This Crispy Baked Hot Honey Chicken is all about that perfect crunch combined with a sweet and spicy kick. It’s easy to make, and your taste buds will thank you!
Every bite is a delicious mix of heat and sweetness, making it hard to stop at just one piece. I love serving it with some rice or veggies for a fun meal. Yum!
Key Ingredients & Substitutions
Chicken: Chicken thighs or drumsticks are perfect for this recipe because they stay juicy. If you’re looking for a lighter option, boneless, skinless chicken breasts work, but they might not be as crispy.
Buttermilk: Buttermilk adds tenderness and flavor to the chicken. If you don’t have it, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for a few minutes to thicken.
Flour: All-purpose flour gives the chicken its crispy coating. For a gluten-free version, use almond flour or a gluten-free flour blend.
Hot Sauce: Choose your favorite hot sauce to adjust the heat level. If you prefer a milder taste, use less hot sauce or opt for a milder variety like Frank’s RedHot.
How Do I Get the Chicken Extra Crispy?
The key to achieving crispy chicken is in the preparation and baking technique. First, the buttermilk marinade tenderizes the chicken while adding flavor. The flour coating is crucial, so coat the chicken well and press down to ensure it sticks.
- Don’t rush the marinating time; let the chicken sit to soak up those flavors (30 minutes minimum).
- When dredging, shake off excess buttermilk and flour for an even coat.
- Spraying the tops with cooking spray or drizzling oil promotes browning. You want that crispy finish!
- Turn the chicken halfway through baking to ensure all sides get crispy and golden.
Crispy Baked Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) chicken thighs or drumsticks, skin-on, bone-in
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper (adjust to heat preference)
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- ½ cup honey
- 2-3 tablespoons hot sauce (such as sriracha or your favorite spicy chili sauce)
- 1 tablespoon unsalted butter
- 1 teaspoon apple cider vinegar (optional, for a touch of tang)
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and marination, plus approximately 35-40 minutes in the oven for cooking. If you marinate the chicken overnight, you can have dinner easily ready when you get home the next day!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 425°F (220°C) to ensure it’s nice and hot when the chicken goes in. Line a baking sheet with parchment paper, or lightly grease it to prevent the chicken from sticking.
2. Marinate the Chicken:
In a large bowl, add the buttermilk, garlic powder, smoked paprika, salt, and black pepper. Whisk it all together. Then, add the chicken pieces, making sure they’re all well-coated. Cover and let them marinate for at least 30 minutes (or up to overnight in the fridge) so they can soak up all the delicious flavors.
3. Prepare the Dredging Mixture:
In another bowl, mix together the flour, baking powder, and cayenne pepper. This will give your chicken its crispy outer layer!
4. Coat the Chicken:
Take each piece of chicken from the buttermilk marinade, letting any excess drip off. Dredge it well in the flour mixture, pressing lightly to ensure the coating sticks. This will create a nice crunchy crust.
5. Arrange on the Baking Sheet:
Once coated, place the chicken on the prepared baking sheet. Lightly spray the tops with cooking spray or drizzle a little oil over them for extra crispiness.
6. Bake the Chicken:
Place the baking sheet in the oven and bake for 35-40 minutes, turning the chicken halfway through baking. You’ll know it’s done when it’s golden brown, crispy, and the internal temperature reaches 165°F (74°C).
7. Make the Hot Honey Sauce:
While the chicken is baking, prepare the hot honey sauce. In a small saucepan over low heat, combine honey, hot sauce, butter, and apple cider vinegar (if using). Stir until the butter melts and everything is well mixed, then remove from heat.
8. Brush with Hot Honey Sauce:
Once the chicken is beautifully cooked, take it out of the oven and generously brush it with the hot honey sauce. This adds that sweet and spicy kick!
9. Serve and Enjoy:
Serve the chicken hot, garnished with chopped fresh herbs if you like. Pair with your favorite sides, and enjoy your crispy baked hot honey chicken – crispy, sweet, and spicy perfection!
FAQs for Crispy Baked Hot Honey Chicken
Can I Use Boneless Chicken for This Recipe?
Yes, you can use boneless chicken pieces, but keep in mind that they may require less cooking time. Start checking for doneness around 25-30 minutes, ensuring they reach an internal temperature of 165°F (74°C).
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5-10 minutes until it thickens slightly.
How Do I Store Leftover Chicken?
Store any leftover hot honey chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also warm it in the microwave, but the oven will keep it crispy.
Can I Make the Hot Honey Sauce in Advance?
Absolutely! You can prepare the hot honey sauce in advance and store it in the refrigerator for up to a week. Just reheat it gently on the stove or in the microwave before brushing it on the chicken.
