Oven Fried Southern Style Cinnamon Honey Chicken
Indulge in the ultimate comfort food with this Oven Fried Southern Style Cinnamon Honey Chicken, a crispy, golden-brown delight that strikes the perfect balance between sweet and savory. Marinated in tangy buttermilk and a hint of hot sauce for juicy, tender meat, each piece is coated in a seasoned flour mixture infused with warm cinnamon and a touch of cayenne for subtle heat. A crunchy panko breadcrumb crust, lightly oiled for an air-fried effect, ensures maximum crispiness straight from the oven—no deep frying required. Finished with a luscious drizzle of honey, this standout dish is as rich in flavor as it is easy to make. Perfect for weeknight dinners or special occasions, pair it with classic Southern sides like cornbread or collard greens for a meal that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1.5 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper (optional)
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil (for drizzling)
- 2 tablespoons honey
- 1 as needed non-stick cooking spray
Instructions
Place the chicken pieces in a large bowl or resealable plastic bag. Pour the buttermilk and hot sauce over the chicken, ensuring all the pieces are submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly coat the rack with non-stick cooking spray.
In a shallow dish, combine the flour, cornstarch, salt, black pepper, cinnamon, paprika, garlic powder, and cayenne pepper (if using). Stir well to mix.
Place the panko breadcrumbs in a separate shallow dish. Drizzle the breadcrumbs with olive oil and toss to coat, ensuring the crumbs are lightly oiled.
Remove the chicken pieces from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, then press into the panko breadcrumbs to fully coat. Set aside on a plate.
Arrange the coated chicken pieces on the prepared wire rack, leaving space between each piece for even cooking. Lightly spray the tops with non-stick cooking spray to help with browning.
Bake the chicken in the preheated oven for 40 to 45 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
Remove the chicken from the oven and let it rest for 5 minutes. Drizzle the warm chicken with honey just before serving to add a touch of sweetness.
Serve the chicken hot with your favorite Southern-style sides, such as mashed potatoes, collard greens, or cornbread.
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 16.6 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
