Ingredients:

  • 2 lbs Boneless, skinless chicken thighs or breasts, cut into uniform 1.5-inch pieces
  • 1 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 teaspoon Kosher salt
  • 1 teaspoon Black pepper, freshly ground
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Garlic powder
  • 2 Large eggs, lightly beaten
  • 1/2 cup Buttermilk
  • 1/2 cup Honey
  • 1/4 cup Apple cider vinegar
  • 2-3 tablespoons Hot sauce (e.g., Frank's RedHot or Sriracha)
  • 1 tablespoon Unsalted butter
  • 1 teaspoon Red pepper flakes (optional)
  • Cooking spray or 1 tablespoon neutral oil
  • Fresh parsley or chives, finely chopped (for garnish)

Instructions:

  1. Pat chicken pieces thoroughly dry with paper towels. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top; lightly spray the rack with cooking spray.
  2. Set up dredging stations: Bowl 1: Whisk the eggs and buttermilk together. Bowl 2: Combine flour, cornstarch, salt, pepper, paprika, and garlic powder.
  3. Coat the chicken: Dredge chicken pieces first in the flour mixture (shake off excess), then dip fully in the egg/buttermilk mixture, and finally, return to the flour mixture, pressing firmly to ensure a thick, craggy coating. Allow coated chicken to rest for 30 minutes.
  4. Arrange coated chicken on the prepared wire rack, ensuring space between pieces. Lightly spray the tops with cooking spray/oil. Bake for 18–20 minutes.
  5. Make the Hot Honey Glaze: While chicken bakes, combine honey, cider vinegar, hot sauce, butter, and red pepper flakes in a small saucepan over medium heat. Bring to a gentle simmer, whisking until slightly thickened (about 3–4 minutes). Keep warm.
  6. Glaze: Remove chicken from the oven. Using tongs, toss the partially cooked chicken pieces directly in the warm hot honey glaze until well-coated. Return the glazed pieces to the rack.
  7. Final Bake: Return the chicken to the oven for another 10–15 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is deeply golden and crisp.
  8. Let rest for 5 minutes. Garnish liberally with fresh herbs and serve immediately.