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Irresistible Honey Chicken Treat

Transform ordinary chicken into a spectacular dish with a delightful crunch from panko breadcrumbs and a tantalizing hot honey sauce that will leave everyone wanting more.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts or thighs (about 1.5 lbs) Consider thighs for even more juiciness.
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs For extra crunch.
For the Hot Honey Sauce
  • 1/4 cup honey Use local honey if available.
  • 2 tablespoons hot sauce Adjust to your preferred heat level.
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon red pepper flakes (optional) For extra heat.
  • 1 teaspoon apple cider vinegar or lemon juice (optional) For tang.
For Garnish (optional)
  • Fresh chopped parsley
  • Sesame seeds or crushed peanuts For added crunch.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a silicone baking mat for easy cleanup.
  2. Pat the chicken dry with paper towels to ensure a crispy finish.
  3. In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, and smoked paprika.
  4. In another shallow dish, beat the eggs until well combined.
  5. In a third shallow dish, place the panko breadcrumbs to prepare for dredging.
Coating the Chicken
  1. Coat each chicken piece first in the flour mixture, making sure to cover all sides. Dip in the beaten eggs, then roll in the panko breadcrumbs, pressing lightly so they stick.
  2. Arrange the breaded chicken on the prepared baking sheet. Lightly spray with cooking spray or drizzle oil over the top to promote a crispy finish.
Baking
  1. Bake for 25-30 minutes, until the chicken is fully cooked (internal temp should reach 165°F/74°C) and the crust achieves a beautiful golden color.
Preparing the Sauce
  1. While the chicken is baking, prepare the hot honey sauce. In a small saucepan, combine honey, hot sauce, butter, and red pepper flakes (if using). Heat over medium, stirring until the butter melts and the sauce becomes smooth.
  2. For a tangy note, add a teaspoon of apple cider vinegar or lemon juice to the sauce and mix it in.
Final Touches
  1. Once the chicken is done, remove it from the oven and drizzle with the hot honey sauce. For more coverage, feel free to toss the chicken in the sauce.
  2. Garnish with fresh parsley and sesame seeds or crushed peanuts, if desired.
  3. Serve with your favorite side dishes, like roasted veggies, creamy mashed potatoes, or a vibrant salad.

Notes

You can prep the chicken the night before by breading it and storing it in the refrigerator. For longer storage, freeze the breaded chicken pieces on a lined baking sheet and transfer to a freezer bag once solid. To reheat, bake from frozen at 400°F (200°C) for about 40-50 minutes, or until heated through and crispy.