Description
How to make baked crunchy hot honey chicken with a crispy coating and spicy-sweet glaze that’s perfect for a flavorful weeknight dinner.
Ingredients
- Chicken & Coating Base:
- 1 ½ pounds boneless, skinless chicken thighs
- ½ cup all-purpose flour
- 1 large egg
- 1 ½ cups Panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Hot Honey Glaze Essentials:
- ½ cup honey
- ¼ cup hot sauce
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- Coating Spices:
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Finishing Touches:
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon sesame seeds
Instructions
- Prep Chicken: Pat chicken thighs dry, cut into 1-inch pieces. Prepare three stations: seasoned flour, beaten egg, and seasoned Panko breadcrumbs. This essential prep creates the perfect base for your delicious Baked Crunchy Hot Honey Chicken.
- Coat Chicken: Dredge each chicken piece through the seasoned flour, then dip in the beaten egg, and finally press firmly into the seasoned Panko breadcrumbs. Ensure a complete, even coating for maximum crispiness.
- Make Glaze: Whisk honey, hot sauce, butter, apple cider vinegar, and minced garlic in a small saucepan. Bring to a gentle simmer over medium heat for 5-7 minutes, allowing the glaze to reduce and slightly thicken.
- Bake Chicken: Arrange the coated chicken in a single layer on a parchment-lined baking sheet. Bake at 400°F (200°C) for 20-25 minutes, until golden brown and cooked through to an internal temperature of 165°F (74°C).
- Glaze & Toss: Once baked, transfer the hot chicken pieces to a large bowl. Pour the warm hot honey glaze over the chicken, tossing gently to coat every piece evenly. Ensure each piece of Baked Crunchy Hot Honey Chicken is deliciously sticky.
- Garnish & Serve: Transfer the glazed chicken to a serving platter. Garnish generously with fresh chopped parsley and a sprinkle of sesame seeds for a final touch. Serve your incredible Baked Crunchy Hot Honey Chicken immediately and enjoy!
Notes
Pat chicken thighs completely dry before coating to prevent soggy breading; this is crucial for crispiness.
Store leftover Baked Crunchy Hot Honey Chicken in an airtight container in the refrigerator for up to 3-4 days.
Chicken breasts can substitute thighs; cut into 1-inch pieces but monitor baking closely to prevent them from drying out.
Serve hot and glistening, garnished with fresh parsley and sesame seeds. Pairs perfectly with fluffy rice or a crisp green salad.
Prep coating stations and hot honey glaze a day ahead. For optimal crispness, assemble and bake the chicken just before serving.
**Allergy Information:** Dairy, Eggs, Gluten, Sesame