Description

This Baked Crunchy Hot Honey Chicken recipe features tender, juicy chicken breasts or thighs coated in a crispy panko crust and baked to golden perfection. Topped with a sweet and spicy hot honey sauce, this dish perfectly balances heat and sweetness for a delightful meal. Easy to prepare and bake, it’s a crowd-pleaser perfect for weeknights or entertaining.

Ingredients

Scale

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 extra crunch)

For the Hot Honey Sauce:

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, for extra heat)
1 teaspoon apple cider vinegar or lemon juice (optional, for tang)

For Garnish (optional):

Fresh chopped parsley
Sesame seeds or crushed peanuts (for added crunch)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Prepare Chicken: Pat the chicken dry with paper towels to ensure the coating sticks well.
Mix Dry Ingredients: In a shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, and smoked paprika for seasoning.
Beat Eggs: In another shallow dish, beat the eggs until smooth.
Prepare Breadcrumbs: Place the panko breadcrumbs in a third shallow dish, ready for coating.
Coat Chicken: Dredge each chicken piece first in the flour mixture, shaking off excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs, ensuring an even and firm coating.
Arrange on Baking Sheet: Place the breaded chicken pieces on the prepared baking sheet. Lightly spray with cooking spray or drizzle with olive oil to promote crispiness.
Bake Chicken: Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked with an internal temperature of 165°F (74°C) and the crust is golden and crispy.
Prepare Hot Honey Sauce: While the chicken bakes, combine honey, hot sauce, butter, and red pepper flakes (if using) in a small saucepan. Heat over medium heat, stirring occasionally until butter melts and sauce becomes smooth.
Add Tang (Optional): Stir in apple cider vinegar or lemon juice to the sauce for a subtle tang if desired.
Finish and Serve: Upon removing chicken from the oven, drizzle the hot honey sauce over each piece or toss chicken in the sauce for more coverage.
Garnish: Sprinkle with chopped parsley and sesame seeds or crushed peanuts for added flavor and crunch.
Serve: Pair with sides like roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

Notes

For extra spicy heat, increase the amount of hot sauce or red pepper flakes in the sauce.
Using chicken thighs instead of breasts will yield juicier results.
Make sure to pat the chicken dry to help the breading stick better.
Feel free to substitute panko breadcrumbs with gluten-free breadcrumbs for a gluten-free version.
The hot honey sauce can be made ahead and reheated gently before serving.
Use a meat thermometer to ensure perfectly cooked chicken without drying it out.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

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