Description

This Crunchy Hot Honey Chicken recipe features crispy baked chicken breasts or thighs coated in a flavorful seasoned panko breadcrumb crust, then glazed with a sweet and spicy hot honey sauce. The combination of crunchy texture, spicy kick, and honey’s sweetness makes this dish irresistibly delicious and perfect for a quick weeknight dinner or a crowd-pleasing meal.

Ingredients

Scale

Chicken and Breading

4 boneless, skinless chicken breasts or thighs (roughly 1.5 lbs)
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon smoked paprika (optional but tasty)
2 large eggs, beaten
1½ cups panko breadcrumbs

Hot Honey Sauce and Garnishes

¼ cup honey
2 tablespoons hot sauce (like Frank’s or your favorite brand)
1 tablespoon unsalted butter
½ teaspoon red pepper flakes (optional for added fire)
1 teaspoon lemon juice or apple cider vinegar (for tang)
Chopped fresh parsley
Sesame seeds or crushed peanuts for texture

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Instructions

Preheat Your Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup and even cooking.
Set Up Your Breading Station: In one shallow bowl, mix together flour, garlic powder, onion powder, salt, black pepper, and smoked paprika. In a second bowl, beat the eggs. In a third bowl, pour the panko breadcrumbs.
Bread the Chicken: Pat the chicken pieces dry with paper towels. Dip each piece first into the seasoned flour, then into the beaten eggs, and finally coat well with panko breadcrumbs, pressing lightly to ensure the breadcrumbs adhere firmly.
Bake Until Crispy: Place the breaded chicken on the prepared baking sheet. Lightly spray or drizzle the chicken pieces with oil to encourage crispiness. Bake for 25-30 minutes, flipping the pieces halfway through cooking. The chicken is ready when golden and has an internal temperature of 165°F (74°C).
Make the Hot Honey Sauce: While the chicken bakes, melt the butter in a small saucepan over medium heat. Stir in honey, hot sauce, red pepper flakes (if using), and lemon juice or apple cider vinegar. Heat gently until the sauce is smooth and warm but not boiling.
Glaze and Garnish: Remove the baked chicken from the oven and spoon or brush the hot honey sauce generously over each piece. Sprinkle with chopped fresh parsley and either sesame seeds or crushed peanuts for extra texture and presentation.

Notes

For extra crispiness, you can broil the chicken for 1-2 minutes at the end, watching carefully to prevent burning.
If you prefer less spice, reduce or omit the red pepper flakes and adjust hot sauce to taste.
Use chicken breasts for leaner meat or thighs for more juiciness and flavor.
Let the chicken rest 5 minutes after baking before serving to keep it juicy.
Make sure chicken pieces are evenly sized for uniform cooking.