This Crispy Baked Hot Honey Chicken brings the perfect combo of crunch and sweetness. With juicy chicken coated in a spicy honey sauce, it’s a fun dish for any meal!
I like to serve it with some rice or veggies, and watch everyone go for seconds. Just be careful, it might become a family favorite real quick! 😄
Key Ingredients & Substitutions
Chicken: Bone-in, skin-on chicken thighs or drumsticks give the best flavor and juiciness. If you’re looking for a healthier option, skinless chicken breasts work too, but they may not be as juicy.
Buttermilk: This helps tenderize the chicken and creates a great coating. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes!
Flour: All-purpose flour is standard here. For a gluten-free option, try almond flour or a gluten-free all-purpose blend. Keep in mind the texture might change a little.
Hot Sauce: Frank’s RedHot is a popular choice, but feel free to use any hot sauce you like! Adjust the amount based on your heat preference.
How Can I Make the Chicken Extra Crispy?
Getting that crispy texture requires a few important steps. The first step is marinating the chicken in buttermilk; this adds flavor and moisture! Be sure to coat the chicken well in the flour mixture.
- Use a wire rack on your baking sheet. This allows air to circulate around the chicken, helping it bake evenly and stay crispy.
- Don’t rush the baking time! Bake the chicken until it’s golden brown. A proper internal temperature of 165°F ensures it’s cooked without drying out.
For extra crunch, a light spray of cooking oil on the coated chicken pieces helps them brown nicely. Happy cooking!
How to Make Crispy Baked Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (about 8 pieces) bone-in, skin-on chicken thighs or drumsticks
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Cooking spray or oil for greasing
For the Hot Honey Sauce:
- 1/3 cup honey
- 2 tbsp hot sauce (such as Frank’s RedHot)
- 1 tbsp apple cider vinegar
- 1/2 tsp crushed red pepper flakes (optional, for extra heat)
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and 35-40 minutes for baking, totaling roughly 1 hour to bring this delicious dish to your table! Marinating for 30 minutes is recommended to keep the chicken tender and flavorful.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help get that perfect crispy finish. Line a baking sheet with a wire rack and lightly grease it with cooking spray or oil to prevent sticking.
2. Marinate the Chicken:
In a large bowl or zip-top bag, place the chicken pieces and pour the buttermilk over them. Make sure each piece is well-coated. Let them soak for at least 30 minutes, or if you have time, up to 4 hours in the refrigerator. This step is key for juicy, tender chicken!
3. Prepare the Coating:
In a shallow dish, mix together the flour, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). This mixture will create the delightful crispy coating on your chicken.
4. Dredge the Chicken:
Once the chicken has marinated, take each piece out of the buttermilk, shaking off any excess. Coat each piece well in the flour mixture, pressing to make sure it sticks. Place the coated chicken on the wire rack.
5. Bake the Chicken:
Lightly spray the coated chicken pieces with cooking spray for extra crispiness. Bake in your preheated oven for about 35-40 minutes, flipping the pieces halfway through. The chicken is ready when it’s golden brown and reaches an internal temperature of 165°F (74°C).
6. Make the Hot Honey Sauce:
While the chicken is baking, prepare the hot honey sauce. In a small saucepan over medium-low heat, combine honey, hot sauce, apple cider vinegar, and crushed red pepper flakes if desired. Stir and heat until all the ingredients are well combined and slightly thickened, about 3-5 minutes. Remove from heat.
7. Glaze the Chicken:
Once the chicken is out of the oven, generously brush or drizzle the hot honey sauce over each piece. This adds a fantastic sweet and spicy kick!
8. Serve and Enjoy:
Serve your Crispy Baked Hot Honey Chicken immediately while it’s hot, optionally garnished with freshly chopped parsley or extra crushed red pepper flakes for an extra kick. Enjoy your delicious meal!
Bon appétit!
FAQ for Crispy Baked Hot Honey Chicken
Can I Use Boneless Chicken Instead?
Yes, you certainly can! Boneless chicken thighs or breasts can be used, but note that they may cook faster, so check for doneness around 25-30 minutes. Adjust your cooking time to ensure they don’t dry out.
What if I Don’t Have Buttermilk?
No problem! You can make a homemade buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using it in the recipe!
How Do I Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to keep it crispy.
Can I Make the Hot Honey Sauce Ahead of Time?
Yes, you can prepare the hot honey sauce in advance! Just store it in a sealed container in the fridge for up to a week. Reheat gently on the stove before drizzling over the chicken to bring back its flavor.
