Description
Crispy Baked Honey Chicken combines the satisfying crunch of a crispy crust with the sweet, savory goodness of honey sauce. This dish features juicy, tender chicken coated in a crispy breadcrumb crust, then baked to perfection and drizzled with a luscious honey glaze. The result is a deliciously crispy exterior with a perfectly tender and flavorful interior. It’s a healthier alternative to fried chicken, yet still full of flavor and texture.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil (for coating the chicken)
For the Honey Glaze:
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon cornstarch (optional, for thickening)
Ingredient Highlights
- Chicken: Boneless, skinless chicken breasts or thighs are perfect for this dish as they cook quickly and remain tender and juicy.
- Breadcrumbs: Panko breadcrumbs create the ideal crispy coating, giving the chicken a crunchy texture without deep frying.
- Honey: Honey is the star ingredient in the glaze, providing a natural sweetness that complements the savory chicken and balances the flavors.
- Soy Sauce: Adds depth of flavor and umami to the honey glaze, making it rich and savory.
Instructions
Prepare the Chicken:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the Coating: In a shallow dish, combine the breadcrumbs, flour, garlic powder, onion powder, paprika, salt, and pepper. In another shallow dish, beat the eggs.
- Coat the Chicken: Dip each chicken breast into the egg, allowing any excess to drip off. Then coat the chicken with the breadcrumb mixture, pressing gently to adhere the crumbs evenly to the chicken.
- Prepare for Baking: Place the coated chicken on the prepared baking sheet. Drizzle a small amount of olive oil over the top of each piece of chicken to help it crisp up in the oven.
Bake the Chicken:
- Bake the Chicken: Bake in the preheated oven for 25 minutes or until the chicken is golden brown and crispy. For best results, flip the chicken halfway through cooking to ensure an even crisp.
- Check for Doneness: The chicken should have an internal temperature of 165°F (74°C) when fully cooked. Remove from the oven and set aside.
Make the Honey Glaze:
- Combine Sauce Ingredients: While the chicken bakes, prepare the honey glaze. In a small saucepan over medium heat, combine the honey, soy sauce, Dijon mustard, rice vinegar, and sesame oil (if using). Stir to combine.
- Thicken the Sauce (optional): If you want a thicker glaze, mix the cornstarch with a tablespoon of water to make a slurry, then add it to the sauce. Continue cooking for 2-3 minutes until the sauce thickens to your desired consistency.
- Simmer the Sauce: Allow the sauce to simmer for about 5 minutes, stirring occasionally, until it’s well combined and heated through.
Serve:
- Glaze the Chicken: Drizzle the honey glaze over the baked chicken. You can also serve the glaze on the side for dipping if preferred. Garnish with sesame seeds or chopped green onions for extra flavor and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 15g
- Carbohydrates: 35g
- Protein: 30g