Description
A sophisticated take on classic fried chicken with a crispy coating and a drizzle of sweet, spicy hot honey.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 cup buttermilk (for marinating)
- 1 cup all-purpose flour (for coating)
- 3 tablespoons hot honey (for drizzling)
- 1 teaspoon smoked paprika (for depth of flavor)
- 1 teaspoon garlic powder (for a savory finish)
- 1 cup panko breadcrumbs (for a delightful crunch)
- 2 tablespoons unsalted butter (melted)
- Fresh herbs (chopped, for garnish, optional)
Instructions
- Marinate the Chicken: Submerge chicken breasts in buttermilk and marinate in the refrigerator for at least 1 hour or overnight.
- Prepare the Breading: In a shallow dish, combine flour, smoked paprika, and garlic powder. In another dish, mix panko breadcrumbs with melted butter until evenly coated.
- Bread the Chicken: Remove chicken from buttermilk, dredge in flour, then press into the buttery panko mixture.
- Bake: Preheat oven to 400°F (200°C). Place the breaded chicken on a lined baking sheet and bake for 20–25 minutes until golden brown and internal temperature reaches 165°F (75°C).
- Drizzle with Hot Honey: Warm hot honey in a small saucepan and drizzle it over the chicken just before serving.
- Garnish and Serve: Optionally sprinkle with fresh herbs and serve with seasonal vegetables or arugula salad.
Notes
For best flavor, use room temperature buttermilk and consider adjusting the hot honey based on your heat preference.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg