Baked Crunchy Hot Honey Chicken
This Baked Crunchy Hot Honey Chicken recipe features tender chicken breasts coated in a crispy breadcrumb crust and drizzled with a sweet and spicy hot honey glaze, baked to perfection for a healthier, flavorful meal.
Equipment
- Large baking sheet
- Parchment Paper
- Large shallow bowl
- Small saucepan
- Whisk
Ingredients
- 4 boneless, skinless chicken breasts about 1.5 lbs
- 1 cup panko breadcrumbs
- 1/2 cup plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk or any plant-based milk
- 1/4 cup olive oil for drizzling
- 1/3 cup honey
- 1-2 teaspoons red chili flakes adjust based on heat preference
- 1 tablespoon hot sauce optional, for extra heat
- Fresh parsley or chives chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. Pat the chicken breasts dry with paper towels to help the coating stick better and ensure a crispier crust.
- In a large shallow bowl, combine the panko breadcrumbs, plain breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and black pepper. Stir until evenly mixed to create the flavorful breadcrumb mixture.
- In another bowl, whisk together the eggs and milk until smooth to prepare the egg wash.
- Dip each chicken breast into the egg wash, allowing any excess to drip off. Then press the chicken firmly into the breadcrumb mixture, coating both sides evenly. For extra crispiness, double-dip by repeating the egg wash and breadcrumb step.
- Place the coated chicken breasts onto the prepared baking sheet. Drizzle olive oil lightly over each piece to help the coating brown beautifully in the oven. Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the crust is golden and crispy.
- While the chicken bakes, combine honey, red chili flakes, and hot sauce (if using) in a small saucepan over low heat. Warm gently, stirring until the honey is thin and the spices are well incorporated, being careful not to boil.
- Once the chicken is out of the oven, transfer to a serving platter. Drizzle the hot honey sauce generously over the chicken breasts. Garnish with freshly chopped parsley or chives and serve immediately.
Notes
To ensure even cooking, pound thicker chicken breasts to an even thickness before breading. Use a mixture of panko and regular breadcrumbs for best crunch and flavor. For a crispier crust, consider broiling chicken for the last 2-3 minutes. Adjust heat by varying chili flakes and hot sauce. Let chicken rest 5 minutes after baking. Use a wire rack on baking sheet for maximum crispiness. Store leftovers in an airtight container in the fridge up to 3 days and reheat in oven to maintain crispiness. Hot honey sauce can be stored separately at room temperature or refrigerated for up to 1 week.