This Crispy Baked Hot Honey Chicken is a treat for your taste buds! Juicy chicken coated in a crispy crunch and drizzled with sweet and spicy hot honey makes every bite delicious.
Let’s face it, crispy chicken is hard to resist. Pair it with some veggies or fries, and you’ve got a winner of a meal! Plus, baking means less mess than frying. Win-win! 🍗
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for juiciness, but you can easily substitute with chicken breasts if you prefer. Both work well!
Buttermilk: This is key for tenderizing the chicken. If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes!
Spices: Garlic powder and smoked paprika bring great flavor. If you want to switch things up, try onion powder or regular paprika. For a bit more heat, cayenne pepper is optional, but I think it’s great!
Hot Sauce: Use your favorite brand. If you like it milder, opt for a less spicy sauce, or if you want more kick, try a hotter variety! You can also adjust the honey quantity if you want more sweetness.
How Can I Achieve the Perfect Crispy Coating?
For that perfect crispy coating, the dredging step is key! Here’s how to do it right:
- Let the chicken marinate long enough in the buttermilk mixture, about 30 minutes to 4 hours ideally. This helps flavors seep in!
- Make sure to coat the chicken well in the flour mixture. Press the flour on firmly. It helps create that nice crunch.
- Don’t skimp on the cooking spray! A light spray on top of the coated chicken will promote browning and crispiness in the oven.
- Finally, let the chicken rest for a few minutes after baking before drizzling on the hot honey. This helps keep the coating intact while serving!
How to Make Crispy Baked Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon cayenne pepper (optional, for extra heat)
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- 1/3 cup honey
- 2 tablespoons hot sauce (like Frank’s RedHot or your favorite)
- 1 tablespoon butter
- 1 teaspoon apple cider vinegar (optional, for a hint of tang)
Time Needed:
This recipe will take about 40 minutes of cooking time, plus at least 30 minutes for marinating. So, set aside around 1 hour and 10 minutes to make this delicious chicken from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
First things first! Preheat your oven to 425°F (220°C). Then, line a baking sheet with parchment paper or lightly grease it with cooking spray. This will help keep the chicken from sticking and make clean-up a breeze!
2. Marinate the Chicken:
In a bowl, whisk together the buttermilk, garlic powder, smoked paprika, salt, and black pepper until well combined. Add the chicken pieces to the buttermilk mixture, making sure they’re fully submerged. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the fridge for the best flavor.
3. Prepare the Dredging Mixture:
In another bowl, mix the flour, cornstarch, and optional cayenne pepper. This will create your crunchy coating!
4. Dredge the Chicken:
After marinating, remove the chicken from the buttermilk, allowing any excess to drip off. Now, dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken to ensure a good coating. It’s okay to get your hands messy!
5. Bake the Chicken:
Place the coated chicken pieces on the prepared baking sheet. Give the tops a light spray of cooking spray to encourage crispiness while baking. Pop them in the oven and bake for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
6. Make the Hot Honey Sauce:
While the chicken is baking, it’s time to whip up your hot honey sauce. In a small saucepan over low heat, combine the honey, hot sauce, butter, and optional apple cider vinegar. Stir gently until the butter melts and the sauce is smooth. Keep it on low heat while the chicken finishes cooking.
7. Serve Your Delicious Chicken:
Once the chicken is done, let it rest for a few minutes. Then, generously drizzle the hot honey sauce over the chicken pieces. Serve immediately and enjoy your crispy, sweet, and spicy hot honey chicken!
Enjoy your delicious meal. This dish is perfect for any occasion and is sure to impress family and friends!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before marinading. To thaw quickly, place the frozen chicken in a sealed plastic bag and submerge it in cold water for about an hour. Pat it dry before marinating.
How Can I Make This Dish Spicier?
If you love heat, you can increase the amount of cayenne pepper in the dredging mixture or choose a hotter hot sauce for the honey glaze. You can also add crushed red pepper flakes to the hot honey sauce for an extra kick!
Can I Make the Hot Honey Sauce Ahead of Time?
Absolutely! You can prepare the hot honey sauce in advance and store it in an airtight container in the refrigerator for up to a week. Just reheat it gently in a saucepan or microwave before drizzling it over the chicken.
How Do I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, bake it in a preheated oven at 350°F (175°C) until warmed through to maintain its crispy texture, about 10-15 minutes.
