Hot Honey Chicken The Ultimate Crispy Dinner
Hot Honey Chicken features juicy chicken strips coated in a crisp oven-baked crust and finished with a glossy honey sauce. The flavor is sweet, savory, buttery, and spicy, making it a practical dinner for weeknights, casual gatherings, or meal-prep bowls.
Equipment
- Large rimmed baking sheet
- Wire baking rack
- Three shallow bowls
- Medium Mixing Bowl
- Small saucepan
- Whisk
- Fork
- Tongs
- Pastry brush or spoon
- Measuring cups and spoons
- Instant-read thermometer
- Knife
- Cutting board
Ingredients
Chicken
- 1½ pounds boneless skinless chicken breasts or tenderloins
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked or regular paprika
Crispy Coating
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 2 large eggs
- 1 tablespoon water
- 1½ cups crunchy breadcrumbs
- 2 tablespoons cooking oil
Hot Honey Sauce
- ½ cup honey
- 2 tablespoons unsalted butter
- ¼ to ½ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon garlic powder
- 2 teaspoons fresh lemon juice
- ⅛ teaspoon salt
Optional Garnishes
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds
- 2 tablespoons chopped parsley
- Extra red pepper flakes
Instructions
- Preheat the oven to 425°F. Place a wire rack on a rimmed baking sheet and lightly oil the rack.
- Cut the chicken into evenly sized strips and pat each piece dry.
- Season the chicken with salt, black pepper, garlic powder, onion powder, and paprika.
- Combine the flour and cornstarch in the first shallow bowl.
- Whisk the eggs and water in the second shallow bowl.
- Place the breadcrumbs in the third bowl, drizzle with cooking oil, and toss until lightly coated.
- Dip each chicken piece into the flour mixture, then the egg mixture, and finally the breadcrumbs. Press the crumbs onto all sides.
- Arrange the chicken on the rack without letting the pieces touch.
- Bake for 10 minutes, flip, and bake for another 7 to 10 minutes. Cook until the coating is golden and the chicken reaches 165°F.
- Combine honey, butter, cayenne, red pepper flakes, garlic powder, lemon juice, and salt in a small saucepan.
- Warm the sauce over low heat for 2 to 3 minutes, stirring until smooth and glossy. Do not boil.
- Rest the chicken for 2 minutes, brush it lightly with sauce, add optional garnishes, and serve with extra sauce on the side.
Notes
For the crispiest texture, dry the chicken thoroughly, leave space between each piece, and add the sauce immediately before serving. The chicken must reach an internal temperature of 165°F.