Ingredients
- Chicken drumsticks or thighs: 2 pounds
- Cornstarch: 1/2 cup
- All-purpose flour: 1/2 cup
- Garlic powder: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Hot honey: 1/2 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine cornstarch, flour, garlic powder, paprika, salt, and pepper.
- Step 3: Dredge each piece of chicken in the flour mixture, ensuring it's fully coated.
- Step 4: Place the coated chicken on the prepared baking sheet, making sure they aren't overcrowded.
- Step 5: Bake for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Step 6: Remove from oven and brush generously with hot honey. Return to oven for 5 minutes to caramelize honey. Serve immediately.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- For the crispiest reheat, use an air fryer for a few minutes to revive the crunchy coating.
- Serve this baked chicken with a cool and creamy dipping sauce like ranch or blue cheese to balance the heat.
- For extra crispy chicken, let the dredged chicken sit for 10 minutes before baking, allowing the coating to better adhere.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American