Ingredients
- 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- ¼ cup honey
- 2 tablespoons hot sauce (adjust to taste)
- 1 tablespoon unsalted butter
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon apple cider vinegar or lemon juice (optional)
- Fresh chopped parsley (optional garnish)
- Sesame seeds or crushed peanuts (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Pat chicken dry. In three shallow dishes, place: (1) flour with salt, pepper, garlic powder, onion powder, and smoked paprika; (2) beaten eggs; (3) panko breadcrumbs. Coat each chicken piece in flour mix, egg, then panko, pressing gently.
- Place breaded chicken on the baking sheet. Lightly spray or drizzle olive oil over each piece.
- Bake for 25–30 minutes until golden and the internal temperature reaches 165°F (74°C).
- Meanwhile, in a small saucepan combine honey, hot sauce, butter, and red pepper flakes. Heat over medium, stirring until butter melts and sauce smooths. Stir in vinegar or lemon juice if using.
- Remove chicken from oven. Drizzle or toss with hot honey sauce to coat.
- Garnish with chopped parsley and sesame seeds or peanuts if desired. Serve with roasted veggies, mashed potatoes, or salad.
Notes
- Adjust hot sauce and red pepper flakes to control spice level.
- Pair with creamy coleslaw or cucumber salad to balance heat.
- Drizzle olive oil before baking if you skip cooking spray to ensure crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 12g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 155mg
