Soul Food Oven-Baked Chicken (Printer-friendly)

Crispy, juicy oven-baked chicken topped with a spicy hot honey drizzle, capturing Southern flavors.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken pieces (drumsticks and thighs preferred)

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon paprika

→ Breading

08 - 1 1/2 cups all-purpose flour
09 - 1/2 cup cornmeal
10 - 1 teaspoon paprika
11 - 1 teaspoon garlic powder
12 - 1 teaspoon onion powder
13 - 1/2 teaspoon cayenne pepper
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon black pepper
16 - 3 tablespoons vegetable oil or olive oil spray

→ Hot Honey

17 - 1/3 cup honey
18 - 2 teaspoons hot sauce
19 - 1/4 teaspoon cayenne pepper

# Directions:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, garlic powder, and paprika. Add chicken pieces, turning to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for optimal flavor development.
02 - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or position a wire rack on top. Lightly drizzle or spray with vegetable oil.
03 - In a large shallow dish, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure even coating on all surfaces.
05 - Place breaded chicken on the prepared baking sheet in a single layer. Lightly spray or drizzle the tops with additional oil for enhanced crispiness.
06 - Bake for 35 to 40 minutes, flipping halfway through cooking, until the chicken achieves a golden-brown exterior, crispy texture, and internal temperature reaches 165°F (74°C).
07 - While the chicken bakes, combine honey, hot sauce, and cayenne pepper in a small saucepan. Heat gently over low heat, stirring occasionally, until warm and fully blended.
08 - Remove chicken from oven and drizzle generously with hot honey glaze before serving.

# Expert Advice:

01 -
  • It tastes exactly like fried chicken but without the oil-splattered aftermath or the guilt that follows.
  • The hot honey drizzle is addictive—sweet, spicy, and glistening on golden chicken in a way that makes people pause mid-bite.
  • Your kitchen won't smell like a deep fryer for three days afterward, which your housemates will genuinely appreciate.
02 -
  • The flip halfway through isn't optional—it's the difference between evenly golden chicken and one side that's dark while the other stays pale and disappointing.
  • A wire rack placed under the parchment is a game-changer because it lets air flow underneath the chicken, which means the bottom gets crispy instead of steaming and staying soft.
03 -
  • Room-temperature oil spray applies more evenly than cold spray, so take your bottle out a few minutes before you need it—this small detail changes how golden and crispy the chicken becomes.
  • If your hot sauce is very thin and liquid, drain some of it off the marinade before baking or your coating might slide around instead of staying put.
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