Description
Hot honey chicken delivers a perfect balance of sweet and spicy that your dinner table craves. Drizzle homemade honey glaze over crispy chicken for a simple yet memorable meal that sparks conversation and satisfies hungry appetites.
Ingredients
Scale
Main Ingredients:
- 1 pound chicken cutlets
- 1 ½ cups buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
Seasoning and Spices:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Hot Honey Sauce:
- ½ cup honey
- ⅓ cup hot sauce (like Frank’s Red Hot)
- 1 tablespoon red pepper flakes
- 1 teaspoon garlic powder
- Olive oil for brushing
Instructions
- Craft the spicy-sweet sauce by whisking ½ cup honey, ⅓ cup hot sauce, 1 tablespoon red pepper flakes, and 1 teaspoon garlic powder in a small bowl. Refrigerate the mixture while preparing chicken.
- Pat 1 pound chicken cutlets completely dry with paper towels. Submerge chicken in 1 ½ cups buttermilk inside a covered container. Refrigerate for precisely 30 minutes.
- Create breading mixture by combining 1 cup flour, 1 cup panko breadcrumbs, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper in a shallow dish.
- Remove chicken from buttermilk, letting excess liquid drip back into container. Thoroughly coat each cutlet in breading mixture, pressing gently to ensure complete coverage.
- Position oven rack in center position. Preheat oven to 425°F. Line baking sheet with parchment paper.
- Arrange breaded chicken pieces on prepared baking sheet, ensuring they do not touch. Space cutlets evenly for consistent cooking.
- Bake chicken for 20 minutes without disturbing. After 20 minutes, brush each piece with olive oil to enhance crispiness.
- Continue baking for additional 10-15 minutes until internal temperature reaches 165°F. Use meat thermometer for precise doneness.
- Remove chicken from oven. Immediately drench each piece generously with prepared hot honey sauce, ensuring complete coating.
- Serve chicken hot as standalone dish, inside sandwich, or atop fresh salad for maximum enjoyment.
Notes
- Let the buttermilk soak work its magic by keeping chicken pieces fully submerged and refrigerated during marinating.
- Check internal temperature with a meat thermometer to guarantee safe cooking and prevent dry chicken.
- Pat chicken extremely dry before buttermilk soak to help flour coating stick better and create extra crispy texture.
- For gluten-free version, swap regular flour with cornstarch or gluten-free flour blend and ensure all other ingredients are certified gluten-free.
- Prep Time: 35 minutes
- Cook Time: 30-35 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 515 kcal
- Sugar: 22 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg