Crispy Hot Honey Baked Chicken

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 55 minutes

Ingrédients

1 1/2 cups panko breadcrumbs

1/4 cup grated Parmesan cheese

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 teaspoon smoked paprika

1/4 cup cayenne pepper

1/4 teaspoon onion powder

2 large eggs

1 tablespoon hot sauce, such as Crystal or Tabasco

2 boneless, skinless chicken breasts (1 to 1 1/2 pounds total)

1/2 cup honey

2 tablespoons unsalted butter

3 cloves garlic, minced

1 teaspoon cayenne pepper

1/2 teaspoon onion powder

1 pinch kosher salt

Coarsely chopped fresh thyme leaves, for garnish (optional)

Flaky salt, for garnish (optional)

Instructions

Step 1

Heat the oven to 400ºF. Meanwhile, stir 1 1/2 cups panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 teaspoon of the kosher salt, 1/4 teaspoon of the black pepper, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon onion powder together in a pie plate or small rimmed baking sheet. Whisk 2 large eggs and 1 tablespoon hot sauce together in a medium shallow bowl or pie plate.

Step 2

Cut 2 boneless, skinless chicken breasts in half horizontally so you end up with 4 thin pieces of chicken. Working with 1 piece of chicken at a time, place in a large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 1/4-inch thick.

Step 3

Season the chicken with the remaining 3/4 teaspoon kosher salt. Bread the chicken 1 piece at a time: Dip into the egg mixture until coated and let the excess drip off. Gently press into the panko mixture until completely coated. Place on a rimmed baking sheet.

Step 4

Bake, flipping halfway through, until the chicken is golden brown and cooked through, about 30 minutes total.

Step 5

A few minutes before the chicken is ready, heat 1/2 cup honey, 2 tablespoons unsalted butter, 3 minced garlic cloves, 1 teaspoon cayenne pepper, 1/2 teaspoon onion powder, and 1 pinch kosher salt in a small skillet over medium heat, stirring occasionally, until simmering. Continue simmering until the sauce is bubbling and fragrant, about 2 minutes. Turn off the heat.

Step 6

Working with 1 piece of chicken at a time, dip in the sauce until completely coated, then place on a serving plate (scrape out any remaining sauce and wash or soak the pan before the sauce solidifies). Garnish with coarsely chopped fresh thyme leaves and flaky salt if desired.

Nutrition

• Taille de Portion: Serves 4
• Calories: 522 cal
• Lipides Totaux: 15.9 g
• Lipides Saturés: 6.7 g
• Lipides Insaturés: 0.0 g
• Cholestérol: 0 mg
• Sodium: 599.2 mg
• Glucides Totaux: 56.7 g
• Fibres Diététiques: 3.1 g
• Sucres Totaux: 36.3 g
• Protéines: 40.6 g