Baked Crunchy Hot Honey Chicken Recipe

Introduction

This Baked Crunchy Hot Honey Chicken recipe offers a perfect balance of crispy texture and a spicy-sweet glaze. It’s an easy, oven-baked dish that’s full of flavor and perfect for weeknight dinners or casual gatherings.

Ingredients

• 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
• 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
• 1/4 cup honey
• 2 tablespoons hot sauce (adjust to your preferred heat level)
• 1 tablespoon unsalted butter
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon apple cider vinegar or lemon juice (optional)
• Fresh chopped parsley (optional, for garnish)
• Sesame seeds or crushed peanuts (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Step 2: Pat the chicken dry with paper towels to ensure the coating sticks well.
3. Step 3: In a shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, and smoked paprika if using.
4. Step 4: In a second shallow dish, beat the eggs until smooth.
5. Step 5: Place the panko breadcrumbs in a third shallow dish.
6. Step 6: Coat each chicken piece first in the flour mixture, then dip it in the beaten eggs, and finally press it into the panko breadcrumbs to cover completely.
7. Step 7: Arrange the breaded chicken on the prepared baking sheet. Lightly spray with cooking spray or drizzle with olive oil to help crisp the coating.
8. Step 8: Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crispy.
9. Step 9: While the chicken bakes, prepare the hot honey sauce. In a small saucepan, combine honey, hot sauce, butter, and red pepper flakes if using. Heat over medium heat, stirring until the butter melts and the sauce is well blended.
10. Step 10: For a touch of tanginess, stir in apple cider vinegar or lemon juice once the sauce is smooth.
11. Step 11: Remove the baked chicken from the oven and drizzle the hot honey sauce over the top. For extra coverage, toss the chicken pieces gently in the sauce.
12. Step 12: Garnish with fresh chopped parsley and sesame seeds or crushed peanuts if desired.
13. Step 13: Serve immediately with your favorite sides such as roasted vegetables, mashed potatoes, or a crisp salad.

Tips & Variations

• For an even crispier coating, use panko breadcrumbs mixed with a little grated Parmesan cheese.
• Adjust the spice level by increasing or reducing the amount of hot sauce and red pepper flakes.
• Chicken thighs tend to stay juicier than breasts, which is perfect for this recipe.
• Try substituting honey with maple syrup for a different sweetness profile.
• Use gluten-free flour and breadcrumbs to make this recipe gluten-free.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness. Avoid microwaving if you want to keep the crust crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without eggs?

Yes, you can replace the eggs with buttermilk or a mixture of milk and a tablespoon of mustard or mayonnaise to help the breadcrumbs adhere.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). The crust should also be golden brown and firm to the touch.

Baked Crunchy Hot Honey Chicken Recipe

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★★★★★

4.8 from 53 reviews

This Baked Crunchy Hot Honey Chicken recipe features tender, juicy chicken breasts or thighs coated in a crispy panko breadcrumb crust and baked to golden perfection. Topped with a sweet and spicy hot honey sauce made from honey, hot sauce, and a touch of butter, this dish delivers a delicious balance of heat and sweetness. Easy to prepare and bursting with flavor, it makes a perfect weeknight dinner served alongside your favorite sides like roasted vegetables or a fresh salad.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
• 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

For the Hot Honey Sauce:

• 1/4 cup honey
• 2 tablespoons hot sauce (adjust to heat preference)
• 1 tablespoon unsalted butter
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon apple cider vinegar or lemon juice (optional)

For Garnish (optional):

• Fresh chopped parsley
• Sesame seeds or crushed peanuts

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to ensure easy cleanup and prevent sticking.
2. Prepare the Chicken: Pat the chicken dry with paper towels to help the coating adhere better and ensure a crispy crust.
3. Make the Flour Mixture: In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Mix thoroughly.
4. Beat the Eggs: In another shallow dish, beat the eggs until smooth; this will act as a binding layer for the breadcrumbs.
5. Prepare the Breadcrumbs: Place the panko breadcrumbs in a third shallow dish for easy access when breading the chicken.
6. Bread the Chicken: Coat each chicken piece by first dredging in the flour mixture, then dipping in the beaten eggs, and finally pressing into the panko breadcrumbs to ensure a thick, even crust.
7. Arrange for Baking: Place the breaded chicken pieces on the prepared baking sheet. Lightly spray them with cooking spray or drizzle olive oil over the top to promote browning and crispness.
8. Bake the Chicken: Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden and crunchy.
9. Make the Hot Honey Sauce: While the chicken bakes, combine the honey, hot sauce, butter, and optional red pepper flakes in a small saucepan. Heat over medium heat, stirring occasionally until the butter melts and the sauce becomes smooth.
10. Add Tang (Optional): Stir in apple cider vinegar or lemon juice if you prefer a bit of acidity and tanginess to balance the sweetness.
11. Coat the Chicken: When the chicken is done, remove it from the oven and drizzle the hot honey sauce over each piece. For extra coverage, toss the chicken gently in the sauce.
12. Garnish and Serve: Garnish with fresh chopped parsley and sesame seeds or crushed peanuts for added flavor and crunch. Serve immediately with your choice of sides like roasted vegetables, mashed potatoes, or a fresh salad.

Notes

• Use chicken thighs for more juicy and flavorful meat or chicken breasts for a leaner option.
• Panko breadcrumbs give extra crunch compared to regular breadcrumbs.
• Adjust the amount of hot sauce and red pepper flakes in the sauce to suit your heat preference.
• Applying cooking spray or olive oil on the breaded chicken before baking helps achieve a crispier crust.
• Make sure to cook chicken to an internal temperature of 165°F (74°C) for food safety.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.

Keywords: baked chicken, hot honey chicken, crispy chicken, panko chicken, spicy honey chicken, easy chicken recipe