Scale

4 boneless, skinless chicken breasts

1 cup buttermilk

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon cayenne pepper (optional)

For the Coating

1 ½ cups panko breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

For the Hot Honey

½ cup honey

1 tablespoon hot sauce (adjust to taste)

½ teaspoon red pepper flakes

1 tablespoon butter (optional, for richness)

Marinate the Chicken

In a bowl, mix buttermilk, salt, black pepper, garlic powder, paprika, and cayenne (if using).

Add the chicken breasts, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Prepare the Coating

Preheat oven to 200°C (400°F).

In a separate bowl, mix panko breadcrumbs, Parmesan cheese, smoked paprika, salt, and black pepper.

Drizzle in olive oil and toss to coat evenly.

Coat the Chicken

Remove chicken from the buttermilk marinade and let excess drip off.

Press each piece into the breadcrumb mixture, coating thoroughly.

Place on a greased or parchment-lined baking sheet.

Bake the Chicken

Bake for 20–25 minutes, flipping halfway, until the coating is golden and crispy and the internal temperature reaches 75°C (165°F).

Make the Hot Honey

In a small saucepan over low heat, combine honey, hot sauce, red pepper flakes, and butter (if using). Warm for 2–3 minutes, stirring until smooth.

Serve

Drizzle hot honey over the baked chicken and serve immediately.