Description
Crispy baked hot honey chicken elevates weeknight dinners with spicy-sweet Southern charm. Zesty marinade and golden-brown coating promise a mouthwatering meal that satisfies intense cravings while keeping cleanup simple for busy home cooks.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts or thighs
Coating and Breading:
- 1 1/2 cups panko breadcrumbs
- 1/2 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt to taste
- Pepper to taste
Liquid Ingredient:
- 1 cup buttermilk
Instructions
- Prepare a baking sheet by lining with parchment paper and heat the oven to 400F (200C).
- Tenderize chicken to uniform thickness, then submerge in buttermilk for half an hour to enhance flavor and tenderness.
- Create a crispy coating by combining panko breadcrumbs with flour, garlic powder, paprika, cayenne pepper, salt, and black pepper in a mixing vessel.
- Remove chicken from buttermilk, allowing excess liquid to drip off, then thoroughly coat each piece in the seasoned breadcrumb mixture, pressing firmly to ensure complete coverage.
- Arrange breaded chicken pieces on the prepared baking sheet, maintaining space between them for even cooking.
- Lightly mist the chicken with cooking spray to promote golden browning and additional crispiness.
- Roast in the preheated oven for 20-25 minutes, rotating chicken midway through cooking to ensure uniform crunchiness and internal temperature reaches 165F.
- Meanwhile, craft a spicy-sweet glaze by gently heating honey, hot sauce, and butter in a small saucepan until smoothly integrated.
- Once chicken is golden and fully cooked, generously brush with the hot honey glaze or serve the sauce alongside for dipping.
Notes
- Tenderize chicken evenly to ensure consistent cooking and prevent dry spots.
- Use cold buttermilk for maximum marinade absorption and enhanced meat tenderness.
- Gently press breadcrumb mixture to create a thick, crispy coating that seals in moisture.
- Opt for light cooking spray instead of heavy oil to maintain crunchiness without greasiness.
- Adjust cayenne pepper quantity based on personal heat tolerance for customized spice level.
- Ensure internal chicken temperature reaches 165F for safe consumption.
- Let chicken rest 3-5 minutes after baking to retain juiciness and prevent crumb separation.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 85 mg