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Crispy Baked Hot Honey Chicken with Flavor Punch

Crispy Baked Hot Honey Chicken made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 pounds of chicken thighs bone-in, skin-on
  • 1 cup buttermilk
  • 2 cups breadcrumbs preferably panko
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup hot honey

Method
 

  1. Marinate the chicken in buttermilk for at least 1 hour, preferably overnight.
  2. Preheat the oven to 425°F (220°C).
  3. In a shallow bowl, combine breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
  4. Remove the chicken from buttermilk, letting excess drip off, then coat in the breadcrumb mixture pressing gently to adhere.
  5. Place the coated chicken on a baking sheet lined with parchment paper.
  6. Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Drizzle hot honey over the chicken immediately after removing from the oven.
  8. Let the chicken rest for 5-10 minutes before serving.