Description
Crispy baked hot honey chicken elevates weeknight dinners with its perfect balance of sweet and spicy flavors. Honey glazed chicken creates a golden, crunchy exterior that delivers irresistible taste sensations you’ll crave again and again.
Ingredients
Scale
- 4 chicken thighs or drumsticks
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup honey
- 2 tbsps hot sauce
- 2 tbsps apple cider vinegar
- 2 tbsps (30 g) butter
Instructions
- Prepare the oven environment by heating to 400F (200C) and positioning a parchment-lined baking sheet for optimal chicken preparation.
- Organize three shallow dishes: one with flour seasoned with salt and pepper, another with whisked eggs, and the third with panko breadcrumbs mixed with additional spices.
- Transform each chicken piece by first dusting with seasoned flour, ensuring complete coverage, then dredging through beaten eggs, and finally rolling in spiced panko for a thorough, crispy coating.
- Arrange breaded chicken pieces on the prepared baking sheet, maintaining space between each piece to promote even heat circulation and crispiness.
- Roast chicken in the preheated oven for 25-30 minutes, rotating the tray midway to guarantee uniform golden-brown coloration and consistent internal cooking.
- While chicken bakes, craft a vibrant glaze by combining honey, hot sauce, apple cider vinegar, and melted butter in a small saucepan, simmering until ingredients meld into a smooth, glossy mixture.
- Once chicken reaches optimal crispness and internal temperature, remove from oven and generously brush with the spicy-sweet honey glaze, ensuring complete and even coverage.
- Serve immediately to maintain the chicken’s crunchy texture and enjoy the dynamic flavor profile of the hot honey coating.
Notes
- Choose a neutral oil like vegetable or canola for baking to maintain crispy texture and prevent burning.
- Mix paprika or cayenne into breadcrumbs for extra heat and deeper flavor profile.
- Pat chicken pieces completely dry before breading to help coating adhere better and create maximum crunchiness.
- For gluten-free version, swap wheat flour with cornstarch or almond flour and use gluten-free panko breadcrumbs.
- Ensure chicken reaches internal temperature of 165°F using meat thermometer for safe consumption.
- Try different hot sauces like Sriracha or gochujang for unique flavor variations.
- Let chicken rest 5 minutes after baking to retain moisture and prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 25 g
- Cholesterol: 90 mg