There's this moment right after dinner when the kitchen's finally quiet, and I'm standing at the sink with soapy hands, and I hear Amelia from the living room: "Mom, can we have that sticky chicken again tomorrow?" That sticky chicken is this Hot Honey Chicken, and honestly, I get it. The way that glossy, sweet-spicy drizzle clings to the crunchy coating, the way the first bite gives you that satisfying crack before you hit the juicy chicken inside it's the kind of dinner that makes a Tuesday feel special.
I started making this baked hot honey chicken on nights when I needed something fast but didn't want to compromise on flavor. You know those evenings when everyone's hungry, someone has homework meltdown brewing, and the idea of standing over a fryer sounds like actual torture? This recipe became my answer. Thirty minutes, one sheet pan, and a bottle of hot honey later, you've got restaurant-quality crispy panko chicken that makes everyone at the table go quiet for at least five minutes.
Why You'll Love This Baked Hot Honey Chicken
It's genuinely fast. From start to finish, you're looking at thirty minutes. I've timed it. Even on nights when I'm moving slowly and someone needs help finding their math homework, this dinner still happens in half an hour.
The texture is incredible. That crunchy breaded chicken exterior stays crisp, and the chicken inside stays juicy. The trick is pounding the breasts to an even thickness and using an instant-read thermometer so you don't overcook them.
It's flexible. Make it spicier, make it milder, turn the leftovers into a hot honey chicken sandwich, toss it over greens for a hot honey chicken bowl this Hot Honey Chicken recipe adapts to whatever your week needs.
Everyone actually eats it. My kids, who can be picky about new things, devoured this. My husband, who usually needs convincing about "weeknight recipes," asked for seconds. That's the power of crispy chicken cutlets with a sweet heat chicken glaze.
If you love easy dinners that don't taste easy, you might also want to try my Easy Bisquick Chicken And Dumplings Recipe for cozy nights or The Best Egg Roll In A Bowl Recipe when you're craving takeout flavors at home.
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Hot Honey Chicken Ingredients
See recipe card below this post for ingredient quantities
For the chicken:
- Chicken breasts (about 1 ½ to 2 pounds)
- Kosher salt, plus a few additional pinches
- All-purpose flour
- Large eggs
- Panko breadcrumbs
- Garlic powder
- Onion powder
- Cayenne pepper
- Olive oil spray or similar cooking spray
For the glaze:
- Hot Honey
How to Make Hot Honey Chicken
Prep your oven and pan. Set a rack in the center of your oven and heat it to 400℉. Spray a wire rack with nonstick spray and set it on a large rimmed baking sheet. The wire rack is key here it lets air circulate around the chicken so the bottom gets crispy too.
Prep the chicken. Slice each chicken breast in half lengthwise to create six thin pieces. Place each piece between two sheets of plastic wrap and gently pound them to an even ½-inch thickness. This ensures they cook evenly and stay tender. Season all over with 1 teaspoon of kosher salt.
Set up your dredging stations. Grab three shallow dishes. Put the flour in the first one. Crack the eggs into the second dish and beat them until smooth. In the third dish, combine the Panko breadcrumbs, garlic powder, onion powder, and cayenne pepper. Mix everything together so the spices are evenly distributed through the breadcrumbs.
Coat the chicken. Using tongs, take one piece of chicken and dip it in the flour, coating both sides and shaking off any excess. Next, dip it in the beaten eggs, letting the extra drip back into the bowl. Finally, press it into the breadcrumb mixture, making sure it's fully coated. Transfer it to your prepared wire rack. Repeat with all the chicken pieces.
Spray and bake. Give the chicken a light mist with olive oil spray this helps the coating turn golden and crispy. Slide the pan into the oven and bake until the internal temperature hits 155°F and the coating looks golden brown, about 12 to 14 minutes. Use an instant-read thermometer to check.
Broil for extra crispiness. Move the pan to the upper third of your oven, switch the setting to broil, and broil for 1 to 2 minutes until the coating gets beautifully crisp. Watch it closely during this step broilers work fast and you don't want it to burn.
Add the hot honey drizzle. While the chicken finishes, warm your hot honey slightly. It drizzles more easily when it's warm. As soon as the chicken comes out of the oven, drizzle the hot honey over each piece. Serve immediately while everything's hot and crispy.
