Why Make This Recipe
Baked Crunchy Hot Honey Chicken is a delicious and satisfying dish that perfectly combines crispiness with a touch of sweetness and heat. This recipe is fantastic for both family dinners and gatherings with friends. The crunchy coating gives the chicken a delightful texture, while the hot honey sauce adds a unique flavor that excites the taste buds. It’s easy to whip up and is bound to impress everyone at the table!
How to Make Baked Crunchy Hot Honey Chicken
Ingredients:
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)
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Pat the chicken dry with paper towels.
- In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, and smoked paprika.
- In another shallow dish, beat the eggs.
- In a third shallow dish, place the panko breadcrumbs.
- Coat each chicken piece first in the flour mixture, then dip in the egg, and finally coat with the panko breadcrumbs. Press gently to make sure the breadcrumbs stick.
- Place the breaded chicken on the prepared baking sheet. Lightly spray with cooking spray or drizzle with olive oil to help the coating crisp up.
- Bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C), and the crust is golden brown and crispy.
- While the chicken is baking, prepare the hot honey sauce. In a small saucepan, combine the honey, hot sauce, butter, and red pepper flakes (if using). Heat over medium heat, stirring occasionally, until the butter is melted and the sauce is smooth.
- If you like a little tang, add a teaspoon of apple cider vinegar or lemon juice to the sauce and stir to combine.
- When the chicken is done baking, remove it from the oven and drizzle the hot honey sauce over the top. If you like extra sauce, you can toss the chicken in the sauce for more coverage.
- Garnish with chopped parsley and sesame seeds or crushed peanuts if desired.
- Serve with your favorite sides, like roasted vegetables, mashed potatoes, or a fresh salad.
How to Serve Baked Crunchy Hot Honey Chicken
Serve your Baked Crunchy Hot Honey Chicken hot from the oven, drizzled with the sweet and spicy honey sauce. It pairs perfectly with sides like roasted vegetables, creamy mashed potatoes, or a light salad to balance the richness of the chicken. Don’t forget to have extra hot honey sauce on the side for those who love a little more kick!
How to Store Baked Crunchy Hot Honey Chicken
To store leftover Baked Crunchy Hot Honey Chicken, allow it to cool completely. Place the chicken in an airtight container and store it in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help maintain its crispiness.
Tips to Make Baked Crunchy Hot Honey Chicken
- Make sure to pat the chicken dry before breading to help the coating stick better.
- For an extra crunch, consider double-dipping your chicken. After the initial breadcrumbs, dip it back into the egg and then again into the panko.
- Adjust the amount of hot sauce in the honey sauce according to your heat preference.
- Garnish with fresh herbs, like parsley, for a pop of color and freshness.
Variation
For a twist on this recipe, try adding different spices to the breadcrumb mixture, such as Italian seasoning, cayenne pepper, or even a bit of grated Parmesan cheese. You can also experiment with different types of honey, like wildflower or clover, for distinct flavors.
FAQs
1. Can I use chicken with skin for this recipe?
Yes, you can use chicken with skin. Just keep in mind that the cooking time may vary slightly, so ensure the internal temperature reaches 165°F (74°C).
2. What can I use instead of panko breadcrumbs?
You can use regular breadcrumbs if you don’t have panko. However, panko offers a crispier texture that is hard to beat.
3. Can I freeze the chicken after baking?
Yes, you can freeze the chicken after it has cooled. Wrap it well to prevent freezer burn and use it within 2-3 months for the best taste. Reheat from frozen in the oven to restore some crunch.