Hot Honey Chicken

Hot Honey Chicken


Your new favorite chicken recipe. This hot honey chicken is perfectly crispy and coated in a honey glaze that packs a punch!
  • Hot honey sauce
  • ½ cup honey
  • ⅓ cup hot sauce I use frank's red hot
  • 1 tablespoon chili flakes
  • 1 teaspoon garlic powder
  • For the chicken
  • 1 pound chicken cutlets
  • 1 ½ cups buttermilk
  • 1 cup all purpose flour
  • 1 cup panko breadcrumbs
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Olive oil
  1. Preheat an oven to 425 degrees fahrenheit. Line a baking sheet with parchment paper, set aside.
  2. Make the hot honey sauce, in a medium bowl add the honey, hot sauce, chili flakes, and garlic powder and whisk together. Cover and set aside.
  3. Pat the chicken dry with paper towels and place them into a large bowl. Add the buttermilk to the bowl and cover. Refrigerate the buttermilk soaked chicken for at least 30 minutes.
  4. In a large shallow dish, add the flour, breadcrumbs, paprika, garlic powder, salt and pepper. Whisk together.
  5. Once the chicken has set up in the buttermilk for at least 30 minutes, remove it from the buttermilk bowl, one at a time, and allow any excess buttermilk to drip off.
  6. Place the chicken onto the flour and breadcrumb platter, coat the chicken in the breading completely.
  7. Remove the chicken from the breading and place it onto the prepared baking sheet.
  8. Bake the chicken for 30-35 minutes, or until the chicken is golden all around. The internal temperature of the chicken should reach 165 degrees fahrenheit. After the first 20 minutes, spray or brush both sides with a little olive oil.
  9. Remove the chicken from the oven and coat each piece generously with the hot honey sauce and enjoy!

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