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Baked Crunchy Hot Honey Chicken Recipe

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This Baked Crunchy Hot Honey Chicken combines crispy, crunchy chicken with a delicious hot honey glaze, offering the perfect balance of sweet and spicy. Baked instead of fried, it’s a healthier alternative without sacrificing flavor. Quick and easy to prepare, it’s the perfect meal for a family dinner or weeknight feast.

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)

Instructions

  • Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
  • Prepare the Chicken: Pat the chicken dry with paper towels. In one 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.
  • Bake the Chicken: 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 reaches an internal temperature of 165°F (74°C), and the crust is golden brown and crispy.
  • Make the Hot Honey Sauce: While the chicken bakes, combine honey, hot sauce, butter, and red pepper flakes (if using) in a small saucepan. Heat over medium heat, stirring occasionally, until the butter is melted and the sauce is smooth. For extra tang, add apple cider vinegar or lemon juice.
  • Glaze the Chicken: Once the chicken is done baking, remove it from the oven and drizzle the hot honey sauce over the top. If you prefer more sauce, toss the chicken in the sauce for additional coverage.
  • Garnish and Serve: Garnish with chopped parsley and sesame seeds or crushed peanuts if desired. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes

  • Storage: Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, place the chicken on a baking sheet and bake at 350°F (175°C) for 10-15 minutes or until heated through. For the crispiest result, you can also reheat it in an air fryer for 5-7 minutes at 375°F (190°C).
  • Variations:
    • Spicy Honey Garlic Chicken: Add garlic to the hot honey sauce for an extra savory depth.
    • Gluten-Free Option: Use gluten-free breadcrumbs and flour for a gluten-free version of this recipe.
    • Add Vegetables: Roast some vegetables, such as bell peppers, carrots, or potatoes, alongside the chicken for a complete meal.

Find it online: https://recipesbyjanet.com/baked-crunchy-hot-honey-chicken-recipe/