Baked Crunchy Hot Honey Chicken Recipe

Steam curls up from the valve and your stomach starts talking back. You kinda know this is gonna be good. It smells like warm honey mixed with a spicy twist already teasing your senses.

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You spot the shiny golden chicken thighs sitting all nice and crispy, threatening to pull you right into the kitchen. That tender pull when you bite in is what you remember from that day last week when you first tried this, and now you’re hooked.

There’s something about how the pressure cooker locks in broth depth, then the slow release and final oven crisp that just works real good. You almost forget it’s not fried thanks to that crunch. You sense this meal is gonna stick around in your favorite recipe stash for a while.

The Real Reasons You Will Love This Method

• It starts with tender chicken locked in by the pressure cooker’s snug steam cues.
• You get that crispy outside without the mess of frying.
• The hot honey glaze brings a sweet heat that’s just right, not overpowering.
• Natural release helps keep all the juices inside, making every bite juicy.
• The broth depth from using a little chicken broth in the cooker steps up the flavor game.
• Baking finishes with a tender pull but a crunchy crunch on each piece.
• The whole cook time is pretty quick, so you don’t gotta wait forever to dig in.

What Goes Into the Pot Today

• 2 eggs for dipping, making the panko stick nice and even.
• 3 tablespoons chili garlic sauce divided to add that spicy punch and blend with honey.
• 1 6 pounds boneless, skinless chicken thighs 6they stay tender and juicy under pressure.
• 2 cups panko bread crumbs for that crispy outside texture you’re aiming for.
• 1 teaspoon garlic powder to give a savory hint that plays well with honey.
• 2 teaspoons sea salt divided, balancing flavors and seasoning all the way through.
• 6 teaspoon cayenne pepper to gently warm things up and pair with the chili sauce.
• Spray oil to help crisp the chicken during baking without the heavy greasiness.
• 2 cup honey that turns into the sweet, sticky drizzle topping that you won’t wanna miss.

Walking Through Every Single Move

First up, preheat your oven to 425 2°F (220 2°C). Line a baking sheet with parchment paper and give it a light coat of spray oil. This sets the stage for that crispiness you want.

In a shallow bowl, whisk together the eggs and 1 tablespoon of chili garlic sauce. This mix is gonna hold the crumbs in place and add that extra zing.

Next, in a separate bowl, mix the panko bread crumbs, garlic powder, 1 teaspoon sea salt, and cayenne pepper. This is your crispy coating base.

Grab each chicken thigh and dip it into the egg mixture, letting the extra drip off. Then coat it well in the panko mix. Every bite gonna have that perfect crust.

Place those coated thighs on your baking sheet and lightly spray the tops with oil. This little step helps get the golden outside you’re craving without frying.

Bake for about 25 2 630 minutes until the chicken is golden brown and cooked through. While the chicken’s baking, warm the honey with the remaining chili garlic sauce and 1 teaspoon sea salt in a small pan over low heat. Drizzle it over right before serving or put it on the side so everyone can dip as much as they want.

Valve Hacks You Need to Know

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• For a tender pull, always let your chicken go through natural release after the cook time. It keeps juices locked in real good.
• If you wanna speed it up a bit, use slow release but watch closely so you don’t lose that broth depth.
• When the steam cues quiet down, it’s usually a sign to get ready for the next step or release method.
• Don’t forget to spray your baking sheet before the oven step or you’ll regret the sticky mess later!

That First Bite Moment

You take a bite and immediately notice that perfect crunch from the panko coating. It’s crispy without being heavy or greasy like fried chicken usually is.

The chicken inside is juicy and tender. That pressure cooker really held onto all those nice juices, giving you a tender pull that feels just right.

The sweet heat of the hot honey glaze hits your tongue next. It sings just enough spice from the chili garlic sauce with honey’s smooth, sticky sweetness. You kinda wanna savor this moment.

Then flavors settle into a warm, lingering finish that makes you wanna go back for another piece. It’s that kinda meal where you’re already thinking about leftovers.

Your Leftover Strategy Guide

• Pop leftovers in an airtight container in the fridge. They’ll keep good for about 3 days and still taste great reheated.
• Reheat by popping them in a hot oven at 350 2°F for 10 minutes or so to bring back some crunch.
• If you’re in a hurry, reheating in a microwave is fine but might lose crispiness, so maybe toss in some foil and give oven finishing if you can.
• Leftover hot honey sauce can be stored in the fridge in a small jar for about a week. Just warm it up gently before drizzling again.

Everything Else You Wondered About

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• Can I use chicken breasts instead? You can but thighs stay juicier under pressure and bake better with less drying.
• What if I want less heat? Just cut back on the chili garlic sauce and cayenne pepper. You’ll still get flavor without the burn.
• Why bake after pressure cooking? It gives you that needed crisp outside. Pressure cooking alone won’t crisp the chicken.
• Can I make this gluten-free? Yep, swap panko for gluten-free bread crumbs and double-check your chili sauce ingredients.
• How long should I natural release? Usually around 10 to 15 minutes works well for juicy chicken.
• Can I prep ahead? Absolutely. Coat your chicken ahead and refrigerate, then bake fresh with honey drizzle when ready.

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Crispy Baked Hot Honey Chicken

Crunchy, sweet, spicy, and juicy hot honey chicken baked to crispy perfection. This fast, no-fry method is a time-saving favorite packed with flavor!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 6 servings

Calories 333 kcal

Equipment

• 1 Mixing bowl medium size

Ingredients

  

Main ingredients

• 2 Eggs for dipping
• 3 tablespoons Chili garlic sauce divided
• 1.5 pounds Boneless, skinless chicken thighs
• 2 cups Panko bread crumbs
• 1 teaspoon Garlic powder
• 2 teaspoons Sea salt divided
• 0.25 teaspoon Cayenne pepper
• Spray oil
• 0.5 cup Honey

Instructions

 

Instructions

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and spray with oil.
• In a medium bowl, whisk together the eggs with 1 teaspoon of salt and 1 tablespoon of chili garlic sauce.
• Pour the panko bread crumbs into a shallow dish. In a separate small bowl, combine garlic powder, remaining teaspoon of salt, and cayenne pepper.
• Dip chicken thighs in the egg wash, then press into the panko crumbs and place on the prepared baking sheet.
• Sprinkle the panko-coated chicken with the spice mixture and spray with oil.
• Bake for 15 minutes, then flip the chicken and cook for an additional 5 minutes.
• While chicken is baking, mix honey and the remaining 2 tablespoons of chili garlic sauce in a small bowl.
• Drizzle hot honey mixture over crispy chicken and serve hot.

Notes

Use thinner chicken thighs for more crisp. Don’t crowd the pan. Leftovers can be stored for up to 3 days. Reheat in the oven for best crunch.