Description
This Baked Crunchy Hot Honey Chicken features crispy, oven-baked chicken breasts or thighs coated in a sweet and spicy hot honey glaze. It’s a delicious and easy meal that’s perfect for a weeknight dinner.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs (about 1.5 pounds total)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
For the Hot Honey Sauce:
- 1/4 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot, Sriracha, or your favorite)
- 1 tablespoon unsalted butter
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon apple cider vinegar or lemon juice (optional, for tang)
For Garnish (Optional):
- Fresh chopped parsley
- Sesame seeds or crushed peanuts
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare Chicken: Pat the chicken breasts or thighs dry with paper towels. This helps the coating adhere better.
- Set Up Breading Station: Prepare three shallow dishes:
- Dish 1: In the first dish, combine the flour, salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Whisk to combine.
- Dish 2: In the second dish, beat the eggs lightly.
- Dish 3: In the third dish, place the panko breadcrumbs.
- Bread Chicken: Dredge each piece of chicken in the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, making sure it’s fully coated. Finally, coat the chicken in the panko breadcrumbs, pressing gently to help them adhere.
- Arrange on Baking Sheet: Place the breaded chicken pieces on the prepared baking sheet in a single layer, leaving a little space between each piece.
- Bake: Lightly spray the breaded chicken with cooking spray or drizzle with olive oil (this helps with browning). Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the crust is golden brown and crispy.
- Make Hot Honey Sauce: While the chicken is baking, prepare the hot honey sauce. In a small saucepan, combine the honey, hot sauce, butter, and red pepper flakes (if using). Heat over medium heat, stirring occasionally, until the butter is melted and the sauce is smooth and well combined. If desired, stir in the apple cider vinegar or lemon juice for a touch of tang.
- Glaze Chicken: Once the chicken is cooked, remove it from the oven. Drizzle the hot honey sauce evenly over the baked chicken. You can also toss the chicken in a bowl with the sauce for more complete coverage.
- Garnish and Serve.
Notes
- Chicken: You can use either chicken breasts or thighs for this recipe. Thighs will be more moist and flavorful.
- Panko Breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs that are larger and flakier than regular breadcrumbs, resulting in a crispier coating.
- Hot Sauce: Adjust the amount of hot sauce to your preferred level of spiciness.
- Serving Suggestions: Serve this hot honey chicken with roasted vegetables, mashed potatoes, rice, a salad, or your favorite sides.
- Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results (to maintain crispiness).