Zarte Hähnchenstücke in Krosser Panade mit Honig-Glasur

SAVE

Use boneless chicken thighs for maximum tenderness and flavor.

Dredge the chicken in flour, egg, and breadcrumbs for a crispy coating.

Brush the glaze on after cooking for a glossy finish and balanced taste.

About the Ingredients

6 boneless chicken thighs (about 1.2 lbs or 550g)

Choose thighs for their natural moisture and flavor. If unavailable, use chicken breast, but adjust cooking time slightly.

1/2 cup (50g) all-purpose flour

This helps create a light coating. You can use cornstarch for a crisper texture, if preferred.

1/2 cup (50g) breadcrumbs

Plain breadcrumbs work best. If you want more crunch, use panko or crushed crackers.

1 large egg, beaten

Use a fresh egg for the best binding effect. If you're egg-free, try a flax egg or commercial egg replacer.

1 tablespoon (15ml) olive oil

Use a neutral oil for frying. If you prefer a lighter option, use vegetable or canola oil.

1/3 cup (75ml) honey

Use light or dark honey based on your preference. If you want a less sweet version, use maple syrup instead.

1 tablespoon (15ml) soy sauce

Adds a salty depth to the glaze. You can use tamari for a gluten-free alternative.

1 teaspoon (5g) smoked paprika

Provides a subtle smoky flavor. If you don't have smoked paprika, regular paprika or cayenne pepper will work.

1/4 teaspoon (1g) salt

Use sea salt for better flavor. Adjust to taste if you prefer less sodium.

1/4 teaspoon (1g) black pepper

Freshly ground pepper enhances the flavor. Use a pinch more if you like it spicier.

Tips & Tricks

• Pat the chicken dry before dredging to ensure the coating sticks properly.
• Fry in a single layer to avoid steaming and keep the coating crisp.
• Let the chicken rest for 2 minutes before serving to keep it juicy.

Step-by-Step Instructions

1. Prepare the chicken

Pat the chicken thighs dry with paper towels. This helps the coating adhere better. Set aside.

2. Make the dredging mixture

In a shallow bowl, mix flour, breadcrumbs, salt, and pepper. The dry ingredients form a light, even coating for the chicken.

3. Dredge the chicken

Dip each chicken thigh into the beaten egg, then into the dredging mixture until fully coated. Shake off any excess to avoid a soggy texture.

4. Heat the oil

In a large skillet, heat olive oil over medium-high heat. The oil should be hot enough to sizzle when a piece of chicken is added.

5. Fry the chicken

Add the chicken to the skillet in a single layer. Fry for 5 to 6 minutes per side until golden and crispy. Use a meat thermometer to check for doneness — the internal temperature should be 165°F (74°C).

6. Make the glaze

In a small saucepan, combine honey, soy sauce, and a splash of water. Bring to a gentle simmer over medium heat.

7. Brush the glaze

Remove the chicken from the skillet and set it on a paper towel to drain. Brush the warm glaze over the top of each piece for a glossy finish.

8. Rest and serve

Let the chicken rest for 2 minutes before serving. This helps retain moisture. Serve with rice or a fresh salad for a balanced meal.

Delicious Variations

• Replace the breadcrumbs with crushed tortilla chips for a Tex-Mex twist.
• Use coconut flour and oil instead of regular flour and olive oil for a gluten-free and paleo option.
• Add garlic powder or cumin to the dredging mixture for a more intense flavor profile.

How to Store Entdecke dieses einfache Rezept für zarte Hähnchenstücke in einer

Frequently Asked Questions

This recipe is ideal for those who want a quick, flavorful meal without complicated steps. Try it with your favorite sides and enjoy the simple satisfaction of a well-prepared dish.

Entdecke dieses einfache Rezept für zarte Hähnchenstücke in einer

Tender chicken pieces in a crispy coating with a sweet-spicy honey glaze, ready in 30 minutes for a family-friendly meal.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 6 boneless chicken thighs (about 1.2 lbs or 550g)
• 1/2 cup (50g) all-purpose flour
• 1/2 cup (50g) breadcrumbs
• 1 large egg, beaten
• 1 tablespoon (15ml) olive oil
• 1/3 cup (75ml) honey
• 1 tablespoon (15ml) soy sauce
• 1 teaspoon (5g) smoked paprika
• 1/4 teaspoon (1g) salt
• 1/4 teaspoon (1g) black pepper

📋 Instructions

1. 1Prepare the chicken — Pat the chicken thighs dry with paper towels. This helps the coating adhere better. Set aside.
2. 2Make the dredging mixture — In a shallow bowl, mix flour, breadcrumbs, salt, and pepper. The dry ingredients form a light, even coating for the chicken.
3. 3Dredge the chicken — Dip each chicken thigh into the beaten egg, then into the dredging mixture until fully coated. Shake off any excess to avoid a soggy texture.
4. 4Heat the oil — In a large skillet, heat olive oil over medium-high heat. The oil should be hot enough to sizzle when a piece of chicken is added.
5. 5Fry the chicken — Add the chicken to the skillet in a single layer. Fry for 5 to 6 minutes per side until golden and crispy. Use a meat thermometer to check for doneness — the internal temperature should be 165°F (74°C).
6. 6Make the glaze — In a small saucepan, combine honey, soy sauce, and a splash of water. Bring to a gentle simmer over medium heat.
7. 7Brush the glaze — Remove the chicken from the skillet and set it on a paper towel to drain. Brush the warm glaze over the top of each piece for a glossy finish.
8. 8Rest and serve — Let the chicken rest for 2 minutes before serving. This helps retain moisture. Serve with rice or a fresh salad for a balanced meal.

👨🍳 Chef's Note: The honey glaze can be adjusted to suit your taste — add more soy sauce for saltiness or more honey for sweetness.

Servings: 6

Cuisine: American

Course: Main Course

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Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat