This Crispy Baked Hot Honey Chicken is a winner for dinner! It’s made with juicy chicken that’s coated in a crunchy crumb and drizzled with sweet, spicy honey for that perfect kick.
You won’t believe how easy it is to whip up this dish—just bake it in the oven! I love serving it with some rice or veggies for a complete meal. It’s finger-licking good! 😋
Key Ingredients & Substitutions
Chicken: You can use boneless thighs or breasts, depending on your preference. Thighs are juicier, while breasts are leaner. If you want a vegetarian option, try using cauliflower or tofu, coated in the same breadcrumbs!
Buttermilk: This ingredient adds moisture and tenderness to the chicken. If you don’t have it, you can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5–10 minutes to sour.
Panko Breadcrumbs: These create a delightful crunch! If you’re out of panko, regular breadcrumbs work, but they’ll be less crispy. Gluten-free options are also available if needed.
Hot Sauce: Adjust this to your heat preference! Sriracha, Frank’s RedHot, or any hot sauce you enjoy works well here. If you like it mild, just use less or skip it in the honey sauce.
What’s the Best Way to Ensure Crispy Chicken?
To achieve that perfect crispy texture, follow these key steps:
- Make sure to marinate the chicken for at least 30 minutes. But if you can, let it sit longer for extra tenderness.
- Coat the chicken thoroughly in the panko mixture, pressing down to ensure it sticks well. This will create that delicious crust!
- Using a wire rack is ideal as it allows air to circulate around the chicken, making it crispier. If you use a baking sheet, just flip the chicken halfway to get both sides golden.
- Don’t skip the oil spray! A light mist will help everything brown and crisp without frying.
Crispy Baked Hot Honey Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- Cooking spray or oil for greasing
- 1/2 cup honey
- 2 tablespoons hot sauce (adjust to taste)
- 1 tablespoon butter
- Optional: chopped fresh parsley for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 30-35 minutes to bake. With marinating time included, you might need up to 4 hours if you’re letting the chicken sit in the buttermilk, but don’t worry! Most of that time is hands-off, just getting the chicken ready for cooking.
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 425°F (220°C). While it heats up, line a baking sheet with parchment paper or place a wire rack on top of a baking sheet. This will help get that nice crispy texture when baking. Lightly spray or oil the surface you will be using.
2. Marinate the Chicken:
In a medium bowl, mix the buttermilk with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add in your chicken pieces, making sure they are fully submerged. Let them marinate for at least 30 minutes, or pop them in the fridge for up to 4 hours for extra tenderness.
3. Prepare the Coating:
In a wide, shallow dish, combine the flour, panko breadcrumbs, garlic powder, paprika, and the remaining salt and pepper. This mixture will give your chicken a delightful crispiness!
4. Coat the Chicken:
Take each chicken piece out of the buttermilk, letting any excess drip off. Then, thoroughly coat it in the breadcrumb mixture. Press down a little to ensure the crumbs stick well.
5. Bake the Chicken:
Arrange the coated chicken on the prepared baking sheet or wire rack. Give them a little spray or drizzle of oil for extra crispiness. Bake in the preheated oven for 30-35 minutes. They should turn golden brown and reach an internal temperature of 165°F (74°C) when done.
6. Make the Hot Honey Sauce:
While the chicken is baking, prepare the sauce! In a small saucepan over low heat, melt the butter, then stir in the honey and hot sauce until everything is well combined and warm.
7. Serve and Enjoy:
Once the chicken is baked and crispy, transfer it to a serving plate. Drizzle the hot honey sauce generously over the top. If you’d like, garnish with chopped fresh parsley for a pop of color. Serve immediately and enjoy your delicious, crispy baked hot honey chicken!
FAQ for Crispy Baked Hot Honey Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, but you’ll need to thaw it completely first. The best way to do this is to let it thaw in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water for about 1-2 hours. Always pat the chicken dry before marinating to ensure that the coating sticks well!
How Can I Make This Recipe Spicier?
If you love heat, increase the amount of hot sauce in the honey mixture. You can also add cayenne pepper or red pepper flakes to the breadcrumb mixture for an added kick. For an extra spicy version, consider using a spicier hot sauce like sriracha!
Can I Prepare This in Advance?
Absolutely! You can marinate the chicken up to 4 hours in advance or even overnight. If you’re making the sauce ahead, simply reheat it gently on the stovetop before serving. However, it’s best to bake the chicken fresh for optimal crispiness!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the oven to maintain the crispiness—just place it in a preheated oven at 350°F (175°C) for about 10-15 minutes. You can also reheat in the microwave, but it may not stay as crispy.
