This Crispy Baked Hot Honey Chicken is a winner! With its crunchy coating and a sweet and spicy honey drizzle, it’s perfect for a tasty dinner or game day snack.
I love how easy it is to make this chicken crispy without frying. The hot honey gives it a fun kick, and trust me, you’ll be licking your fingers clean! 🍯🔥
Key Ingredients & Substitutions
Chicken: I like using drumsticks or thighs because they stay juicy during baking. If you’re looking for a leaner option, boneless chicken breasts work too. Just keep an eye on the cooking time!
Buttermilk: It adds delicious moisture and tenderness. If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes. It’s an easy substitute!
Flour and Cornstarch: This combo gives you the ultimate crunch. If you prefer a gluten-free version, swap the all-purpose flour for a gluten-free flour blend and ensure your cornstarch is also certified gluten-free.
Hot Sauce: You can adjust the spiciness to your taste by using more or less hot sauce. If you’re not a fan of heat, use barbecue sauce instead or try a mild chili sauce.
How Do You Get the Chicken Extra Crispy?
Getting that perfect crispiness is key to this recipe! Here are some tips to ensure your chicken turns out wonderfully crispy:
- Start with patting the chicken dry before marinating. This helps the coating stick better!
- Using a wire rack is vital. It allows air to circulate around the chicken, preventing sogginess during baking.
- Don’t skip the baking powder in your flour mixture. It helps create extra lift and crunch!
- Lightly spraying the chicken with cooking spray before baking also promotes a nice golden color and crisp texture.
- Turn the chicken halfway through baking to ensure even crispiness on all sides.
How to Make Crispy Baked Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs chicken drumsticks or thighs, skin-on
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Coating:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
For the Hot Honey Sauce:
- 1/2 cup honey
- 2 tablespoons hot sauce (such as sriracha or your favorite)
- Optional garnish: chopped fresh parsley or chives
How Much Time Will You Need?
This recipe requires about 15 minutes of active prep time and 35-45 minutes of baking time. For the best flavor, marinate the chicken for at least 30 minutes, but you can also let it sit in the buttermilk mixture in the fridge for up to 4 hours. So overall, plan for about 1 to 5 hours depending on your marination time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This will ensure it’s hot enough to crispen up your chicken nicely. While it heats, place a wire rack on a baking sheet and give it a light spray with cooking spray or drizzle some oil over it to prevent sticking.
2. Marinate the Chicken:
In a large mixing bowl, combine the buttermilk, garlic powder, paprika, salt, and black pepper. Toss the chicken pieces in this mixture until they are well coated. Let the chicken marinate for at least 30 minutes, but for even better flavor, pop it in the fridge for up to 4 hours.
3. Prepare the Coating:
In another large bowl, whisk together the all-purpose flour, cornstarch, and baking powder. This blend will create that amazing crispy coating when baked!
4. Dredge the Chicken:
After marinating, remove the chicken pieces from the buttermilk mixture, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, making sure to press it on to coat well. Arrange the coated chicken on your prepared wire rack.
5. Bake to Crispy Perfection:
Lightly spritz the coated chicken with cooking spray to enhance the crispiness. Place the baking sheet in the preheated oven and bake for 35-45 minutes, flipping the chicken halfway through. You want them golden brown and crispy, and don’t forget to check that the internal temperature reaches 165°F (74°C).
6. Make the Hot Honey Sauce:
While the chicken is baking, prepare the hot honey sauce. In a small saucepan over low heat, warm the honey and stir in your hot sauce until well combined. Adjust the heat level to your preference—more hot sauce for more kick, or less if you want it milder.
7. Drizzle and Serve:
Once the chicken is out of the oven and perfectly crispy, brush or drizzle the hot honey sauce generously over each piece. If you like, garnish with fresh parsley or chives for a pop of color!
Serve your delicious Crispy Baked Hot Honey Chicken right away for an irresistible meal. Enjoy with your favorite sides or as a delicious party snack!
FAQ for Crispy Baked Hot Honey Chicken
Can I Use Chicken Breasts Instead of Drumsticks or Thighs?
Yes, you can substitute chicken breasts for drumsticks or thighs! Just be sure to adjust the cooking time; boneless, skinless breasts may cook faster, typically in about 25-30 minutes. Always check for an internal temperature of 165°F (74°C) to ensure they are fully cooked.
Can I Prepare the Chicken Without Buttermilk?
Absolutely! If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes to curdle, then use it just like regular buttermilk.
How Do I Store Leftover Chicken?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. If you want to reheat, do so in the oven at 350°F (175°C) to help maintain its crispiness, or in the microwave for quicker options, though it may become less crunchy.
Can I Make the Hot Honey Sauce Ahead of Time?
Yes! You can prepare the hot honey sauce in advance and store it in the refrigerator for up to a week. Just reheat it gently on the stove before drizzling it over the chicken when you’re ready to serve.
