Description
This Baked Crunchy Hot Honey Chicken offers a perfect balance of sweet heat and crispy texture, making it a delectable main course. Bite-sized pieces of chicken marinated in buttermilk, coated with a flavorful blend of flour and panko breadcrumbs, then baked to golden perfection. Topped with a luscious hot honey sauce infused with butter, hot sauce, and red pepper flakes, it delivers a satisfying kick without deep frying.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Cooking spray or 2 tablespoons olive oil, for greasing
Hot Honey Sauce
- 1/2 cup honey
- 1 to 2 tablespoons hot sauce (adjust based on heat preference)
- 1 tablespoon butter
- 1/2 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray or olive oil to prevent sticking.
- Marinate the Chicken: Place the chicken pieces in a bowl and pour the buttermilk over them. Allow the chicken to soak for at least 15 minutes to tenderize and enhance moisture.
- Prepare the Coating Stations: In a shallow bowl, mix together the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. In a separate bowl, beat the eggs. In a third bowl, pour the panko breadcrumbs.
- Coat the Chicken: Remove the chicken pieces from the buttermilk. Dredge each piece first in the flour mixture, then dip in the beaten eggs, and finally coat thoroughly with the panko breadcrumbs. Press gently to ensure the coating adheres well.
- Arrange for Baking: Place the coated chicken pieces evenly spaced on the prepared baking sheet. Lightly spray or drizzle the tops with cooking spray or olive oil to promote crispiness.
- Bake the Chicken: Bake for 20 to 25 minutes, flipping the pieces halfway through to brown evenly. The chicken should be golden brown and cooked through when done.
- Make the Hot Honey Sauce: While the chicken bakes, combine honey, hot sauce, butter, red pepper flakes, and apple cider vinegar in a small saucepan over low heat. Stir gently until the butter melts and the sauce is smooth and warmed through.
- Coat and Serve: When the chicken is cooked, drizzle or toss it with the prepared hot honey sauce until evenly coated. Serve immediately to enjoy maximum crunch and flavor.
Notes
- For extra crispiness, bake the chicken on a wire rack placed over the baking sheet to allow even air circulation.
- Adjust the amount of hot sauce and red pepper flakes in the sauce to control the spice level to your preference.
- Serve this flavorful chicken with rice, warm biscuits, or over a fresh salad for a complete meal.
