If you go weak in the knees for the combination of sweet, savory and spicy, this easy Hot Honey Chicken recipe is for YOU, my friend. Crispy, juicy panko-coated chicken breasts finished with a generous drizzle of hot honey, they’re crunchy, tender, and impossible to resist. Done in just 30 minutes!

Why You’ll Love This Baked Hot Honey Chicken Recipe

• Crispy Chicken, No Frying Needed. I love a crispy chicken recipe, whether it’s Breaded Chicken Breast or Chicken Nuggets, so over the years, I have perfected my technique. You can feel confident that even in the oven, this hot honey chicken delivers the crispy-crunchy texture you expect as a crispy chicken aficionado.
• A Fun New Way to Use Hot Honey. Whether you DIY it with my Hot Honey Recipe or have a store-bought bottle in your pantry, you’re probably hungry for more ways to use it because hot honey is DELECTABLE. This hot honey chicken recipe is going to be a favorite, along with this Hot Honey Pizza.
• The Perfect Balance of Flavors. When you’re adding honey to chicken, you need to strike the right balance to keep it from tasting cloying. The heat of hot honey helps with this balance, adding another layer of flavor to the mix so you don’t just feel like you’re eating sweet chicken for dinner.

How to Make Hot Honey Chicken

The Ingredients

• Chicken Breasts. While you could make any cut of chicken into hot honey chicken, I like using chicken breasts and pounding them into thin cutlets (a la this Baked Chicken Cutlets recipe).
• All-Purpose Flour. This helps create the “glue” that keeps the panko and seasoning on the chicken.
• Eggs. The second station for dredging! 
• Panko Breadcrumbs. Using panko is important! Regular store-bought breadcrumbs don’t add enough texture, which means your chicken will lack that extra-crispy exterior. (That said, homemade breadcrumbs are a good swap for panko because they’re more coarse.)
• Seasonings. Garlic powder, onion powder, and cayenne pepper.
• Olive Oil Spray. You can use cooking spray or olive oil in an oil mister.
• Hot Honey. I use my easy (and budget-friendly!) Hot Honey recipe, but store-bought is fine too.

The Directions

1. Start Dredging. Prep the dredging stations and begin by coating the pounded chicken breasts in flour.

2. Coat in Egg. Dip the chicken in the egg and let the excess drip off.

3. Make It Crispy. Dredge the chicken in the panko and seasonings, pressing it in a bit to make sure it gets a good amount of coating.

4. Bake. Place the chicken on a wire rack set on a baking sheet, spray the tops with olive oil, and bake in a 400 degree F oven until it reaches 155 degrees F on an instant-read thermometer. 

5. Finish. Broil the chicken for a minute or two (hello, crispy!) and then drizzle with warm hot honey. Plate your hot honey chicken and ENJOY!

What to Serve with Hot Honey Chicken

Recipe Tips and Tricks

• Keep Your Fingers Clean. Use tongs or chopsticks to transfer the chicken from one bowl to the next when you’re dredging it. No gloppy fingers! 
• Spray the Chicken Evenly. The oil is necessary for a crispy exterior, so be sure to spray the chicken well and coat it evenly.
• Use a Wire Rack. Placing the chicken on a wire rack set on a baking sheet allows air to circulate around the chicken, helping it stay crispy all around.
• Don’t Skip Broiling (But Keep a Close Eye on It). A quick broil at the end of baking gives your hot honey chicken an extra crispy finish. But be careful, because broiling can turn into burning fast! Don’t walk away from the oven while you have the broiler on.