Description
This Crunchy Hot Honey Chicken recipe features tender, juicy chicken breasts coated in a flavorful blend of spices and crispy panko breadcrumbs, baked to perfection and finished with a drizzle of sweet and spicy hot honey for an irresistible combination of flavors and textures. Perfect for a quick weeknight dinner or a tasty meal to impress guests.
Ingredients
Chicken
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
Spices and Coating
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Other
- 1/2 cup hot honey
- 2 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Rinse the chicken breasts thoroughly under cold water and pat them dry with paper towels to ensure the spices and coating adhere well.
- Season Chicken: In a mixing bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mixture evenly all over the chicken breasts, covering all sides for maximum flavor.
- Coat in Breadcrumbs: Spread the panko breadcrumbs on a plate. Press each seasoned chicken breast firmly into the breadcrumbs until they are fully coated, creating a crunchy outer layer.
- Prepare for Baking: Place the breaded chicken breasts on a baking sheet lined with parchment paper for easy cleanup. Drizzle the olive oil evenly over the chicken to help crisp the coating during baking.
- Bake Chicken: Bake the chicken in the preheated oven for 25 to 30 minutes or until the internal temperature reaches 165°F (74°C) and the crust is golden and crispy.
- Finish with Hot Honey: During the last five minutes of baking, drizzle the hot honey over each chicken piece. This allows the honey to warm and meld with the crispy coating without burning.
Notes
- For extra crispy chicken, you can broil for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Adjust the amount of hot honey to your preferred spice level and sweetness balance.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Panko breadcrumbs provide a lighter, crunchier texture compared to regular breadcrumbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
