Hot Honey Chicken
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
375 kcal
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Course
Main Course, Dinner
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Cuisine
American
Hot Honey Chicken
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This crispy hot honey chicken is an easy 30-minute recipe that's juicy, sweet, savory, and spicy. Use storebought hot honey or make your own!
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Ingredients
- 3 chicken breasts about 1 ½ to 2 pounds
- 1 teaspoon kosher salt plus a few additional pinches
- ⅓ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- Olive oil spray or similar cooking spray
- 3 to 4 tablespoons hot honey
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Instructions
- Place a rack in the center of your oven. Preheat to 400℉. Coat a wire rack with nonstick spray and place it on a large rimmed baking sheet.
- Cut each chicken breast in half lengthwise so that you have 6 thin pieces. Gently pound each piece to an even 1/2-inch thickness (I cover with plastic wrap first to keep things tidy). Season all over with 1 teaspoon kosher salt.
- Set up your dredging stations: Place the flour in a wide, shallow dish (a pie dish works well). Beat the eggs in a second shallow dish. In a third dish, combine the breadcrumbs, garlic powder, onion powder, and cayenne.
- With tongs, grab one end of a piece of chicken. Dip both sides gently in the flour, then the eggs, then the breadcrumb mixture, shaking off any excess as you go. Transfer to the prepared baking sheet.
- Lightly mist the top of the chicken with olive oil spray. Bake until the chicken reaches an internal temperature of 155°F on an instant-read thermometer and the crumbs are golden brown, about 12 to 14 minutes. Move the chicken to the upper third rack and switch the oven to broil. Broil until golden brown, 1 to 2 minutes—be careful, breadcrumbs burn fast!
- While the chicken cooks, warm up the hot honey. Drizzle over the chicken immediately before serving.
Notes
- TO STORE: Refrigerate hot honey chicken in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat leftovers in the oven at 350 degrees F, in the air fryer, or in a skillet set over medium heat. You can use the microwave, but the chicken won’t be as crispy.
- TO FREEZE: Set the chicken on a parchment-lined baking sheet. Freeze just until solid, then transfer them to an airtight container or freezer bag. Store up to 3 months in the freezer. You can reheat the chicken from frozen; just add a few extra minutes to the reheating time.
- TO STORE: Refrigerate hot honey chicken in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat leftovers in the oven at 350 degrees F, in the air fryer, or in a skillet set over medium heat. You can use the microwave, but the chicken won’t be as crispy.
- TO FREEZE: Set the chicken on a parchment-lined baking sheet. Freeze just until solid, then transfer them to an airtight container or freezer bag. Store up to 3 months in the freezer. You can reheat the chicken from frozen; just add a few extra minutes to the reheating time.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
375kcal
(19%)
Carbohydrates
33g
(11%)
Protein
42g
(84%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
190mg
(63%)
Potassium
725mg
(21%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
274IU
(5%)
Vitamin C
2mg
(2%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 375kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 42g | 84% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 190mg | 63% |
| Potassium | 725mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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