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Oven Fried Southern Honey Chicken

September 25, 2020

Just follow Half Baked Harvest blog:  the recipes are awesome and this is yet another one.  This is very easy, easy enough to make during the week.

Couple of things I did different:  the first time I made it I used panko instead of crushed corn flakes, which I really liked.  The second time I actually was able to get the crushed corn flakes but I really liked the panko better. I only use smoked paprika and garlic in the honey butter so it’s not really spicy.  I love it this way but you might like more spice so go to the recipe link to see the quantities of cayenne pepper and chili powder to add.

Just a bit of advise: melt the butter, honey and spices after you have taken the chicken out of the oven. I tried to make it ahead of time and it got cold and turned into ‘candy’.  Ha!  Learned my lesson.  I do prep it, just don’t cook it until the last minute.

The quantities for the chicken are for half the recipe.  And I used chicken thighs.  You could also use chicken breasts.  The honey/butter is the full recipe.  Please go to the link for more information.

Oven Fried Southern Honey Chicken by by Half Baked Harvest, Tieghan Gerard

1 pound boneless, skinless chicken thighs

1/2 cup buttermilk

1 teaspoon kosher salt

1-1/2 cups Panko

1-1/2 tablespoon whole wheat flour

1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dry thyme

pinch of salt

extra virgin olive oil for drizzling

Honey Butter:

6 tablespoons butter

2 tablespoon honey

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder


Place the chicken in a container with a lid, big enough for approximately four pieces of thighs.  Mix buttermilk and salt in a bowl and pour over chicken.  Refrigerate for at least 20 minutes.  (Tieghan also says overnight but I never remember to do things the night before).

Preheat the oven to 425 degrees.  Line a rimmed baking sheet with parchment paper.

Place butter, honey and spices in a small saucepan.  Set aside.

Place Panko, whole wheat flour, thyme and salt in large, flat container.  Stir together.

Remove one piece of chicken from buttermilk mixture and dredge with the Panko crumbs, pressing gently to adhere.  Place on the prepared rimmed baking sheet.  Continue with the rest of the chicken.

Lightly drizzle olive oil on chicken.  Place in oven and bake for 20 minutes.  After 20 minutes, remove from the oven and turn over.  Continue baking for another 10 minutes.

Remove chicken from oven.  Heat Honey/Butter over medium heat until melted.  Stir to combine.  Pour over chicken and serve.



for 1/2 the recipe, approximately 1 pound of chicken thights.

soak in buttermilk mixture:

coating: panko, thyme, whole wheat flour:

honey butter prep:

rimmed cookie sheet with parchment:

prep for coating chicken:

one piece coated and placed on pan, continue with the rest:

drizzle with olive oil:

after 20 minutes, turn over for another 10 minutes:

chicken out of the oven and melting the honey butter:



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