Baked Crunchy Hot Honey Chicken

$- 4 chicken thighs, bone-in and skin-on - 1 cup buttermilk - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 teaspoons garlic powder - 2 teaspoons paprika - 1 teaspoon onion powder - 1 teaspoon cayenne pepper - Salt and pepper to taste - 1/4 cup hot honey (store-bought or homemade) - Fresh parsley, chopped (for garnish) For this recipe, I use chicken thighs. They stay juicy while baking. Buttermilk is key for flavor and tenderness. It makes the chicken moist and adds a nice tang. Panko breadcrumbs help achieve that crunchy texture we all love. You will also need some basic tools: - A large bowl for marinating - Two mixing bowls for dry ingredients - A baking sheet lined with parchment paper - A whisk for mixing For the spices, balance is essential. Garlic powder and paprika add warmth. Onion powder gives depth, while cayenne adds heat. Adjust the cayenne to make it milder or spicier. To serve, chop fresh parsley for garnish. It adds color and freshness to the dish. For the full experience, check out the Full Recipe to see how everything comes together! Marinating the chicken in buttermilk Start by pouring 1 cup of buttermilk over 4 chicken thighs in a large bowl. Make sure each piece is well coated. Cover the bowl and place it in the fridge for at least 30 minutes. This helps the chicken become tender and flavorful. Mixing dry ingredients for coating In another bowl, combine 1 cup of panko breadcrumbs, 1/2 cup of all-purpose flour, and your spices: 2 teaspoons of garlic powder, 2 teaspoons of paprika, 1 teaspoon of onion powder, 1 teaspoon of cayenne pepper, and some salt and pepper. Mix these well so the spices are evenly spread. The coating process for crispy texture After marinating, take the chicken out of the buttermilk. Shake off any extra liquid. Now coat each thigh in the breadcrumb mixture. Press firmly to ensure the crumbs stick well. This will give your chicken that lovely crunchy texture. Setting the oven temperature and preparing the baking sheet Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This helps with easy cleanup and prevents sticking. Baking time and how to check for doneness Place your chicken on the baking sheet, skin side up. Bake for 30-35 minutes. To check if it’s done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). The skin should look golden brown and crispy. Drizzling hot honey and optional additional garnishes In the last few minutes of baking, drizzle 1/4 cup of hot honey over the chicken. This adds a sweet and spicy kick. Let it caramelize slightly in the oven for the best flavor. Serving suggestions Once done, take the chicken out and let it rest for about 5 minutes. Garnish with fresh parsley for a pop of color. Serve on a rustic platter and drizzle with extra hot honey. Pair it with coleslaw or roasted veggies for a complete meal. For the full recipe, check out the ingredients and instructions provided earlier. To get that crispy texture, use panko breadcrumbs. They are lighter and airier than regular breadcrumbs. This helps the chicken stay crunchy after baking. When you spray oil on the chicken, it creates a nice golden crust. Use spray oil for a light touch. Olive oil also works but may weigh it down a bit. You can control the heat with cayenne pepper and hot honey. If you like it mild, cut back on cayenne. You can also mix in more honey for sweetness. For a spicier dish, add extra cayenne or drizzle on more hot honey. Taste as you go to find what you love. Marinate the chicken for at least 30 minutes. This helps the meat soak up flavor and stay juicy. You can marinate it overnight for even more taste. If you want to try different flavors, consider using yogurt or lemon juice. Both add a nice twist while keeping the chicken tender. {{image_2}} You can switch up the honey to change the taste. Try clover honey for a sweet touch. Or use wildflower honey for a more complex flavor. You can also mix in sauces. A dash of sriracha with honey gives a spicy kick. If you want less spice, use sweet barbecue sauce. Each option adds a unique twist to your chicken. You can also use different cuts of chicken. Chicken breasts are lean and cook fast. Drumsticks have more flavor and are fun to eat. Each cut will give a different taste and texture. Pair your Baked Crunchy Hot Honey Chicken with sides that balance the heat. Creamy coleslaw cools down the spice. Roasted veggies add color and nutrients to your plate. You can also serve it with fluffy rice or mashed potatoes. These sides soak up the hot honey flavor, making each bite better. To create a full meal, think about textures. Crunchy sides like corn on the cob add fun. A light salad can make your meal feel fresh. Mix and match sides based on your mood or season. Want a quicker option? Use an air fryer. Preheat it to 400°F (200°C). Cook the chicken for about 25 minutes. It gets just as crispy with less oil. If you crave a smoky flavor, try grilling. Marinate your chicken as usual. Then grill on medium heat for 20-25 minutes. Baste with hot honey while cooking for a nice caramelized finish. Grilling can take your chicken to the next level of flavor. To keep your Baked Crunchy Hot Honey Chicken fresh, store it in an airtight container. This will help keep moisture out and maintain its taste. You can refrigerate it for up to four days. When you are ready to eat, reheat it in the oven. Set the oven to 350°F (175°C) and bake for about 10-15 minutes. This method will help keep the skin crispy. You can freeze this chicken before or after baking. If you freeze it raw, marinate the chicken in buttermilk first. Then coat it and place it in the freezer. This way, you can bake it fresh later. If you freeze it after cooking, let it cool completely. Then wrap it tightly in foil or a freezer bag. This chicken stays good for about three months. When you're ready to cook frozen chicken, always thaw it in the fridge overnight. This helps keep the texture nice and prevents it from getting mushy. Cooking it straight from frozen can lead to uneven cooking. Make sure to check that the internal temperature reaches 165°F (75°C) for safe eating. Enjoy your delicious leftovers! To keep your chicken crispy, store it uncovered in the fridge. This helps the skin stay dry. When you reheat, use an oven instead of a microwave. Set the oven to 375°F (190°C) for best results. Bake until hot, about 10-15 minutes. You can also add a little oil before reheating for extra crunch. Yes, you can use skinless chicken thighs. However, you will miss out on that crispy skin. Skin-on thighs have more flavor and moisture. Skinless thighs may dry out quicker. You can still coat them well for crunch. Adjust your cooking time to avoid overcooking. Making hot honey is simple! Mix equal parts honey and your favorite hot sauce. You can also add chili flakes for more heat. Heat the mix gently in a pot until warm. Let it cool before using. This homemade hot honey adds a sweet and spicy kick to your chicken. Yes, you can bake without buttermilk. Use regular milk with a splash of vinegar instead. Let it sit for 5 minutes to sour. You can also use yogurt or almond milk. Adjust the marinating time if you're using less liquid. The chicken will still be tasty! For the full recipe, check out the Baked Crunchy Hot Honey Chicken section. We covered how to make Baked Crunchy Hot Honey Chicken, starting with essential ingredients and tools. You learned preparation steps, baking tips, and ways to add a flavor kick. We also explored variations, storage options, and frequently asked questions to enhance your experience. In the end, enjoy this dish as a versatile meal. It’s delicious, easy, and sure to impress. Try different flavors, find your favorite side, and make it your own. Happy cooking!$

