Description

Oven Fried Southern Hot Honey Chicken offers a crispy, flavorful twist on classic fried chicken with a healthier oven-baked method. Marinated in buttermilk and coated in a spiced cornflake and whole wheat flour mixture, this chicken is brushed with olive oil and baked until perfectly crunchy. Finished with a homemade hot honey glaze combining butter, honey, and a blend of cayenne, chili powder, smoked paprika, and garlic powder, this dish delivers balanced heat and sweetness perfect for a comforting meal.

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

Breading

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
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Kosher salt, to taste

Instructions

Marinate the Chicken: In a large bowl, combine the chicken breasts or thighs with the buttermilk and 2 teaspoons of kosher salt. Ensure the chicken is fully submerged and let it marinate for at least 1 hour, or up to overnight in the refrigerator, to tenderize and add flavor.
Prepare the Breading: Crush the corn flakes finely and mix them in a shallow dish with the whole wheat flour, chopped fresh thyme, and a pinch of kosher salt. This mixture will give the chicken a crispy and flavorful coating.
Coat the Chicken: Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece thoroughly in the cornflake mixture, pressing firmly to ensure an even coating that will crisp up in the oven.
Preheat the Oven: Set your oven to 400°F (204°C). Line a baking sheet with parchment paper or a wire rack to allow airflow and help the chicken crisp evenly.
Arrange and Brush: Place the coated chicken pieces on the prepared baking sheet or rack. Lightly brush each piece with extra virgin olive oil to promote browning and a crunchy texture.
Bake the Chicken: Bake in the preheated oven for 25 to 30 minutes, flipping halfway through cooking to ensure even crisping. The chicken should be cooked through with an internal temperature of 165°F (74°C) and have a golden, crispy crust.
Prepare the Hot Honey Glaze: While the chicken bakes, melt the butter in a small saucepan over low heat. Stir in the honey, cayenne pepper, chili powder, smoked paprika, garlic powder, and a pinch of kosher salt. Heat just until the mixture is smooth and combined, then remove from heat.
Glaze the Chicken: When the chicken is done baking, immediately brush the hot honey glaze generously over each piece. The residual heat will help the glaze soak into the crispy coating for a perfect balance of spicy-sweet flavor.
Serve: Allow the chicken to rest for 5 minutes after glazing, then serve warm. This dish pairs well with coleslaw, mashed potatoes, or a fresh green salad.

Notes

Use skin-on chicken for extra crispiness if desired, but skin-off works well for a lighter option.
Adjust the amount of cayenne pepper in the hot honey glaze based on your preferred spice level.
For best results, crush corn flakes finely but not into powder to maintain crisp texture.
Let the chicken marinate overnight for more tender and flavorful results.
Use a wire rack on the baking sheet to help air circulate and keep the coating crispy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.

Keywords: Oven fried chicken, hot honey chicken, southern chicken recipe, healthy fried chicken, baked crispy chicken, spicy honey glaze chicken