Baked Popcorn Chicken with Raspberry Hot Honey.

Who wants to make baked popcorn chicken with me today! And I’m back with more hot honey too. Hope you’re not sick of it yet. Because this version has a BIG twist. Say hello to raspberry hot honey, which might just be your new favorite thing. You can put it on this chicken, you can […]

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Who wants to make baked popcorn chicken with me today!

baked popcorn chicken with raspberry hot honey

And I’m back with more hot honey too.

Hope you’re not sick of it yet. Because this version has a BIG twist.

Say hello to raspberry hot honey, which might just be your new favorite thing. You can put it on this chicken, you can put it on watermelon wedges. This is a dream.

I mean, is there anything more versatile than that? So good.

raspberry puree and jalapeno in honey

Okay but before that, let’s talk chicken. I basically use my own darn blog so I don’t have to eat boring chicken recipes. And since I started 11 years ago, I have posted a ton, and I do mean a TON, of baked crispy chicken recipes.

They are easily my favorite thing to make. Everyone loves them. They are simple. They can be used in so many different ways. Wowza.

One of the ones that you always go crazy for are these pretzel crusted chicken fingers with hot honey. So yes, this is sort of like that, but… not. 

Not exactly, of course.

panko flour coated chicken pieces

Here, we’re soaking our chicken nugget pieces in buttermilk (remember I used to do this alllll the time, back in the day?) and then dredging them in a mixture of flour and panko. But we’re still baking them! Using my wire rack trick, getting them extra crispy crunchy.

If you go watch on instagram later today, you can see me make these step by step! 

raspberry hot honey

Once the chicken is done, you can drizzle it with the hot honey or dip it in the hot honey.

And this might be my favorite variety of hot honey yet.

drizzling raspberry hot honey on popcorn chicken

The raspberries add a little more sweetness that really balances out the hot peppers. They also turn the hot honey the most gorgeous shade of pink, so of course I’m here for that. OF COURSE. 

baked popcorn chicken with raspberry hot honey

This is a recipe you can make for lunch or dinner, or even as an app for a crowd. While I don’t love next-day leftovers of this chicken (Eddie does, so that’s saying something), at room temp, they do hold up well. Meaning you could make them about an hour or so before a get together and keep them warm. They will stay flavorful and crunchy! Yes!

Oh and let’s also talk about how we can make strawberry hot honey too. Or blueberry?! And blackberry, of course. I’m obsessed. Keep this stored in your fridge, drizzle it on EVERYTHING – seriously. Fish, shrimp, chicken, fruit, dessert – the options are absolutely endless.

And I’m in love.

raspberry hot honey

Baked Popcorn Chicken with Raspberry Hot Honey

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Popcorn Chicken with Raspberry Hot Honey

Baked popcorn chicken is super crispy and crunchy and baked! Serve with a drizzle or dip of fresh raspberry hot honey for extra zing.
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

raspberry hot honey

  • 4 ounces fresh raspberries
  • 2 tablespoons water
  • ¾ cup honey
  • 1 jalapeño pepper, thinly sliced

popcorn chicken

  • 1 pound boneless, skinless chicken breasts, cut into pieces
  • 2 cups buttermilk
  • 1 ¼ cups flour
  • 1 cup panko bread crumbs
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • salt and pepper

Instructions

raspberry hot honey

  • Place the raspberries and water in a blender and blend until pureed. Pour the mixture through a fine mesh strainer set over a bowl, pressing with a back of the spoon to capture the seedless berry puree. You only need 2 to 3 tablespoons of puree!
  • To make the honey, combine 2 tablespoons of the puree with the honey and sliced jalapeno in a saucepan. Bring the mixture to a simmer, stirring to combine. Let it cool to room temperature then use as desired - as a dip or drizzle. You can store this in the fridge for a few days!

popcorn chicken

  • Place the chicken pieces in a baking dish and cover with the buttermilk. Cover the baking dish and place it in the fridge for at least 1 hour (or longer).
  • Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack. Spray the wire rack with nonstick spray.
  • Remove the chicken in buttermilk from the fridge about 15 minutes before making. Combine the flour, panko and spices on a plate with a generous pinch of salt and pepper. Take each piece of chicken out of the buttermilk and place it directly into the flour panko mix, tossing to coat. Place it on the wire rack and repeat with remaining chicken.
  • Bake the chicken pieces for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until golden and crunchy.
  • Remove the chicken and serve with the raspberry hot honey. You can drizzle it on or use it for dipping!

baked popcorn chicken with raspberry hot honey

More crispy crunchy bites please.

The post Baked Popcorn Chicken with Raspberry Hot Honey. appeared first on How Sweet Eats.

