Baked Crunchy Hot Honey Chicken

Ingredients

1 lb chicken tenders or chicken breasts, cut into strips

1 cup buttermilk

1 1/2 cups panko breadcrumbs

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional)

Salt and pepper to taste

2 tbsp olive oil (for drizzling)

For the Hot Honey Glaze:

1/4 cup honey

1 tbsp hot sauce (adjust to taste)

1 tsp red chili flakes

1 tbsp butter

Directions

Marinate the chicken: In a bowl, combine chicken tenders with buttermilk, salt, and pepper. Cover and refrigerate for at least 30 minutes (or up to 4 hours).

Prepare the coating: In a shallow dish, mix panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.

Coat the chicken: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove chicken from the buttermilk, letting excess drip off, and coat each piece in the breadcrumb mixture. Place on the baking sheet and drizzle with olive oil.

Bake: Bake for 20-25 minutes, flipping halfway, until the chicken is golden brown and cooked through.

Make the glaze: While the chicken bakes, combine honey, hot sauce, chili flakes, and butter in a small saucepan. Heat over low heat, stirring until melted and well combined.