Name: Baked Crunchy Hot Honey Chicken Recipe
Ingredients: 2 pounds chicken thighs and drumsticks, bone-in, skin-on; 1 cup buttermilk; 2 tablespoons hot sauce (I prefer Frank’s RedHot); 2 large eggs; ½ cup cornstarch; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt; ½ teaspoon black pepper; 2 cups panko breadcrumbs; ¼ cup corn flakes, crushed (my secret crunch booster!); 2 tablespoons olive oil; 1 tablespoon butter, melted; 1 teaspoon dried thyme; 1 teaspoon dried oregano; ½ teaspoon cayenne pepper (adjust to taste); ½ teaspoon salt; ½ cup high-quality honey; 2 tablespoons butter; 2 tablespoons hot sauce; 1 tablespoon apple cider vinegar; 2 cloves garlic, minced; 1 teaspoon red pepper flakes; ¼ teaspoon cayenne pepper (adjust to taste)

Ingredients

Scale

- 2 pounds chicken thighs and drumsticks, bone-in, skin-on

- 1 cup buttermilk

- 2 tablespoons hot sauce (I prefer Frank’s RedHot)

- 2 large eggs

- ½ cup cornstarch

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon smoked paprika

- 1 teaspoon salt

- ½ teaspoon black pepper

For the Crispy Coating:

- 2 cups panko breadcrumbs

- ¼ cup corn flakes, crushed (my secret crunch booster!)

- 2 tablespoons olive oil

- 1 tablespoon butter, melted

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano

- ½ teaspoon cayenne pepper (adjust to taste)

- ½ teaspoon salt

For the Hot Honey:

- ½ cup high-quality honey

- 2 tablespoons butter

- 2 tablespoons hot sauce

- 1 tablespoon apple cider vinegar

- 2 cloves garlic, minced

- 1 teaspoon red pepper flakes

- ¼ teaspoon cayenne pepper (adjust to taste)

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Instructions

Preparation:

1. Marinate the chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, cover, and refrigerate for at least 2 hours or overnight for best results.

1. Preheat your oven: Set to 425°F (220°C) and position a rack in the upper third of the oven.

1. Prepare the baking sheet: Line with parchment paper and place a wire rack on top. Spray the rack with non-stick cooking spray.

The Triple-Crunch Breading System:

1. Prepare your dredging stations:
  - - Bowl 1: Combine cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.
  - - Bowl 2: Beat eggs with 1 tablespoon water.
  - - Bowl 3: Mix panko, crushed corn flakes, olive oil, melted butter, thyme, oregano, cayenne, and salt. (Mixing the oil into the breadcrumbs is crucial for crispiness!)

1. Bread the chicken:
  - - Remove chicken from buttermilk marinade and pat dry with paper towels.
  - - Dredge each piece in the cornstarch mixture, shaking off excess.
  - - Dip into beaten eggs, allowing excess to drip off.
  - - Press firmly into the panko mixture, ensuring an even coating on all sides.

1. Arrange on the prepared rack: Place chicken pieces on the wire rack with space between each piece for proper air circulation.

Baking Process:

1. Initial high-heat bake: Bake at 425°F for 15 minutes to jumpstart the crisping process.

1. Reduce the temperature: Lower to 375°F (190°C) and continue baking for 25-30 minutes for thighs/drumsticks (or until internal temperature reaches 165°F/74°C and coating is golden brown).

1. Rest the chicken: Remove from oven and let rest for 5 minutes before applying the hot honey.

Make the Hot Honey:

1. While the chicken is baking, combine all hot honey ingredients in a small saucepan.

1. Bring to a gentle simmer over medium-low heat, stirring occasionally.

1. Reduce heat to low and simmer for 5 minutes to allow flavors to meld.

1. Remove from heat and let cool slightly – it will thicken as it cools.

Finishing Touch:

1. Drizzle or brush the hot honey over the crispy chicken just before serving.

1. For extra indulgence, serve additional hot honey on the side for dipping.

Author: I’m Isabel