This Crispy Baked Hot Honey Chicken is the tastiest way to enjoy chicken! It shines with a crispy coating and a sweet, spicy honey glaze. Perfect for a cozy dinner!
I love how the chicken stays crunchy thanks to baking instead of frying. Plus, that hot honey drizzle on top is just irresistible—I might end up licking the plate! 😋
Key Ingredients & Substitutions
Chicken: Bone-in, skin-on chicken thighs or drumsticks work best for moisture and flavor. If you’d like a healthier option, you can use skinless chicken or even chicken breasts. Just be aware they may not be as juicy!
Buttermilk: This ingredient helps tenderize the chicken. If you don’t have buttermilk, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
Hot Sauce: Adding hot sauce to the marinade gives a nice kick. If you prefer a milder flavor, you can reduce the amount or use a milder sauce like Frank’s RedHot. For a vegan alternative, consider using a store-bought hot sauce labeled as vegan.
Flour & Spices: The flour coating is key for crunch. You can try gluten-free flour if needed. Paprika and garlic powder enhance the flavor; feel free to switch with other spices you love, like cumin or chili powder.
How Do I Get My Chicken Extra Crispy?
For that perfect crispy texture, the key is in the coating and baking method. Here’s how to do it:
- Marinate the chicken well! Buttermilk not only enhances flavor but also helps the coating stick.
- Make sure to use a wire rack on your baking sheet. This allows air to circulate around the chicken, ensuring all sides get crispy.
- Don’t rush the baking! Bake at a high temperature (425°F) and flip halfway for even cooking. Use a cooking spray on top to help it crisp up more.
With these tips, you’ll get beautifully crispy chicken every time!
Crispy Baked Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (about 8) bone-in, skin-on chicken thighs or drumsticks
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional, for marinade)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- 1/2 cup honey
- 2-3 tablespoons hot sauce (adjust to taste, such as sriracha or a chili garlic sauce)
- 1 tablespoon apple cider vinegar or lemon juice
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 1 hour of prep time, including marinating the chicken, and about 45 minutes to bake. Allow extra time for the chicken to soak up the flavors in the buttermilk, so marinating overnight is a great option if you plan ahead!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the buttermilk with 1 tablespoon of hot sauce (if you like it spicy). Add your chicken pieces, making sure they are well coated in the buttermilk mixture. Cover the bowl and pop it in the fridge for at least 1 hour, or better yet, overnight. This will make the chicken tender and flavorful!
2. Preheat Oven and Prepare Baking Sheet:
When you’re ready to bake, preheat your oven to 425°F (220°C). Line a baking sheet with foil to make cleanup easier, then place a wire rack on top. Lightly spray or grease the rack with cooking spray or oil; this helps the chicken become super crispy.
3. Prepare the Coating:
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. This mixture will give your chicken a delicious crunch!
4. Coat the Chicken:
Take each piece of chicken out of the buttermilk, allowing any extra liquid to drip off. Dredge it in the flour mixture, pressing firmly to ensure a good coating. Shake off any excess flour and place the coated chicken on the wire rack.
5. Bake the Chicken:
Spray the tops of the chicken pieces lightly with cooking spray to help with crisping during baking. Bake in your preheated oven for about 35-45 minutes, turning the pieces halfway through. When they reach an internal temperature of 165°F (74°C) and are golden brown, they are done!
6. Make the Hot Honey Sauce:
While the chicken is baking, grab a small saucepan and add the honey, hot sauce, apple cider vinegar (or lemon juice), and a pinch of salt. Warm over low heat, stirring occasionally until everything is well combined. Once it’s warm, take it off the heat!
7. Glaze the Chicken:
Once your chicken is baked to golden perfection, generously brush or drizzle the hot honey sauce over each piece. Get those flavors soaked in!
8. Serve Immediately:
Enjoy your crispy hot honey chicken while it’s fresh and hot! You can garnish with chopped fresh herbs like parsley or chives for a lovely touch. Serve it alongside coleslaw, mashed potatoes, or a crisp salad for the perfect meal.
Dig in and savor every delicious bite of your crispy, sweet, and spicy baked hot honey chicken!
FAQs About Crispy Baked Hot Honey Chicken
Can I Use Boneless Chicken Instead?
Absolutely! If you prefer boneless chicken, such as thighs or breasts, just adjust the cooking time. Boneless cuts will cook faster, usually within 25-30 minutes. Ensure they reach an internal temperature of 165°F (74°C) for safety.
How Do I Store Leftover Chicken?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven set to 350°F (175°C) until warmed through, which helps maintain its crispy texture.
Can I Make the Hot Honey Sauce Ahead of Time?
Yes! You can prepare the hot honey sauce ahead of time. Just store it in an airtight container in the fridge for up to a week. Simply warm it up before drizzling it over the chicken when you’re ready to serve.
What Should I Serve with This Dish?
This crispy chicken pairs beautifully with sides like coleslaw, baked beans, mashed potatoes, or a fresh salad. The sweetness and spice of the hot honey sauce balance well with creamy or crunchy sides!
