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–+ servings

Baked Panko Chicken - with sweet chili hot honey

Super crispy Panko coated chicken baked until golden and drizzled with Sweet Chili Hot Honey.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 bone-in skin-on chicken thighs*
  • 1 cup buttermilk
  • 1 egg
  • 1 garlic clove minced
  • 1 1/2 cups Panko
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • Pinch cayenne
  • 1/4 cup honey
  • 1/4 cup sweet chili sauce
  • 1 tsp red pepper flakes
  • Spray oil I use avocado

Instructions
 

  • Heat the oven to 400. Line a baking sheet with foil and place a baking rack on top of the foil. Spray the rack with oil.
  • In a medium bowl whisk together the buttermilk, egg and garlic. Mix well. Add the chicken and turn several times to make sure it’s well coated. Set aside.
  • In a separate bowl combine the Panko, paprika, salt, pepper and cayenne. Mix well.
  • One at a time, place the chicken pieces into the Panko mixture and turn, pressing into the crumbs so the chicken is well coated.
  • Place chicken pieces on the rack, skin side up, and spray with oil.
  • Bake 20 minutes.
  • While the chicken bakes combine the honey, sweet chili sauce and red pepper flakes in a small saucepan and warm over low heat.
  • Remove the chicken from the oven briefly, spray with oil again and bake for another 20 minutes.

Notes

*you can use boneless thighs, but you might need to slightly reduce baking time.
Keyword Baked Panko Chicken
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