This Crispy Baked Hot Honey Chicken is a tasty treat! With crunchy coating and a sweet, spicy honey glaze, it’s sure to be a hit at your dinner table.
Getting that crispy texture without frying is what I love! I make extra honey sauce for drizzling—who doesn’t like a little more sweetness? Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs are juicier, but breasts work too. You can use tenders if you prefer smaller pieces. If you’re looking for a lighter option, consider using turkey cutlets instead!
Buttermilk: This ingredient helps tenderize the chicken. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and you have a homemade substitute!
Hot Sauce: I like using sriracha for its flavor and perfect heat! Feel free to use any hot sauce you have, like Frank’s or even a homemade hot sauce if you’re feeling adventurous.
Honey: The star of the hot honey sauce! You could swap it with maple syrup for a different flavor profile or agave for a vegan option. Both will give a sweet touch!
How Do I Get Perfectly Crispy Chicken Without Frying?
Getting that satisfying crunch is all about the coating and baking technique. Here are my tips:
- Let the chicken marinate in buttermilk for a few hours or overnight. This adds moisture and tenderness.
- Press the flour mixture firmly onto the chicken. This helps it stick better and creates a thicker coating.
- Don’t skip the cooking spray! A light layer helps achieve the golden, crispy finish.
- Baking on a preheated baking sheet also enhances crispiness. Make sure to flip the chicken halfway through baking for even cooking.
Enjoy the process and your delicious chicken!
Crispy Baked Hot Honey Chicken
Ingredients
For the Chicken:
- 2 lbs (900g) 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
- 1/2 teaspoon black pepper
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- 1/3 cup honey
- 2 tablespoons hot sauce (such as sriracha or your favorite)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon red pepper flakes (optional, for extra spice)
- Pinch of salt
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time for marinating and coating the chicken, plus around 40 minutes of baking. Allow some time for the chicken to marinate – the longer, the better! You can let it sit for an hour or even overnight for extra flavor.
Step-by-Step Instructions
1. Marinate the Chicken:
In a large bowl, mix the buttermilk with the garlic powder, smoked paprika, salt, and pepper. Add the chicken pieces and toss them well to make sure they’re all coated. Cover the bowl and place it in the fridge for at least 1 hour or up to overnight. This makes the chicken super tender and flavorful!
2. Prepare the Coating:
In a separate bowl, whisk together the flour, baking powder, cayenne pepper (if using), and a pinch of salt. This will give your chicken that perfect crispy crust once baked!
3. Preheat Your Oven:
Set your oven to preheat at 425°F (220°C). Meanwhile, line a baking sheet with parchment paper or lightly grease it with some cooking spray or oil to prevent sticking.
4. Coat the Chicken:
Take the marinated chicken out of the fridge. Let any excess buttermilk drip off. Dredge each piece in the flour mixture, pressing down slightly so the flour sticks well. Arrange the coated chicken pieces evenly on the baking sheet.
5. Bake the Chicken:
Before baking, give the chicken a light spray with cooking spray or drizzle a bit of oil over the top for extra crispiness. Bake in the preheated oven for 20 minutes, then carefully flip each piece. Bake for an additional 10-15 minutes, until the chicken is golden brown and crispy, and reaches an internal temperature of 165°F (74°C).
6. Make the Hot Honey Sauce:
While the chicken is baking, mix the honey, hot sauce, apple cider vinegar, red pepper flakes (if desired), and salt in a small saucepan. Warm on low heat for about 3-5 minutes, stirring until everything is nicely blended and slightly thickened. Remove from heat.
7. Glaze and Serve:
Once the chicken is done, toss it gently in the hot honey sauce or drizzle the sauce over the chicken pieces just before serving. Serve it warm, and enjoy this delightful blend of spicy and sweet!
Enjoy your crispy baked hot honey chicken with a side of fresh veggies or a simple salad for a complete meal!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! While chicken thighs are juicier and tend to stay moist, boneless, skinless chicken breasts work perfectly too. Just keep an eye on the cooking time, as they may cook a bit faster than thighs.
How Can I Make This Recipe Spicier?
If you love heat, consider increasing the amount of cayenne pepper in the coating or add more hot sauce to the honey sauce. You could also use spicier hot sauces like habanero or add minced fresh jalapeños to the glaze!
Can I Prepare This in Advance?
Yes! You can marinate the chicken the night before and coat it before you’re ready to bake. Once baked, the chicken can also be stored in the fridge for 3 days. Reheat gently in the oven or microwave, adding a splash of hot honey sauce to revive its flavor.
What Can I Serve with Crispy Baked Hot Honey Chicken?
This dish pairs nicely with a variety of sides! Consider serving it with a simple salad, roasted vegetables, mac and cheese, or over a bed of rice or pasta to soak up that tasty honey sauce.
