Get ready to tantalize your taste buds with Baked Crunchy Hot Honey Chicken! This dish features juicy chicken pieces coated in a crunchy, golden-brown crust, drizzled with a sweet and spicy hot honey sauce that adds a delightful kick. It’s the perfect balance of flavors and textures, making it an ideal weeknight dinner or a standout dish for gatherings.
Imagine sinking your teeth into perfectly baked chicken, the crispy coating giving way to tender meat, all while the hot honey sauce tantalizes your palate with its sweet heat. Whether you’re a fan of honey garlic chicken or looking for a new favorite, this baked crunchy hot honey chicken is sure to become a go-to recipe in your kitchen.
Why You’ll Love This Baked Crunchy Hot Honey Chicken Recipe
- Crispy and Delicious: The crunchy coating provides a satisfying texture that pairs perfectly with the juicy chicken.
- Sweet and Spicy: The hot honey sauce offers a delightful combination of sweetness and heat, making every bite unforgettable.
- Easy to Make: With simple ingredients and straightforward steps, this dish can be prepared quickly and easily.
- Versatile: Serve it with rice, salad, or your favorite sides for a complete meal that suits any occasion.
Ingredients List
To make your Baked Crunchy Hot Honey Chicken, gather the following ingredients:
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Cooking spray or olive oil for drizzling
For the Hot Honey Sauce:
- 1/2 cup honey
- 1-2 tablespoons hot sauce (adjust to taste)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt to taste
For precise measurements and additional tips, please refer to the recipe card.
Step-by-Step Directions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: Prepare the Chicken Coating
- Set up a breading station: In one bowl, add the flour seasoned with salt, pepper, garlic powder, onion powder, and smoked paprika. In a second bowl, whisk the eggs. In a third bowl, place the panko breadcrumbs.
Step 3: Bread the Chicken
- Dip each piece of chicken first into the flour mixture, then into the eggs, and finally into the panko breadcrumbs, ensuring each piece is fully coated. Place the breaded chicken on the prepared baking sheet.
Step 4: Bake the Chicken
- Spray the chicken lightly with cooking spray or drizzle with olive oil to help it crisp up in the oven.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
Step 5: Make the Hot Honey Sauce
- While the chicken is baking, prepare the hot honey sauce. In a small saucepan over low heat, combine the honey, hot sauce, apple cider vinegar, garlic powder, and a pinch of salt. Stir until warmed through and well combined. Adjust the heat level by adding more hot sauce if desired.
Step 6: Serve
- Once the chicken is done, remove it from the oven and drizzle the hot honey sauce generously over the crispy chicken. Toss to coat if desired, or serve the sauce on the side for dipping.
Variations & Substitutions
- Spicy Variation: For an extra spicy kick, add red pepper flakes to the panko breadcrumb mixture before breading the chicken.
- Different Proteins: Substitute chicken with shrimp or tofu for a different twist on this recipe.
- Baking Alternatives: If you prefer frying, you can pan-fry the breaded chicken in a skillet with oil until golden brown and cooked through.
Storage & Reheating Instructions
- Storage: Store any leftover baked crunchy hot honey chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the cooked chicken for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through for the best crispiness. Alternatively, you can use the microwave, but the coating may lose some crunch.
FAQs
Can I use regular honey instead of hot honey?
Yes! You can use regular honey and add your preferred hot sauce to achieve the desired level of heat.
What can I serve with baked crunchy hot honey chicken?
This dish pairs wonderfully with steamed rice, a fresh salad, or roasted vegetables for a complete meal.
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the chicken and bread it in advance. Store it in the refrigerator and bake it when ready to serve.
Is this dish kid-friendly?
Yes! The sweet and spicy flavor is often a hit with kids. You can adjust the heat level to suit their taste.
Conclusion
Baked Crunchy Hot Honey Chicken is a delightful dish that combines crispy chicken with a sweet and spicy sauce, making it a perfect choice for any meal. With its easy preparation and mouthwatering flavors, this recipe is sure to become a family favorite.
We’d love to hear how your Baked Crunchy Hot Honey Chicken turns out! Share your thoughts in the comments below, and let us know if you tried any variations. For more delicious recipes, visit https://eldralys.com/ and keep exploring the world of culinary delights!
Print
Baked Crunchy Hot Honey Chicken
- Total Time: 45 minutes
- Yield: 4 portions 1x
Description
Un plat croustillant et savoureux alliant des morceaux de poulet juteux enrobés d'une croûte dorée et croustillante, nappés d'une sauce miel épicée et sucrée pour un équilibre parfait des saveurs.
Ingredients
- 680 g de cuisses ou poitrines de poulet désossées et sans peau, coupées en morceaux
- 1 tasse de farine tout usage
- 2 gros œufs
- 2 tasses de chapelure panko
- 1 cuillère à café de poudre d'ail
- 1 cuillère à café de poudre d'oignon
- 1 cuillère à café de paprika fumé
- Sel et poivre au goût
- Spray de cuisson ou huile d'olive pour arroser
- Pour la sauce miel épicée :
- 1/2 tasse de miel
- 1-2 cuillères à soupe de sauce piquante (ajuster selon le goût)
- 1 cuillère à soupe de vinaigre de cidre
- 1 cuillère à café de poudre d'ail
- Sel au goût
Instructions
- Préchauffer le four à 200°C (400°F) et tapisser une plaque de cuisson de papier sulfurisé ou d'un tapis en silicone.
- Préparer la station de panure : dans un bol, mélanger la farine avec sel, poivre, poudre d'ail, poudre d'oignon et paprika fumé. Dans un deuxième bol, battre les œufs. Dans un troisième bol, déposer la chapelure panko.
- Enrober chaque morceau de poulet successivement dans la farine assaisonnée, puis les œufs, puis la chapelure panko. Placer les morceaux panés sur la plaque préparée.
- Vaporiser légèrement les morceaux de poulet avec un spray de cuisson ou arroser d'huile d'olive pour favoriser le croustillant.
- Cuire au four pendant 25-30 minutes, jusqu'à ce que le poulet soit doré et bien cuit (température interne de 75°C / 165°F).
- Pendant la cuisson, préparer la sauce miel épicée : dans une petite casserole à feu doux, mélanger le miel, la sauce piquante, le vinaigre de cidre, la poudre d'ail et une pincée de sel. Remuer jusqu'à ce que la sauce soit chaude et homogène. Ajuster le piquant selon vos préférences.
- Une fois le poulet cuit, le sortir du four et verser généreusement la sauce miel épicée dessus. Mélanger délicatement pour bien enrober ou servir la sauce à côté pour tremper.
Notes
Pour une touche plus épicée, ajoutez des flocons de piment rouge à la chapelure. Vous pouvez aussi remplacer le poulet par des crevettes ou du tofu pour varier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Plat Principal
- Method: Au Four
- Cuisine: Américaine
Nutrition
- Serving Size: 1 portion
- Calories: 500
- Sugar: 20g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
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