Soul Food Oven-Baked Chicken (Printable)

Golden baked chicken with a spicy-sweet hot honey drizzle, delivering crisp and juicy 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, optional for additional heat

# Directions:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, garlic powder, and paprika. Add chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for optimal flavor development.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack on top. Lightly coat with vegetable oil.
03 - In a large shallow dish, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to distribute seasonings evenly.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to ensure an even coating on all sides.
05 - Place coated chicken pieces on the prepared baking sheet in a single layer. Lightly spray or drizzle the tops with additional oil to promote crispiness.
06 - Bake for 35 to 40 minutes, flipping pieces halfway through cooking. Chicken is done when golden brown and crispy with an internal temperature of 165°F measured at the thickest point.
07 - While chicken bakes, combine honey, hot sauce, and optional cayenne pepper in a small saucepan. Warm gently over low heat, stirring occasionally, until well blended. Do not boil.
08 - Remove baked chicken from oven and transfer to serving platter. Drizzle generously with warm hot honey before serving.

# Expert Tips:

01 -
  • Crispy chicken without deep frying means less oil and cleanup, but zero compromise on that satisfying crunch.
  • The hot honey finish is the kind of flavor surprise that makes people lean back from the table and ask what you did differently.
  • Marinating overnight transforms the chicken into something impossibly tender and seasoned all the way through.
02 -
  • Flipping the chicken halfway through is non-negotiable—it ensures both sides crisp evenly and the skin on top gets that gorgeous golden-brown finish without burning.
  • Don't skip letting excess buttermilk drip off before breading; too much liquid and your coating gets soggy instead of crispy.
  • The hot honey must still be warm when you drizzle it, not piping hot or cold—warm honey clings to the chicken and tastes balanced.
03 -
  • For extra crunch, try the double-dip method: after your first coat of flour, dip the chicken back into the buttermilk marinade, then coat again with the seasoned flour mixture.
  • If you want more heat, increase the cayenne in the hot honey to up to half a teaspoon, but taste as you go because cayenne's intensity can surprise you.
  • A wire rack elevated above the baking sheet is the secret weapon for crispy chicken all around—air circulates underneath, preventing any soggy bottom.
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