Oven Fried Southern Hot Honey Chicken Recipe
This Oven Fried Southern Hot Honey Chicken recipe offers a crispy, flavorful twist on classic fried chicken by baking it in the oven and drizzling it with a spicy, sweet hot honey glaze. Using buttermilk for marinating ensures tender, juicy chicken, while the crushed corn flakes and spices create a golden, crunchy crust. Perfect for a comforting southern-inspired meal that’s less greasy but full of bold flavor.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Southern American
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless chicken breasts or thighs (skin on or off, skin off recommended)
- 1 cup buttermilk
- 2 teaspoons kosher salt
Crispy Coating
- 3 cups finely crushed corn flakes
- 3 tablespoons whole wheat flour
- 1 tablespoon chopped fresh thyme
- Extra virgin olive oil, for brushing
Hot Honey Glaze
- 6 tablespoons butter
- 2 tablespoons honey
- 2–3 teaspoons cayenne pepper (adjust to taste)
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Kosher salt to taste
Instructions
- Marinate the Chicken: Place the chicken breasts or thighs in a bowl and cover with 1 cup of buttermilk and 2 teaspoons of kosher salt. Let the chicken marinate for at least 1 hour in the refrigerator, or overnight for extra tenderness and flavor.
- Prepare the Coating: In a shallow dish, combine the finely crushed corn flakes, whole wheat flour, and chopped fresh thyme. Mix well to evenly distribute the thyme throughout the crust mixture.
- Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack for the chicken to bake on. This will help the coating crisp on all sides.
- Coat the Chicken: Remove the chicken from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the corn flake mixture, pressing gently so the coating sticks well. Place the coated chicken pieces onto the prepared baking sheet.
- Brush with Olive Oil: Lightly brush the tops of the coated chicken pieces with extra virgin olive oil to help crisp and brown during baking.
- Bake the Chicken: Bake the chicken in the preheated oven for 25-30 minutes or until the crust is golden brown and the internal temperature reaches 165°F (74°C). Cooking time may vary depending on the thickness of the chicken pieces.
- Make the Hot Honey Glaze: While the chicken bakes, melt 6 tablespoons of butter in a small saucepan over low heat. Stir in 2 tablespoons honey, 2-3 teaspoons cayenne pepper, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and a pinch of kosher salt until well combined and warmed through. Adjust spice levels to taste.
- Glaze the Chicken: When the chicken is cooked, remove it from the oven and brush generously with the hot honey glaze. Serve immediately to enjoy the perfect balance of spicy, sweet, and crispy flavors.
Notes
- For extra crispy chicken, use a wire rack on the baking sheet to allow air circulation around the chicken pieces.
- Marinating the chicken overnight will enhance flavor and juiciness.
- Adjust cayenne pepper amount in the hot honey glaze based on your spice tolerance.
- Leftover hot honey chicken can be stored in the refrigerator for up to 3 days; reheat in the oven to maintain crispiness.
- Use skin-on chicken for a slightly richer and crispier crust if preferred.
Keywords: oven fried chicken, hot honey chicken, southern fried chicken, baked chicken, spicy honey glaze, buttermilk chicken, crispy chicken