Honey Baked Chicken

Honey Baked Chicken


2 1/2 to 3 lbs. - skin-on, bone-in chicken thighs and drumsticks

1 cup - all-purpose flour

2 - large eggs

1 1/2 cups - panko breadcrumbs

1 1/2 cups - plain breadcrumbs

1/4 cup - avocado oil

kosher salt and black pepper

For Honey Glaze:

1 cup - honey

3/4 cup - orange juice

1/4 cup - soy sauce

2 cloves - garlic, finely minced

2 tsp. - hot sauce

1 tsp. - black pepper

1/2 tsp. - kosher salt

parsley, for garnish


Heat your oven to 400°F and have a large baking pan (9x13) nearby.

Set up a breading station with 3 shallow bowls, filling one with the flour, one with the eggs and the last with the panko, plain breadcrumbs and avocado oil. Season each with salt and pepper, mixing together to combine. The texture of the breadcrumbs should feel and look like wet sand.

Rinse and pat dry the chicken, season generously on both sides with salt and pepper. Starting with the flour, dredge on both sides, move on to the egg to coat even and then cover with breadcrumbs. Transfer to the baking pan. Repeat with remaining pieces of chicken.

Bake the chicken for 25 minutes.

While the chicken is baking, in a medium saucepan combine the honey, orange juice, soy sauce, minced garlic, hot sauce, pepper and salt. Bring to a boil and reduce down slightly.

After 25 minutes, remove the chicken from the oven, using tongs turn oven and lower the temperature to 350 degrees. Pour over the glaze, leaving about 1/4 in the saucepan.

Return the chicken to the oven and continue to bake for another 10 minutes.

Place the saucepan with the remaining glaze back on the burner, bring to a boil and continue to reduce until it is a nice thick syrup.

Once the chicken has finished cooking, transfer to a serving platter and pour the cooked down glaze over the top. Sprinkle chopped parsley over the top and serve.