Description

Crispy, golden-baked chicken breasts or thighs coated with crunchy panko breadcrumbs and coated in a sweet and spicy hot honey sauce. This healthier baked version delivers all the flavor and crunch of fried chicken with a delightful sticky glaze that balances heat and sweetness perfectly. Ideal for a flavorful weeknight dinner that’s simple to prepare and sure to impress.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional)
2 large eggs, beaten
1 1/2 cups panko breadcrumbs (for extra crunch)

For the Hot Honey Sauce:

1/4 cup honey
2 tablespoons hot sauce (adjust to your preferred heat level)
1 tablespoon unsalted butter
1/2 teaspoon red pepper flakes (optional, for extra heat)
1 teaspoon apple cider vinegar or lemon juice (optional, for tang)

For Garnish (optional):

Fresh chopped parsley
Sesame seeds or crushed peanuts (for added crunch)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure easy cleanup and prevent sticking.
Prepare the Chicken: Pat the chicken dry thoroughly with paper towels to help the coating adhere better. In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). In a separate shallow dish, beat the eggs. Place panko breadcrumbs in a third shallow dish. Dredge each piece of chicken first in the flour mixture, coating evenly. Then dip into the beaten eggs, followed by a thorough coating of the panko breadcrumbs, pressing gently to ensure the crumbs stick firmly.
Bake the Chicken: Arrange the breaded chicken on the prepared baking sheet in a single layer. Lightly spray the tops with cooking spray or drizzle a little olive oil over them to promote browning and crispiness. Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through with an internal temperature of 165°F (74°C), and the crust is golden brown and crunchy.
Make the Hot Honey Sauce: While the chicken bakes, prepare the sauce by combining honey, hot sauce, unsalted butter, and red pepper flakes (if using) in a small saucepan over medium heat. Stir occasionally until the butter melts and the sauce blends smoothly. Add a teaspoon of apple cider vinegar or lemon juice for a subtle tang if desired, stirring to combine.
Glaze the Chicken: When the chicken comes out of the oven, immediately drizzle the hot honey sauce generously over each piece. For more intense flavor and coverage, toss the chicken in the sauce to coat completely.
Garnish and Serve: Garnish with freshly chopped parsley and a sprinkle of sesame seeds or crushed peanuts for an extra crunch and visual appeal. Serve hot alongside your favorite sides such as roasted vegetables, mashed potatoes, or a crisp salad for a delightful meal.

Notes

You can use chicken breasts or thighs depending on your preference for lean or slightly fattier cuts.
Adjust the amount of hot sauce and red pepper flakes in the sauce to match your desired level of spiciness.
Using panko breadcrumbs ensures a super crispy crust when baked.
Make sure to pat the chicken dry before dredging to help the coating stick better.
For even crispier chicken, flip the pieces halfway through baking and reapply a light spray of cooking oil.
Leftover hot honey sauce can be stored in the fridge and gently reheated for another use.
Serve immediately after glazing for best texture; the sauce will soak in and soften the crust over time.