Hot Honey Chicken
Crispy, gluten-free hot honey chicken with the perfect sweet and spicy kick. A lighter, homemade version of a comfort food favorite.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup gluten-free flour
- ¼ cup almond flour
- 2 eggs
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp olive oil or avocado oil
Hot Honey Sauce:
- ⅓ cup honey
- 1 to 2 tbsp hot sauce, adjust to taste
- ½ tsp red pepper flakes
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk eggs. In another bowl, mix gluten-free flour, almond flour, salt, pepper, garlic powder, and paprika.
- Dip chicken pieces into the egg, then coat in the flour mixture, pressing gently to adhere.
- Place coated chicken on the baking sheet and lightly drizzle or spray with olive oil.
- Bake for 18 to 22 minutes, flipping halfway through, until golden and cooked through.
- While the chicken bakes, combine honey, hot sauce, red pepper flakes, apple cider vinegar, and garlic powder in a small saucepan.
- Heat over low heat for 2 to 3 minutes until warmed and well combined.
- Toss the cooked chicken in the hot honey sauce until evenly coated.
- Serve immediately.
Notes
Chef Tips:
- For extra crispiness, place the chicken on a wire rack over the baking sheet.
- Adjust the heat level by increasing or reducing the hot sauce and red pepper flakes.
- Cut chicken into even pieces to ensure consistent cooking.
- Let the chicken rest for a few minutes after baking before tossing it in the sauce for a better texture.