This Crispy Baked Hot Honey Chicken is a tasty treat! It features juicy chicken pieces coated in a crunchy crust and drizzled with sweet and spicy honey for a perfect kick.
You can serve it as a fun dinner or at your next gathering. I love how the sweet honey balances with the heat—it’s a flavor match made in heaven! 🍯🔥
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are a great choice for this recipe, but thighs can be juicier and more forgiving. Use what you have on hand!
Buttermilk: This helps tenderize the chicken and adds flavor. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes to mimic the acidity.
Cornflakes/Panko Breadcrumbs: For a nice crunch, both work wonders. If you’re avoiding gluten, opt for gluten-free breadcrumbs or crushed rice cereal. I personally love the flavor of panko!
Hot Sauce: Choose your favorite brand. For less heat, reduce the amount or select a milder sauce. You could also mix in some BBQ sauce for a different twist.
How Do I Get My Chicken Extra Crispy?
Getting that perfect crispy coating can be tricky! Here’s how to make it happen:
- Use a wire rack: Placing the chicken on a wire rack allows air to circulate around it, making it crispier all over.
- Don’t skip the egg: This step helps the breadcrumbs stick better, ensuring a thick, crunchy layer.
- Spray with oil: A light mist of oil helps brown the coating and adds to the crunch. You can also use a brush for even coverage.
- Flip halfway: This ensures an even bake and crispness on both sides. Look for a golden hue!
Crispy Baked Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs if preferred)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust for heat preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups crushed cornflakes or panko breadcrumbs (for extra crispiness)
- 1/2 cup all-purpose flour
- 2 large eggs
- Cooking spray or oil for greasing
For the Hot Honey Sauce:
- 1/2 cup honey
- 1 to 2 tablespoons hot sauce (such as Frank’s RedHot or your favorite)
- 1 tablespoon apple cider vinegar (optional for tang)
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
For Garnish:
- Fresh thyme or parsley
- Flaky sea salt (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time and an additional 20-25 minutes of baking time. Allow for marinating the chicken for 20-30 minutes (or up to overnight), making it a leisurely yet rewarding cooking experience!
Step-by-Step Instructions:
1. Preheat Oven and Prep Pan:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack over the sheet and lightly grease it with cooking spray or oil. This helps with easy cleanup and crispy chicken!
2. Marinate Chicken:
In a mixing bowl, whisk together buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Add your chicken breasts and ensure they are well-coated. Cover and let marinate in the fridge for 20-30 minutes—this step adds so much flavor!
3. Prepare Breading Stations:
Set up three shallow bowls for breading the chicken:
– In the first dish, place the flour.
– In the second dish, beat the eggs.
– In the third dish, mix crushed cornflakes or panko breadcrumbs with a pinch of salt and a touch of smoked paprika for extra flavor.
4. Bread the Chicken:
Take the marinated chicken pieces out of the buttermilk, allowing excess to drip off. Start by dredging the chicken in flour, then dip it into the beaten eggs, and finally coat it well in the cornflake mixture. Press down gently to ensure the coating sticks!
5. Arrange and Bake:
Place the breaded chicken pieces on the prepared baking sheet or rack. Lightly spray or drizzle with oil to help achieve that crispy texture. Bake the chicken for 20-25 minutes, flipping it halfway through, until the chicken is cooked completely and the coating has turned a beautiful golden brown.
6. Make the Hot Honey Sauce:
While the chicken is baking, grab a small saucepan and combine honey, hot sauce, apple cider vinegar, and red pepper flakes over low heat. Stir it gently until everything blends together and is warmed through. Once ready, remove from heat.
7. Serve:
Once the chicken is cooked, transfer it to a serving platter. Drizzle the hot honey sauce generously over the top. For an extra touch, garnish with fresh thyme or parsley and a sprinkle of flaky sea salt if you like!
8. Enjoy:
Dig in! Serve your crispy baked hot honey chicken right away, paired with delicious sides like coleslaw, roasted veggies, or a refreshing salad.
Bon appétit! This dish is the perfect combination of crispy, juicy, and sweet with a spicy kick that everyone will love!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and can add more flavor to the dish. Adjust the cooking time to ensure they’re cooked through, but they should be just as delicious!
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Check that your hot sauce and any other condiments are also gluten-free!
Can I Make the Hot Honey Sauce in Advance?
Yes, you can make the hot honey sauce ahead of time! Store it in an airtight container in the fridge for up to a week. Simply reheat it gently before drizzling over your chicken.
How Do I Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven or microwave until warmed through. Keep in mind that the coating may lose some crispiness when reheated.
