Ingredients

The following ingredients have 8 Servings
  • 8 boneless, skinless chicken thighs
  • 1 cup buttermilk (can be light)
  • 2 teaspoons sea salt (divided)
  • Spray oil
  • 3 cup panko (gluten-free if needed)
  • ½ cup whole wheat flour (gluten-free if needed)
  • 1 tablespoon paprika
  • 1 tablespoon Italian seasoning
  • ½ cup honey
  • 1 tablespoon chili flakes
  • 1 teaspoon hot sauce

Instruction

  • Put the chicken thighs into a large bowl. Add the buttermilk and 1 teaspoon of sea salt and mix well. Put the bowl into your fridge for at least 20 minutes (or up to 8 hours.)
  • Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray it generously with spray oil.
  • In a shallow bowl, mix the panko, flour, paprika, Italian seasoning, and the remaining teaspoon of salt.
  • Working with one piece of chicken at a time, dip it into the panko mixture and make sure that it is well-coated. Put the chicken on the baking sheet then continue to coat the rest.
  • Spray the tops of the chicken with oil then put them into your oven and bake for 30 minutes, or until they are crispy and golden.
  • While the chicken bakes, make the honey. In a small pan, warm the honey, chili flakes, and hot sauce over medium heat. Once the honey starts to bubble a little, remove the pan from the heat. Let it infuse for 5 minutes then strain the honey through a fine-mesh sieve.
  • When the chicken has finished cooking, drizzle it with the hot honey and serve immediately.