Description
A delicious twist on weeknight chicken with sweet, spicy, and ultra-crispy textures. Buttermilk-soaked chicken is coated in a crackling panko crust and drizzled with a warm hot-honey glaze.
Ingredients
- Boneless chicken breasts or thighs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- 1/3 – 1/2 cup honey
- 2 – 3 tbsp hot sauce
- 2 tbsp butter
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp apple cider vinegar
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Instructions
- 1. Marinate the chicken in buttermilk with salt, garlic powder, and smoked paprika for at least 30 minutes, preferably overnight.
- 2. Preheat the oven to 425°F (220°C) and set up a breading station with seasoned flour, beaten eggs, and panko.
- 3. Remove chicken from buttermilk, dredge in flour, dip in egg, and coat in panko. Optionally double-dip for extra crunch.
- 4. Arrange chicken on a wire rack over a lined baking sheet and spray lightly with oil. Bake for 18-25 minutes until golden and cooked through.
- 5. While chicken bakes, combine honey, butter, hot sauce, apple cider vinegar, smoked paprika, and garlic powder in a saucepan over low heat to make the glaze.
- 6. Brush the hot honey glaze over the chicken and let it rest for 3-5 minutes before serving.