kcal
Author: Jacqueline Piper

Ingredients

For the Chicken

For the Hot Honey

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

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.

Nutrition

Calories: 335kcal | Carbohydrates: 46g | Protein: 28g | Fat: 4g | Fiber: 2g | Sugar: 20g | Calcium: 45mg | Iron: 2mg