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To make this dish, you will need a few key items. Here’s the list: - 4 boneless, skinless chicken thighs - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornmeal - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon cayenne pepper (adjust for spice level) - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup hot honey (store-bought or homemade) - Fresh parsley, chopped (for garnish) These ingredients work together to create a great flavor and texture for the chicken. The buttermilk helps make the chicken moist and tender. The flour and cornmeal create a crunchy texture when baked. The spices add warmth and depth to each bite. You might want to add some extra ingredients to boost the taste. Here are some ideas: - A splash of hot sauce for more heat - Lemon zest for a fresh twist - Fresh herbs like thyme or rosemary - A sprinkle of cheese for richness Adding these ingredients can help you personalize the dish to your taste. Feel free to experiment with flavors that you love! When picking chicken thighs, look for meat that is plump and pink. Avoid any with gray spots or a bad smell. Here are a few tips: - Choose thighs with skin on for extra flavor. - Look for organic or free-range chicken for better taste and quality. - If possible, buy from a local butcher or farmer. Selecting good chicken will make a big difference in your dish. Fresh chicken leads to a more flavorful and satisfying meal. Start by marinating the chicken thighs. In a large bowl, mix the chicken with buttermilk. This step helps the chicken stay tender and juicy. Cover the bowl and refrigerate it for at least one hour. If you have more time, let it sit overnight. The longer it marinates, the better the flavor. Next, it's time to prepare the crunchy coating. In a separate bowl, combine flour, cornmeal, and spices. Add smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir the mixture well to ensure it’s evenly mixed. This blend gives the chicken a tasty and crunchy crust. Before baking, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Remove the marinated chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture. Press down to ensure a thick, even coating. Place the chicken on the baking sheet. Lightly spray the chicken with cooking spray or drizzle it with olive oil. This adds extra crunch. Bake for 25-30 minutes. Look for a golden brown color and an internal temperature of 165°F (75°C). Once done, drizzle hot honey over the chicken right away. The heat from the chicken will make the honey caramelize, adding a sweet and spicy kick. Garnish with fresh parsley for a pop of color and enjoy! To get your chicken super crunchy, start with the right coating. Mix flour and cornmeal for a great texture. The cornmeal adds a nice crunch. Press the coating onto the chicken firmly. This helps it stick better during baking. A light spray of cooking oil on top also aids in crispiness. Bake at 425°F to ensure it gets golden brown. Adjusting the spice level is easy. If you like it spicy, add more cayenne pepper to the coating. You can also choose a hotter hot honey. For a milder flavor, reduce the cayenne or use regular honey. Taste as you go to find what you like best. Remember, the honey adds sweetness, balancing the heat. Many people skip marinating the chicken. This step is key for flavor and tenderness. Always let the chicken sit in buttermilk for at least an hour. Another mistake is not pressing the coating on enough. This can lead to a soggy crust. Lastly, avoid overcooking. Use a meat thermometer to check for 165°F. This ensures juicy chicken without dryness. For the complete recipe, check out the Full Recipe section. {{image_2}} If you need a gluten-free version, swap the all-purpose flour with a gluten-free blend. You can also replace the cornmeal with ground oats. This way, you still get that great crunch without gluten. Always check labels to ensure all ingredients are gluten-free. While chicken thighs are juicy, you can use chicken breasts or drumsticks. Breasts cook faster and have less fat. Drumsticks add more flavor and moisture. Just adjust the cooking time if you switch cuts. Remember, the chicken should reach 165°F (75°C) to be safe. Want to add a twist? Try adding fresh herbs like thyme or rosemary to the coating. You can also mix in spices like paprika or cumin for extra depth. A splash of lemon juice or zest can brighten up the dish too. Get creative and make it your own! For the full recipe, check the earlier section. Store any leftover Baked Crunchy Hot Honey Chicken in an airtight container. Keep it in the fridge for up to four days. Make sure the chicken is cool before sealing it. This keeps it fresh and safe to eat later. To reheat the chicken, use an oven for the best taste. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Heat for about 15-20 minutes until it’s warmed through. This helps keep the chicken crunchy and moist. You can cover it with foil to prevent drying out. If you want to freeze this dish, wrap the chicken tightly in plastic wrap. Then, place it in a freezer bag. It will stay good for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat as suggested above for great taste. Enjoy your meal later with the same crunch! Yes, you can use chicken breasts. They will cook faster than thighs. Thighs add more flavor and moisture, making them ideal for this dish. If you choose breasts, watch the cooking time closely. Aim for an internal temperature of 165°F. Hot honey is honey mixed with chili peppers or hot sauce. It adds a sweet and spicy kick. To make it at home, mix 1 cup of honey with 1-2 tablespoons of your favorite hot sauce. Heat it gently and let it sit for an hour. This allows the flavors to blend well. You can adjust the spice level based on your taste. To check if chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh or breast. The temperature should read 165°F. If you don't have a thermometer, cut into the chicken. The juices should run clear, not pink. This ensures your chicken is safe to eat. For the full recipe, check the instructions above. In this blog post, we covered the essential ingredients for baked crunchy hot honey chicken, including options to enhance flavor and tips for choosing the best chicken thighs. You learned the step-by-step instructions on marinating, coating, and baking, along with tips for maximum crunch and spice adjustments. We discussed delicious variations and how to store and reheat leftovers. Baking this dish is fun and satisfying. With a few tweaks, you'll find your perfect crunch and flavor. Enjoy your cooking adventure!

Baked Crunchy Hot Honey Chicken

Get ready to savor the deliciousness of Baked Crunchy Hot Honey Chicken! This crowd-pleasing recipe features juicy chicken thighs marinated in buttermilk and coated in a flavorful blend of spices and crunch. Baked to perfection and drizzled with sweet and spicy hot honey, it’s an irresistible dish everyone will love. Click through to explore this easy recipe and impress your family tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust for spice level)

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup hot honey (store-bought or homemade)

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs and buttermilk. Cover and refrigerate for at least 1 hour, or overnight for the best flavor and tenderness.

    Prepare the Coating: In a separate bowl, mix together the flour, cornmeal, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.

      Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

        Coat the Chicken: Remove the marinated chicken from the buttermilk, allowing the excess to drip off. Dredge each piece of chicken in the flour mixture, pressing firmly to ensure an even coating. Place the coated chicken on the prepared baking sheet.

          Bake: Spray the chicken lightly with cooking spray or drizzle with a little olive oil for extra crunch. Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F or 75°C).

            Finish with Hot Honey: Drizzle the baked chicken with hot honey immediately after removing it from the oven, ensuring each piece is generously coated. The heat from the chicken will help the honey to caramelize slightly.

              Serve: Garnish with freshly chopped parsley and enjoy hot.

                Prep Time: 1 hour | Total Time: 1 hour 45 minutes | Servings: 4

                  - Presentation Tips: Arrange the chicken on a serving platter, drizzle with additional hot honey, and sprinkle with parsley. Serve with a side of coleslaw or fresh veggies for a nice contrast.