Ingredients
Method
Prep and Marinate
- Place chicken pieces in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 30 minutes, or up to 4 hours for extra tenderness.
Preheat and Prepare Pan
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and place a wire rack on top for maximum crispiness.
Coat the Chicken
- In a shallow dish, whisk together flour, panko, smoked paprika, garlic powder, onion powder, salt, and pepper. Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing gently to adhere.
Arrange and Bake
- Place coated chicken pieces on the wire rack, spacing them evenly so they don't touch. Lightly spray or drizzle with oil. Bake for 35-45 minutes, flipping halfway through, until golden brown and an instant-read thermometer registers 165°F (74°C) at the thickest part.
Make the Glaze
- While chicken bakes, whisk together honey, hot sauce, and red pepper flakes in a small bowl. Set aside.
Glaze and Serve
- Once chicken is done, drizzle or brush the hot honey sauce over each piece. Let rest for 2-3 minutes to allow glaze to set, then serve immediately.
Nutrition
Notes
For the crispiest results, pat chicken dry before marinating and don't skip the wire rack. If you prefer a milder heat, reduce hot sauce to 1 tablespoon or use a mild chili honey. Leftovers can be stored in the fridge for up to 3 days; reheat in a 375°F oven or air fryer for 5 minutes to restore crunch. To freeze, prepare chicken without sauce and freeze in a single layer for up to 2 months; thaw before reheating and glaze fresh. Avoid overcrowding the pan, as steam will soften the coating. Serve with ranch or blue cheese dressing and celery sticks for a classic twist. For a gluten-free version, use almond flour or gluten-free breadcrumbs.