Substitutions and Swaps
Make it milder. Reduce the cayenne pepper to ¼ teaspoon, or leave it out entirely if you're feeding really sensitive palates. The hot honey still adds a bit of heat, but it's much gentler.
Make it spicier. Increase the cayenne to a full teaspoon, or add a pinch of red pepper flakes to the breadcrumb mixture. You can also use extra-spicy hot honey.
Use chicken tenders. If you'd rather skip the slicing and pounding step, chicken tenders work beautifully here. Just adjust the cooking time slightly since they're smaller—check them at 10 minutes.
Try different breadcrumbs. Regular breadcrumbs work, but Panko gives you that extra-crunchy texture I love. If you want to make this gluten-free, use gluten-free Panko and gluten-free flour.
Make your own hot honey. Warm ¼ cup of honey with ½ teaspoon of red pepper flakes in a small saucepan. Let it sit for 10 minutes, then strain if you want, or leave the flakes in for extra heat.
For another easy weeknight dinner that everyone loves, try my Easy Homemade Roasted Cabbage Steaks Recipe it's simple, flavorful, and pairs beautifully with this chicken.
Serving Suggestions
This Hot Honey Chicken drizzle is delicious on its own, but here are some of my favorite ways to serve it:
Over greens. Slice the chicken and serve it on a bed of arugula or mixed greens with a simple vinaigrette. Add some cherry tomatoes and avocado and you've got a fantastic hot honey chicken bowl.
In sandwiches. Tuck a piece between two slices of toasted bread with pickles, lettuce, and mayo. It's one of the best hot honey chicken sandwich combinations I've ever had.
With simple sides. Rice, roasted vegetables, or a quick salad all work beautifully. I've served this with mashed potatoes, with pasta, with steamed broccoli—it's that versatile.
As sliders. Cut the chicken into smaller pieces and serve on slider buns with coleslaw for a fun appetizer or party food.
Equipment For Hot Honey Chicken
- Wire rack for crispy bottoms
- Rimmed baking sheet to catch any drips
- Instant-read thermometer for perfect doneness
- Tongs for coating the chicken
- 3 shallow dredging dishes for flour, egg, and breadcrumbs
- Plastic wrap for pounding the chicken flat
How to Store and Reheat
Store leftover Hot Honey Chicken drizzle in an airtight container in the fridge for up to three days. To reheat, I put it on a wire rack over a baking sheet and warm it in a 375°F oven for about 8 to 10 minutes. This helps the coating crisp back up. The microwave works if you're in a hurry, but the coating will be softer.
You can also freeze the cooked chicken (without the honey) for up to two months. Let it thaw in the fridge overnight, then reheat in the oven and add fresh hot honey before serving.
Top Tip
My mom taught me that the best weeknight dinners are the ones that make your family feel like you went to way more effort than you actually did. This honey glazed chicken is exactly that kind of recipe. It looks impressive, tastes amazing, and takes thirty minutes. When Amelia asks for it again the next night, I don't mind making it because it's genuinely easy.
The other secret? Always make extra hot honey. We use it on everything—drizzled over pizza, stirred into yogurt, brushed on biscuits. Once you have it in the house, you'll find a million uses for it.
What Makes This Hot Honey Chicken So Good
This isn't your average oven-fried chicken breast situation. The Panko breadcrumbs create this incredibly crunchy exterior that stays crisp even after you drizzle on the honey. I love that we're baking instead of frying, which means less mess and less oil, but you'd never know it from the texture. The cayenne pepper in the breading adds just enough heat to balance the sweetness, and when you finish it under the broiler? That's when the magic happens. Those golden edges get even crispier, almost caramelized.
The hot honey drizzle is what transforms this from "pretty good chicken" to "I'm adding this to our regular rotation." It's sweet and spicy and a little sticky in the best possible way, coating every bite with this glossy, finger-licking glaze. My kids call it "the good sauce," which is high praise in our house.
And here's the thing I love most: this sweet and spicy chicken recipe uses ingredients you probably already have. No fancy marinades, no overnight prep, no deep fryer taking up half your counter. Just straightforward, simple hot honey chicken recipe techniques that work every single time.
FAQ
What exactly is hot honey chicken?
