Description
This Baked Crunchy Hot Honey Chicken recipe features tender, juicy chicken breasts or thighs coated in a flavorful seasoned breadcrumb crust, baked to golden perfection, and finished with a sweet and spicy hot honey drizzle. It’s an irresistible combination of crunchy texture and a tangy, spicy-sweet sauce that makes for a perfect weeknight meal or entertaining dish.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts or thighs (approximately 1.5 pounds)
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
Hot Honey Sauce
- 1/4 cup honey
- 2 tablespoons hot sauce
- 1 tablespoon unsalted butter
- 1/2 teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar or freshly squeezed lemon juice
Garnishes
- Fresh chopped parsley
- Sesame seeds or crushed peanuts
Instructions
- Preheat Oven: Set your oven to 400°F (204°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and ensure even cooking.
- Prepare Coating Stations: Pat the chicken dry with paper towels to remove moisture. In one shallow dish, mix together the flour, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Beat the eggs in a second shallow dish. Place the panko breadcrumbs in a third shallow dish.
- Coat Chicken: Dredge each piece of chicken first in the seasoned flour mixture, shaking off any excess. Then dip into the beaten eggs, and finally coat thoroughly with the panko breadcrumbs, pressing gently so the crumbs adhere well.
- Bake Chicken: Arrange the breaded chicken pieces on the prepared baking sheet. Lightly spray or drizzle with olive oil to help crisp the crust. Bake in the preheated oven for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) and the exterior is a beautiful golden brown.
- Make Hot Honey Sauce: In a small saucepan over medium heat, combine the honey, hot sauce, butter, and red pepper flakes. Stir continuously until the butter is melted and the sauce is smooth. Remove from heat and stir in the apple cider vinegar or lemon juice to add a bright tangy contrast.
- Glaze Chicken: Remove the baked chicken from the oven and immediately drizzle generously with the hot honey sauce. For a more intense flavor profile, toss the chicken pieces gently in the sauce to coat evenly.
- Garnish and Serve: Sprinkle chopped fresh parsley and either sesame seeds or crushed peanuts atop the glazed chicken for a fresh and crunchy finish. Serve hot alongside your favorite side dishes.
Notes
- Make sure to pat the chicken dry before breading to ensure the coating adheres well and crisps up nicely.
- You can adjust the amount of hot sauce and red pepper flakes in the honey sauce to match your preferred spice level.
- Using panko breadcrumbs gives the chicken an extra crunchy texture compared to regular breadcrumbs.
- Allow the chicken to rest for a few minutes after baking to let juices redistribute for juicier meat.
- This recipe works well with either chicken breasts or thighs depending on your preference.
- For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
