Hot Honey Chicken
Rating
Your new favorite chicken recipe. This hot honey chicken is perfectly crispy and coated in a honey glaze that packs a punch!
Ingredients
- 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
Instructions
- Preheat an oven to 425 degrees fahrenheit. Line a baking sheet with parchment paper, set aside.
- 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.
- 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.
- In a large shallow dish, add the flour, breadcrumbs, paprika, garlic powder, salt and pepper. Whisk together.
- 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.
- Place the chicken onto the flour and breadcrumb platter, coat the chicken in the breading completely.
- Remove the chicken from the breading and place it onto the prepared baking sheet.
- 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.
- Remove the chicken from the oven and coat each piece generously with the hot honey sauce and enjoy!
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