This crispy baked hot honey chicken is a true treat! With its crunchy coating and a spicy-sweet honey glaze, it’s perfect for dinner or game day snacks.
I love how simple it is to make—just coat and bake! It adds a sweet kick that keeps everyone coming back for more. Seriously, it’s finger-licking good! 🍯🔥
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken thighs for their juiciness. However, chicken breasts work well too if you like white meat. Just keep an eye on the cooking time as breasts can dry out more easily.
Buttermilk: This helps make the chicken tender. If you don’t have it, you can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to thicken slightly.
Panko Breadcrumbs: Panko gives a lighter, crispier texture compared to regular breadcrumbs. If you can’t find panko, traditional breadcrumbs can substitute, though the texture might be slightly less crunchy.
Hot Sauce: I love using Sriracha for its flavor and heat. You can also try Frank’s RedHot or any hot sauce you enjoy. Adjust the amount to your taste for sweetness or spiciness!
What’s the Best Way to Ensure Crispy Chicken?
Achieving that crispy texture is all about proper coating and cooking. Start by marinating the chicken in buttermilk; it helps tenderize while adding flavor. Ensure each piece is well-dipped in flour first, then coated in panko for crunch.
- Don’t rush the breading process. The flour creates a base that helps the panko stick well.
- Spray the chicken with cooking oil before baking—it enhances crispiness.
- Use a wire rack over a baking sheet if you have one; it allows air circulation and keeps the coating crisp on all sides.
How to Make Crispy Baked Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Coating:
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- ½ cup honey
- 2 tablespoons hot sauce (adjust to taste, such as Sriracha or your favorite)
- 1 tablespoon apple cider vinegar or lemon juice (optional, for tang)
- Pinch of cayenne pepper (optional, for extra heat)
How Much Time Will You Need?
This delightful dish will take about 15 minutes to prep and 25-30 minutes to bake, giving you a total of about 45-60 minutes from start to finish. Just enough time to set the table and get ready for a delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures it’s nice and hot for cooking the chicken perfectly. Line a large baking sheet with parchment paper or place a wire rack over it and lightly grease with cooking spray or oil to prevent sticking.
2. Marinate the Chicken:
In a large bowl, mix the buttermilk, garlic powder, smoked paprika, salt, and black pepper together. Add the chicken pieces, making sure they’re fully coated in the marinade. Cover the bowl and let it sit in the refrigerator for at least 30 minutes to 1 hour. This step will keep your chicken juicy and flavorful!
3. Prepare the Dredging Station:
While the chicken is marinating, set up your dredging station. In one shallow bowl, place your flour, and in another, combine the panko breadcrumbs with a pinch of salt and pepper. This is where the fun begins!
4. Coat the Chicken:
Once the chicken is done marinating, remove each piece from the buttermilk, allowing any excess to drip off. Start by coating it well in the flour, shaking off any extra. If you want an extra crispy texture, dip it back into the buttermilk briefly, and then press into the panko breadcrumbs until fully coated. Place the coated chicken pieces on your prepared baking sheet or rack.
5. Bake the Chicken:
Lightly spray the coated chicken with cooking spray—this helps it crisp up even more in the oven! Bake for 20-25 minutes, turning the pieces halfway through, until the chicken is cooked through and the coating is golden brown and crispy.
6. Make the Hot Honey Sauce:
While the chicken is baking, prepare the hot honey sauce. In a small saucepan over low heat, gently warm the honey. Stir in the hot sauce and apple cider vinegar (if using), along with a pinch of cayenne pepper for an extra kick. Mix until everything is well combined and warm, but don’t boil!
7. Toss and Serve:
When the chicken is finished baking, toss it gently in a large bowl with the hot honey sauce, ensuring every piece is nicely coated. Serve immediately with extra hot honey sauce on the side for dipping. If you’d like, garnish with some chopped fresh herbs like parsley or green onions for a pop of color.
Enjoy your crispy baked hot honey chicken—each bite is a combination of crispy, sweet, and spicy flavors that will leave everyone asking for seconds!
FAQ for Crispy Baked Hot Honey Chicken
Can I Use Bone-In Chicken for This Recipe?
Yes, you can use bone-in chicken, but adjust the cooking time as it will take longer to bake. Aim for about 30-35 minutes, and make sure the internal temperature reaches 165°F (75°C) for safe consumption.
How Can I Make This Recipe Spicier?
If you’re looking for more heat, increase the amount of hot sauce in the coating and the honey sauce. You can also add cayenne pepper directly to the flour mixture or use a hotter variety of hot sauce!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm them in the oven at 350°F (175°C) for about 10-15 minutes for that crispy texture again. You can also use the microwave, but the chicken may lose some crunch.
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. The cooking method remains the same, and you’ll still achieve delicious results!
