Description
Baked Crunchy Hot Honey Chicken features tender chicken breasts or thighs coated in a crispy panko crust, baked to golden perfection, then drizzled with a sweet and spicy hot honey sauce. This easy-to-make dish combines the smoky and savory flavors of a well-seasoned crust with the vibrant kick of hot sauce and the sweetness of honey, finished with a tangy hint from apple cider vinegar or lemon juice. Garnished with fresh parsley and crunchy sesame seeds or peanuts, it’s a perfect weeknight meal bursting with texture and flavor.
Ingredients
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
Garnish
- Fresh chopped parsley
- Sesame seeds or crushed peanuts
Instructions
- Preheat Oven and Prepare Baking Sheet: Set the oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare Chicken and Coating Stations: Pat the chicken dry with paper towels to help the coating adhere. In a 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 panko breadcrumbs in a third shallow dish.
- Coat the Chicken: Dredge each chicken piece 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 to ensure the crumbs stick well to the chicken for maximum crunch.
- Bake the Chicken: Arrange the breaded chicken pieces evenly on the prepared baking sheet. Lightly spray or drizzle olive oil over them to help with browning and crispiness. Bake in the preheated oven for 25 to 30 minutes until the exterior is golden brown and an internal temperature of 165°F (74°C) is reached, ensuring the chicken is fully cooked.
- Make the Hot Honey Sauce: While the chicken bakes, combine honey, hot sauce, unsalted butter, and red pepper flakes in a small saucepan. Warm over medium heat, stirring frequently until the butter has melted and the sauce is smooth. Stir in apple cider vinegar or freshly squeezed lemon juice for a delightful tangy brightness.
- Coat Chicken with Sauce and Garnish: Remove the chicken from the oven and immediately drizzle generously with the hot honey sauce. For more intense flavor, toss the chicken pieces gently in the sauce until fully coated. Finally, sprinkle with fresh chopped parsley and a handful of sesame seeds or crushed peanuts for a crunchy, nutty finish.
- Serve: Serve the hot honey chicken immediately with your favorite sides while still hot for the best taste and texture experience.
Notes
- Use chicken breasts for leaner meat or thighs for juicier texture.
- For extra crispiness, lightly spray the chicken again halfway through baking.
- The sauce can be adjusted for heat by varying the amount of hot sauce and red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- Optional garnishes like cilantro or green onions can also add freshness.
