Hot Honey Chicken
Prep Time: 20 minutesCook Time: 20–25 minutesTotal Time: 40–45 minutesServings: 4Ingredients:700 g (about 1½ lb) boneless, skinless chicken thighs or breasts, cut into large bite-size pieces1 teaspoon salt½ teaspoon black pepper1 teaspoon garlic powder1 teaspoon smoked paprika½ cup all-purpose flour2 large eggs, beaten1 cup panko breadcrumbs2 tablespoons olive oil or neutral oilHot Honey Sauce:½ cup runny honey2–3 tablespoons hot sauce1–2 teaspoons red chili flakes1 tablespoon apple cider vinegar2 tablespoons unsalted butterPinch of saltOptional: juice of ½ lemon or limeInstructions:Preheat oven to 220°C / 425°F. Line a baking tray. Pat chicken dry and season with salt, pepper, garlic powder, and smoked paprika.Place flour, beaten eggs, and panko in three separate shallow bowls.Coat chicken pieces in flour, then egg, then breadcrumbs, pressing crumbs to stick.Arrange chicken on tray, drizzle with oil, and bake 18–22 minutes, flipping once, until crispy and cooked through.Meanwhile, gently heat honey, hot sauce, chili flakes, vinegar, butter, salt, and optional lemon or lime juice in a saucepan until smooth and glossy.Place hot chicken in a large bowl, pour over most of the hot honey sauce, and toss to coat. Serve with remaining sauce for drizzling.Pro Tip: Chilling breaded chicken briefly before baking and using a wire rack over the tray helps keep the bottom from getting soggy and gives a more even crisp.