Description
This hot honey chicken is the crispy, sweet-heat combo your taste buds have been waiting for – no deep fryer needed, just pure crunchy, saucy perfection.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
- 1 cup (125g) all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- 2 tablespoons milk
- 2 cups (180g) panko breadcrumbs
- Cooking spray or 2 tablespoons olive oil
- ½ cup (170g) honey
- 2–3 tablespoons hot sauce (like Frank’s RedHot or Sriracha)
- 2 tablespoons butter
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (adjust to taste)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray rack with cooking spray.
- Spread panko on a separate baking sheet, spray lightly with cooking oil, and bake for 3-5 minutes until light golden. Set aside to cool.
- In one dish, combine flour, garlic powder, paprika, salt, and pepper. In a second dish, whisk eggs and milk. Place toasted panko in a third dish.
- Pat chicken pieces dry. Dredge in flour mixture, dip in egg mixture, then press firmly into panko to coat evenly.
- Arrange breaded chicken on prepared rack with space between pieces. Spray or drizzle with oil for browning.
- Bake for 15-18 minutes for thighs or 12-15 minutes for breasts, until golden and internal temperature reaches 165°F (74°C).
- While chicken bakes, make sauce by combining honey, hot sauce, butter, vinegar, garlic powder, and red pepper flakes in a small saucepan. Simmer for 2-3 minutes until slightly thickened.
- Brush half the sauce over cooked chicken. Return to oven for 2-3 minutes to set glaze.
- Remove from oven, drizzle with remaining sauce, and garnish with fresh herbs if desired. Serve immediately.