Crispy Hot Honey Chicken

A platter of crispy baked chicken tenders drizzled with golden hot honey glaze, served on a white ceramic plate with a small bowl of hot honey in the background. — Crispy baked chicken tenders coated in golden hot honey glaze, perfect for a sweet and spicy dinner.

Crispy Hot Honey Chicken brings the perfect balance of sweet heat and golden crunch, making it a dinner worth repeating. Each tender piece is marinated in tangy buttermilk and hot sauce, coated in a panko–cornflake crust for irresistible texture, and baked until perfectly crisp. The magic happens with the final drizzle—a warm hot honey glaze that seeps into every bite, creating layers of flavor that keep you coming back for more.

While hot honey has taken the culinary world by storm in recent years, the concept has deep roots. Spicy-sweet combinations have been beloved in Southern kitchens for generations, often used to elevate fried chicken into something truly unforgettable. This baked version offers the same indulgent satisfaction with a lighter twist—no deep fryer required.

Perfect for weeknight dinners, game days, or casual entertaining, this recipe delivers a mouthwatering blend of crunch, spice, and sweetness. Once you try it, you’ll understand why Crispy Hot Honey Chicken might just be your new signature dish.

Recipe Yield: 4 servings

INGREDIENTS

2 lb chicken tenders
1 ½ cups panko breadcrumbs
½ cup cornflakes, crushed
½ cup grated Parmesan cheese
1 cup buttermilk
1 tbsp hot sauce
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
3 tbsp unsalted butter, melted

Hot Honey Glaze
½ cup honey
2–3 tbsp hot sauce (adjust to taste)
1 tbsp apple cider vinegar
¼ tsp cayenne pepper (optional, for extra heat)

INSTRUCTIONS

1. Marinate the chicken:
In a large bowl, whisk buttermilk and hot sauce. Add chicken tenders, coating well. Cover and refrigerate for 30 minutes to 2 hours for best flavor.

2. Prepare the coating:
Preheat oven to 425°F. In a shallow bowl, combine panko, crushed cornflakes, Parmesan, smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle in melted butter, tossing until crumbs are evenly coated.

3. Bread the chicken:
Remove chicken from buttermilk, letting excess drip off. Press each piece firmly into crumb mixture, coating all sides. Place on a parchment-lined baking sheet, leaving space between pieces for crisping.

4. Bake until golden:
Bake chicken for 18–22 minutes, flipping halfway through, until coating is crisp and chicken reaches 165°F internally.

5. Make hot honey glaze:
In a small saucepan over low heat, combine honey, hot sauce, vinegar, and cayenne. Warm gently for 2–3 minutes, stirring often, until smooth.

6. Serve:
Drizzle hot honey generously over the baked chicken just before serving, or serve it on the side for dipping.

Helpful Tips to Perfect This Recipe

Crispier Coating: Use a wire rack on your baking sheet so heat circulates under the chicken for extra crunch.
Flavor Boost: Add 1 tsp of chili powder to the crumb coating for a smokier, spicier bite.
Make Ahead: Bread the chicken up to 6 hours ahead and refrigerate. Bake just before serving for the freshest crunch.

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