Introduction

This Baked Crunchy Hot Honey Chicken offers the perfect balance of crispy coating and sweet, spicy sauce. It’s a flavorful, oven-baked dish that’s easy to prepare and sure to impress at any meal. Enjoy tender chicken with a delightful kick of hot honey glaze.

The image shows two thick pieces of grilled chicken breast on a white plate, each cut into slices that reveal the juicy white inside. The chicken has a shiny, golden-brown glaze with bits of yellow corn and small green onion pieces sprinkled on top. White sesame seeds are spread over the chicken and plate, adding texture. Green leafy parsley is placed around the chicken for decoration on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)
Sesame seeds or crushed peanuts (optional)

Instructions

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.
Step 2: Pat the chicken dry with paper towels.
Step 3: In a shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, and smoked paprika.
Step 4: In another shallow dish, beat the eggs.
Step 5: In a third shallow dish, place the panko breadcrumbs.
Step 6: Coat each chicken piece first in the flour mixture, then dip in the beaten eggs, and finally coat with the panko breadcrumbs. Press gently to ensure the breadcrumbs stick well.
Step 7: Arrange the breaded chicken on the prepared baking sheet. Lightly spray with cooking spray or drizzle with olive oil to help the coating become crispy.
Step 8: Bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown and crisp. The internal temperature should reach 165°F (74°C).
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 occasionally, until the butter melts and the sauce is smooth.
Step 10: For a touch of tanginess, stir in apple cider vinegar or lemon juice if desired.
Step 11: Once the chicken is done, remove it from the oven and drizzle the hot honey sauce over the top. For extra saucy chicken, toss the pieces gently in the sauce.
Step 12: Garnish with fresh chopped parsley and sprinkle with sesame seeds or crushed peanuts if you like added crunch.
Step 13: Serve immediately with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips & Variations

Use chicken thighs for juicier results or breasts for a leaner option.
For extra crispiness, double coat the chicken by repeating the egg and breadcrumb steps.
Adjust the hot sauce and red pepper flakes to control the heat level.
Try substituting the honey with maple syrup for a different sweetness.
Adding a squeeze of fresh lemon juice right before serving enhances brightness.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Avoid microwaving if possible, as it can make the coating soggy. The hot honey sauce can be stored separately in the fridge for up to one week and reheated on the stove.

How to Serve

The image shows three pieces of golden brown grilled chicken cut into thick slices, each piece coated with a sticky glaze topped with chopped green onions, sesame seeds, and small yellow bits of diced vegetables. The chicken sits on a white plate with a matte black surface, and fresh green parsley leaves are placed around the edges for garnish. The glossy glaze on the chicken catches the light, highlighting the grill marks and juicy texture. The background features a white marbled texture, adding a clean, bright look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken for even cooking and proper coating adherence. If using frozen chicken, thaw it completely before starting.

Is it possible to make this recipe gluten-free?

Yes, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives. Many stores offer gluten-free panko that will keep the crisp texture.