Preparation Time: 30 minutes + 60 minutes marinade time

Cook Time: 45 minutes

Cut: Boneless chicken


10 boneless, skinless chicken thighs (can use bone-in pieces, but baking time will increase)
¼ cup (65 ml) canola oil

1 cup (250 ml) buttermilk
1/4 cup (65 ml) hot sauce

2 cups (500 ml) flour
1 Tbsp (15 ml) baking powder
1 tsp (5 ml) salt
3 Tbsp (45 ml) cornstarch
1 Tbsp (15 ml) paprika
1 Tbsp (15 ml) onion powder
1 Tbsp (15 ml) garlic powder
1 tsp (5 ml) chili powder
1 tsp (5 ml) cumin
¼ tsp (1.25 ml) cayenne pepper

1/3 cup (80 ml) liquid honey
1 tsp (5 ml) chili powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) paprika


Combine the buttermilk and the hot sauce and marinate chicken pieces in refrigerator for one hour or more.

While the chicken is marinating, prepare the dredge. In a large bowl, combine together flour, baking powder, salt, cornstarch, paprika, onion powder, garlic powder, chili powder, cumin, and cayenne pepper. Set aside.

Preheat the oven to 375F. Cover a baking sheet with parchment paper and 2 Tbsp oil.

One at a time, dip each piece of chicken in the flour mixture. Return each piece to the marinade and dredge each piece again in the flour mixture. Place all the chicken pieces on baking sheet and let rest for 15 minutes to allow the dredge to set.

Lightly brush each piece of chicken with the remaining oil. Bake for 45 minutes, until the breading is crispy, and the internal temperature reaches 165F (74C).

While the chicken is baking, prepare the glaze by combining the honey, chili powder, garlic powder, paprika. Drizzle the glaze over the cooked chicken.