Baked Crunchy Hot Honey Chicken is your new go-to weeknight wonder, offering a delightful balance of sweet heat and satisfying crunch that’s incredibly easy to whip up. This recipe is perfect for anyone looking for a fuss-free yet incredibly flavorful meal that’s sure to impress.
Key Ingredients for Baked Crunchy Hot Honey Chicken
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 2 large eggs, beaten
- 1/2 cup hot honey (store-bought or homemade)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sriracha (or more, to taste)
- Fresh parsley, chopped, for garnish (optional)
- Sesame seeds, toasted, for garnish (optional)
How to Make Baked Crunchy Hot Honey Chicken
Get ready for a taste explosion with this Baked Crunchy Hot Honey Chicken! In under an hour, you’ll have incredibly crispy, oven-baked chicken coated in a luscious hot honey glaze. The preparation is straightforward, making it ideal for busy weeknights, and the result is a satisfying meal that’s far more economical than takeout. Its delightful crunchy exterior and tender, flavorful interior, all brought together by that irresistible sweet and spicy sauce, make it a true crowd-pleaser.
Preparation time: 20 minutes
Cook time: 25-30 minutes
Step-by-Step Instructions
- Preheat your oven and prepare the baking sheets: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup. This prevents sticking and ensures even baking.
- Set up your breading station: You’ll need three shallow bowls or plates.
- In the first bowl, combine the panko breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to ensure all the spices are evenly distributed in the breadcrumbs.
- In the second bowl, whisk the two large eggs until well combined.
- In the third bowl, place the all-purpose flour.
- Coat the chicken: Take each piece of chicken and first dredge it in the flour, shaking off any excess. This helps the egg adhere better. Next, dip the floured chicken piece into the beaten eggs, ensuring it’s fully coated. Finally, press the egg-coated chicken into the panko mixture, making sure it’s thoroughly coated on all sides for maximum crunch. Place the breaded chicken pieces onto the prepared baking sheets, ensuring they are in a single layer and not touching each other.
- Bake the chicken initially: Place the baking sheets in the preheated oven and bake for 15-20 minutes, or until the chicken is golden brown and cooked through. The exact time will depend on the size of your chicken pieces; you can check for doneness by ensuring the internal temperature reaches 165°F (74°C) or by cutting into a piece to confirm it’s no longer pink inside.
- Prepare the hot honey glaze: While the chicken is baking, prepare your glaze. In a small saucepan over low heat, combine the hot honey, melted butter, and sriracha. Stir gently until the butter is fully melted and the ingredients are well combined into a smooth, glossy sauce. Taste and adjust the sriracha if you prefer it spicier or milder.
- Glaze and finish baking: Once the chicken has finished its initial baking and is cooked through, carefully remove the baking sheets from the oven. Drizzle or brush the hot honey glaze generously over each piece of chicken.
- Return to oven: Place the glazed chicken back into the oven for another 5-10 minutes, or until the glaze is bubbly and slightly caramelized. Keep a close eye on it to prevent the glaze from burning.
- Serve and garnish: Remove the Baked Crunchy Hot Honey Chicken from the oven. Garnish with freshly chopped parsley and toasted sesame seeds, if desired, for added color, freshness, and texture. Serve immediately while hot and enjoy the delightful combination of flavors and textures.
Why You’ll Love This Baked Crunchy Hot Honey Chicken
Get ready to fall head over heels for this Baked Crunchy Hot Honey Chicken! Its star attraction is undeniably the incredible crispy coating that perfectly complements the tender chicken, all brought together by a sweet and spicy hot honey glaze that will have your taste buds singing. This recipe is a fantastic money-saver, offering all the satisfaction of restaurant-quality fried chicken without the high cost, especially when you consider how much you’d pay for a similar dish at your favorite eatery. The thoughtful combination of panko breadcrumbs, smoky paprika, and the irresistible hot honey sauce creates a flavor profile that’s both familiar and exciting, far surpassing plain baked chicken.
Compared to our oven-baked parmesan chicken, this hot honey version adds an addictive sweet and spicy kick that elevates it to a whole new level of deliciousness. The easy-to-follow, oven-baked method means less mess and healthier results, making it a perfect choice for family dinners, game-day gatherings, or just a special treat yourself moment. So, ditch the takeout menus and try this Baked Crunchy Hot Honey Chicken at home – you’ll be amazed at how simple it is to create such a flavor-packed masterpiece!
Storing and Reheating Tips
Once your delicious Baked Crunchy Hot Honey Chicken has cooled to room temperature, it can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions or the entire batch on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Frozen chicken will stay fresh for up to 2-3 months.
When it comes to reheating, the goal is to recapture that delightful crispiness. For the best results in the refrigerator, reheat in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and slightly crisped. If reheating from frozen, allow it to thaw slightly in the refrigerator overnight then follow the oven reheating instructions. You can also reheat in an air fryer at 375°F (190°C) for 5-8 minutes, or use a skillet over medium heat with a little oil for a few minutes per side. Microwaving is an option but will likely result in a softer texture.
Final Thoughts
This Baked Crunchy Hot Honey Chicken is a testament to how simple ingredients and a little bit of spice can create something truly extraordinary. We encourage you to give this recipe a try at home; it’s a guaranteed way to add a touch of sweet heat and satisfying crunch to your mealtime. Enjoy the process and the delicious reward!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Baked Crunchy Hot Honey Chicken
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup. This prevents sticking and ensures even baking.
- In the first bowl, combine the panko breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to ensure all the spices are evenly distributed in the breadcrumbs.1 cup panko breadcrumbs, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and freshly ground black pepper
- In the second bowl, whisk the two large eggs until well combined.2 large eggs, beaten
- In the third bowl, place the all-purpose flour.1/4 cup all-purpose flour
- Take each piece of chicken and first dredge it in the flour, shaking off any excess. This helps the egg adhere better. Next, dip the floured chicken piece into the beaten eggs, ensuring it’s fully coated. Finally, press the egg-coated chicken into the panko mixture, making sure it’s thoroughly coated on all sides for maximum crunch. Place the breaded chicken pieces onto the prepared baking sheets, ensuring they are in a single layer and not touching each other.1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces, 1/4 cup all-purpose flour, 2 large eggs, beaten, 1 cup panko breadcrumbs
- Place the baking sheets in the preheated oven and bake for 15-20 minutes, or until the chicken is golden brown and cooked through. The exact time will depend on the size of your chicken pieces; you can check for doneness by ensuring the internal temperature reaches 165°F (74°C) or by cutting into a piece to confirm it’s no longer pink inside.
- While the chicken is baking, prepare your glaze. In a small saucepan over low heat, combine the hot honey, melted butter, and sriracha. Stir gently until the butter is fully melted and the ingredients are well combined into a smooth, glossy sauce. Taste and adjust the sriracha if you prefer it spicier or milder.1/2 cup hot honey, 2 tablespoons unsalted butter, melted, 1 tablespoon sriracha
- Once the chicken has finished its initial baking and is cooked through, carefully remove the baking sheets from the oven. Drizzle or brush the hot honey glaze generously over each piece of chicken.
- Place the glazed chicken back into the oven for another 5-10 minutes, or until the glaze is bubbly and slightly caramelized. Keep a close eye on it to prevent the glaze from burning.
- Remove the Baked Crunchy Hot Honey Chicken from the oven. Garnish with freshly chopped parsley and toasted sesame seeds, if desired, for added color, freshness, and texture. Serve immediately while hot and enjoy the delightful combination of flavors and textures.Fresh parsley, chopped, Sesame seeds, toasted