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Crispy Buttermilk Chicken with Garlic Butter and Hot Honey
This baked buttermilk chicken is ultra-juicy, deeply seasoned, and packed with flavor. Bone-in, skin-on chicken is marinated in a bold buttermilk mixture, oven-roasted until crispy, then finished with melted garlic butter and a drizzle of hot honey for the perfect sweet-heat balance. A family-favorite dinner that feels special but is easy enough for any night of the week.
Ingredients
Buttermilk Marinade
- 2 cups buttermilk
- 3 tablespoons lemon juice or pickle juice
- 6 cloves garlic, minced
- 2 tablespoons hot sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 tablespoon salt
- 1½ teaspoons black pepper
- 1 tablespoon brown sugar or honey
- 3 tablespoons olive oil
- 1 tablespoon chicken bouillon powder
Chicken
- 2 bone-in, skin-on chicken breasts
- 4 bone-in, skin-on drumsticks
Garlic Butter Finish
- 3 tablespoons butter, melted
- 2 cloves garlic, finely grated
- Pinch paprika
- Salt and black pepper, to taste
Hot Honey Drizzle
- 3 tablespoons honey
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
Instructions
Marinate the Chicken
- In a large bowl, whisk together all marinade ingredients until well combined.
- Gently pull back the skin on the chicken pieces and rub the marinade directly onto the meat.
- Place the chicken into the marinade, coating all sides well.
- Cover and refrigerate for at least 6 hours, preferably overnight for maximum flavor.
Bake the Chicken
- Preheat oven to 425°F.
- Remove chicken from the marinade and lightly pat dry (do not rinse).
- Arrange chicken on a parchment-lined baking sheet, skin side up.
- Drizzle lightly with olive oil.
- Bake for 40–50 minutes, until the skin is golden and crispy.
- Chicken breasts should reach 165°F
- Drumsticks are best around 180–185°F
- Optional: Broil for 2–3 minutes at the end for extra crispy skin.
Garlic Butter & Hot Honey Finish
- Stir together melted butter, grated garlic, paprika, salt, and pepper.
- Brush the garlic butter over the hot chicken immediately after baking.
- Mix honey, hot sauce, and lemon juice, then drizzle over the chicken just before serving.
Notes
- This recipe is baked, not fried, but still delivers crispy, flavorful skin.
- Bone-in, skin-on chicken gives the best results for juiciness and texture.
- Marinating overnight makes a huge difference — don’t skip it if you can help it.
- The garlic butter and hot honey are optional but highly recommended for that wow factor.
Serving: 5g, Calories: 417kcal, Carbohydrates: 23g, Protein: 47g, Fat: 38g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.5g, Cholesterol: 169mg, Sodium: 2099mg, Potassium: 1023mg, Fiber: 3g, Sugar: 12g, Vitamin A: 2494IU, Vitamin C: 7mg, Calcium: 205mg, Iron: 3mg
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