This Crispy Baked Hot Honey Chicken is a tasty treat! It’s all about sweet and spicy goodness, with a crunchy coating that makes every bite a delight!
I love how easy it is to make this chicken in the oven, no frying needed! Just bake it until crispy, and drizzle that hot honey on top. Trust me, you’ll be licking your fingers! 😋
Key Ingredients & Substitutions
Chicken: Skin-on chicken drumsticks or thighs add both flavor and crunch. If you prefer, bone-in, skin-on breasts will work too, but adjust cooking time for thinner pieces.
Buttermilk: Buttermilk gives the chicken a moist interior and delicious flavor. If you don’t have any, you can make a quick substitute with milk and lemon juice (1 cup milk + 1 tbsp lemon juice, let sit for 5-10 mins).
Flour & Cornstarch: All-purpose flour creates a crunchy crust, while cornstarch makes it even crispier. If you need a gluten-free option, try a gluten-free flour blend instead!
Hot Sauce: Frank’s RedHot offers a great tangy heat, but feel free to use your favorite hot sauce, or reduce the cayenne if you prefer less spice.
How Do I Ensure Perfectly Crispy Chicken?
To achieve that golden, crispy exterior, follow these key steps:
- Brine and Marinate: Marinating in buttermilk is crucial. It tenderizes the chicken and helps the flour to stick better, ensuring a thicker coating.
- Dredging: After marinating, dredge the chicken in the flour mixture and press firmly. This helps create a robust crust that crisps up nicely when baked.
- Oil Spraying: A light spray of cooking oil on the coated chicken before baking promotes browning and crunchiness.
- Baking Time: For best results, bake until the chicken reaches an internal temperature of 165°F (74°C). Flipping it halfway ensures even crisping on both sides.
These tips will help you achieve that crispy goodness without frying! Happy cooking! 🍗
Crispy Baked Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (about 1 kg) chicken drumsticks or thighs, skin-on
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups all-purpose flour
- 1 tbsp cornstarch (optional, for extra crispiness)
- 1 tsp cayenne pepper (adjust to heat preference)
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- 1/3 cup honey
- 1-2 tbsp hot sauce (such as Frank’s RedHot) or 1 tsp crushed red pepper flakes
- 1 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus at least 1 hour for marinating (or up to overnight for better flavor). Baking takes about 35-45 minutes. So, plan for roughly 1 hour and 15 minutes to 1 hour and 45 minutes total.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or foil and giving it a light spray of cooking spray or a drizzle of oil. This helps make cleanup easier!
2. Marinate the Chicken:
In a large bowl, whisk together the buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add the chicken pieces, ensuring they’re fully coated in the marinade. Cover the bowl and let it marinate in the fridge for at least 1 hour—overnight is even better!
3. Prepare the Coating:
In another large bowl, mix together the flour, cornstarch (if using for extra crunch), cayenne pepper, and a pinch of salt. This will create a delicious crispy coating for your chicken.
4. Coat the Chicken:
Take each piece of marinated chicken out of the buttermilk, letting any excess drip off. Dredge them thoroughly in the flour mixture, pressing down to ensure you have a thick, even coating. Lay them on the prepared baking sheet.
5. Bake the Chicken:
Lightly spray the coated chicken with cooking spray or drizzle a bit of oil on top to help achieve a golden, crispy texture. Bake in your preheated oven for 35-45 minutes, flipping the chicken halfway through. They’re done when the outside is golden and crispy, and the internal temperature hits 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 low heat, combine the honey, hot sauce (or red pepper flakes), apple cider vinegar, and smoked paprika. Stir gently and warm until everything is mixed well and slightly thickened—this should take about 3-5 minutes. Then, remove it from heat.
7. Drizzle and Serve:
Once your chicken is cooked to crispy perfection, transfer it to a serving plate. Generously drizzle your hot honey sauce over the top. For a pop of color, you can optionally garnish with some freshly chopped parsley or sliced green onions.
Enjoy your Crispy Baked Hot Honey Chicken with your favorite sides or on its own for a delightful sweet and spicy treat!
FAQ About Crispy Baked Hot Honey Chicken
Can I Use Chicken Without Skin?
Yes, you can use skinless chicken, but keep in mind that it may not be as crispy or flavorful. If you opt for skinless, consider adding a bit more oil to your coating or marinating for longer to enhance moisture and taste.
How Can I Adjust the Heat Level?
You can adjust the heat level by altering the amount of cayenne pepper in the flour mixture or the hot sauce in the honey sauce. For milder chicken, reduce the cayenne, or substitute with a mild sauce. For more heat, add extra hot sauce or crushed red pepper flakes.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can bake the chicken, let it cool, then store it in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispness.
What Should I Serve with This Chicken?
This spicy-sweet chicken pairs well with various sides such as steamed vegetables, macaroni and cheese, coleslaw, or a simple green salad. For a heartier meal, serve it over rice or with biscuits to soak up the hot honey sauce!
