Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts
1 cup buttermilk
1 tsp garlic powder
1 tsp paprika
Salt & pepper, to taste
**Breading:**
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
1/2 tsp onion powder
Olive oil spray
**Hot Honey Glaze:**
1/3 cup honey
1–2 tbsp hot sauce (adjust to heat preference)
1/2 tsp chili flakes (optional)
1 tsp apple cider vinegar
Instructions
1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment and place a wire rack on top.
2. In a bowl, combine buttermilk, garlic powder, paprika, salt, and pepper. Add chicken and marinate for at least 20 minutes (or overnight).
3. In another bowl, mix panko, Parmesan, paprika, cayenne, onion powder, salt, and pepper.
4. Remove chicken from marinade, letting excess drip off. Dredge in breadcrumb mixture, pressing to coat well.
5. Place chicken on wire rack. Spray tops with olive oil spray.
6. Bake for 20–25 minutes, flipping halfway, until golden and internal temp reaches 165°F.
7. Meanwhile, in a small saucepan, heat honey, hot sauce, chili flakes, and vinegar until warm and slightly thickened (about 2–3 mins).
8. Drizzle hot honey over baked chicken before serving. Enjoy!
Notes
• Use chicken tenders for a faster cook time.
• The wire rack ensures even crisping—don’t skip it!
• Control the heat by adjusting the amount of hot sauce and chili flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Chicken, Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 490
- Sugar: 14g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
Keywords: baked hot honey chicken, crispy baked chicken recipe, spicy sweet chicken, hot honey glaze chicken