Description
Crispy oven-baked chicken with a fiery-sweet hot honey glaze, made without deep frying. Buttermilk and flour coatings deliver moisture and crunch, while honey caramelizes for a bold, American fusion flavor. Serves 4-6 in under an hour.
Ingredients
2 lbs chicken thighs or drumsticks
1 cup buttermilk (or non-dairy alternative: 1 cup soy milk + 1 tbsp apple cider vinegar)
1 cup all-purpose flour
3/4 cup panko breadcrumbs (or regular breadcrumbs)
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/4 cup hot honey sauce (store-bought or homemade, see notes)
Instructions
Preheat oven to 425°F (220°C)
Line a rimmed baking sheet with parchment paper and place a wire rack on top
Submerge chicken in buttermilk in a shallow dish and refrigerate for 15 minutes
In a medium bowl, mix flour, breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper
Remove chicken and let excess buttermilk drip off
Dredge chicken pieces in the flour mixture, pressing firmly to adhere
Place chicken on the wire rack
Spray both sides of the coated chicken with cooking spray for even crispiness
Bake at 425°F (220°C) for 35-45 minutes, brushing with hot honey sauce during the final 2 minutes of baking
Ensure internal temperature reaches 165°F (74°C) before serving
Notes
For extra crispiness, replace 1/4 of the flour with cornstarch
Use tongs to gently press the coating onto each piece, avoiding rolling techniques
Double-dip in buttermilk and coating for enhanced crunch
Store leftovers in an airtight container in the refrigerator for up to 3 days
- Prep Time: 15
- Cook Time: 45
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1-2 chicken pieces per serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg