Soul Food Oven-Baked Fried Chicken (Printable Version)

Crispy oven-baked fried chicken glazed with spicy-sweet hot honey for a flavorful Southern twist.

# What You 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

# Steps:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, garlic powder, and paprika. Add chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack on the sheet. 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. Mix thoroughly.
04 - Remove chicken from marinade and allow excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to ensure even coating.
05 - Place breaded chicken pieces 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. Chicken is done when golden brown and crispy with an internal temperature of 165°F.
07 - While chicken bakes, combine honey, hot sauce, and cayenne pepper in a small saucepan. Heat gently over low heat, stirring occasionally, until warm and well blended.
08 - Remove chicken from oven and transfer to a serving platter. Drizzle generously with hot honey glaze immediately before serving.

# Expert Advice:

01 -
  • You get that crispy, fried-chicken texture without deep frying, so your kitchen doesn't smell like oil for three days.
  • The buttermilk marinade is a game-changer for keeping chicken ridiculously moist, even if you accidentally overbake it slightly.
  • Hot honey is addictive and makes this feel fancy enough for guests but simple enough for a Tuesday night.
  • It's naturally dairy-free friendly if you swap the buttermilk, making it work for more people at the table.
02 -
  • Don't skip the halfway flip—the bottom side bakes slower than the top, and flipping ensures both sides get that golden, crispy texture.
  • The buttermilk marinade really does need at least a couple hours; rushing this step means drier chicken, and you'll notice the difference immediately.
  • If your coating seems to be browning too fast before the chicken is cooked through, lower the oven to 400°F for the last 10 to 15 minutes.
03 -
  • If you don't have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for five minutes—it's not identical, but it works in a pinch.
  • A wire rack on your baking sheet is genuinely worth using because it prevents the bottom of the chicken from steaming instead of crisping.
  • Make the hot honey while the chicken bakes so everything is warm and ready to come together at the last second.
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