I love making this baked crunchy honey buffalo chicken when I’m craving something spicy, sweet, and perfectly crispy without having to fry anything. It’s baked to golden perfection, coated in a sticky honey buffalo sauce, and always hits the spot.

Why You’ll Love This Recipe

This recipe gives me everything I want from wings but in a healthier, oven-baked format. The chicken stays juicy inside with a super crunchy coating, and the sauce brings the perfect balance of heat and sweetness. It’s ideal for game days, weeknight dinners, or anytime I need bold flavor fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Eggs
All-purpose flour
Cornstarch
Panko breadcrumbs
Salt and pepper
Garlic powder, onion powder, paprika
Buffalo hot sauce
Honey
Butter

Directions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.
In a bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, onion powder, and paprika.
In a separate bowl, beat the eggs. In another, pour out the panko breadcrumbs.
Dredge chicken pieces in the flour mixture, then egg, then panko, pressing to coat well.
Place chicken on the baking sheet and lightly spray with oil. Bake for 20–25 minutes, flipping halfway, until crispy and cooked through.
While chicken bakes, melt butter in a saucepan over low heat, stir in buffalo sauce and honey until smooth and warmed through.
Toss baked chicken in the sauce until coated. Serve immediately.

Servings and Timing

Serves about 4 people
Prep time: ~20 minutes
Cook time: ~25 minutes
Total time: ~45 minutes

Variations

Use cauliflower florets for a vegetarian version.
Swap honey for maple syrup for a different sweet twist.
Add a splash of apple cider vinegar for more tang.
Make it milder by adjusting the buffalo-to-honey ratio.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a 375°F oven for about 10 minutes to keep the coating crisp. I avoid the microwave since it softens the crunch.

Baked Crunchy Honey Buffalo Chicken

FAQs

Can I Make This Ahead of Time?

Yes, I prep and bread the chicken, then refrigerate until ready to bake. I wait to toss with sauce until just before serving.

Can I Freeze It?

I freeze the breaded, uncooked chicken pieces on a baking sheet, then transfer to a bag. When ready, I bake from frozen, adding 5–10 minutes to the cook time.

How Spicy Is the Sauce?

It has a medium kick. I adjust the heat by using more or less hot sauce or adding extra honey to mellow it out.

What’s the Best Chicken Cut to Use?

I like chicken thighs for juiciness, but chicken breasts work great too—whatever I have on hand.

Can I Make This Gluten-Free?

Yes, I use gluten-free flour and breadcrumbs to make it suitable for gluten-sensitive eaters.

Conclusion

This baked crunchy honey buffalo chicken is one of my favorite ways to enjoy bold, comforting flavors with less mess and oil. It’s crispy, saucy, and irresistible—perfect for sharing or keeping all to myself!