Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (or more, to taste)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup buttermilk
- 1/2 cup hot honey (store-bought or homemade)
- 2 tbsp vegetable oil
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Step 2: In a separate shallow dish, pour the buttermilk. Dip each chicken piece into the buttermilk, ensuring it's fully coated, then dredge in the flour mixture, pressing gently to ensure the coating adheres.
- Step 3: Heat the vegetable oil in an oven-safe skillet (cast iron works well) over medium-high heat. Working in batches, brown the chicken pieces on all sides for about 2-3 minutes per batch. Remove the browned chicken and set aside.
- Step 4: Pour off any excess oil from the skillet. Arrange the browned chicken pieces in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
- Step 5: While the chicken is baking, gently warm the hot honey in a small saucepan over low heat.
- Step 6: Once the chicken is cooked, drizzle generously with the warmed hot honey and serve immediately.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover chicken in a 350°F oven for 10-15 minutes, or until heated through, maintaining its crispiness.
- Serve this flavorful chicken with creamy coleslaw or a vibrant green salad for a balanced and delicious meal.
- For extra crispy chicken, ensure your chicken pieces are completely dry before dredging in the flour mixture; a light pat with paper towels helps tremendously.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American