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
Notes
This recipe is a fantastic money-saver, offering all the satisfaction of restaurant-quality fried chicken without the high cost. The easy-to-follow, oven-baked method means less mess and healthier results.
