Crunchy Baked Honey Chicken

Introduction

If you crave the perfect balance of crispy, crunchy chicken with a delightful sweet and spicy kick, this Baked Crunchy Hot Honey Chicken recipe is your go-to dish. It offers all the flavor and texture you want from fried chicken but in a healthier baked version. Coated with crunchy panko breadcrumbs and baked to golden perfection, then glazed with a sticky, spicy hot honey sauce, this dish is both satisfying and easy to prepare. Whether you’re cooking for family dinners or meal prepping, it’s a crowd-pleaser that combines simple ingredients for a delicious result.

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 heat level to preference)

• 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

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Pat the chicken pieces dry using paper towels.

3. Set up a breading station with three shallow dishes:

   • Dish 1: Mix all-purpose flour, salt, black pepper, garlic powder, onion powder, and smoked paprika (optional).

   • Dish 2: Beat the eggs until smooth.

   • Dish 3: Place the panko breadcrumbs.

4. Coat each chicken piece in the flour mixture, then dip into the beaten eggs.

5. Press the chicken into the panko breadcrumbs, ensuring the coating sticks well.

6. Arrange the breaded chicken on the prepared baking sheet.

7. Lightly spray the chicken with cooking spray or drizzle olive oil over it.

8. Bake for 25 to 30 minutes, flipping halfway through if desired, until the internal temperature reaches 165°F (74°C) and the coating is golden and crispy.

9. While the chicken bakes, prepare the hot honey sauce:

   • In a small saucepan over medium heat, combine honey, hot sauce, butter, and red pepper flakes (optional).

   • Stir occasionally until butter melts and sauce is smooth and glossy.

   • Stir in apple cider vinegar or lemon juice for acidity (optional).

10. Remove the cooked chicken from the oven and drizzle the hot honey sauce over each piece.

11. Toss the chicken gently in the sauce until fully coated (optional).

12. Garnish with fresh chopped parsley and sprinkle with sesame seeds or crushed peanuts (optional).

13. Serve immediately with your favorite sides such as roasted vegetables, mashed potatoes, or fresh salad.

Nutrients (Approximate per serving based on 4 servings)

• Calories: 450 kcal

• Protein: 40 g

• Fat: 15 g

• Saturated Fat: 5 g

• Carbohydrates: 35 g

• Fiber: 2 g

• Sugar: 12 g (primarily from the honey)

• Sodium: 700 mg