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!
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.