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Quick Summary
In This Recipe
Crispy chicken, roasted-garlic butter, melted mozzarella and homemade hot honey turn French bread into an irresistible game-day meal.
Category: Appetizers, Chicken Recipes, Game Day | By: Matt Price, Mr. Make It Happen
Hot honey chicken garlic bread combines crispy panko-fried chicken, roasted-garlic buttered French bread, melted mozzarella, and homemade spicy-sweet honey. It makes a crowd-pleasing game-day appetizer or dinner to share.
Why you will love it
Baking the buttered bread before adding the toppings keeps the base crisp. The chicken is crunchy, the cheese melts over it, and the hot honey brings a sweet kick.
Ingredients
Garlic bread: 1 loaf French bread, split lengthwise; 2 sticks room-temperature butter; 3 tablespoons chopped parsley; 1 head roasted garlic; all-purpose seasoning and buttery garlic pepper seasoning to taste; 2 cups shredded mozzarella; freshly grated Parmesan and more parsley for garnish.
Chicken: 1 pound boneless, skinless chicken breast, pounded thin and even; 1 ½ cups all-purpose flour; 3 eggs, beaten; 2 cups panko breadcrumbs; all-purpose seasoning to taste; oil for frying.
Hot honey: 1 tablespoon butter; 1 cup honey; ¼ cup hot sauce; 1 tablespoon chili flakes; 1 teaspoon chile powder.
How to make it
- Heat the oven to 400°F. Mix the softened butter, parsley, roasted garlic and seasonings. Spread on the cut sides of the French bread. Bake until the butter melts and the bread begins to crisp.
- Season the pounded chicken. Coat each piece in flour, then beaten egg, then panko.
- Heat frying oil to 350°F. Fry the chicken until golden and cooked through; the thickest part should reach 165°F. Drain briefly and cut into bite-size pieces.
- Warm the butter, honey, hot sauce, chili flakes and chile powder together, stirring until combined. Strain if you prefer a smoother drizzle.
- Top the pre-baked bread with mozzarella and the cut-up chicken. Return it to the 400°F oven until the cheese melts. Drizzle with hot honey and finish with Parmesan and parsley. Slice and serve hot.
Tips
Pound the chicken evenly so it cooks at the same rate. Keep the frying oil near 350°F and work in batches. Add the hot honey after the second bake to preserve the crunch.
Storage
Refrigerate leftovers in an airtight container. Reheat in the oven or air fryer until hot and crisp; add extra hot honey just before serving.
For more game-day food, try my meatball-stuffed garlic knots or sticky Asian glazed lamb chops.
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Hot Honey Chicken Garlic Bread
Ingredients
Garlic bread and topping
- 1 loaf French bread split lengthwise
- 2 sticks butter softened
- 3 tablespoon chopped parsley
- 1 head roasted garlic
- All-purpose seasoning to taste
- Buttery garlic pepper seasoning to taste
- 2 cups shredded mozzarella cheese
- Freshly grated Parmesan cheese for garnish
Chicken
- 1 lb boneless skinless chicken breast pounded thin and even
- 1 ½ cups all-purpose flour
- 3 eggs beaten
- 2 cups panko breadcrumbs
- All-purpose seasoning to taste
- Frying oil as needed
Hot honey
- 1 tablespoon butter
- 1 cup honey
- ¼ cup hot sauce
- 1 tablespoon red chili flakes
- 1 teaspoon chile powder
Instructions
- Preheat oven to 400°F. Mix the softened butter with parsley, roasted garlic, all-purpose seasoning and buttery garlic pepper seasoning. Spread it over the cut sides of the French bread. Bake until the butter melts and the bread starts to crisp.
- Season the pounded chicken. Dredge each piece in flour, dip in beaten eggs, then coat in panko.
- Heat frying oil to 350°F. Fry the chicken until golden and cooked through, reaching 165°F in the thickest part. Drain briefly, then chop into bite-size pieces.
- Warm the butter, honey, hot sauce, chili flakes and chile powder together, stirring until combined. Strain if you want a smoother hot honey.
- Top the pre-baked garlic bread with mozzarella and chopped chicken. Return to the 400°F oven until the cheese melts. Drizzle with hot honey, garnish with freshly grated Parmesan and parsley, then slice and serve.
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