Hello, my friend! Are you ready to whip up something delicious in the kitchen? You’re going to love this recipe for Crispy Hot Honey Chicken! It’s perfect for a weeknight dinner or whenever you want a treat that’s both crunchy and sweet, with just the right amount of kick. I promise it’s super easy to make and your family is going to ask for seconds! Plus, we’ll elevate some simple ingredients to gourmet-level yumminess together.
Nutritional Benefits
Now, let’s chat about the good stuff! Chicken is a fantastic source of lean protein, which is great for keeping our tummies full and our muscles strong. When you make it in the oven instead of frying, you’re cutting down on unnecessary fats—yay for healthier meals! Plus, the panko gives that crispy texture without the need for deep frying. And don’t forget about the honey! Honey can offer a natural sweetness and has antioxidants—just a little extra reason to indulge!
Fun Variations to Make
If you’re like me, you love a good recipe that you can tweak here and there. Here are a few variations to make this dish even more fun:
- Switch Up the Spice: If you prefer less heat, just leave out the red chili flakes or stick to a milder hot sauce. If you like it spicy, go ahead and add more!
- Herb Flavors: You can add dried herbs like oregano or thyme to your panko for an extra layer of flavor.
- Gluten-Free Option: Use crushed cornflakes or gluten-free breadcrumbs instead of panko, and make sure your flour is gluten-free too.
Easy Crispy Hot Honey Chicken Recipe
Ingredients
- 1 lb boneless, skinless chicken breasts or chicken tenders
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs (or ¾ cup buttermilk)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- ¼ to ½ cup honey
- 1 to 2 teaspoons red chili flakes (adjust to spice preference)
- Optional: 1 teaspoon hot sauce or cayenne pepper for extra heat
- Fresh cilantro or parsley, chopped (for garnish)
- Cooking spray or a few tablespoons of vegetable oil
Serves 4 people
- Each person gets roughly ¼ lb of chicken with the crispy coating and sauce.
Instructions
- First things first—preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
- Now, let’s prep the chicken! If you’re using chicken breasts, slice them into strips. If you have tenders, just keep them as they are. Season them with salt, pepper, garlic powder, and paprika. Give them some love!
- Next, set up three shallow bowls. In one bowl, add the flour; in the second, the beaten eggs (or buttermilk); and in the third, mix those panko breadcrumbs with a pinch of salt and pepper to get them nice and tasty.
- It’s dredging time! Take each piece of chicken, first coat it in the flour, shaking off any excess, then dip it into the eggs, and finally coat it thoroughly with the crunchy panko breadcrumbs. Make sure to press the breadcrumbs onto the chicken to help them stick.
- Arrange your breaded chicken strips on the baking sheet. Lightly spray or brush them with a little oil to help them crisp up—trust me, you’ll love the results!
- Pop the chicken into the oven and bake for about 15-20 minutes. Don’t forget to flip them halfway through so they get golden brown on both sides and reach an internal temperature of 165°F (74°C).
- While the chicken is baking, let’s make that amazing hot honey sauce! In a small saucepan, gently warm the honey over low heat. Stir in the red chili flakes and, if you want an extra kick, add in the hot sauce or cayenne! Cook until combined and warmed.
- Once your chicken is cooked, transfer those crunchy pieces to a serving dish and drizzle generously with that fabulous hot honey sauce. Toss gently for even coverage, or go ahead and spoon the sauce over each piece. It’s so satisfying!
- Finish it off with a sprinkle of chopped fresh cilantro or parsley to brighten it up and serve it right away. Enjoy that delicious crunch and sweet, spicy goodness!
Practical & Valuable Tips
- If you’re looking for leftovers, store the chicken in an airtight container in the fridge. It keeps pretty well, but it’s best eaten fresh!
- If you have a larger batch, you can freeze the uncooked breaded chicken. Just arrange them on a tray, freeze until firm, and then pack them in a freezer bag. Just bake from frozen, adding a few extra minutes to the baking time.
- Want to take it up a notch? Serve this chicken alongside a simple salad or over rice to soak up that sweet heat!
Equipment Needed
Here’s a quick list of what you’ll need to make this tasty dish:
- Oven and a baking sheet
- 3 shallow bowls for dredging
- A whisk (for beating the eggs)
- A small saucepan for the hot honey sauce
- A sharp knife and cutting board for slicing chicken
- Measuring cups and spoons
- Cooking spray or a brush for oiling
Frequently Asked Questions
- Can I use skin-on chicken for this recipe? Absolutely! Just be sure to adjust the cooking time as the skin may take longer to crisp.
- How spicy is this chicken? That depends on how much chili flakes or hot sauce you add! Start with a little and taste as you go.
- Can I use frozen chicken? Yes! You’ll want to thaw it before marinating, and cooking times may vary.
- What side dishes go well with hot honey chicken? It pairs great with a crisp salad, sweet potatoes, or even some noodles!
- How do I know when the chicken is cooked through? Use a meat thermometer; the internal temperature should reach 165°F (74°C).
I’m so excited for you to try this crispy hot honey chicken! If you give it a go, please let me know how it turned out—your feedback means a lot! And don’t forget to share your foodie creations on Pinterest; I’d love to see your versions of this recipe!
