When you’re craving comfort food that balances sweet heat, this Baked Hot Honey Chicken delivers all the crunch, flavor, and satisfaction of fried chicken without the heavy oil. Juicy chicken thighs are marinated in tangy buttermilk, coated in a seasoned flour crust, and oven-baked until crispy. Just before finishing, a drizzle of hot honey creates a sticky-sweet glaze that caramelizes into pure perfection.
This recipe is ideal for weeknight dinners when you want something quick and exciting, but it’s also a showstopper for casual gatherings, game day spreads, or family-style meals. The sweet-and-spicy combo makes it impossible to stop at just one piece. Pair it with creamy mashed potatoes, roasted veggies, or even a crisp salad, and you’ve got the kind of dinner that gets rave reviews every time.
Why You’ll Love This Recipe
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Crispy without frying: Oven-baked but just as crunchy as fried chicken.
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Sweet-heat glaze: Sticky hot honey balances spice with a kiss of sweetness.
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Family-friendly: Adjust the cayenne and honey to suit all spice levels.
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Weeknight ready: Only 10 minutes of hands-on prep, the oven does the rest.
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Crowd-pleasing: Great for potlucks, game nights, or weekend comfort food.
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Versatile: Works as a main dish, party appetizer, or sandwich filler.
Ingredient Breakdown
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Chicken thighs: Boneless, skinless thighs stay juicy and flavorful while baking. You can also use tenders, breasts, or drumsticks.
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Buttermilk: Acts as a marinade, tenderizing the meat and infusing tangy flavor.
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All-purpose flour: Creates the crispy, golden coating.
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Paprika: Adds smoky depth and warm color to the crust.
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Garlic powder: Essential for savory flavor.
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Onion powder: Complements garlic and builds layers of taste.
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Salt & black pepper: Balance and enhance every bite.
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Cayenne pepper: Provides a spicy kick; adjust based on preference.
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Hot honey: The star of the recipe—sweet, sticky, and spicy. Store-bought works, but homemade is even better.
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Olive oil: Helps crisp the flour coating without frying.
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Fresh parsley: A garnish that adds freshness and color to the final dish.
Pro Tips for Perfect Hot Honey Chicken
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Marinate longer: Soak chicken in buttermilk for at least 30 minutes, or up to 8 hours, for ultimate tenderness.
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Use a wire rack: Place chicken on a wire rack set over the baking sheet for better airflow and even crisping.
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Don’t overload the pan: Leave space between pieces so they bake evenly and stay crunchy.
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Drizzle at the right time: Add hot honey in the last 5 minutes of baking so it caramelizes without burning.
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Check temperature: Always cook chicken to 165°F for safe, juicy results.
Ingredient Swaps or Variations
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Different protein: Swap chicken thighs for wings, tenders, or even pork chops.
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Gluten-free: Use a gluten-free flour blend or crushed rice cereal for the coating.
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Extra heat: Add chili powder or a splash of hot sauce to the buttermilk marinade.
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Milder version: Leave out the cayenne and use plain honey for a sweet-only glaze.
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Herb upgrade: Add dried oregano, thyme, or rosemary to the flour mix for more depth.
Serving Suggestions
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Classic comfort: Pair with mashed potatoes, roasted carrots, or green beans.
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Southern style: Serve alongside coleslaw, cornbread, and mac & cheese.
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Lighter meal: Balance with a crisp kale salad or roasted Brussels sprouts.
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Party food: Cut into strips and serve with ranch or blue cheese dip.
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Sandwich night: Layer into a brioche bun with pickles and lettuce for a spicy chicken sandwich.
Make Ahead + Storage Tips
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Prep ahead: Coat chicken and refrigerate up to 6 hours before baking.
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Fridge storage: Keep leftovers in an airtight container up to 4 days.
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Freezer option: Freeze baked chicken on a tray, then transfer to bags. Reheat at 375°F until crispy.
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Reheating: Use an oven or air fryer to re-crisp. Avoid microwaving, which softens the coating.
Cultural or Historical Notes
Hot honey started trending in American kitchens and restaurants over the last decade, largely popularized by pizzerias drizzling it over pepperoni pies. But its roots trace back to the Southern tradition of pairing honey with spicy fried chicken. This baked version blends modern hot honey with classic oven-baked chicken, offering a lighter yet equally indulgent take on a comfort food favorite.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of thighs?
Yes! Breasts cook faster, so check for doneness around 20–25 minutes to avoid drying out.
What if I don’t have buttermilk?
Make a quick substitute: mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit 5 minutes before using.
Can I air fry this instead of baking?
Absolutely. Air fry at 375°F for 18–20 minutes, flipping halfway through, until crispy and cooked through.
How spicy is this recipe?
It’s mild to medium, depending on your cayenne and hot honey. For less heat, cut cayenne in half or use plain honey.
Can I make my own hot honey?
Yes! Warm ½ cup honey with 1–2 teaspoons red pepper flakes and a splash of apple cider vinegar. Strain if desired.
Baked Crunchy Hot Honey Chicken
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, soak the chicken thighs in buttermilk for at least 30 minutes to tenderize and flavor the meat.
- In another bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the seasoned flour mixture, ensuring they are well coated.
- Place the coated chicken on the prepared baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- In the last 5 minutes of baking, drizzle the hot honey over the chicken, allowing it to caramelize slightly.
- Remove from the oven and let rest for a few minutes before garnishing with fresh parsley.