Crispy oven-baked chicken coated in a sticky, spicy-sweet hot honey glaze. Juicy, crunchy, and packed with flavor—no frying needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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2 lbs boneless skinless chicken thighs or breasts
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1 cup buttermilk
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1 cup all-purpose flour
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1 tsp paprika
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1 tsp garlic powder
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½ tsp cayenne pepper
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Salt and black pepper, to taste
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2 eggs, beaten
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1 cup panko breadcrumbs
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1 cup crushed cornflakes
Hot Honey Glaze:
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½ cup honey
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2 tbsp hot sauce (e.g. Frank’s RedHot)
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1 tbsp butter
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½ tsp red pepper flakes
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1 tsp apple cider vinegar
Instructions
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Marinate chicken in buttermilk with a pinch of salt for 30 minutes to 8 hours.
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Preheat oven to 425°F (220°C). Line a baking sheet with a wire rack.
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Set up breading stations: seasoned flour, beaten eggs, and panko + cornflake mixture.
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Dredge chicken in flour, dip in egg, and coat in breadcrumb mix. Place on rack.
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Spray lightly with oil and bake 20–25 minutes, flipping halfway.
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Meanwhile, make hot honey glaze: heat all glaze ingredients in a small pan until butter melts.
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Brush baked chicken with glaze and return to oven for 2–3 minutes.
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Serve hot with extra glaze, pickles, or your favorite sides.