Crunchy Baked Hot Honey Chicken

Golden, crispy baked chicken coated in a crunchy coconut-almond crust and drizzled with a sweet and spicy hot honey glaze. This easy oven-baked chicken recipe delivers big flavor with simple ingredients and is perfect for busy weeknights.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword almond flour chicken, baked chicken recipe, coconut crusted chicken, crispy baked chicken, crunchy baked chicken, easy weeknight chicken, gluten free chicken dinner, hot honey chicken

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 381kcal

Equipment

Large baking sheet
Parchment paper
Two shallow bowls
Small saucepan
Whisk or fork
Tongs
Microplane or zester
Meat thermometer
Optional:
Wire rack
Pastry brush

Ingredients

For the Chicken

2 large boneless skinless chicken breasts, sliced in half lengthwise (or 4 small chicken breasts)
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon black pepper
1 large egg
1 tablespoon Dijon mustard

Crunchy Coating

¾ cup almond flour
½ cup unsweetened shredded coconut
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
Zest of 1 lime

Hot Honey Glaze

⅓ cup honey
1 to 2 teaspoons hot sauce to taste
½ teaspoon crushed red pepper flakes
½ teaspoon apple cider vinegar
1 teaspoon fresh lime juice
Pinch of salt

Optional Garnishes

Fresh cilantro
Extra lime zest
Lime wedges

Instructions

Prepare the Oven

Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly coat with cooking spray. For extra crispy chicken, place a wire rack over the baking sheet.

Season the Chicken

Slice large chicken breasts in half lengthwise for even cooking. Pat dry and season both sides with garlic powder, smoked paprika, salt, and black pepper.

Prepare the Dredging Station

In one shallow bowl, whisk together the egg and Dijon mustard.
In a second bowl, combine almond flour, shredded coconut, Parmesan, chili powder, and lime zest.

Coat the Chicken

Dip each piece of chicken into the egg mixture, allowing excess to drip off. Press firmly into the coconut-almond mixture until evenly coated. Place on the prepared baking sheet.

Bake

Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden brown. For additional crunch, broil for 1–2 minutes at the end of cooking, watching carefully.

Make the Hot Honey Glaze

While the chicken bakes, combine honey, hot sauce, crushed red pepper flakes, apple cider vinegar, lime juice, and salt in a small saucepan. Warm over low heat for 2–3 minutes, stirring occasionally. Remove from heat.

Finish and Serve

Drizzle the warm hot honey glaze over the crispy chicken. Garnish with fresh cilantro, extra lime zest, and lime wedges if desired. Serve immediately.

Notes

Slice thick chicken breasts for faster, more even cooking.
A wire rack helps the coating crisp up on all sides.
Adjust the amount of hot sauce depending on your preferred spice level.
Leftovers keep well in the refrigerator for up to 3 days.
Reheat in the oven or air fryer to maintain crispiness.

Nutrition