Crispy Baked Honey Chicken with Hot Honey Sauce

Name: Crispy Baked Honey Chicken with Hot Honey Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 pounds boneless skinless chicken breast (cut into cutlets); Kosher salt and pepper (to taste); 1 tablespoon smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/3 cup all purpose flour (or gluten free); 2 cup panko breadcrumbs; 2 large eggs; 3 tablespoons olive oil; 1/2 cup honey; 2-4 tablespoons hot sauce; 1 teaspoon crushed red pepper flakes

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This crispy baked honey chicken is everything you want in a weeknight dinner. The panko crust bakes up golden and crunchy in the oven, the chicken stays juicy on the inside, and that hot honey sauce takes it completely over the top. No frying, no mess, and on the table in under 30 minutes.

Crispy honey chicken cutlets baked on a tray with a jar of hot honey sauce.

Crispy chicken cutlets are always a winner with my kids, but the mess of frying and excess oil can be enough to put me off making them. This oven-fried version minimizes the mess, with just one sheet pan needed for easy clean-up and only uses a few tablespoons of oil. I drizzle on a simple, punchy hot-honey sauce in the last few minutes of bake time; it adds the most delicious flavor while also creating a super crispy texture.

Love crispy, baked chicken? Try my recipes for Shake and Bake Chicken or Baked Parmesan Crusted Chicken too!

Why you’ll love this recipe!

No frying needed: You get all the crunch of oven fried chicken with none of the oil and mess. The panko crust bakes up golden and crispy every single time.

That hot honey sauce: The sauce is sweet, spicy, and sticky. It soaks into the crust and caramelizes in the oven and honestly it is the best part.

Ready in under 30 minutes: This crispy chicken without frying is faster than takeout and so much better.

Easy to customize: Make it mild or turn up the heat. The hot honey sauce is completely adjustable to your taste.

Great for the whole family: Kids love the crispy coating and you can always keep the sauce on the side for little ones who can’t handle the heat.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

25 mins

Key Ingredients

Below are the key ingredients for Crispy Honey Chicken. The full quantities can be found in the recipe card further down the post.

ingredients to make baked hot honey chicken.

Chicken breast: Cut them into cutlets so they cook evenly and stay juicy. Thinner pieces also mean a more crispy crust.
Panko breadcrumbs: This is what gives the chicken that crunchy golden coating without any frying. Regular breadcrumbs won’t give you the same result so stick with panko.
Smoked paprika: This adds a subtle smoky flavor to the breading that makes such a big difference.
Eggs and olive oil: Beating olive oil into the eggs helps the breadcrumbs brown and crisp up in the oven. Don’t skip this step.
Honey: The base of the sauce. Use a good quality honey here for the best flavor.
Hot sauce: Start with 2 tablespoons for a mild heat and work your way up to 4 tablespoons if you like it spicy.

How to Make Crispy Baked Honey Chicken (Step by Step)

Before you start: Preheat the oven to 425° F and line a large baking sheet with parchment paper.

process shot to season the chicken breast and coating it with breadcrumbs.

Prepare your breading station: In a shallow plate, season the chicken cutlets with the seasonings on all sides. In a second plate, add the flour. A third one for the panko breadcrumbs. And in the last one, beat the eggs together with the oil and a pinch of salt.

Coat the chicken: Dredge the seasoned cutlets into the flour, then dip them into the beaten eggs, and finish off with an even coat of breadcrumbs. Place on the prepared sheet pan.

process shot of breading the chicken, baking, and adding hot honey sauce over it.

Bake: Bake for 15 minutes; the chicken may not be cooked through yet, and that’s fine.

Make the hot honey sauce: In a small bowl, whisk the honey, hot sauce, and red pepper flakes.

Finalize: Remove from the oven and drizzle with the hot honey sauce. Return to the preheated oven and continue to bake for around 10 minutes, until the chicken is fully cooked through and the cutlets are golden.

crispy baked chicken bread on a pan with hot honey glaze in a jar.

Variations & Tips

Korean BBQ: Use gochujang paste in place of the hot sauce and add 1/4 teaspoon each of ground ginger and garlic powder to the hot honey sauce.
Air-fryer: Air fry the cutlets (you may need to do this in batches) at 400°F for 8-10 minutes for the first bake. Flip the cutlets over, coat with the sauce, and return to the air fryer for a further 5-6 minutes.
When slicing the chicken into cutlets, make sure they’re all roughly even thicknesses so they cook at the same rate.
Flip the chicken breasts over after the first 15 minute bake to guarantee a crisp texture on both sides.
You can use a temperature probe to check the chicken is cooked through. Its internal temperature should be 165°F.
Feel free to omit the red pepper flakes if you prefer a milder heat level.
Serve with a Spicy Cucumber Salad and steamed rice for a complete meal.

Common Questions

How do I store it?

Allow to cool completely then transfer to an airtight container. Store in the fridge for up to 3 days.

How do I reheat it?

When ready to eat, bake or air-fry chilled (not frozen) cutlets at 400°F for 10-12 minutes until piping hot throughout.

Can I freeze it?

Yes! Bake the breaded chicken cutlets until fully cooked through (internal temp. 165°F) but do not coat with the hot honey sauce. Allow chicken to cool completely then freeze on a lined sheet pan. Once frozen, transfer to an airtight container and store in the freezer for up to 3 months.

When ready to eat, bake or air-fry frozen cutlets at 400°F for 20-25 minutes (until piping hot throughout), drizzling the hot honey sauce over in the last 2-3 minutes of baking time.

Can I use chicken thighs?

Yes, use a rolling pin or tenderizing mallet to pound the boneless, skinless thighs to an even thickness before breading.

How do I get my chicken crispy in the oven?

First, make sure your chicken cutlets are cut to an even thickness. This helps them bake evenly and crisp without drying out. Secondly, drizzling or spraying with an even layer of oil helps the breadcrumbs crisp up. Finally, flip the chicken over after the first 15 minute bake to help both sides crisp.

Is panko better than regular breadcrumbs?

Yes, panko breadcrumbs are larger than regular breadcrumbs with a light, airy texture that crisps up well in the oven. Regular breadcrumbs will work but will give you a slightly denser, less crunchy coating.

More Chicken Recipes

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