Crispy Chicken with Hot Honey Drizzle
Servings 4
Equipment
- Cast Iron Skillet or Large Skillet
- Baking Sheet
Ingredients
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 up above for the recipe
Instructions
- Combine the buttermilk, hot sauce, garlic, thyme, paprika, cayenne pepper, sea salt, and freshly cracked 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, and mix well.
- Heat 2 tablespoons of 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 in the HOT skillet and cook for 3-4 minutes, or until golden brown. Cook in batches, so you don't overcrowd the pan.
- Carefully flip the chicken and cook for 3 minutes, then remove it 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!