Crispy Hot Honey Chicken
This crispy hot honey chicken is super crunchy on the outside, juicy on the inside, and drenched in a glossy, sweet-and-spicy hot honey sauce that clings to every crispy edge.
Jump to Recipe
Some food just make you pause mid-bite and make you wonder why have you not tried this before, well this chicken is one of those recipes. Val regularly requests crispy chicken, the cutlet kind. He’ll pop into the fridge when he’s just looking for a snack and grab one to munch on. I decided to put a twist on my classic crispy chicken and make it with a hot honey sauce. This has officially become one of my go-to’s when I want something bold, satisfying, and a little bit dramatic (in the best way).
Why You’ll Love This Crispy Hot Honey Chicken
- Crispy without deep frying
- Balanced sweet heat (you control the spice level)
- Family-friendly…skip the heat
- Perfect for sandwiches, serve on top of salads, or in rice bowls
Ingredients Notes
For the Chicken
- Chicken breasts – Sliced thin so they cook evenly and stay juicy.
- Salt & pepper
- Flour – Helps the coating stick.
- Eggs + hot sauce – Creates a flavorful base layer for the breading.
- Garlic powder & onion powder – Adds savory depth.
- Panko breadcrumbs – Gives the chicken its crispy texture.
- Parmesan cheese – Adds extra salty flavor and helps with browning.
- Avocado oil (or other high-heat oil) – Used to lightly crisp the outside before baking.
For the Hot Honey Sauce
- Honey
- Hot sauce
- Cayenne & chipotle chili powder
- Garlic powder, salt & pepper
How It Comes Together
- Season the chicken.
- Set up your dredging station: flour → egg mixture → panko + parmesan.
- Coat each piece thoroughly.
- Quick pan-sear for golden edges.
- Finish in the oven until perfectly cooked.
- Warm the hot honey sauce.
- Drizzle generously and serve immediately.
Serving Ideas
- Chop and add to a salad for a spicy protein boost
- Slice over a rice bowl with crunchy slaw
- Serve with roasted vegetables, sweet potato fries, waffle fries, or tots
- Make a hot honey chicken sandwich
- Pair with waffles for a sweet-savory brunch twist
FAQs
- Can I make this less spicy? Reduce or omit the cayenne and use a milder hot sauce. You can also add more honey to mellow it out.
- Can I air fry this instead? Yes! I LOVE that this chicken can be cooked in an air fryer! Cook at 375°F for about 14–16 minutes, flipping halfway through, until golden and cooked through.
- How do I keep it crispy? Drizzle the sauce right before serving. If it sits too long in sauce, the coating will soften.
- Can I use chicken thighs? Definitely. Boneless, skinless thighs work beautifully — just adjust cook time as needed.
- How do I store leftovers? Store chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back crispiness.
If you make this Crispy Hot Honey Chicken recipe, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Crispy Hot Honey Chicken
This crispy hot honey chicken is super crunchy on the outside, juicy on the inside, and drenched in a glossy, sweet-and-spicy hot honey sauce that clings to every crispy edge.
Ingredients
For The Chicken
- 3 chicken breasts, cut in half, lengthwise
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ cup all-purpose flour
- 3 eggs
- 3 tablespoons hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ cup panko bread crumbs
- ⅓ cup parmesan cheese, shredded
- 3 tablespoons avocado oil, or high-heat oil, like canola or vegetable (plus more as needed)
For The Hot Honey Sauce
- ½ cup honey
- 2 tablespoons hot sauce
- ½ teaspoon cayenne pepper, more or less per preference
- ½ teaspoon chipotle chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
- Season both sides of halved chicken breasts with salt and pepper.
- In the first shallow dish, place flour.
- In the second shallow dish, whisk together eggs, hot sauce, garlic powder, and onion powder.
- In the third shallow dish, combine panko and parmesan.
- Dip chicken into flour. Shake to remove any excess. Dip into the egg mixture. Then press into the panko and parmesan mixture. Make sure the chicken is fully coated in panko. Repeat with remaining chicken and set aside on a plate.
- Heat avocado oil in a skillet over medium heat. Add 2 to 3 pieces of chicken to the skillet. Don't crowd the skillet. Brown chicken on each side, 1-2 minutes. Transfer to prepared baking sheet. Repeat with remaining chicken. Add more oil as needed to crisp up the chicken.
- Bake for 18-22 minutes or until chicken is cooked through.
- While chicken is baking, make the sauce. In a small saucepan, gently heat the honey, hot sauce, cayenne, chili powder, garlic powder, salt and pepper. Drizzle the hot honey sauce over the chicken when it comes out of the oven and serve immediately.
