This Hot Honey and Parmesan Crumbed Chicken is so insanely addictive and makes for the perfect quick weeknight dinner recipe. I like to serve mine with a side of roasted veggies but this crumbed chicken would also be delish in wraps, salads and sandwiches.
Looking for other chicken recipes? You'll love my Sweet Soy Butter Udon with Panko Crispy Chicken or my Grilled Chicken Chimichurri Butter Bean Salad.
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Ingredients for Hot Honey Parmesan Crumbed Chicken
- Chicken Breast
- Parmesan
- Plain Flour
- Bread Crumbs
- Garlic Powder
- Onion Powder
- Eggs
- Salt
- Pepper
- Hot Honey
See recipe card for quantities.
Instructions for Hot Honey Parmesan Crumbed Chicken
Step 1: Salt and dust the chicken in plain flour
Step 2: Dip into the egg wash
Step 3: Press into the parmesan crumb mixture
Step 4: Drizzle or spray with extra virgin olive oil
Step 5: Bake until golden and crisp
Step 6: Drizzle with hot honey and sprinkle with thyme
Hint: ensure the chicken fillets are all an even thickness so they cook all together at the same time!
Substitutions
- Use panko crumbs instead of bread crumbs thats all you have
- Use parmigiano reggiano, grana padano or pecorino if you wish
How do I make hot honey?
Hot honey is super easy to make, just add ½ cup of honey to a saucepan with 1 - 2 teaspoon chilli powder and simmer for 5 - 10 minutes. Alternatively you can add the chilli to the honey without heating it up, it just won't be as hot. If you don't feel like making it, I quite like this brand too.
Storage
You can store this chicken in the fridge for up to 3 days and reheated in a pan or microwave. It is best served fresh though as it can lose its crispiness in the fridge.
FAQ
I think it taste like hot sauce but better.
Parmigiano Reggiano
Related
Looking for other recipes like this? Try these:
Hot Honey Parmesan Crumbed Chicken
Ingredients
- 600 g chicken breast 2 large breasts
- 1 ½ cups bread crumbs
- 2 eggs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- ⅓ cup parmesan freshly grated
- 3 tablespoon plain flour
- 3 tablespoon hot honey
- Sea salt kosher or fine sea salt
- Black pepper
- Olive Oil extra virgin
Instructions
- Preheat oven to 200C fan and line a large baking tray with baking paper.
- Slice the chicken breasts into 1cm thick fillets. I find it best to cut the tendon first, then slice the rest of the breast into two flat fillets. Depending on the size of the breast, you may want to halve them again (which I did for this recipe).
- Season with a light layer of kosher salt then dust with the plain flour so the chicken has a nice light coating.
- In a pan or flat bowl, whisk the two eggs with a pinch of salt, then in another deep pan or bowl, combine the bread crumbs, onion and garlic powder, parmesan, a good pinch of salt and freshly cracked pepper.
- Dip the chicken into the egg wash, then coat in the parmesan crumb mixture. Press the crumb into the chicken firmly to get as much to stick as possible.
- Place the crumbed chicken onto the lined baking tray and drizzle a light layer of olive oil over both sides. Alternatively, if you have olive spray that would work well too.
- Bake for 20 - 25 minutes, turning the chicken over half way, until golden and crispy. Drizzle with hot honey, a sprinkle of fresh thyme and enjoy! I serve mine with roasted veggies.
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