hot honey chicken

Spicy, savory, and a touch of sweet. Make this skillet hot honey chicken in no time at all for a dinner bowls recipe that everyone will love! These easy Hot Honey Chicken Bowls are incredibly delicious, loaded with flavor, and perfect for a weeknight meal.

Hot Honey Chicken (Easy Bowl Recipe)

Tbsp avocado oil

chicken breasts

honey

sriracha (or any type of hot sauce)

tsp minced garlic

salt

tsp pepper

cayenne (optional)

tsp crushed red pepper (optional)

zucchini,

summer squash, sliced

carrots

avocado,

rice (or quinoa)

lime

healthy ranch dressing (optional)

Preheat Oven

Cook Chicken in Skillet

In a skillet, cook the chicken in the oil for about 5-7 minutes on each side on the stovetop.

Mix Sauce

Mix the honey, sriracha, garlic, salt, pepper, cayenne, and crushed red pepper to create the sauce.

Set Aside Extra Sauce

Add Squash to Skillet

Add the sliced zucchini and summer squash to the skillet and remove from heat.

Pour Sauce Over Chicken

Place the chicken on top of the squash and pour the hot honey sauce over it, coating it evenly and drizzling some on the squash as well.

Bake Skillet

Place the entire skillet in the oven and bake for about 20 minutes (or until the chicken is fully cooked), stirring the vegetables halfway through.

Let Cool

Remove the skillet from the oven and let cool for about 5 minutes.

Cube Hot Honey Chicken

Cut the chicken into cubes and coat evenly in the remaining 2 Tbsp of hot honey sauce.

Create Bowls

Serve each bowl with cooked rice, zucchini, summer squash, shredded carrots, avocado slices, hot honey chicken, lime juice, and a drizzle of ranch!

Your new favorite chicken recipe. This hot honey chicken is perfectly crispy and coated in a honey glaze that packs a punch! Honey, hot sauce, chili flakes, and garlic make the flavor so addictive, you won&#039;t be able to get enough.

Hot Honey Chicken

hot sauce (I use frank's red hot)

chili flakes

garlic powder

chicken cutlets

buttermilk

all purpose flour

panko breadcrumbs

paprika

black pepper

Olive oil

Black pepper

Garlic Powder

chili paste

Preheat an oven to 425 degrees fahrenheit. Line a baking sheet with parchment paper, set aside.

Make the hot honey sauce, in a medium bowl add the honey, hot sauce, chili flakes, and garlic powder and whisk together. Cover and set aside.

Pat the chicken dry with paper towels and place them into a large bowl. Add the buttermilk to the bowl and cover. Refrigerate the buttermilk soaked chicken for at least 30 minutes.

In a large shallow dish, add the flour, breadcrumbs, paprika, garlic powder, salt and pepper. Whisk together.

Once the chicken has set up in the buttermilk for at least 30 minutes, remove it from the buttermilk bowl, one at a time, and allow any excess buttermilk to drip off.

Place the chicken onto the flour and breadcrumb platter, coat the chicken in the breading completely.

Remove the chicken from the breading and place it onto the prepared baking sheet.

Bake the chicken for 30-35 minutes, or until the chicken is golden all around. The internal temperature of the chicken should reach 165 degrees fahrenheit. After the first 20 minutes, spray or brush both sides with a little olive oil.

Remove the chicken from the oven and coat each piece generously with the hot honey sauce and enjoy!

This oven-baked Hot Honey Chicken is extra crispy and drizzled with a sweet and spicy hot honey sauce! Pair this with rice or potatoes for a meal that kids and adults both love!

chicken breasts (about 1 ½ lbs.)

Salt/Pepper

Nonstick cooking spray

flour (use a generous ½ cup)

brown sugar (I use light)

eggs (whisked very well)

hot sauce

cornflakes

½ teaspoon EACH: salt, chili powder

EACH: pepper, cayenne pepper

hot sauce (I use Frank’s)

butter

brown sugar

apple cider vinegar

EACH: garlic powder, onion powder, mustard powder

Use a food processor, a rolling pin, or your hands to crush the cornflakes. (I just use my hands!)

Combine the flour mixture, egg mixture, and breading mixture in 3 separate shallow bowls.

Slice the chicken in half lengthwise to create two thinner slices. Use a meat mallet to tenderize the smooth side of the chicken until it&#39;s 1/2-inch thick. Cut into smaller strips/pieces if desired.

Preheat oven to 425° F.

Prep Work:

Pat the chicken completely dry and season each side with salt and pepper.

