Crispy Baked Hot Honey Chicken
Make delicious and Crispy Baked Hot Honey Chicken at home! This easy recipe features Panko-crusted chicken baked until golden, then coated in an addictive sweet and spicy hot honey sauce.
Ingredients
(Based on 1x column)
For the Chicken:
- ▢ 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs 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
- ▢ Cooking spray or olive oil for drizzling
For the Hot Honey Sauce:
- ▢ 1/4 cup honey
- ▢ 2 tablespoons hot sauce (e.g., Frank’s RedHot, adjust to taste)
- ▢ 1 tablespoon unsalted butter
- ▢ 1/2 teaspoon red pepper flakes (optional)
- ▢ 1 teaspoon apple cider vinegar or lemon juice (optional but recommended)
For Garnish (optional):
- ▢ Fresh chopped parsley
- ▢ Sesame seeds or crushed peanuts
Instructions
1. Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Prepare the Chicken:
- Pat the chicken pieces thoroughly dry with paper towels. If using thick chicken breasts, consider pounding them lightly to an even thickness (about 3/4 inch) for more even cooking.
3. Set Up Breading Station:
- Prepare three shallow dishes.
- In the first dish, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and optional smoked paprika. Whisk together.
- In the second dish, beat the eggs lightly with a fork.
- In the third dish, place the panko breadcrumbs.
4. Bread the Chicken:
- Working with one piece of chicken at a time, first dredge it thoroughly in the seasoned flour mixture, shaking off any excess.
- Next, dip the floured chicken completely into the beaten egg, letting any excess drip off.
- Finally, press the egg-coated chicken firmly into the panko breadcrumbs, coating both sides completely. Press gently to help the panko adhere well.
5. Bake the Chicken:
- Place the breaded chicken pieces in a single layer on the prepared baking sheet. Do not overcrowd the pan.
- Lightly spray the tops of the chicken with cooking spray or drizzle very lightly with olive oil. This helps the Panko brown and crisp.
- Bake for 25-30 minutes, flipping the chicken halfway through, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C), the juices run clear, and the crust is golden brown and crispy.
6. Make the Hot Honey Sauce:
- While the chicken is baking during the last 5-10 minutes, prepare the hot honey sauce.
- In a small saucepan, combine the honey, hot sauce, butter, and optional red pepper flakes.
- Heat over medium-low heat, stirring occasionally, just until the butter is melted and the sauce is smooth and warmed through. Do not boil vigorously.
- Remove from heat and stir in the optional apple cider vinegar or lemon juice, if using.
7. Glaze the Chicken:
- Once the chicken is done baking, remove it from the oven.
- Immediately drizzle the warm hot honey sauce generously over the crispy baked chicken.
- Alternatively, for more thorough coating, you can place the baked chicken in a large bowl and gently toss it with the warm sauce. (Note: Tossing may slightly soften the crust compared to drizzling).
8. Garnish and Serve:
- Garnish the hot honey chicken with fresh chopped parsley and optional sesame seeds or crushed peanuts, if desired.
- Serve immediately while the chicken is hot and crispy.
Find it online: https://www.eatswithsoul.com/crispy-baked-hot-honey-chicken/