This Crispy Baked Hot Honey Chicken is the perfect mix of sweet and spicy! Juicy chicken coated in crunchy breadcrumbs gets a kick from hot honey that takes it to the next level.
I love serving this chicken with a side of coleslaw or fries. You know, just to make it a fun feast! Plus, it’s baked, so I can enjoy it without the guilt! 🐔🍯
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless thighs for more moisture and flavor, but chicken breasts work too. You can even use drumsticks if you crave a classic experience. If you need a lighter option, turkey cutlets will do the trick!
Buttermilk: If you don’t have buttermilk, a simple substitute is mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes. It’s a great way to tenderize the chicken.
Panko Breadcrumbs: I love using panko for its extra crunch. If you want to keep it gluten-free, you can swap in crushed gluten-free cereal or make your own breadcrumbs from gluten-free bread.
Hot Sauce: For that spicy kick, I usually use sriracha. But feel free to use any hot sauce you love, or adjust the amount to match your spice tolerance. If you’re avoiding spicy foods, go for a mild hot honey instead!
How Do I Get the Chicken Extra Crispy?
To achieve that perfect crispy texture, the breading process is key! Here’s how you can ensure a great crunch:
- Marinate the chicken in the buttermilk mix for at least 30 minutes; this tenderizes it and allows flavors to penetrate.
- Use three separate bowls for dredging: one for flour, one for eggs, and one for panko. This layering creates a solid, crispy crust.
- Lightly coat the prepared chicken pieces with oil or cooking spray before baking to enhance crispiness. It’s the secret to making the panko golden.
- Don’t overcrowd the baking sheet. Give the chicken space to breathe, which helps it crisp up rather than steam.
- Monitor the baking time. Keep an eye on the chicken, as ovens may vary. You want a crispy golden crust, so don’t rush this step!
Crispy Baked Hot Honey Chicken Recipe
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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Breading:
- 1 1/2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Cooking spray or oil for greasing
For the Hot Honey Glaze:
- 1/2 cup honey
- 2 tablespoons hot sauce (such as sriracha or a hot honey brand)
- Optional: pinch of red chili flakes for extra heat
- Fresh parsley or chives (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time and 25-30 minutes to bake. Add in at least 30 minutes to marinate the chicken, for a total of about 1 hour and 10-30 minutes until dinner is served. Less than an hour and a half for a mouthwatering meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Prepare your baking sheet by lining it with parchment paper or giving it a light coating of oil to prevent sticking.
2. Marinate the Chicken:
In a large bowl, mix together the buttermilk, garlic powder, smoked paprika, salt, and pepper. This will add a ton of flavor and keep the chicken juicy. Add the chicken pieces, make sure they’re well-coated in the buttermilk mixture, cover with plastic wrap, and let it marinate in the fridge for at least 30 minutes to 1 hour.
3. Set Up the Breading Station:
Get three shallow bowls ready: one with the all-purpose flour, one with the beaten eggs, and one with the panko breadcrumbs. This is where the magic happens!
4. Bread the Chicken:
Take the chicken out of the marinade and shake off any excess buttermilk. First, dredge each piece in the flour, then dip it in the eggs, and finally coat it evenly with panko breadcrumbs. Make sure to press the breadcrumbs onto the chicken to help them stick.
5. Bake the Chicken:
Arranging the breaded chicken pieces on the prepared baking sheet. Lightly spray or drizzle a little oil over the top of each piece to enhance the crispiness while baking. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and looks golden and crispy.
6. Prepare the Hot Honey Glaze:
While the chicken is baking, make the hot honey glaze. In a small saucepan set over low heat, combine the honey and hot sauce. Stir them together until well-combined and slightly warmed through. If you enjoy extra heat, you can add a pinch of red chili flakes to spice things up!
7. Glaze and Serve:
Once the chicken is done baking, remove it from the oven and generously brush the hot honey glaze over each piece. Make sure it’s coated nicely for that sweet and spicy flavor!
8. Garnish and Enjoy:
Garnish with freshly chopped parsley or chives for a pop of color. Serve your delicious crispy baked hot honey chicken immediately. It pairs perfectly with sides like coleslaw, mashed potatoes, or steamed vegetables!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used in this recipe, but they may be slightly drier than thighs. For juicier results, consider marinating the breasts for a bit longer to help keep them tender during baking!
How Can I Make This Recipe Gluten-Free?
You can easily make this dish gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using gluten-free panko breadcrumbs. Double-check your hot sauce to ensure it’s gluten-free too!
Can I Prepare the Chicken Ahead of Time?
Yes, you can marinate the chicken in the buttermilk mixture the night before to save time on the day you plan to cook. Just keep it covered in the fridge until you’re ready to bread and bake it!
How Should I Store Leftover Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer for best results, to maintain that crispy texture. If reheating in a microwave, be careful not to overcook it as it can become dry!
