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Crispy Hot Honey Chicken Recipe

Crispy Hot Honey Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 126 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Low Fat

Description

Crispy Hot Honey Chicken is a deliciously crunchy and flavorful dish featuring pan-fried chicken cutlets coated in panko breadcrumbs and topped with a spicy, sweet hot honey glaze. Perfect for a quick weeknight dinner or a satisfying appetizer, this recipe combines crispy texture with a sticky, spicy-sweet sauce that elevates the classic fried chicken to new heights.

Ingredients

Units Scale

For the Breading

  • 3 cups panko bread crumbs
  • 1/2 teaspoon salt
  • 1/2 cup grated parmesan cheese

For the Chicken

  • 1 lb chicken breast (about 2-3 breasts)
  • 2+ tablespoon extra virgin olive oil

For the Hot Honey

  • 1/2 cup honey
  • 1/2 tablespoon red pepper flakes

For the Egg Wash

  • 6 eggs

Instructions

  1. Prepare the Breading Mixture: In a shallow square baking dish, combine the panko breadcrumbs, salt, and grated parmesan cheese. Mix well to evenly distribute the ingredients.
  2. Prepare the Egg Wash: In a separate shallow dish, whisk the eggs until well combined.
  3. Prepare the Chicken: Cut each chicken breast in half to make thinner cutlets, then halve each piece lengthwise to have four thin pieces. Cover with parchment or wax paper and pound gently with a meat tenderizer to an even thinness.
  4. Heat the Pan: Bring a large sauté pan to just below medium heat (about 4 out of 10). Add 2 tablespoons of extra virgin olive oil and allow it to warm for 1 minute.
  5. Bread the Chicken: Dip each chicken cutlet into the egg wash, then into the panko mixture, pressing firmly to adhere the breading. Optional: double coat by dipping back into the egg and panko for a thicker crust.
  6. Cook the Chicken: Working in batches, place the breaded chicken in the hot sauté pan. Cook undisturbed for 2 minutes until golden brown on the bottom, then flip and cook the other side for another 2 minutes. Add more olive oil as needed to maintain a thin layer in the pan and avoid overcrowding.
  7. Prepare the Hot Honey: While the chicken cooks, combine honey and red pepper flakes in a small saucepan. Place over low heat and stir occasionally to warm through until ready to serve.
  8. Finish and Serve: Once cooked, transfer the chicken to a paper towel-lined rack to drain excess oil. Drizzle the hot honey over the chicken or serve on the side for dipping. Enjoy immediately for maximum crispiness.

Notes

  • Stovetop Temperature: Aim for a temperature that is roughly 4 on a scale of 1-10 to prevent burning the breading and smoking oil.
  • Parmesan Cheese: Use freshly grated parmesan for better flavor and texture. Grate from a block for best results.
  • Breading Technique: For a thicker crust, double bread the chicken by dipping it twice in the egg and panko mixture.
  • Use High-Quality Olive Oil: Enhances flavor; Spanish extra virgin olive oil from brands like Trader Joe’s or Costco is recommended.
  • Maintaining Crispy Texture: Place cooked chicken on a wire rack over paper towels to keep it crispy by allowing air circulation and excess oil drainage.

Nutrition

  • Serving Size: 1 chicken cutlet (about 150g)
  • Calories: 430 kcal
  • Sugar: 14g
  • Sodium: 520mg
  • Fat: 24g
  • Saturated Fat: 5g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 125mg

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