This Crispy Baked Hot Honey Chicken is a game changer! Juicy chicken is coated in a crunchy layer and drizzled with sweet, spicy honey. It’s perfect for any weeknight dinner!
I love making this dish because it’s baked, not fried, so I can enjoy the crunch without the guilt! Plus, the sweet and spicy kick keeps everyone coming back for more. 🌶️🍯
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken thighs for more flavor and moisture, but chicken breasts work great too. If you’re looking for a healthier option, try using air-chilled chicken as it tends to stay juicier.
Buttermilk: This is essential for tenderizing the chicken. If you don’t have it, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Cayenne Pepper: This adds heat, but you can adjust it to your taste. If you’re sensitive to spice, consider using a pinch of paprika instead, or leave it out entirely for a milder dish.
Honey: This is key to the hot honey sauce. You could use maple syrup or agave nectar if you prefer a different taste, but you’ll miss the distinct floral notes of honey.
How Can I Get Extra Crispy Chicken?
To achieve that extra crispiness, focus on the dredging process. It’s all about layering! After marinating the chicken, dredge it in the flour mixture. For a fantastic crunch, dip it back in buttermilk and then coat it again in the flour mixture.
- Make sure to let the excess buttermilk drip off before dredging to avoid a gummy texture.
- Spraying the chicken lightly with oil before baking helps it brown nicely.
- Flipping the chicken halfway through ensures that both sides get that beautiful golden color.
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
- For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper (adjust for heat preference)
- For the Sauce:
- 1/2 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot)
- 1 tablespoon apple cider vinegar (optional, for tang)
- For Baking:
- Cooking spray or oil for greasing
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time plus 25-30 minutes of baking time. If you choose to marinate the chicken for a longer time (up to 4 hours), it enhances the flavor but let’s you plan ahead!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). Prepare your baking sheet by lining it with parchment paper or lightly greasing it with cooking spray or oil to ensure the chicken doesn’t stick.
2. Marinate the Chicken:
In a large bowl, combine the buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add the chicken pieces and toss until every piece is well coated. Let it marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours for a more intense flavor.
3. Prepare the Coating:
While the chicken marinates, whisk together in a separate bowl the flour, cornstarch, baking powder, and cayenne pepper. This mixture will give your chicken its crispy texture.
4. Dredge the Chicken:
Once marinated, take each piece of chicken out of the buttermilk, letting any excess drip off. Dredge thoroughly in the flour mixture until fully coated. Place the chicken on the prepared baking sheet. For extra crispiness, you can repeat the dredging by dipping the chicken back into the buttermilk briefly and then again into the flour mixture.
5. Get Ready to Bake:
For that ultimate crunch, lightly spray the coated chicken with cooking spray or drizzle some oil over the top before baking.
6. Bake the Chicken:
Transfer the baking sheet to the oven and bake the chicken for 25-30 minutes. It’s important to turn the chicken halfway through to ensure even cooking and browning. The chicken is done when it’s golden brown and reaches an internal temperature of 165°F (74°C).
7. Make the Hot Honey Sauce:
While the chicken bakes, mix the honey, hot sauce, and apple cider vinegar in a small bowl until well combined. Taste and adjust the heat level if necessary.
8. Brush the Chicken:
Once the chicken is baked to perfection, remove it from the oven and generously brush it with the hot honey sauce. Make sure to coat all sides for that sweet and spicy goodness!
9. Serve and Enjoy!
Serve the crispy baked hot honey chicken immediately, drizzling more hot honey over the top if desired. Enjoy the delightful flavors and crispy texture!
This recipe yields crispy, juicy baked chicken with a perfect balance of sweet heat from the hot honey sauce. Perfect for dinner or as a crowd-pleasing appetizer! 🍗✨
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Chicken?
Absolutely! While this recipe calls for boneless, skinless thighs or breasts, you can also use chicken drumsticks or wings. Just note that cooking times may vary. Drumsticks may take a bit longer to cook through, so be sure to check the internal temperature reaches 165°F (74°C).
Can I Make This Recipe Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and use cornstarch as is. The buttermilk can be swapped with a dairy-free alternative like almond milk mixed with a little vinegar to mimic the acidity.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven preheated to 350°F (175°C) for about 10-15 minutes or until warmed through for the best texture.
Can I Adjust the Spice Level?
Yes! Feel free to adjust the amount of cayenne pepper in the coating and the hot sauce in the honey sauce to suit your spice tolerance. You can also omit the cayenne entirely for a milder flavor!
