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Welcome to the delicious world of Baked Crunchy Hot Honey Chicken, a dish that tantalizes the taste buds while offering a delightful twist on the classic fried chicken. This innovative recipe transforms the traditional approach to preparing chicken by utilizing the oven, resulting in a crispy, crunchy exterior that retains all the robust flavors you crave. The secret to this mouthwatering dish lies in the harmonious blend of savory and sweet elements, particularly the addition of hot honey, which elevates the flavor profile to new heights.

Baked Crunchy Hot Honey Chicken

Try this Baked Crunchy Hot Honey Chicken for a flavorful twist on your dinner table! Juicy chicken thighs are marinated in a buttermilk blend with spices, then coated in crispy panko breadcrumbs and baked to perfection. Drizzle with warm hot honey for a sweet and spicy finish. This dish is easy to make and perfect for serving with sides like coleslaw or cornbread. Get ready for a deliciously satisfying meal that everyone will love!
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Ingredients
  

4 chicken thighs (bone-in, skin-on for best flavor)

1 cup buttermilk

2 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp cayenne pepper (adjust for spice preference)

1 ½ cups panko breadcrumbs

1 cup all-purpose flour

1 tsp salt

1 tsp black pepper

½ cup hot honey (store-bought or homemade)

2 tbsp olive oil

Fresh parsley for garnish (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.

    Prepare for Baking: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

      Set Up Dredging Station: In one shallow dish, place the flour. In a second dish, place the panko breadcrumbs. For added flavor, you can season the panko with salt and additional smoked paprika.

        Coat the Chicken: Remove the chicken from the marinade, allowing excess liquid to drain off. Dredge each piece first in the flour, shaking off any excess, then dip lightly back into the buttermilk, and finally coat generously with the panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure a thick crust forms.

          Arrange on Baking Sheet: Place the coated chicken thighs onto the prepared baking sheet. Drizzle olive oil over the top of each piece to ensure they get crispy in the oven.

            Bake: Bake in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and crispy.

              Hot Honey Glaze: While the chicken is baking, warm the hot honey in a small saucepan over low heat. Stir to keep it smooth. If making homemade hot honey, mix regular honey with red pepper flakes (adjust the quantity to taste) to your preference.

                Finish & Serve: Once the chicken is done baking, remove it from the oven and let it rest for 5 minutes. Drizzle warmed hot honey over each piece of chicken before serving. Garnish with fresh parsley if desired.

                  Enjoy: Serve with your choice of sides like coleslaw, roasted vegetables, or cornbread for a delicious meal!

                    Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 4