Description
The ultimate 30-minute appetizer that combines crispy, juicy chicken with an irresistible sweet heat glaze – warning: these are totally addictive and will disappear fast!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- 2 tablespoons milk
- 1½ cups panko breadcrumbs
- Cooking spray or 1 tablespoon olive oil
- ⅓ cup honey
- 2 tablespoons hot sauce
- 2 tablespoons butter
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- Pinch of salt
- Sliced green onions for garnish (optional)
Instructions
- Pat chicken pieces completely dry with paper towels. Set up three shallow bowls: one with flour, garlic powder, paprika, salt and pepper mixed together; one with beaten eggs and milk; and one with panko breadcrumbs.
- Working with a few pieces at a time, dredge chicken in flour mixture, then dip in egg mixture, and finally coat in panko breadcrumbs, pressing to adhere. Place on a wire rack and let rest for 5 minutes.
- Preheat air fryer to 380°F (190°C) for 3 minutes. Lightly spray basket with cooking spray.
- Arrange breaded chicken in a single layer in the air fryer basket, making sure pieces don’t touch. Lightly spray tops with cooking spray.
- Cook for 5 minutes, then shake basket or flip pieces, and continue cooking for 5-7 more minutes until golden and internal temperature reaches 165°F (74°C).
- While chicken cooks, make the sauce: In a small saucepan over medium heat, combine honey, hot sauce, butter, apple cider vinegar, red pepper flakes, garlic powder, and salt. Simmer for 2-3 minutes until well combined.
- Transfer cooked chicken to a large bowl. Pour about two-thirds of the warm sauce over chicken and toss gently to coat.
- Serve immediately with remaining sauce on the side for dipping and garnish with sliced green onions if desired.