This Crispy Baked Hot Honey Chicken is all about that perfect crunchy coating and a sweet, spicy glaze. It’s easy to whip up and makes your taste buds dance with joy!
Who doesn’t love the combo of crispy and sticky? I mean, I could eat this every week! Pair it with some rice or veggies, and you’ve got a meal that’s both fun and delicious.
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for juiciness. If you prefer, chicken breasts work well too. You can even use tofu or tempeh for a vegetarian version; just adjust cooking times accordingly.
Buttermilk: This ingredient adds moisture and tenderness. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes for a similar effect.
Hot Sauce: Sriracha is my go-to for the sauce, but you can use any hot sauce you like. For a milder option, try barbecue sauce or a mild chili paste.
Cornstarch: It’s key for extra crunch! If you’re gluten-free, use a gluten-free flour blend instead. Or, just go with all-purpose flour if that’s what you have on hand.
How Do I Get My Chicken Extra Crispy?
To achieve that satisfying crunch, it’s all about the coating and baking method. Here’s how to ensure your chicken turns out crispy:
- Marinate the chicken in buttermilk; this helps tenderize it while adding flavor.
- Coat the chicken well in the flour and cornstarch mixture. Don’t skip the cornstarch—it’s the secret to crispiness!
- Don’t overcrowd the baking sheet. Give the chicken space to let air circulate, which is crucial for crispiness.
- Spraying or drizzling oil helps the coating brown beautifully. A light layer is all you need.
- Flip the chicken halfway through baking for even crisping on both sides.
Follow these tips, and you’ll have perfectly crispy hot honey chicken every time!
Crispy Baked Hot Honey Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- 1/3 cup honey
- 2 tbsp hot sauce (such as sriracha or your favorite chili sauce)
- 1 tbsp apple cider vinegar or lemon juice
- 1/2 tsp red chili flakes (optional for extra heat)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to bake. You’ll want to marinate the chicken for at least 30 minutes (or up to 4 hours) for the best flavor. Total time is around 1 hour if you include marinating!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking. This will help your chicken crisp up nicely!
2. Marinating the Chicken:
In a large bowl, mix together the buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken pieces, making sure they are well-coated. Cover the bowl and place it in the fridge to marinate for at least 30 minutes (or longer if you have time!).
3. Preparing the Coating:
While the chicken is marinating, grab another bowl and combine the flour and cornstarch. This mixture will give your chicken that desired crunch when baked.
4. Coating the Chicken:
Take each piece of chicken out of the buttermilk mix and let the excess drip off. Then, coat the chicken pieces thoroughly in the flour and cornstarch mixture. Place the coated chicken on your prepared baking sheet, ensuring they do not touch each other for even cooking.
5. Baking for Crispiness:
Now for the fun part! Lightly spray or drizzle a little oil over the chicken to help it crisp up while baking. Bake the chicken in the preheated oven for 25-30 minutes. Flip the pieces halfway through, until they are golden brown and crispy, and cooked through (check to see if the internal temperature has reached 165°F / 74°C).
6. Making the Hot Honey Sauce:
While the chicken bakes, prepare the hot honey sauce. In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, red chili flakes, and a pinch of salt. Stir the sauce until it warms up and becomes slightly thickened. Remove from heat when done.
7. Final Touch:
When your chicken is perfectly baked, take it out and toss or brush each piece generously with the hot honey sauce. Make sure every bite gets that sweet and spicy goodness!
8. Serve and Enjoy:
Serve your Crispy Baked Hot Honey Chicken immediately, garnished with extra chili flakes or fresh herbs if you wish. It’s fantastic alongside coleslaw, steamed greens, or your favorite sides!
Enjoy your crispy, sweet, and spicy Hot Honey Chicken!
FAQ for Crispy Baked Hot Honey Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating. For safe thawing, place the chicken in the refrigerator overnight or use the cold water method by sealing it in a plastic bag and submerging it in cold water.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make your own! Just mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. This will create a similar acidity that works great for marinating the chicken.
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) until warmed through. This will help maintain its crispiness compared to microwaving!
Can I Adjust the Spice Level of the Hot Honey Sauce?
Absolutely! To make it milder, reduce the amount of hot sauce or omit the red chili flakes. If you prefer it spicier, you can increase the amount of hot sauce or add more flakes to suit your taste. Just taste as you go!