Melon Mosaic Salad with Hot Honey Vinaigrette.

The melon mosaic is everything I want on a plate in summer. Seriously, I could eat this for breakfast, lunch and dinner.  It’s light and refreshing on a super hot day. It’s easy to serve to friends and family (… if we can ever see them again) and the combination of melon + cheese tastes […]

The post Melon Mosaic Salad with Hot Honey Vinaigrette. appeared first on How Sweet Eats.

The melon mosaic is everything I want on a plate in summer.

melon mosaic salad with hot honey vinaigrette

Seriously, I could eat this for breakfast, lunch and dinner. 

It’s light and refreshing on a super hot day. It’s easy to serve to friends and family (… if we can ever see them again) and the combination of melon + cheese tastes wonderful. And it’s a great starter “salad” for a heartier dish and it’s also a really delish lunch if you aren’t in the mood for something more filling. 

chopped feta, cucumber, watermelon, cantaloupe and tomatoes

I used to make a version of this salad all the time back when Max was two years old. He actually loved it because he could pick up the chunks and eat them. He also loved playing melon tetris with the cubes and it was so cute. I actually forgot about that until I made this last week and Emilia started grabbing for bites. 

She loves spicy stuff, so she even went in with the hot honey. How is she my child?! It’s amazing. 

melon mosaic salad with hot honey vinaigrette

In the past, I also made this melon mozzarella salad with watermelon and cucumber. I love using the cucumber instead of the honeydew. It’s unexpected, a little more savory and refreshing and adds a pop of freshness without the sweet.  

melon mosaic salad with hot honey vinaigrette

For this version, I threw in some avocado, huge feta chunks and cherry tomatoes! 

The dressing is simple and amazing. Lemon, hot honey, champagne vinegar – all flavors that I love so much. Tons of herbs like fresh mint and basil and get showered all over the salad taking the flavor up another notch. It’s no secret I’m obsessed with hot honey. I usually make my own but you can even buy it now

It’s easy. Almost embarrassingly so.

But the flavors together are JUST SO GOOD.

close up melon mosaic salad with hot honey vinaigrette

The other great thing?! You can make this ahead of time and marinate it all. I actually threw the chunks in a bag to marinate them with the dressing while testing this. It also makes it easily transportable! I would just skip the avocado and add it once you’re ready to serve the whole thing. 

melon mosaic salad with hot honey vinaigrette

Definitely considering making a small batch melon mosaic for lunch every week.

melon mosaic salad with hot honey vinaigrette

Melon Mosaic with Hot Honey Vinaigrette

Print

Melon Mosaic Salad

My favorite summer salad treat! This melon mosaic is refreshing and an easy salad to make. Drizzle with hot honey vinaigrette and you're good to go!
Course Salad
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 to 6 people (or more, depending on how many dishes you serve!)
Author How Sweet Eats

Ingredients

  • 2 cups watermelon cubes
  • 2 cups cantaloupe cubes
  • 1 cup cherry tomatoes halved
  • 1 to 2 seedless cucumbers, peeled and cut into cubes
  • 1 to 2 avocados, chopped
  • 1 8 ounce block feta, cut into cubes
  • salt and pepper
  • 2 tablespoons fresh herbs, like mint, basil and chives

hot honey vinaigrette

  • 2 tablespoons champagne vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons hot honey
  • 1 garlic clove, freshly grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

Instructions

  • If you’re chopping everything yourself, be sure to chop the cubes roughly the same size. If you’re buying something pre-chopped, use that as the guide to size and chop everything else to size. Use the most of what you love! For instance, I like to use watermelon and cantaloupe the most, then cucumber, then fill in with avocado and tomato.
  • As a note, you can also crumble the feta or do smaller cubes. You can also leave the cherry tomatoes whole and not slice them.
  • Assemble the cantaloupe, watermelon, cucumber and feta cubes on a dish. Make the dressing as directed. Chop the tomatoes and the avocado, stick them in between a few of the cubes. There is no right way to do this! You can throw everything in a bowl, spread it out on a plate or layer it. Whatever you’d like.
  • Sprinkle everything with salt and pepper. Drizzle with the dressing and cover with the fresh herbs. Serve!
  • Leftovers of this are delicious.

hot honey vinaigrette

  • Whisk together the vinegar, lemon juice, hot honey, garlic, salt and pepper until combined. Stream in the olive oil while whisking the entire time. This dressing stays great in the fridge for up to a week.

melon mosaic salad with hot honey vinaigrette

Bonus points for colorful food!

The post Melon Mosaic Salad with Hot Honey Vinaigrette. appeared first on How Sweet Eats.