This Crispy Baked Hot Honey Chicken is a tasty twist on classic chicken! With its crunchy coating and a sweet and spicy glaze, it’s a crowd-pleaser for sure.
Trust me, the first bite will make you smile. The heat and sweetness play so well together! I love serving it with some rice or veggies for a fun family dinner. Enjoy!
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs give juicy results, but you can use chicken breasts if you prefer them leaner. If you’re aiming for a lighter option, try skinless chicken tenders which will also cook nicely.
Buttermilk: This ingredient helps tenderize the chicken and adds flavor. If you don’t have buttermilk, just mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes to thicken.
Flour & Cornstarch: The mix of these two is key for a crispy texture. You could replace all-purpose flour with gluten-free flour if needed, and potato starch could work as a substitute for cornstarch.
Honey: It’s essential for that sweet glaze. If you’re looking for a healthier alternative, consider using agave syrup or maple syrup, though the flavor will change slightly.
What’s the Best Way to Achieve a Crispy Coating?
Getting the chicken crispy is all about the coating and baking technique. To ensure a perfect crunch, follow these steps:
- Make sure to marinate the chicken in buttermilk. This helps keep it moist and allows the coating to stick better.
- Coat the chicken thoroughly in the flour mix, making sure to press it on well. This helps form a nice crust.
- Arranging the chicken on a wire rack above the baking sheet lets air circulate, ensuring it crisps up on all sides.
- Lightly spray the tops with oil before baking; this helps brown the coating nicely.
- Flip the chicken halfway through cooking for even browning.
Using these tips will help you achieve that delicious crispy texture you desire in your hot honey chicken!
Crispy Baked Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup buttermilk
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional for extra heat)
For the Hot Honey Glaze:
- Cooking spray or oil for greasing the baking sheet
- 1/3 cup honey
- 2 tbsp hot sauce (adjust to taste)
- 1 tbsp butter
- 1 tsp apple cider vinegar (optional, for tang in the hot honey glaze)
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time and approximately 25-30 minutes to bake. You will want to marinate the chicken in buttermilk for at least 30 minutes to achieve maximum flavor, so keep that in mind for total time if you plan to serve this dish for dinner!
Step-by-Step Instructions:
1. Prepare the Oven and Chicken:
Begin by preheating your oven to 425°F (220°C). Line a baking sheet with foil; this makes cleanup easier. Place a wire rack on top of the baking sheet and spray it with cooking spray to prevent sticking.
2. Marinate the Chicken:
Put the chicken pieces into a bowl and pour buttermilk over them. Make sure all the chicken is coated. Let it marinate in the refrigerator for at least 30 minutes, but you can marinate it for up to 4 hours if you want it even more flavorful!
3. Prepare the Coating:
In a large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). This mixture is what makes the chicken crispy!
4. Coat the Chicken:
Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the flour mixture. Make sure to press the mixture onto the chicken to ensure it sticks well!
5. Arrange and Spray:
Place the coated chicken pieces on the wire rack. Lightly spray the tops with cooking spray or drizzle a touch of oil over them to aid in browning during baking.
6. Bake Until Crispy:
Put the chicken in the oven and bake for about 25-30 minutes. Flip the chicken halfway through to ensure both sides get crispy. It’s done when it reaches an internal temperature of 165°F (75°C)!
7. Make the Hot Honey Sauce:
While the chicken is baking, prepare your hot honey glaze! In a small saucepan, combine honey, hot sauce, butter, and apple cider vinegar (if using). Heat over low to medium heat, stirring occasionally until butter is melted and the sauce is silky smooth.
8. Glaze the Chicken:
Once the chicken is done baking, take it out of the oven and brush a generous amount of the hot honey glaze over each piece. The warm sauce soaks in the crispy coating!
9. Serve and Enjoy:
Serve the chicken immediately, drizzling a bit more hot honey sauce on top or on the side for those who want extra spice. Enjoy your delicious crispy, sweet, and spicy hot honey chicken!
FAQ for Crispy Baked Hot Honey Chicken
Can I Use Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great option as they tend to be more juicy and flavorful. However, you can easily substitute them for chicken breasts if you prefer a leaner meat.
What if I Don’t Have Buttermilk?
No worries! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
Can I Make This Recipe Without Hot Sauce?
Yes, you can! If you prefer a milder dish, feel free to leave out the hot sauce in the honey glaze. You can substitute it with barbecue sauce or even sweet soy sauce for a different flavor profile.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, or microwave gently.
