Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil or cooking spray
For the hot honey glaze:
- ½ cup honey
- 2 tablespoons hot sauce
- 1 tablespoon soy sauce (optional)
- 1 teaspoon apple cider vinegar
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet.
- Mix flour, smoked paprika, salt, and pepper in a bowl.
- Beat an egg in another bowl.
- Spread panko breadcrumbs in a third bowl.
- Coat chicken in flour, dip in egg, and finally coat with panko.
- Place chicken on the baking sheet and spritz with oil.
- Bake for 20-25 minutes until golden and cooked through.
- For the glaze, heat honey, hot sauce, soy sauce, and vinegar in a saucepan.
- Stir until slightly thickened.
- Add red pepper flakes if desired.
- Coat baked chicken with the hot honey glaze and serve.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven for best crispiness.
- Refrigerate hot honey glaze separately to keep chicken crisp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 piece
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg