This Crispy Baked Hot Honey Chicken is a treat you’ll love! It’s sweet, spicy, and super crunchy, thanks to the crispy coating. Plus, it’s oven-baked for a healthier twist!
I often make this dish when I’m feeling adventurous with flavors. Just picture that sweet honey with a kick! It’s perfect served with rice or veggies to balance out the heat. Yum!
Key Ingredients & Substitutions
Chicken: I usually go for boneless, skinless chicken thighs because they stay juicy and tender. If you prefer, chicken breasts work too. For a lighter option, you can use turkey or even tofu for a vegetarian dish!
Buttermilk: This ingredient is key for marinating the chicken to keep it moist. If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to sour it.
Panko Breadcrumbs: These give an amazing crunch! If you can’t find panko, regular breadcrumbs will work too, but they won’t be as crispy. You could even try crushed cornflakes for a fun twist!
Hot Sauce: Adjust the amount of hot sauce based on your spice tolerance. I like using sriracha for its flavor. You can substitute with any hot sauce you enjoy or even add a pinch of cayenne pepper to the honey sauce!
How Do I Make Sure My Chicken Turns Out Crispy?
To achieve that perfect crispy texture, follow these important steps:
- Marinate your chicken in buttermilk to keep it moist and tender.
- Use a mix of flour and panko breadcrumbs for the coating. Panko is lighter and flakier than regular breadcrumbs, giving it an extra crunch.
- Spray the chicken lightly with cooking spray before baking. This helps it brown and crisp up nicely.
- Bake at a high temperature and flip the chicken halfway through for even crispiness.
After a little practice, you’ll have perfectly crispy chicken every time!
Crispy Baked Hot Honey Chicken
Ingredients You’ll Need:
- 1 ½ pounds (about 700g) 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, divided
- 1 teaspoon black pepper, divided
- 1 ½ cups all-purpose flour
- 1 cup panko breadcrumbs
- 2 teaspoons baking powder
- ¼ cup honey
- 2 tablespoons hot sauce (such as sriracha or your favorite chili sauce)
- 2 tablespoons unsalted butter
- Cooking spray or oil for greasing
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time plus 20-25 minutes of baking time. If you can, marinate the chicken for more flavor by letting it sit in the buttermilk mixture for at least 30 minutes, or even better, for an hour. Overall, you’ll be enjoying your delicious hot honey chicken in about an hour to an hour and a half!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 425°F (220°C). This high temperature gives the chicken that wonderful crispy texture. Line a baking sheet with parchment paper or lightly grease it with cooking spray. This will help prevent sticking and makes for easier cleanup!
2. Prepare the Chicken Marinade:
In a large bowl, mix together the buttermilk, garlic powder, smoked paprika, ½ teaspoon salt, and ½ teaspoon pepper. Once mixed, add your chicken pieces, making sure they’re all well-coated. Cover and let it soak in the fridge for at least 30 minutes (or up to 1 hour for extra flavor).
3. Combine the Dry Ingredients:
While your chicken is marinating, grab another large bowl and whisk together the flour, panko breadcrumbs, baking powder, and the remaining salt and pepper. This mixture will give your chicken that crunchy coating!
4. Coat the Chicken:
After marinating, take each piece of chicken from the buttermilk mixture, letting any excess drip off. Next, dredge the chicken pieces in the flour and panko mixture, pressing down gently to ensure they are well-coated. Place the coated chicken pieces onto the prepared baking sheet.
5. Spray for Crispiness:
Give the coated chicken a light spray of cooking spray—it’ll help them crisp up in the oven. Just a quick spray will do!
6. Bake the Chicken:
Now, pop your baking sheet into the preheated oven and bake for 20-25 minutes. Flip the chicken halfway through cooking to ensure they are nice and golden brown on all sides. You’ll know they’re done when they reach an internal temperature of 165°F (74°C).
7. Make the Hot Honey Sauce:
While your chicken is baking, let’s prepare the hot honey sauce! In a small saucepan over low heat, melt the butter. Then stir in the honey and hot sauce until all is well combined and smooth. Keep it warm on the stove until your chicken is ready!
8. Drizzle and Serve!
Once your chicken is beautifully baked and crispy, transfer it to a serving plate. Drizzle the hot honey sauce generously over the top. This sauce adds a perfect sweet and spicy touch!
9. Enjoy Your Dish:
Serve your Crispy Baked Hot Honey Chicken immediately, garnished with chopped green onions or sesame seeds if you’d like. It pairs wonderfully with rice, vegetables, or a fresh salad. Enjoy every bite of that sweet, spicy goodness!
Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Skin-On Chicken for This Recipe?
Absolutely! Skin-on chicken can add extra flavor and crispiness. Just keep in mind that it may release more fat while baking, so be sure to adjust your cooking time accordingly to ensure it’s fully cooked through (internal temperature of 165°F / 74°C).
How Can I Make This Recipe Spicier?
If you love heat, you can increase the amount of hot sauce in the honey sauce or mix in some cayenne pepper or crushed red pepper flakes into the chicken dredging mixture. You can also marinate the chicken in hot sauce along with the buttermilk for an extra kick!
Can I Make This Ahead of Time?
Yes! You can marinate the chicken up to 24 hours in advance. Just keep it covered in the refrigerator. You can also prepare the dry coating mixture ahead of time. Bake the chicken just before serving to enjoy that crispy texture!
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes to maintain its crispiness. Avoid the microwave if you can, as it may get soggy!
