Description
This baked hot honey chicken features crispy panko-coated thighs drizzled with a sweet and spicy honey sauce, making it a perfect dish for any occasion. Enjoy it with your favorite sides for a satisfying meal!
Ingredients
Scale
- 2 pounds of chicken thighs, boneless and skinless
- 1 cup of all-purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 large eggs
- 1 cup of panko breadcrumbs
- 1/2 cup of hot honey (store-bought or homemade)
- 1 tablespoon of olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Rinse the chicken thighs under cold water and pat them dry with paper towels.
- In a large bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
- In a separate bowl, beat the eggs until well combined.
- In a third bowl, place the panko breadcrumbs.
- Dredge one chicken thigh in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
- Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
- Coat the chicken in the panko breadcrumbs, pressing gently to ensure adherence. Repeat for all chicken thighs.
- Place the breaded chicken on the prepared baking sheet, spaced apart.
- Drizzle olive oil over the breaded chicken thighs.
- Bake for 25-30 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- For extra crunch, broil for an additional 2-3 minutes, watching closely to prevent burning.
- In a small saucepan over low heat, combine hot honey and a pinch of salt. Add red pepper flakes or cayenne pepper for extra spice if desired.
- Stir until warmed through and well combined (about 2-3 minutes). Remove from heat.
- Let the chicken rest for about 5 minutes after baking.
- Drizzle the hot honey sauce over the chicken thighs and serve some on the side for dipping.
- Garnish with freshly chopped parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Adjust the spice level of the hot honey sauce to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes