Honey mustard chicken that’s packing some heat.
Love honey mustard? Then you’ll love this recipe. We’re coating some breaded baked chicken in a sticky, savory slightly sweet sauce that doesn’t shy away from the heat.
The base of the recipe is inspired by our Nashville Baked Hot Chicken. We’re bathing some drumsticks and thighs in a bath of buttermilk and seasonings (mainly boatloads of mustard powder). Then toss them in a mix of bread crumbs and more spice for full-on flavor!
The real magic happens with the hot honey mustard. Using Dijon as the starting point, we’re whisking in some cayenne and red pepper, a bit of mayo for creaminess, a drop of lemon juice for bite, and a bunch of Mike’s Hot Honey for that incredible, irresistible, flavor of chili pepper-infused honey.
Serve up with your favorite sides: like hot & crunch coleslaw or jalapeno cheddar drop biscuits.
Time You Need
- ~4 hours marinating
- ~20 minutes prep
- ~45-50 minutes cooking
- Serves: 4-6 people
What You Need
- 4-5 chicken drumsticks
- 4-5 chicken thighs
- 2 cups of buttermilk
- 1/4 cup of pickle brine
- 4 tbsp of dijon mustard
- 1 tbsp mustard powder
- 1 tsp cayenne pepper
- 1 tbsp brown sugar
- 1 tsp garlic salt
- For the breading:
- 2 ½ cups of unflavored panko breadcrumbs
- ½ cup of corn starch
- ½ cup parmesan cheese
- 2 tsp baking powder
- 1/2 cup of ap flour
- 3 tbsp mustard powder
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tbsp onion powder
- Salt and pepper, to taste
- For the hot honey mustard:
- 2 cups dijon mustard
- ½ cup of Mike’s hot honey
- ¼ tsp cayenne pepper
- 1 tbsp red pepper flakes
- 1 tbsp apple cider vinegar
- 1 tsp lemon juice
What You Do
- Get out a big old bowl and add the buttermilk, pickle brine, mustard, mustard powder, brown sugar, cayenne pepper, and garlic salt. Whisk together, then add in the chicken drumsticks and thighs. Cover in plastic wrap and let it rest in the fridge for four hours.
- Once the time is up, preheat the oven to 400 degrees.
- Then take another bowl and add breadcrumbs, corn starch, flour, baking powder, mustard powder, smoked paprika, and onion powder and mix evenly. Season with salt and pepper to taste.
- Once the chicken is done with its bath nap, remove from the brine and pat dry with a paper towel.
- Working one at a time, toss the chicken in the flour/breadcrumb mixture to get a nice even breading on all sides. Set the finished piece on a greased wire oven rack over a baking sheet. Repeat for the rest of the chicken. Let the chicken sit out on the rack for about 10-15 minutes to help dry it out and let the breading set.
- Roast the chicken at 400 degrees for about 50 minutes, or until thoroughly cooked (internal temps of 165)
- While bird bits roast, it’s time to start the sweet, sticky, hot honey mustard sauce.
- Add all ingredients to a mixing bowl and whisk thoroughly. When chicken is done, brush each piece with the hot honey mustard.
- Let cool and serve with some sides of coleslaw and pickles, along with extra honey mustard!