Description
This Baked Crunchy Hot Honey Chicken offers the perfect balance of sweet, spicy, crispy, and juicy. Tender chicken is coated in a crunchy, golden breadcrumb crust and topped with a sweet-spicy hot honey sauce, making it the perfect dish for any occasion—easy to make, baked not fried, and full of irresistible flavor.
Ingredients
- 4 Chicken thighs or breasts (your choice)
- 1 cup Panko breadcrumbs
- 1/2 cup Flour
- 2 Eggs (beaten)
- 1 tsp Garlic powder
- 1 tsp Paprika
- Salt and pepper (to taste)
- 2 tbsp Olive oil
- 1/4 cup Hot honey (or a mix of honey and hot sauce)
- 2 tbsp Butter
- Fresh parsley (optional, for garnish)
Instructions
-
Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.
-
Bread the Chicken: Set up a breading station:
- In one shallow bowl, combine flour, garlic powder, paprika, salt, and pepper.
- In another shallow bowl, beat the eggs.
- In a third bowl, place the panko breadcrumbs.
Dredge each piece of chicken in the flour mixture, dip it in the eggs, then coat it with the breadcrumbs. Press gently to ensure the breadcrumbs stick.
-
Bake the Chicken: Place the breaded chicken on a parchment-lined baking sheet. Drizzle with olive oil for extra crispiness. Bake for 25-30 minutes, flipping halfway, until golden brown and cooked through (internal temperature 165°F or 74°C).
-
Make the Hot Honey Sauce: While the chicken bakes, melt the butter in a small saucepan over medium heat. Stir in the hot honey (or honey and hot sauce mix) and a pinch of salt. Heat through and stir until smooth. Add extra hot sauce for more spice if desired.
-
Drizzle and Serve: Once the chicken is done, drizzle the hot honey sauce over the chicken. Garnish with chopped parsley if desired. Serve hot and enjoy!
Notes
- For extra crispy chicken, you can spritz with cooking spray before baking.
- If you prefer more heat, increase the hot sauce in the honey mixture or add cayenne pepper to the breadcrumb mixture.
- Chicken thighs are juicier, but chicken breasts work well too—just be sure to adjust cooking time accordingly.
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 400
- Sugar: 13g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg