Air Fryer Hot Honey Chicken
This Air Fryer Hot Honey Chicken is juicy, crispy, and bursting with sweet and spicy flavor. Perfect for an easy, impressive weeknight dinner!
Equipment
- Air Fryer
- Meat Mallet or Rolling Pin
- Bowls
- Whisk
- Cooking spray
- Measuring cups and spoons
Ingredients
- 1 pound chicken cutlets pounded to 1/4-inch thick (4 pieces about 1/4 lb each)
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs beaten
- 2 tablespoons hot sauce such as sriracha, or to taste (for egg mixture)
- 1/2 cup honey
- 2 tablespoons unsalted butter
- 2 tablespoons hot sauce
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- Optional fresh herbs such as parsley or cilantro, for garnishing if desired
Instructions
- Place the chicken cutlets between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch.
- Set up a breading station with three bowls: (1) combine all-purpose flour, smoked paprika, dried parsley, salt, black pepper, onion powder, and garlic powder; (2) beat the eggs and mix in 2 tablespoons of hot sauce; (3) add the panko breadcrumbs.
- Coat each chicken cutlet in the flour mixture, shaking off excess. Dip into the egg mixture, letting excess drip off, then coat in panko breadcrumbs, pressing gently to adhere. Repeat for all pieces.
- Preheat the air fryer to 400°F (200°C) for about 5 minutes.
- Lightly spray the air fryer basket with cooking spray. Arrange breaded chicken cutlets in a single layer without touching. Air fry for 10-12 minutes, flipping halfway, until golden brown and cooked through (internal temperature 165°F / 75°C).
- While chicken cooks, prepare the hot honey sauce: in a small saucepan over medium heat, combine honey, unsalted butter, hot sauce, chipotle chili powder, garlic powder, onion powder, salt, and cayenne pepper. Stir until butter melts and mixture is combined. Let simmer for a couple minutes, then remove from heat.
- Transfer cooked chicken to a large bowl. Pour hot honey sauce over chicken and toss gently to coat each piece evenly.
- Transfer glazed chicken to a serving platter and garnish with fresh herbs like parsley or cilantro if desired. Serve immediately.
Notes
- Press the panko breadcrumbs firmly onto the chicken to prevent them from falling off during cooking.
- Adjust the amount of hot sauce in the glaze to control the spiciness of the dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.