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Baked crunchy hot honey chicken on sheet pan with golden cornflake parmesan crust, sweet spicy glaze, and fresh thyme garnish

Baked Crunchy Hot Honey Chicken

Crispy panko-crusted chicken baked at high heat with a buttermilk dredge and finished with a sticky, spicy-sweet hot honey glaze. No frying, full flavor, ready in under 45 minutes.
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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs or breasts halved if large
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1 tsp hot sauce for egg dip
  • 1.25 cups panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/3 cup honey
  • 1 tbsp hot sauce for glaze, adjust to taste
  • 1/2 tsp red pepper flakes
  • 1 tbsp unsalted butter

Equipment

  • Rimmed baking sheet
  • Wire Rack
  • 3 shallow dredging bowls
  • Small saucepan
  • Instant-read thermometer

Method
 

  1. Preheat oven to 425°F. Set a greased wire rack over a rimmed baking sheet.
  2. Pat chicken completely dry with paper towels.
  3. Set up three bowls: seasoned flour, egg-buttermilk-hot sauce mixture, and seasoned panko.
  4. Dredge each piece through flour, egg wash, then press firmly into panko on both sides.
  5. Place on rack and spray tops generously with cooking spray. Bake 20 to 22 minutes until golden and 165°F internal.
  6. Warm honey, hot sauce, red pepper flakes, butter, and garlic powder in a small saucepan until glossy.
  7. Glaze chicken generously and return to oven 3 to 4 minutes to caramelize. Rest 5 minutes before serving.

Notes

  • Pat chicken completely dry before dredging for best coating adhesion.
  • Press panko firmly onto each piece rather than just rolling through.
  • Spray with oil before baking for even golden browning across the crust.
  • Glaze only after the crust is fully golden to prevent sogginess.
  • The second short bake after glazing locks the honey into the crust surface.