Soul Food Oven-Baked Chicken (Printable)

Golden, crispy baked chicken with a spicy honey glaze for savory Southern-inspired flavor.

# 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 - Whisk together buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a large bowl. 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 wire rack and lightly drizzle or spray with vegetable oil.
03 - Mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a large shallow dish until evenly blended.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Coat each piece thoroughly in the flour mixture, pressing gently to ensure even coverage.
05 - Place breaded chicken pieces on the prepared baking sheet in a single layer. Lightly spray or drizzle tops with additional oil to promote 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 at the thickest part.
07 - Combine honey, hot sauce, and cayenne pepper in a small saucepan. Heat gently over low heat, stirring frequently, until warm and well blended.
08 - Remove chicken from oven and drizzle generously with hot honey glaze immediately before serving.

# Expert Tips:

01 -
  • The buttermilk marinade creates chicken so tender it practically melts, while the cornmeal-flour blend delivers that satisfying Southern crunch without deep frying your entire kitchen.
  • Hot honey drizzled over warm chicken is pure magic—spicy, sweet, and somehow makes everything taste a little more like home.
  • It's the kind of dish that works for weeknight dinners and impresses without requiring special skills or fancy equipment.
02 -
  • The buttermilk marinade is non-negotiable—I learned this the hard way by trying to rush with only an hour of marinating, and the chicken was good but not transcendent; overnight transforms it completely.
  • Oil on top of the chicken before baking is what separates crispy from disappointing; spraying or drizzling can't be skipped if you want that shattering texture.
  • A wire rack elevated above the baking sheet allows air to circulate underneath, but parchment paper with a light oil drizzle works if that's what you have.
03 -
  • If you're making this for a crowd, marinate multiple batches in the same buttermilk mixture—it gets more flavorful each time and the chicken essentially marinates more quickly.
  • Pat the chicken dry with paper towels after removing from the marinade and before dredging; this tiny step removes excess moisture that would otherwise steam the coating instead of crisping it.
  • Let the breaded chicken sit on the baking sheet for five minutes before sliding it into the oven—this allows the coating to set slightly and adhere better during baking.
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