Description
Mouthwatering hot honey chicken recipe delivers crispy, golden-brown perfection with a spicy-sweet glaze. Chicken lovers will savor this irresistible Southern-style dish that brings bold flavors to your dinner table.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts or thighs
Coating and Breading:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Arrange the oven rack in the middle position and heat to 400F (200C). Line a rimmed baking sheet with parchment paper for easy cleanup and crisp coating.
- Create a three-part breading station using separate shallow dishes: first with flour, second with whisked eggs, and third with seasoned panko crumbs mixed with garlic powder, smoked paprika, cayenne, salt, and black pepper.
- Thoroughly coat each chicken piece by first dredging in flour, ensuring complete coverage and shaking off excess. Dip immediately into beaten eggs, allowing surplus to drip away.
- Transfer egg-coated chicken into seasoned panko mixture, pressing firmly to help breadcrumbs adhere completely and create a robust, crunchy exterior.
- Arrange breaded chicken pieces on prepared baking sheet, maintaining slight separation between pieces. Lightly mist with cooking spray to enhance golden browning and crispness.
- Roast chicken for 20-25 minutes, rotating pan halfway through cooking process to ensure even browning. Chicken is ready when exterior turns deep golden and internal temperature reaches 165F (74C).
- Meanwhile, prepare hot honey glaze by gently melting honey, hot sauce, and butter in a small saucepan over low heat, stirring until ingredients combine smoothly.
- Once chicken is cooked, immediately drizzle with prepared hot honey glaze, ensuring each piece receives an even coating for maximum flavor intensity.
Notes
- Select chicken breasts of uniform thickness to ensure even cooking and prevent dry spots.
- Pat chicken completely dry before dredging to help breading stick better and create crispier texture.
- Use a meat thermometer to check internal temperature precisely without overcooking.
- Experiment with different hot sauces like Sriracha or Cholula for unique flavor variations.
- For gluten-free option, replace wheat flour with cornstarch or almond flour and use gluten-free panko.
- Add extra cayenne or red pepper flakes for increased heat if you enjoy spicier dishes.
- Let chicken rest for 3-5 minutes after baking to retain moisture and allow juices to redistribute.
- Store leftover hot honey sauce separately to maintain chicken’s crunchiness when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 426 kcal
- Sugar: 1 g
- Sodium: 710 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 120 mg