Description
Crispy oven-baked chicken breasts or thighs coated in a crunchy panko breadcrumb crust, glazed with a sweet and spicy homemade hot honey sauce. This flavorful dish balances heat, sweetness, and a satisfying crunch, perfect for an easy weeknight dinner or entertaining guests.
Ingredients
Scale
Chicken and Breading
- 4 boneless, skinless chicken breasts or thighs (roughly 1.5 lbs)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika (optional but tasty)
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
Hot Honey Sauce
- ¼ cup honey
- 2 tablespoons hot sauce (like Frank’s or your favorite brand)
- 1 tablespoon unsalted butter
- ½ teaspoon red pepper flakes (optional for added fire)
- 1 teaspoon lemon juice or apple cider vinegar
Garnishes
- Chopped fresh parsley
- Sesame seeds or crushed peanuts for texture
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup and promote even cooking of the chicken.
- Set Up Your Breading Station: Prepare three shallow bowls: in the first, combine the flour, garlic powder, onion powder, salt, pepper, and smoked paprika; in the second, beat the eggs; and in the third, pour the panko breadcrumbs.
- Bread the Chicken: Pat each chicken piece dry with paper towels. Dip each piece first into the seasoned flour mixture, then into the beaten eggs, and finally coat it thoroughly in panko breadcrumbs, pressing lightly to help the crumbs adhere well.
- Bake Until Crispy: Arrange the breaded chicken on the prepared baking sheet. Lightly spray or drizzle each piece with cooking oil or olive oil to enhance crispiness. Bake for 25-30 minutes, flipping the chicken once halfway through cooking. The chicken is done when it is golden brown and reaches an internal temperature of 165°F (74°C).
- Make the Hot Honey Sauce: While the chicken bakes, melt the unsalted butter in a small saucepan over medium heat. Stir in honey, hot sauce, red pepper flakes if using, and lemon juice or apple cider vinegar. Warm the mixture until smooth and steamy, but avoid boiling.
- Glaze and Garnish: After baking, generously spoon or brush the hot honey sauce over each piece of chicken. Garnish with chopped fresh parsley and sprinkle with sesame seeds or crushed peanuts to add texture and visual appeal.
Notes
- Use chicken breasts or thighs according to your preference; thighs tend to stay juicier while breasts are leaner.
- For extra crispiness, you may spray the chicken with cooking spray before baking.
- You can adjust the amount of hot sauce and red pepper flakes to control the heat level.
- If you want a tangier sauce, use apple cider vinegar instead of lemon juice.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
