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Hot Honey Chicken Recipe

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4.3 from 171 reviews

This Hot Honey Chicken recipe features tender, thinly pounded chicken breasts coated in a flavorful seasoned panko breadcrumb crust, pan-fried to a golden crisp, and generously drizzled with a spicy and sweet hot honey sauce. The combination of smoky spices and the kick of cayenne paired with the natural sweetness of honey creates a perfect balance that’s sure to tantalize your taste buds. Perfect for a quick weeknight dinner or to impress guests with minimal effort.

Ingredients

Chicken

  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 Tablespoons hot sauce
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • Flaky salt, for sprinkling

Oils

  • 2 Tablespoons grapeseed oil (plus more as needed)
  • 2 Tablespoons olive oil (plus more as needed)

Hot Honey Sauce

  • 1/2 cup honey
  • 2 Tablespoons hot sauce
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 pinch red pepper flakes (optional)
  • 1 pinch salt

Instructions

  1. Prepare the Hot Honey Sauce: In a small saucepan, combine 1/2 cup honey, 2 tablespoons hot sauce, 1 teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 pinch red pepper flakes (optional), and 1 pinch of salt. Warm over low heat and keep it warm while you cook the chicken to enhance flavors.
  2. Prepare the Chicken: Cut each chicken breast in half horizontally to make 4 thin pieces. Place one piece at a time in a large zip-top bag and pound it with a meat mallet or the bottom of a cast iron skillet until it's 1/4-inch thick. Set aside and repeat with all pieces.
  3. Set Up the Breading Station: Use three shallow bowls for breading. In the first bowl, whisk together 1 cup all-purpose flour with a big pinch of salt and pepper. In the second bowl, whisk 2 large eggs with 2 tablespoons hot sauce until well combined. In the third bowl, mix 1 1/2 cups panko breadcrumbs with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and a generous pinch of salt and pepper.
  4. Bread the Chicken: Dredge each chicken piece first in the seasoned flour, then dip into the egg mixture, and finally coat thoroughly with the seasoned panko breadcrumbs. Press the breadcrumbs firmly onto the chicken to ensure they stick well.
  5. Pan-Fry the Chicken: Heat 2 tablespoons grapeseed oil and 2 tablespoons olive oil in a large heavy skillet over medium-high heat until shimmering and hot. Add the breaded chicken pieces in a single layer, working in batches if needed. Fry each side for 4 to 5 minutes until the chicken is cooked through and the crust is golden brown and crisp. Transfer cooked chicken to a paper towel-lined plate or baking sheet and sprinkle with flaky salt. Add more oil to the pan as necessary when cooking remaining pieces.
  6. Serve: Drizzle the warm hot honey sauce generously over the fried chicken cutlets. Serve immediately and enjoy the perfect combination of heat, sweetness, and crunch.

Notes

  • Pounding the chicken to an even thickness ensures even cooking and tender texture.
  • Use grapeseed and olive oil for a high smoke point and mild flavor, but canola or vegetable oil works well too.
  • Adjust the heat of the hot honey sauce by increasing or decreasing the cayenne and hot sauce according to your spice preference.
  • For a crispier crust, press the panko breadcrumbs firmly onto the chicken and avoid overcrowding the pan while frying.
  • This recipe can be doubled to serve more people and leftovers keep well refrigerated for up to 2 days.

Find it online: https://recipethrive.com/hot-honey-chicken-recipe/