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Crispy Hot Honey Chicken Recipe

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4.3 from 89 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This crispy hot honey chicken is a flavorful and easy 30-minute recipe featuring juicy chicken breasts coated in seasoned Panko breadcrumbs, baked to golden perfection, and finished with a drizzle of sweet and spicy hot honey. Perfect for a weeknight dinner, this dish combines a crispy exterior with a juicy, tender interior for a delicious balance of savory, sweet, and spicy flavors.

Ingredients

Chicken and Coating

  • 3 chicken breasts (about 1 ½ to 2 pounds)
  • 1 teaspoon kosher salt, plus a few additional pinches
  • ⅓ cup all-purpose flour
  • 2 large eggs
  • 1 cup Panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • Olive oil spray or similar cooking spray

Sauce

  • 3 to 4 tablespoons Hot Honey (storebought or homemade)

Instructions

  1. Preheat and prepare rack: Place a wire rack in the center of your oven and preheat to 400℉. Coat the rack with nonstick spray and place it on a large rimmed baking sheet to catch drips and ensure even cooking.
  2. Prepare chicken: Slice each chicken breast in half lengthwise to yield 6 thin pieces total. Gently pound each piece to an even 1/2-inch thickness using plastic wrap to keep things tidy. Season both sides of each piece with 1 teaspoon kosher salt.
  3. Set up dredging stations: Place the flour into a shallow wide dish. Beat the eggs in a second shallow dish. In a third shallow dish, combine the Panko breadcrumbs, garlic powder, onion powder, and cayenne pepper.
  4. Coat the chicken: Using tongs, dip each chicken piece first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the seasoned breadcrumb mixture. Transfer coated pieces to the prepared wire rack and baking sheet.
  5. Bake chicken: Lightly mist the tops of the coated chicken pieces with olive oil spray. Bake in the preheated oven for 12 to 14 minutes, until the chicken reaches an internal temperature of 155°F and the coating turns golden brown.
  6. Broil to crisp: Move the baking sheet with chicken to the upper third rack of the oven and switch the oven to broil. Broil the chicken for 1 to 2 minutes, watching closely to avoid burning, until the breadcrumbs are an even deeper golden and crispy.
  7. Warm hot honey: While chicken cooks, gently warm the hot honey to make it easier to drizzle.
  8. Serve: Drizzle the warm hot honey evenly over the crispy chicken pieces immediately before serving for a perfect balance of heat and sweetness.

Notes

  • TO STORE: Refrigerate hot honey chicken in an airtight container for up to 3 days.
  • TO REHEAT: Reheat leftovers in the oven at 350°F, in an air fryer, or in a skillet over medium heat to maintain crispiness. Microwaving is possible but may soften the crust.
  • TO FREEZE: Freeze chicken pieces on a parchment-lined baking sheet until solid, then transfer to an airtight container or freezer bag. Store for up to 3 months. Reheat from frozen, adding a few extra minutes as needed.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/crispy-hot-honey-chicken-recipe/