Description
This Baked Crunchy Hot Honey Chicken recipe delivers tender, juicy chicken breasts coated in a crispy, flavorful breadcrumb crust and drizzled with a spicy-sweet hot honey glaze. The buttermilk marinade tenderizes the chicken, while the combination of spices in the breadcrumb mix adds a smoky and savory depth. Quick to prepare and baked to golden perfection, this dish is perfect for a satisfying weeknight dinner with a kick.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Cooking spray or oil for baking
Hot Honey Glaze
- 1/4 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot or your favorite)
- 1 tablespoon butter
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it using cooking spray to prevent sticking and ensure even baking.
- Marinate chicken: Place the chicken breasts in a bowl and marinate them in 1 cup of buttermilk for at least 15 minutes, or up to 1 hour in the refrigerator. This helps tenderize the chicken and adds moisture.
- Mix breadcrumb coating: In a shallow dish, combine the panko breadcrumbs, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well to evenly distribute the spices.
- Coat the chicken: Remove each marinated chicken breast from the buttermilk, allowing excess to drip off. Dredge each piece in the breadcrumb mixture, pressing lightly to ensure the coating adheres well.
- Prepare for baking: Arrange the coated chicken breasts on the prepared baking sheet. Lightly spray or drizzle the tops with cooking oil to help achieve a golden, crunchy crust during baking.
- Bake the chicken: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes. Bake until the chicken is golden brown, crunchy on the outside, and cooked through internally (internal temperature should reach 165°F or 74°C).
- Make the hot honey glaze: While the chicken bakes, heat a small saucepan over medium heat. Add the honey, hot sauce, butter, and red pepper flakes (if using). Stir continuously until the butter melts and the mixture is well combined and slightly thickened.
- Serve: Once the chicken is done, remove from the oven and drizzle the hot honey glaze over the top or serve the glaze on the side as a dipping sauce. Serve immediately with your favorite sides.
Notes
- For extra crispy chicken, you can broil the chicken for the last 2 minutes of cooking, but watch carefully to avoid burning.
- Adjust the cayenne pepper and red pepper flakes to control the level of heat according to your preference.
- If buttermilk is not available, you can substitute with plain yogurt diluted with a bit of milk or lemon juice.
- Use a meat thermometer to check doneness for the safest and most accurate results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
