Description

This Baked Crunchy Hot Honey Chicken recipe features tender, juicy chicken breasts or thighs coated in a crispy panko breadcrumb crust and baked to golden perfection. The chicken is then drizzled with a flavorful hot honey sauce that combines sweetness, heat, and a hint of tanginess for a deliciously addictive dish perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

Chicken and Coating

4 boneless, skinless chicken breasts or thighs (approximately 1.5 pounds)
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
2 large eggs, beaten
1 1/2 cups panko breadcrumbs

Hot Honey Sauce

1/4 cup honey
2 tablespoons hot sauce
1 tablespoon unsalted butter
1/2 teaspoon red pepper flakes
1 teaspoon apple cider vinegar or freshly squeezed lemon juice

Garnish

Fresh chopped parsley
Sesame seeds or crushed peanuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Set your oven to 400°F (204°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
Prepare Coatings: Pat the chicken pieces dry with paper towels. In one shallow dish, mix together the flour, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. In a second dish, beat the eggs. Place panko breadcrumbs in a third dish.
Coat Chicken: Dredge each chicken piece first in the flour mixture, shaking off any excess. Dip them into the beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to ensure the crumbs stick well.
Bake Chicken: Arrange the breaded chicken on the lined baking sheet. Lightly spray or drizzle olive oil over the pieces to promote crisping. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the exterior is golden and crispy.
Make Hot Honey Sauce: While the chicken bakes, combine honey, hot sauce, butter, and red pepper flakes in a small saucepan. Warm over medium heat, stirring until the butter has melted and the sauce is smooth. Stir in apple cider vinegar or lemon juice to add a bright, tangy note.
Coat with Sauce: Remove the chicken from the oven and immediately drizzle the hot honey sauce over it. For an even stronger flavor, toss the chicken pieces gently in the sauce to fully coat.
Garnish and Serve: Sprinkle the chicken with fresh chopped parsley and sesame seeds or crushed peanuts for added texture and visual appeal. Serve immediately while hot with your favorite side dishes.

Notes

You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier.
Use a meat thermometer to ensure the chicken is cooked safely to 165°F internal temperature.
If you prefer milder heat, reduce or omit the red pepper flakes and use less hot sauce.
Olive oil can be sprayed or drizzled evenly to increase the crispiness of the breading in the oven.
For a nut-free option, omit the crushed peanuts in the garnish and use sesame seeds only or omit both.