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Baked Crunchy Hot Honey Chicken is not just another chicken dish; it’s a culinary experience that beautifully marries the contrasting flavors of heat and sweetness. Imagine succulent pieces of chicken, marinated to perfection, coated in a crunchy golden crust, and drizzled with a tantalizing hot honey glaze. This dish is a feast for the senses, offering a delightful crunch with every bite, paired with a spicy kick that lingers in the best way possible. It’s a recipe that stands out for its bold flavors and satisfying textures, making it an ideal centerpiece for family dinners or lively gatherings with friends.

Baked Crunchy Hot Honey Chicken

Indulge in the deliciously crispy flavors of Baked Crunchy Hot Honey Chicken! This easy recipe features juicy marinated chicken thighs coated in a flavorful blend of spices and crispy panko breadcrumbs, then baked to perfection. Drizzled with sweet and spicy hot honey, this dish is sure to please. Perfect for a weeknight dinner or a special occasion, serve it up with your favorite sides and enjoy every crunchy, honey-glazed bite!
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Ingredients
  

2 lbs chicken thighs (bone-in, skin-on for extra crunch)

1 cup buttermilk

1 cup flour

1 cup panko breadcrumbs

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon salt

½ teaspoon black pepper

½ cup hot honey (store-bought or homemade)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken:

    In a large bowl, coat the chicken thighs with buttermilk. Cover and refrigerate for at least 2 hours (or overnight) for maximum flavor and tenderness.

      Preheat and Prepare the Oven:

        Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a cooling rack on top. This allows air to circulate around the chicken for extra crispiness.

          Create the Coating:

            In a shallow dish, mix the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. In another shallow bowl, add the panko breadcrumbs.

              Coat the Chicken:

                Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, shaking off the excess, then dip again into the buttermilk, and finally coat with the panko breadcrumbs, pressing down to ensure it sticks well.

                  Arrange the Chicken:

                    Place the coated chicken thighs on the prepared cooling rack. Drizzle the olive oil over the chicken to help it crisp up during baking.

                      Bake:

                        Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crunchy.

                          Add the Hot Honey:

                            Once baked, remove the chicken from the oven and drizzle the hot honey generously over each piece. You can adjust the amount based on your heat preference.

                              Serve:

                                Transfer the chicken to a serving platter, garnish with freshly chopped parsley, and serve immediately. Enjoy your crispy and spicy creation!

                                  Prep Time: 2 hours | Total Time: 2 hours 40 minutes | Servings: 4