Hot honey chicken is crispy, breaded chicken that's drizzled with hot honey a sweet and spicy condiment made from honey infused with chili peppers or hot sauce. It gives you that perfect balance of sweet heat with a crunchy coating. It's become super popular as an easy dinner that feels special without a lot of fuss.
What is hot honey sauce made of?
Traditional hot honey sauce is just honey that's been infused with chili peppers or red pepper flakes. You can buy it bottled (brands like Mike's Hot Honey are popular), or make your own by gently warming honey with crushed red pepper flakes, then straining it. Some recipes add a splash of vinegar or hot sauce too. It's incredibly simple but adds so much flavor.
Should I put hot honey on chicken before or after cooking?
Always drizzle hot honey after cooking. If you add it before, the sugars in the honey will burn in the oven and turn bitter. Wait until the chicken comes out of the oven, then drizzle the warm honey over the top so it stays glossy and delicious. This way you get all that sweet-spicy flavor without any burnt bits.
What to pair with hot honey chicken?
I love serving this with simple sides that balance the sweetness think roasted vegetables, a crisp green salad, rice, or mashed potatoes. Coleslaw is fantastic because the cool, creamy crunch contrasts beautifully with the warm, sticky chicken. For something lighter, try it over mixed greens as a hot honey chicken bowl. The key is keeping sides simple so the chicken stays the star.
You've Got This
Here's the truth about this sweet and spicy Hot Honey Chicken: it's going to become one of those recipes you make without even thinking about it. You'll memorize the steps, you'll know exactly how long it takes, and you'll start making it on autopilot when you need dinner fast. And that's exactly what a great weeknight recipe should do make your life easier while making everyone at your table happy.
The first time I made this, I was skeptical that baked chicken could really be as crispy as fried. But that Panko coating, the wire rack, that quick broil at the end it all comes together into something genuinely special. And when you drizzle on that glossy hot honey and watch it pool in all those crunchy crevices, you'll understand why Amelia invented honey fingers.
Make this tonight. Let it be messy. Let your kids lick their fingers. Let everyone ask for seconds. That's what this chicken is for easy, delicious, totally-worth-it dinners that make your regular Tuesday feel just a little bit magical.
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Pairing
These are my favorite dishes to serve with Hot Honey Chicken
Hot Honey Chicken
Equipment
- 1 baking sheet with wire rack Used to keep chicken elevated for even crisping
- 1 Wire rack Allows airflow underneath for crisp bottoms
- 1 Rimmed baking sheet Catches drips and prevents oven mess
- 1 Instant-read thermometer Ensures the chicken reaches safe internal temperature
- 1 Tongs Helpful for coating and transferring chicken pieces
- 3 shallow dredging dishes Used for flour, eggs, and breadcrumb coating
- 1 Plastic wrap Prevents mess when pounding chicken to an even thickness
Ingredients
- 3.5 large chicken breasts Cut into thinner pieces for even cooking
- 1.25 teaspoons kosher salt For seasoning the chicken evenly
- 0.4 cup all-purpose flour Helps coating adhere
- 3 large eggs Beaten for dredging
- 1.1 cups Panko breadcrumbs Adds extra crunch
- 1.1 teaspoons garlic powder For savory depth
- 1.1 teaspoons onion powder Enhances flavor balance
- 0.6 teaspoon cayenne pepper Adds gentle heat
- Olive oil spray Used to lightly mist the chicken for crisping
- 4 to 5 tablespoons hot honey Warmed for drizzling
Instructions
- Position a rack in the center of the oven, heat to 400°F, and mist a wire rack set over a baking sheet.
- Slice each chicken breast lengthwise, pound to an even thickness, and season all sides with salt.
- Arrange three shallow dishes: one with flour, one with beaten eggs, and a third with breadcrumbs mixed with garlic powder, onion powder, and cayenne.
- Use tongs to dip each chicken piece in flour, then egg, then the breadcrumb mixture, shaking off excess before placing on the rack.
- Spray the tops lightly with olive oil and bake until the chicken reaches 155°F and turns golden, about 12–14 minutes; move the sheet to the upper oven and broil 1–2 minutes for extra color.
- Warm the hot honey and drizzle it generously over the chicken just before serving.
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