Baked Crunchy Hot Honey Chicken (Print Version)
Oven-baked chicken, extra crunchy and glazed with a bold, sweet, and spicy hot honey sauce.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts or thighs
→ Breading
02 -
1 cup all-purpose flour
03 -
1 teaspoon salt
04 -
1 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon smoked paprika
08 -
2 large eggs, beaten
09 -
1 1/2 cups panko breadcrumbs
→ Hot Honey Sauce
10 -
1/4 cup honey
11 -
2 tablespoons hot sauce
12 -
1 tablespoon unsalted butter
13 -
1/2 teaspoon red pepper flakes
14 -
1 teaspoon apple cider vinegar or lemon juice
→ Garnish
15 -
Fresh chopped parsley
16 -
Sesame seeds or crushed peanuts
# Steps:
01 -
Set oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 -
Pat chicken pieces dry with paper towels. In a shallow dish, mix flour, salt, pepper, garlic powder, onion powder, and smoked paprika. In a second dish, place beaten eggs. In a third dish, add panko breadcrumbs. Dredge each chicken piece in flour mixture, dip in egg, and coat thoroughly with panko, pressing gently to adhere.
03 -
Arrange breaded chicken on the prepared baking sheet. Lightly spray with cooking oil or drizzle with olive oil. Bake for 25 to 30 minutes, until cooked through and coating is golden and crisp. Chicken must reach an internal temperature of 165°F.
04 -
While chicken bakes, combine honey, hot sauce, butter, and red pepper flakes in a small saucepan over medium heat. Stir until butter is melted and sauce is smooth. Add apple cider vinegar or lemon juice for tanginess if desired. Remove sauce from heat.
05 -
Once chicken is done, remove from oven and drizzle generously with hot honey sauce. For extra coverage, toss chicken in the sauce as preferred.
06 -
Sprinkle with chopped parsley and sesame seeds or crushed peanuts as garnish. Serve immediately alongside preferred side dishes.
# Notes:
01 -
For even crispier texture, use a wire rack on the baking sheet to elevate the chicken.