Baked Crunchy Chicken with Hot Honey Sauce & Spicy Dip
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The crunchiest baked chicken you’ll ever have. I’ve been making this recipe for years and every time I do, they don’t ever make it to the serving plate. They’re gone straight from the sheet pan. It all started when one day the kids asked for some breaded chicken but I was out of breadcrumbs. And, so this is where the star of the recipe comes into play. Siete sea salt tortilla chips! The best replacement I had in the pantry at the time and I’m glad I did. They’re light, airy but also crunchy. I’ve also made this recipe with their fuego flavor but I prefer the sea salt that way I can control the heat level. With that said the coating is key in this recipe. These will stay crunchy even after that delicious honey glaze.
And it’s so versatile that you can kick up the heat or have a different side or even sauce. But, that warm honey sauce with a kick of spice is just so delicious and heavenly. You can serve it on the side but we love every last bit of it glazed on top.
And, you gotta have some dip with it. The best combo we’ve loved so far is this mayo, mustard bbq sauce and chopped jalapeños.
We love serving this with some homemade coleslaw and baked fries and sometimes take it a step further and make tacos. I mean it doesn’t get better than that. Recipe in the caption below. Until next time, CHEERS!
Ingredients
7 handfuls of Siete grain free sea salt tortilla chips in a gallon ziplock bag.
1/4 cup grated parmigiano reggiano or Parmesan cheese
2 tablespoons everything but bagel seasoning
2 large eggs, beaten
2 tablespoons sriracha
Salt and black pepper, to taste
2 pounds skinless boneless chicken thighs
extra virgin olive oil, for drizzling
Hot Honey Sauce1/2 cup honey
2 tablespoons Siete habanero sauce
Spicy creamy Dip
1/2 cup mayonnaise (Chosen brand with avocado oil)
2 tablespoons barbecue sauce (primal kitchen)
2 teaspoons Dijon mustard (primal kitchen)
1 tablespoon chopped nacho jalapeños
• fresh herbs of your choice, for serving
Instructions
Preheat oven to 425° F. Oil a sheet pan or line a baking sheet with parchment paper.
In a gallon sized ziplock, crush the tortilla chips. Or you can pulse the chips in a food processor. You don’t want it too fine. Dump the crumbs into a shallow bowl.
Wash, dry, and cut chicken into your preferred size.
Beat the eggs in a separate bowl, add the hot sauce, salt, pepper and chicken, and toss well to coat.
Coat the chicken through the crumbs, covering fully. Place on the prepared baking sheet.
Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around. Turn over once halfway.
Broil for 5 minutes until golden brown.
Prepare the dip by mixing the mayonnaise, barbecue sauce, mustard and chopped jalapeños and put aside.
About 5 minutes before the chicken is done cooking, make the hot honey sauce. In a sauce pan, warm together the honey, and habanero sauce.
Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm again on the stovetop.
Enjoy! 🍷