This Crispy Baked Hot Honey Chicken is a flavor explosion! Tender chicken is coated in a crunchy crust and drizzled with sweet and spicy honey—all baked to perfection.
You won’t believe how easy it is to whip this up for dinner! I love serving it with some rice or veggies; it makes the perfect meal. Just take a bite, and you’ll be hooked! 😋
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs for juicy results. However, chicken breasts work too if you prefer a leaner option. If you’re in a hurry, chicken tenders are another great choice!
Buttermilk: If you don’t have buttermilk, you can easily make a substitute! Just mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes. This gives a similar tangy flavor.
Panko Breadcrumbs: These provide a fantastic crunch, but if you can’t find any, regular breadcrumbs are a fine substitute. Just know they’ll be slightly less crispy. You could even crush some crackers for a fun twist!
Hot Sauce: I love using Sriracha for a nice heat kick, but feel free to adjust the sauce according to your taste. Try Frank’s RedHot for more classic flavor, or even a milder sauce if you prefer less heat!
How Do I Get That Perfectly Crispy Coating?
The secret to achieving a deliciously crispy coating lies in the dredging process and the baking technique. Here are some handy tips:
- Ensure the chicken is well-coated in the buttermilk mixture for maximum flavor and moisture.
- Press the flour and panko mixture firmly onto the chicken. It helps the coating stick better during baking.
- Don’t skip the cooking spray or oil drizzle! This little step is crucial for getting that golden, crispy finish.
- Maintain the baking temperature at 425°F for the best results—this high heat helps fry the coating while keeping the chicken juicy.
Crispy Baked Hot Honey Chicken
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 Coating:
- 1 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- Cooking spray or oil for greasing
For the Hot Honey Sauce:
- 1/3 cup honey
- 2 tablespoons hot sauce (adjust to taste, e.g. Sriracha)
- Optional garnish: chopped fresh parsley or sliced green onions
How Much Time Will You Need?
This delicious dish takes about 10 minutes for prep, and then you’ll bake it for 25-30 minutes. Don’t forget to marinate the chicken for at least 30 minutes or up to 2 hours for the best flavor. So, plan around 1 hour in total for marinating and cooking.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
2. Marinate the Chicken:
In a mixing bowl, whisk together the buttermilk, garlic powder, smoked paprika, salt, and pepper. Add the chicken pieces to this mixture, ensuring they are well coated. Cover and let them marinate in the fridge for at least 30 minutes or up to 2 hours for deeper flavor.
3. Prepare the Coating:
While the chicken is marinating, take another shallow dish and mix the flour with the panko breadcrumbs. This combination will give your chicken a wonderful crunch!
4. Dredge the Chicken:
After marinating, take each piece of chicken from the buttermilk marinade, letting any excess drip off. Dredge the chicken in the flour and panko mixture, pressing lightly to ensure the coating sticks well.
5. Arrange on Baking Sheet:
Place the coated chicken pieces on your prepared baking sheet. For that crispy goodness, spray the tops of the chicken lightly with cooking spray or drizzle a little oil over them.
6. Bake the Chicken:
Pop the chicken into the oven and bake for about 25-30 minutes. Keep an eye on them until the chicken is cooked through and the coating turns a crispy, golden brown. Remember to use a meat thermometer to make sure the internal temperature reaches 165°F (74°C).
7. Make the Hot Honey Sauce:
While the chicken is in the oven, prepare the hot honey sauce by mixing honey and hot sauce in a small bowl. Feel free to adjust the spiciness to match your taste!
8. Finish and Serve:
Once the chicken is done baking, remove it from the oven and drizzle the hot honey sauce evenly over each piece of chicken. It’s the perfect sweet and spicy touch!
9. Garnish and Enjoy:
If you’d like, sprinkle some chopped parsley or sliced green onions on top for an extra pop of color and flavor. Serve immediately and enjoy your crispy, sweet, and spicy baked chicken!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used instead of thighs. Just keep in mind they may cook a bit faster, so check for doneness around the 20-minute mark and adjust baking time as needed to avoid drying out.
What If I Don’t Have Buttermilk?
No problem! You can easily make a buttermilk substitute by combining 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it’s ready to use!
Can I Prepare the Chicken Ahead of Time?
Yes, you can marinate the chicken in the buttermilk mixture and keep it in the fridge for up to 2 hours before baking. For even more convenience, consider breading the chicken and refrigerating it until you’re ready to bake!
How Should I Store Leftover Baked Hot Honey Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or microwave briefly. Enjoy them as a quick lunch or dinner!
