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Breaded chicken is baked in the oven, then covered with a homemade hot honey sauce.
5 from 2 votes

Hot Honey Chicken

Hot Honey Chicken is the recipe you have been craving, you just didn't know it! Crispy, oven-fried chicken is topped with a spicy-sweet honey sauce with red pepper flakes for flavor bursting at the seams.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 305 kcal



  • 1 ¼ to 1 ¼ lbs. chicken breasts or thighs*
  • 2 eggs large
  • 2 Tbsp. milk regular or dairy-free
  • ¼ cup flour all purpose or gluten-free
  • 1 tsp. Sriracha sauce or other hot sauce
  • 2 tsp. salt divided
  • ¾ tsp. black pepper
  • 1 ½ cups Panko breadcrumbs regular or gluten-free
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • Parsley optional

Hot Honey:

  • ½ cup honey
  • ½ - 1 Tbsp. red pepper flakes depending on desired spice level
  • 1 tsp. apple cider vinegar or lemon juice
  • ¼ tsp. garlic powder optional
  • Pinch of salt


For the Chicken:

  1. Preheat the oven to 425.
  2. Pound chicken using a meat mallet until it’s ½-¾ inch thick. Cut into equal-sized 5-ounce portions if they aren’t already.
  3. Whisk together the eggs, milk, flour, hot sauce, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add the chicken and toss until it’s well coated.
  4. Add the panko crumbs, garlic powder, onion powder, paprika, 1 ½ teaspoons of salt, and ½ teaspoon of black pepper to a large shallow bowl. Toss until it’s well mixed.
  5. Remove one chicken portion at a time from the egg mixture and let any excess drip off. Add it to the Panko crumbs and completely coat it, pressing in the crumbs on both sides. Repeat this with the remaining chicken breasts.
  6. Place the coated chicken on a large baking sheet that has been lined with parchment paper. Bake for 20-22 minutes or until the chicken is cooked through and no longer pink.

For the Hot Honey:

  1. Add the honey to a medium-sized saucepan over medium-high heat. Bring the honey to a boil. Once boiling, remove the pot from the heat and mix in the red pepper flakes, vinegar, garlic powder, and salt. Whisk until everything is combined.
  2. Let the pepper flakes marinade in the honey for at least 5 minutes or up to 10 before straining. You can also serve as is with the flakes still in the honey for an even spicier kick.
  3. If straining, place a fine mesh strainer over a glass jar and pour the hot honey into it. You want to make sure the honey is still nice and warm so it goes through the strainer easily.
  4. Drizzle the baked chicken with hot honey just before serving and add a sprinkle of chopped parsley. Enjoy!

Recipe Video

Recipe Notes

*You can also buy the thin-sliced chicken at your grocery store if they have it. You should get 5-6 pieces for 1 ¼ - 1 ½ lbs. of chicken.

Meal Prep and Storage

  • How to prep ahead of time: You can make the hot honey well in advance, it will keep in the pantry well. 
  • How to store: For the best results, keep any leftover hot honey chicken separate from the sauce Store in an airtight container in the fridge for up to 3 to 4 days.
  • How to freeze: You can freeze this chicken for up to 3 to 4 months, but the breading won't last as well. You should not freeze honey.
  • How to reheat: Warm this chicken back up in the microwave, or in a 300℉ oven until heated through. If the honey crystallizes, place it in the microwave for 10 seconds, or set the jar in a bowl of warm water. 

Nutrition Facts
Hot Honey Chicken
Amount Per Serving
Calories 305 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 115mg38%
Sodium 925mg40%
Potassium 487mg14%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 25g28%
Protein 25g50%
Vitamin A 882IU18%
Vitamin C 2mg2%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.