Hot Honey Chicken (Oven-Baked Recipe)

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower in calories, while sugar syrup is more economical.

Pound the chicken breast to 1/2 to 3/4 inch thick and cut into 5-ounce portions.

In a large bowl, whisk together 2 large eggs, 2 tablespoons of milk, 1/4 cup of all-purpose flour, 1 teaspoon of sriracha sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until combined.

Add the chicken to the egg wash and toss until well coated.

In a separate large shallow bowl, combine 1.5 cups of Panko bread crumbs, 1 teaspoon each of garlic powder, onion powder, and paprika, 1.5 teaspoons of salt, and 1/2 teaspoon of black pepper; whisk until well mixed.

Remove one chicken portion at a time from the egg mixture, letting excess drip off, and coat in the Panko crumbs, pressing the crumbs on both sides.

Place the coated chicken on a large baking sheet lined with parchment paper, ensuring the pieces do not touch each other.

Spritz each piece with non-stick cooking spray.

Bake in a preheated 425°F oven for 20 to 22 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.

In a medium-sized saucepan over medium-high heat, add 1 cup of honey and bring to a boil.

Once boiling, remove from heat and mix in 1/2 to 1 tablespoon of red pepper flakes, 1 teaspoon of apple cider vinegar, 1/4 teaspoon of garlic powder (optional), and a pinch of salt; whisk until combined.

Let the pepper flakes marinate in the honey for 5 to 10 minutes before straining.

Strain the hot honey through a fine mesh strainer into a glass jar while still warm to avoid thickening.

Serve the hot honey over the baked chicken and garnish with additional red pepper flakes and finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens