Crispy Chicken with Hot Honey Drizzle

Panko-coated, marinated chicken breasts that are juicy inside and crispy outside, topped with a drizzle of hot honey, are a crowd-pleaser. 

I was excited to use the hot honey drizzle served with chicken after I was inspired by a recipe I saw on The Endless Meal. I just made it, so I marinated the chicken breasts in buttermilk with spices overnight, then coated them in seasoned panko crumbs. I served this panko-crusted chicken with a drizzle of hot honey–a match made in heaven! This tasty, crispy chicken with hot honey drizzle paired nicely with collard greens braised in coconut milk. This crispy chicken recipe was a HUGE hit with my entire family and will become a regular on our dinner table.

Crispy Chicken with Hot Honey Drizzle

Marinade:

• 1 cup buttermilk
• 1 tbsp hot sauce **I used Frank’s Red Hot
• 2 cloves of garlic, minced
• ½ tsp dried thyme
• ½ tsp paprika
• ¼ tsp cayenne pepper
• Sea salt and freshly cracked pepper, to taste
• 3 boneless, skinless chicken breasts, each breast cut into 3 pieces

Other Ingredients:

• 2 cups plain panko crumbs
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• 4 tbsp vegetable oil, divided
• Hot honey drizzle **Click the link for the recipe

How to Make Crispy Chicken with Hot Honey Drizzle:

Combine the buttermilk, hot sauce, garlic, thyme, paprika, and cayenne pepper in a large Ziploc bag. Add the chicken pieces, seal the bag, and mix until well coated. Refrigerate for 1-24 hours.

Make the hot honey drizzle. Click here for the recipe and instructions. 

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a bowl, combine the panko crumbs with sea salt, freshly cracked pepper, and garlic powder, to taste; mix well.

Heat the oil in a cast iron skillet over medium-high heat until hot.

Carefully shake off the excess marinade from the chicken pieces, then dredge them in the panko mixture until evenly coated. Place the chicken pieces directly into the HOT skillet and cook for 3-4 minutes, or until golden brown, cooking in batches so you don’t overcrowd the pan. 

Carefully flip the chicken and cook for another 3 minutes, then remove to the prepared baking sheet. Finish the process with the remaining chicken.  Side Note: Wipe out the skillet between batches, then add the remaining oil before cooking the rest of the chicken.

Place the baking sheet into the oven to bake for 12-15 minutes, or until the chicken is cooked through and crispy.

Remove from the oven and serve immediately with the hot honey drizzle on the side. Enjoy!

Click Here For More Chicken Recipes