Hot Honey Chicken
Ingredients
- 6 lb Chicken Boneless breasts or thighs, trimmed
- 4 cups All-purpose flour Swap 1:1 almond flour for keto
- 8 large Eggs Whisk together
- 6 cups Panko breadcrumbs Gluten-free panko works
- 4 tsp Garlic powder 1 tsp per cup flour
- 4 tsp Onion powder 1 tsp per cup flour
- 2 tsp Smoked paprika Optional color boost
- 4 tsp each Salt & black pepper Season flour mix
- 1 cup Honey 240 g
- 8 tbsp (½ cup) Hot sauce 120 ml
- 4 tbsp (½ cup) Unsalted butter Can sub ghee
- 2 tsp Red-pepper flakes Optional extra heat
Instructions
Step 0 – Mise en Place (2 min)
- What You Need
- 4 boneless chicken breasts or thighs (≈ 1.5 lb / 680 g)
- 3 shallow bowls for dredging
- Wire rack + sheet pan (oven) OR air-fryer basket
- Instant-read thermometer
Step 1 – Brine & Pat (3 min)
- Optional quick-brine: 2 cups warm water + 1 tbsp salt + 1 tbsp sugar. Submerge chicken 15 min while oven preheats. (Skip if rushed.)
- Pat absolutely dry with paper towels – moisture is crunch’s enemy.
Step 2 – 3-Bowl Dredge (3 min)
- Bowl 1 – Dry: 1/2 cup all-purpose flour (or almond flour for keto)+1 tsp salt+½ tsp pepper
- Bowl 2 – Wet: 2 beaten eggs
- Bowl 3 – Crunch: 1 ½ cups panko (or crushed pork rinds)+½ tsp smoked paprika (color boost)
Step 3 – Coat Like a Pro (2 min)
- Flour → Egg → Panko – press gently so crumbs stick like armor.
- Transfer to wire rack; rest 5 min – the rest sets the crust.
Step 4 – Choose Your Method
- Oven-Baked (Crunch-O-Meter 8.8/10)
- Preheat 400 °F / 200 °C.
- Bake 18–20 min, flipping once at 12 min.
- Internal temp 165 °F / 74 °C.
- Air-Fryer (Crunch-O-Meter 9.4/10)
- Preheat 390 °F / 200 °C for 3 min.
- Cook 15 min, shaking basket halfway.
- No flip needed.
- Grill (Char Bonus)
- Medium-high heat (450 °F / 230 °C).
- Grill 4 min per side, then move to indirect heat, glaze & lid for 3 min.
Step 5 – Hot Honey Glaze (while chicken cooks, 3 min)
- Saucepan on medium: ¼ c honey + 2 tbsp hot sauce + 1 tbsp butter.
- Whisk 1 min until silky; remove from heat.
- Optional: ½ tsp red-pepper flakes for extra kick.
Step 6 – Glaze & Serve
- Brush (don’t drown) glaze over hot chicken.
- Garnish: chopped parsley, sesame seeds, or crushed peanuts.
- Listen for the crunch!
Notes
Nutrition Information (per serving, classic version)
Values calculated via USDA FoodData Central| Nutrient | Amount | % Daily Value* |
| Calories | 385 kcal | 19 % |
| Total Fat | 14 g | 18 % |
| Saturated Fat | 4.5 g | 23 % |
| Cholesterol | 115 mg | 38 % |
| Protein | 38 g | 76 % |
| Carbohydrates | 22 g | 8 % |
| Sugar | 12 g | — |
| Fiber | 1 g | 4 % |
| Sodium | 520 mg | 23 % |
| Percent Daily Values based on a 2,000-calorie diet. |