This Easy Baked Crunchy Hot Honey Chicken is a tasty treat that combines crispy chicken with a sweet and spicy honey sauce. It’s baked, not fried, so it’s a lighter option too!
Honestly, the crunch is just perfect, and that sweet heat gives it a fun kick. I like to serve it with rice or veggies for a complete meal. Your taste buds will thank you! 😋
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for this recipe as they stay juicy. But you can definitely use chicken breasts if you prefer leaner meat. For a fun twist, try using wings or drumsticks!
Buttermilk: Buttermilk adds tenderness and flavor. If you don’t have any, you can substitute it by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5-10 minutes.
Panko breadcrumbs: Panko gives that awesome crunch. If you don’t have panko, regular breadcrumbs work, but they won’t be quite as crispy. You could even crush some cornflakes for a fun crunchy coating!
Hot sauce: I love using Frank’s RedHot for balance between heat and flavor. Adjust the amount based on your preference, and feel free to swap it out for your favorite hot sauce.
How Can I Ensure My Chicken is Extra Crunchy?
Getting that perfectly crunchy coating takes a few simple steps. First, marinating the chicken in buttermilk is key to flavor and moisture. Here’s how to ensure a great crunch:
- Make sure to coat each chicken piece well with the panko mixture and press down as you coat so it sticks better.
- Lightly spray the top with cooking spray before baking. This helps the crumbs brown beautifully.
- Don’t overcrowd the baking sheet—each piece should have space to crisp up!
- Flip the chicken halfway through baking for even crunchiness.
Easy Baked Crunchy Hot Honey Chicken
Ingredients You’ll Need:
- For the Chicken:
- 1.5 pounds chicken thighs or breasts (boneless, skinless)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- Cooking spray or olive oil spray
- For the Hot Honey Sauce:
- 1/3 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot or your choice)
- 1 tablespoon butter
- 1 teaspoon apple cider vinegar (optional for tang)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, including marinating the chicken, plus 20-25 minutes of baking time. In total, you’re looking at around 1 hour if you count the marinating time. Perfect for a delicious and easy weeknight meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix buttermilk with garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken pieces and coat them well. Cover your bowl and refrigerate for at least 30 minutes. For even better flavor, let them marinate for up to 4 hours.
2. Preheat Oven:
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
3. Prepare the Breading:
In a shallow dish, mix the panko breadcrumbs and all-purpose flour. This mixture will give your chicken that delicious crunchy coating!
4. Bread the Chicken:
Take the marinated chicken out of the buttermilk, letting any excess drip off. Dredge each piece in the panko-flour mixture, pressing gently to coat evenly. Place the coated chicken on the baking sheet. Lightly spray the tops with cooking spray for extra crispiness.
5. Bake:
Bake your chicken in the preheated oven for 20-25 minutes. You want the chicken to be cooked through (it should reach an internal temperature of 165°F/74°C) and the coating to be golden brown and crunchy!
6. Make the Hot Honey Sauce:
While the chicken is baking, combine honey, hot sauce, butter, and apple cider vinegar in a small saucepan over low heat. Stir until the butter melts and all the ingredients are well mixed. Then, remove from heat.
7. Coat the Chicken:
Once the chicken is done baking, transfer it to a large bowl or platter. Drizzle the hot honey sauce over each piece, tossing gently to coat them in that spicy-sweet goodness.
8. Serve:
Serve your delicious hot honey chicken immediately with your favorite sides, like coleslaw, rice, or roasted vegetables. Enjoy every bite of your crunchy, sweet-spicy baked hot honey chicken!
FAQ for Easy Baked Crunchy Hot Honey Chicken
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! While chicken thighs are juicier, boneless, skinless chicken breasts can work just fine. Just be careful not to overcook them, as they can dry out more easily.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute! Mix 1 cup of regular milk with 1 tablespoon of either white vinegar or lemon juice, and let it sit for about 5-10 minutes until it thickens slightly.
How Do 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) until warmed through, which helps keep the coating crispy.
Can I Make This Recipe in Advance?
Yes! You can marinate the chicken ahead of time and keep it refrigerated for up to 4 hours. Just prepare the hot honey sauce right before serving for the best flavor!
