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Oven-Fried Hot Honey Chicken
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Indulge in crispy oven-fried chicken coated with spicy jalapeno and cayenne honey, perfect for double-dipping.
Ingredients:
  • For the buttermilk marinade
  • 2 pounds boneless skinless chicken breasts (cut in half) or thighs
  • 1 cup buttermilk
  • 2 teaspoons table or sea salt
  • For the breading
  • 3 cups Panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons table or sea salt
  • Nonstick cooking spray
  • For the hot honey
  • 2 tablespoons unsalted butter
  • 5 cloves garlic, minced (about 2 tablespoons)
  • 2 jalapeños, stemmed and thinly sliced
  • 3 teaspoons smoked or regular paprika, plus more to taste
  • 1 teaspoon cayenne pepper, plus more to taste
  • Pinch table or sea salt
  • 1 cup honey
  • 1 teaspoon apple cider vinegar
Instructions:
  • Marinate the chicken: Place the chicken, buttermilk, and salt in a large zip-top plastic bag. Seal the bag securely and massage the buttermilk into the chicken. Refrigerate for 30 minutes to 24 hours.
  • Preheat the oven to 425°F with the rack in the center. Line a large baking sheet with parchment paper and generously spray with cooking spray.
  • Combine the breadcrumbs, flour, and salt in a large bowl and set aside.
  • Coat each piece of chicken in breadcrumbs, pressing gently to adhere. Place the breaded chicken on a baking sheet, leaving space between each piece to ensure a crispy texture while baking.
  • Place the chicken on a baking sheet, coat generously with cooking spray, and bake for 20 minutes. Gently flip the chicken halfway through and bake for an additional 10 minutes until breading is golden brown with some darker spots. Ensure chicken is fully cooked, reaching an internal temperature of 165°F.
  • Prepare the hot honey: While the chicken is baking, melt butter in a medium saucepan over medium heat. Add garlic and jalapeños, sauté until softened, about 3 to 4 minutes. Stir in paprika, cayenne, and a pinch of salt, cook for 30 seconds, stirring constantly. Add honey and vinegar, adjust seasoning with more cayenne or paprika if needed. Remove from heat and let sit for 5 minutes. Strain through a sieve or serve as is.
  • After transferring the chicken to a wire rack, generously drizzle the hot honey over the chicken to coat. Serve warm with extra hot honey on the side and refrigerate any leftovers for up to 4 days. For longer storage, tightly cover and freeze the chicken for up to 3 months. Reheat in a 400°F oven until warmed through. If you enjoyed the recipe, please leave a review in the comments below!

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