Spice up your dinner with my Baked Crunchy Hot Honey Chicken! This recipe features juicy chicken thighs coated in a crispy panko mixture, enhanced by a sweet and spicy hot honey drizzle. Perfect for a flavorful twist, this dish is easy to make using everyday ingredients. Discover tips for personalizing the heat and pairing with tasty sides. Click through to explore the full recipe and dive into this culinary adventure today!

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Ingredients

4 chicken thighs, bone-in and skin-on

1 cup buttermilk

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 teaspoons garlic powder

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon cayenne pepper

Salt and pepper to taste

1/4 cup hot honey (store-bought or homemade)

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, pour the buttermilk over the chicken thighs. Make sure they are evenly coated. Cover and marinate in the refrigerator for at least 30 minutes to 1 hour.

In another bowl, mix the panko breadcrumbs, flour, garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper until well combined.

Remove the chicken from the buttermilk, shaking off any excess, and coat each piece thoroughly in the breadcrumb mixture.

Place the coated chicken on the prepared baking sheet, skin side up. Spray the chicken lightly with cooking spray or drizzle with olive oil for extra crispiness.

Bake in the preheated oven for 30-35 minutes, or until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (75°C).

In the last few minutes of cooking, drizzle the hot honey over the chicken thighs, allowing it to caramelize slightly in the oven.

Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.

Prep Time: 1 hour | Total Time: 1 hour 35 minutes | Servings: 4

- Presentation Tips: Serve the chicken on a rustic platter, drizzled with additional hot honey for an extra kick and garnish with fresh parsley for a pop of color. Pair with a side of coleslaw or roasted vegetables for a complete meal!