Baked Crunchy Hot Honey Chicken (Printable)
Golden crispy chicken with sweet spicy honey glaze
# What you need:
→ Chicken and Marinade
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→ Crunchy Coating
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→ Egg Wash
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→ Hot Honey Drizzle
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# Directions:
01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top for optimal air circulation.
02 - In a large bowl, whisk buttermilk, salt, and black pepper. Add chicken breasts, turning to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
03 - Combine crushed cornflakes, panko breadcrumbs, smoked paprika, garlic powder, onion powder, and cayenne pepper in a shallow dish. Mix evenly to distribute spices throughout the coating.
04 - In a separate bowl, beat eggs and water together until well combined. This creates the adhesive layer for the breading.
05 - Remove chicken from marinade, allowing excess liquid to drip off. Dip each piece first into the egg wash, then press firmly into the crunchy coating mixture, ensuring complete and even coverage on all sides.
06 - Place coated chicken pieces on the prepared wire rack. Lightly spray or brush with oil to promote extra crisping and golden browning.
07 - Bake for 25-30 minutes, or until the crust is golden brown and the chicken is cooked through. The internal temperature should reach 165°F when tested with a meat thermometer.
08 - While chicken bakes, combine honey, hot sauce, apple cider vinegar, red pepper flakes, and salt in a small saucepan. Warm gently over low heat, stirring constantly until smooth and slightly pourable. Do not allow to boil.
09 - Remove chicken from oven and let rest for 5 minutes to allow juices to redistribute. Drizzle generously with warm hot honey sauce just before serving.
# Expert Tips:
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- The crust stays impossibly crispy even after the honey drizzle hits it, which feels like magic when you take that first bite
- Buttermilk keeps the chicken so juicy that you honestly do not even need a dipping sauce, though you will want every drop of that hot honey
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- Skip the wire rack and your bottom crust will steam instead of crisp, which I learned the disappointing way
- Letting the chicken rest after baking is non-negotiable unless you want that honey to slide right off
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- Double coating creates that restaurant-style crust that shatters when you bite into it
- Letting the chicken marinate overnight in the fridge makes a noticeable difference in flavor penetration