Recipe Background
Nothing beats the balanced flavor of this Sweet N' Spicy Chicken! Hot honey sauce is just what the crispy, golden-brown chicken needs to become its best self! That chicken is something else all on its own, too. Marinated in rich buttermilk, coated in herbaceous panko, and then baked until crispy on the outside, it is truly a treasure to behold. You could certainly enjoy it without the hot honey sauce. But then again, Sweet N' Spicy Chicken is all about the hot honey sauce... and who can argue with that?
Nothing beats the balanced flavor of this Sweet N' Spicy Chicken! Hot honey sauce is just what the crispy, golden-brown chicken needs to become its best self! That chicken is something else all on its own, too. Marinated in rich buttermilk, coated in herbaceous panko, and then baked until crispy on the outside, it is truly a treasure to behold. You could certainly enjoy it without the hot honey sauce. But then again, Sweet N' Spicy Chicken is all about the hot honey sauce... and who can argue with that?
Ingredients
For the hot honey sauce:
- 1/2 cup honey
- 1/3 cup hot sauce
- 1 tablespoon red chili flakes
- 1 teaspoon garlic powder
For the chicken:
- 1 pound chicken cutlets
- 1 1/2 cups buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- olive oil to taste
Directions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- In a medium bowl, add the honey, the hot sauce, the red chili flakes, and 1 teaspoon of the garlic powder and whisk to combine.
- Cover the bowl and set it aside.
- Pat the chicken cutlets dry with paper towels.
- In a large bowl, add the chicken cutlets and the buttermilk, ensuring the cutlets are completely covered.
- Cover the bowl and refrigerate it for at least 30 minutes.
- In a large shallow dish, add the flour, the panko, the paprika, the remaining garlic powder, the salt, and the black pepper and whisk to combine.
- Transfer the chicken cutlets, 1 at a time and allowing the excess buttermilk to drip off, to the panko mixture and turn to coat.
- Transfer the coated chicken cutlets to the prepared baking sheet and repeat until all of the cutlets are coated.
- Bake, brushing the chicken on both sides with the olive oil after the first 20 minutes, until the cutlets are crispy on both sides and the meat reaches an internal temperature of 165 degrees F, about 30-35 minutes.
- Transfer from the oven and coat the chicken generously with the hot honey sauce.
- Serve hot.
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