Coat generously in the flour mixture, then transfer to egg mixture. Use your fingers to slide excess egg mixture off the chicken so that it doesn’t bleed through the breading.

Transfer to the breading mixture and coat very well on all sides. If some areas need extra breading, give it a quick dip back into the eggs, then back to the breading.

Transfer to a lightly greased, light-colored baking sheet. (Pro Tip: Place oven-safe cooling racks over the baking sheet for extra crispy results.)

Spray the chicken with nonstick cooking spray.

Bread the Chicken:

Bake for 15-16 minutes.

While the chicken bakes, combine the hot honey sauce ingredients in a small saucepan over low heat. Once the butter is melted, bring the sauce to a boil, then reduce heat to low until ready to serve.

Remove the chicken from the oven and drizzle with hot honey sauce. Some sauce may be reserved on the side for dipping as well. Serve!

Bake the Chicken &amp; Make Sauce

Crispy chicken breasts topped with creamy feta then drenched in hot honey - this dinner is truly irresistible!

Crispy Hot Honey Feta Chicken

Honey

tsp Hot Sauce ((I

tsp Chilli Flakes

Chicken Breasts

Paprika

Salt

tsp EACH: Onion Powder, Garlic Powder, Dried Oregano, Black Pepper

tsp Cayenne Pepper

/ 1/4 cup Plain Flour

Eggs, (beaten)

/ 1 cup Panko Breadcrumbs

Veg Oil, (as needed (6-8 tbsp))

/ 7 ounces Feta, (crumbled)

Combine the honey, hot sauce and chilli flakes in a bowl and warm in the microwave (20 seconds or so). Stir then leave to cool. You can also do this on the stove in a small pot (just bring to a simmer then remove and cool). You can easily adjust the heat with chilli flakes/hot sauce if desired.

Horizontally slice the chicken breasts right through the centre to create 4 even-sized breasts. In a small pot or bowl combine the paprika, salt, onion powder, garlic powder, oregano, cayenne and black pepper.

Line up 3 large shallow dishes and place a large tray at the end. The first bowl is flour + half of the seasoning mix, the second is beaten egg and the 3rd is the Panko with the rest of the seasoning. One by one take the chicken and dredge through the flour, into the egg, then the breadcrumbs and finish by placing on the tray. Make sure you thoroughly coat the chicken at each stage (namely the breadcrumbs).

Add enough oil to coat the base of a large pan and place it over medium-high heat. Once the oil is hot enough that a breadcrumb rapidly sizzles, carefully place in the chicken (if you can&#39;t fit 4 pieces then work in 2 batches, top up the oil in between if needed). Fry for 3-4 minutes on each side or until deep golden and crispy on the outside and white/piping hot through the centre. Place on a wire rack above the tray.

Add the crumbled feta, covering as much of the chicken as possible, then place under the grill on high until it starts turning golden (it should be buttery soft and a little crisp on top).

Serve with your preferred amount of hot honey drizzled over and enjoy (tightly store leftover honey in the fridge).

This is excellent! The combination of the breaded chicken with feta and a drizzle of the hot honey is so good! 
I have made it twice. Thank you for sharing!

Made this tonight for my husband and I and we both loved it! Pretty simple and wonderful flavor. The only change I made was using store bought hot honey that we already had. I served with arugula salad and air fried potatoes. Definitely a keeper!

This was delicious! The crisp panko breading combined with the hot honey and feta is such a perfect combination of flavors. Will make this again. Thank you!

Simple and tasty but I could not get the feta to melt at all. You said put it under the grill did you mean broiler?  This is what I did but my feta didn’t melt or soften. All fell off the chicken. Maybe it was the feta I used ‍♀️

This was very yummy and I will definitely make again. Easy and quick too. I served with garlic and butter mixed vegetables

So crispy and delicious!! The feta with the hot honey is  soooo good together!!

https://www.youtube.com/watch?v=idna-1QpRdY

This sizzling air fryer Hot Honey Chicken recipe is fried to a golden crisp, made with tender chicken drizzled with a golden hot honey sauce that offers the perfect balance between sweet and spicy. 

Hot Honey Chicken Recipe

chicken breast cutlets

dill pickle juice

mayonnaise ((I use Dukes))

cornflake cereal

parmesan cheese

smoked paprika

onion powder

Louisianna Hot Sauce ((or your favorite brand))

chili powder

In a large bowl, whisk together buttermilk, pickle juice, and mayonnaise. Add in chicken and toss to coat each piece. Cover the bowl and refrigerate. You can do this for 30 minutes or up to 6 hours. 

Preheat the air fryer to 400℉ for at least 5 minutes. 

Add cornflakes and parmesan cheese in a food processor and pulse until you have fine crumbs. Add crumb mixture into a separate bowl and add in 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon sea salt, and ¼ teaspoon pepper. Mix thoroughly. 

Drain the buttermilk mixture off the chicken. One piece at a time, coat chicken in breading mixture. 

Spray the air fryer basket lightly with oil. Place chicken in a basket, being careful not to overcrowd the basket. 

Cook for 10-12 minutes and flip halfway through. Depending on the size and thickness of the chicken, timing will vary. Internal temperature should read 165℉ when done. 

Remove the chicken from the air fryer (while the chicken is cooking, make hot honey sauce) and coat it generously with the hot honey mixture. 

 Air Fryer Chicken Directions 

In a small saucepan, heat honey over medium heat. 

Whisk in paprika, chili powder, garlic powder, onion powder, and hot sauce. 

Reduce heat and simmer on low until chicken is done. 

Serve immediately. Enjoy!

Hot Honey Sauce Directions

The combination of spice and sweetness was perfect. The chicken was juicy and flavorful, and the hot honey glaze added a delicious kick. This recipe is a definite keeper!

This was SO good. Love how crispy it turned out and the hot honey took it to the next level.

I made this hot honey chicken for dinner last night and OMG was it delicious! Definitely a new favorite!

Crispy stuffed chicken rolls filled with creamy spinach whipped feta, coated in seasoned panko, baked until golden, and finished with a sweet-spicy hot honey drizzle.

Crispy Stuffed Chicken Rolls with Spinach, Whipped Feta &amp; Hot Honey Drizzle

boneless, skinless chicken breasts

extra virgin olive oil

Italian seasoning

sea salt

feta cheese, crumbled

plain Greek yogurt

lemon juice

lemon zest

garlic

baby spinach, finely chopped

Parmesan cheese

fresh dill, chopped

fresh parsley, chopped

black pepper,

all-purpose flour

eggs,

oregano

red pepper flakes

parsley

dill

feta

Lemon wedges

hot honey

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.
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p id=&#8221;instruction-step-2&#8243;>2. Place each chicken breast between two sheets of parchment paper and pound to about 1/4-inch thickness, being careful not to tear the chicken.

p id=&#8221;instruction-step-3&#8243;>3. Season both sides of the chicken with olive oil, garlic powder, smoked paprika, Italian seasoning, onion powder, sea salt, and black pepper.

p id=&#8221;instruction-step-4&#8243;>4. For the filling, blend the feta, Greek yogurt, olive oil, lemon juice, lemon zest, roasted garlic, dill, parsley, and black pepper until creamy. Fold in the chopped spinach and Parmesan cheese.

p id=&#8221;instruction-step-5&#8243;>5. Spread a generous layer of the whipped feta mixture over each chicken breast, leaving a small border around the edges.

p id=&#8221;instruction-step-6&#8243;>6. Starting from the narrow end, tightly roll each chicken breast into a cylinder. Secure with toothpicks if needed.

p id=&#8221;instruction-step-7&#8243;>7. Set up three shallow bowls. Add flour to the first, beaten eggs to the second, and panko breadcrumbs, Parmesan, garlic powder, smoked paprika, oregano, salt, and pepper to the third.

p id=&#8221;instruction-step-8&#8243;>8. Coat each stuffed chicken roll in flour, then dip it into the beaten egg and finally coat thoroughly with the seasoned panko mixture. Press gently so the coating adheres.

p id=&#8221;instruction-step-9&#8243;>9. Arrange the chicken rolls seam-side down on the prepared baking sheet. Drizzle or lightly spray with olive oil.

p id=&#8221;instruction-step-10&#8243;>10. Bake for 25–30 minutes, turning carefully halfway through, until golden and crispy and the chicken reaches an internal temperature of 165°F (74°C).

=&#8221;instruction-step-11&#8243;>11. While the chicken cooks, combine the honey, hot sauce, red pepper flakes, lemon juice, lemon zest, and sea salt in a small saucepan. Warm over low heat for 1–2 minutes, stirring until glossy.

instruction-step-12&#8243;>12. Remove the chicken rolls from the oven and let them rest for 5 minutes before slicing.

instruction-step-13&#8243;>13. Slice the chicken rolls into thick rounds and arrange them on a serving platter.

instruction-step-14&#8243;>14. Drizzle generously with the hot honey and garnish with fresh parsley, dill, crumbled feta, freshly cracked black pepper, and lemon wedges. Serve warm.

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