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Baked Crunchy Hot Honey Chicken: A Crispy, Sweet, and Spicy Delight


  • Author: Ashley
  • Total Time: 45 minutes

Description

Crispy, crunchy, and packed with a sweet and spicy kick! Baked Crunchy Hot Honey Chicken is coated in a crunchy breadcrumb crust and drizzled with a homemade hot honey sauce that brings the perfect balance of heat and sweetness.


Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts: These provide a lean, tender protein base for the recipe. You can also use thighs for a juicier option.
  • 1 cup all-purpose flour: For dredging the chicken before coating with breadcrumbs.
  • 2 large eggs: To help the breadcrumbs adhere to the chicken.
  • 2 cups panko breadcrumbs: These breadcrumbs give the chicken its signature crunch and golden texture.
  • ½ cup grated Parmesan cheese: Adds flavor and helps the breadcrumbs get crispier.
  • 1 teaspoon garlic powder: Adds flavor to the breadcrumb mixture.
  • 1 teaspoon onion powder: Another layer of flavor to enhance the crust.
  • 1 teaspoon smoked paprika: For a subtle smoky flavor and extra color.
  • Salt and pepper to taste: To season the chicken and the breadcrumb mixture.

For the Hot Honey Glaze:

  • ½ cup honey: The base of the hot honey sauce that provides sweetness.
  • 2 tablespoons hot sauce: Choose your favorite hot sauce to add a spicy kick. Frank’s RedHot or Sriracha are great choices.
  • 1 tablespoon apple cider vinegar: Adds a touch of acidity to balance the sweetness of the honey.
  • 1 tablespoon butter: For a smooth, rich texture in the glaze.
  • 1 clove garlic, minced: Adds an extra layer of flavor to the sauce.
  • Pinch of red pepper flakes (optional): For added heat, depending on how spicy you want the glaze to be.

Optional Garnishes and Add-ins:

  • Chopped fresh parsley: To garnish the chicken and add a pop of color.
  • Lemon wedges: To serve alongside the chicken for a fresh, zesty contrast.
  • Extra hot sauce: For drizzling over the chicken before serving if you like it extra spicy.

Instructions

First Step: PREPARE THE CHICKEN

  1. Prep the Chicken Breasts: Begin by patting the chicken breasts dry with paper towels. This helps the coating stick better and ensures that the chicken crisps up in the oven. If the chicken breasts are very thick, you can cut them in half horizontally to create thinner pieces that cook faster and more evenly.
  2. Season the Chicken: Season the chicken breasts with salt and pepper on both sides. This simple seasoning enhances the natural flavor of the chicken and ensures that every bite is delicious.

Second Step: COAT THE CHICKEN

  1. Dredge the Chicken in Flour: In a shallow dish, place the flour. Dredge each chicken breast in the flour, coating it completely. Shake off any excess flour. The flour creates a dry surface that helps the egg wash and breadcrumbs stick.
  2. Dip the Chicken in Egg Wash: In a separate shallow dish, whisk the eggs until smooth. Dip each floured chicken breast into the egg wash, making sure it’s evenly coated.
  3. Coat the Chicken in Breadcrumbs: In a third shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Coat each chicken breast with the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick and form an even coating.

Third Step: BAKE THE CHICKEN

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature ensures that the chicken will cook through while also achieving a crispy, golden crust.
  2. Arrange the Chicken on a Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray. Place the coated chicken breasts on the sheet, making sure they’re not touching. This allows air to circulate around the chicken, helping it become crispy on all sides.
  3. Bake the Chicken: Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is fully cooked through and the coating is golden and crispy. The internal temperature of the chicken should reach 165°F (74°C). If you want an extra crispy finish, you can broil the chicken for the last 2-3 minutes of baking.

Fourth Step: MAKE THE HOT HONEY GLAZE

  1. Prepare the Glaze: While the chicken is baking, make the hot honey glaze. In a small saucepan over medium heat, combine the honey, hot sauce, apple cider vinegar, butter, and minced garlic. Stir the mixture together and bring it to a simmer.
  2. Simmer the Glaze: Let the glaze simmer for 3-4 minutes, or until it has thickened slightly and the garlic is fragrant. If you prefer an extra spicy glaze, you can add a pinch of red pepper flakes at this point.
  3. Taste and Adjust: Taste the glaze and adjust the sweetness or heat to your liking. If you want a sweeter glaze, add more honey; if you prefer more heat, add a bit more hot sauce.

Fifth Step: GLAZE THE CHICKEN

  1. Coat the Chicken in Hot Honey: Once the chicken is baked to crispy perfection, remove it from the oven. Brush the hot honey glaze generously over the chicken breasts, making sure they’re fully coated. If you like extra glaze, you can drizzle more on top once the chicken is served.
  2. Garnish and Serve: Garnish the chicken with chopped fresh parsley for a burst of color. You can also serve it with lemon wedges for a zesty contrast that complements the sweetness and spice of the glaze.
  • Prep Time: 10 minutes
  • Baking Time: 35 minutes

Nutrition

  • Calories: 430 kcal
  • Fat: 18g
  • Carbohydrates: 35g
  • Protein: 34g