Start by placing the raspberries and water in a blender and blend until fully pureed. This shouldn’t take long; you want a smooth consistency. Once done, pour the mixture through a fine mesh strainer set over a bowl. Use the back of a spoon to press it through, ensuring you capture as much of the seedless berry puree as possible. You only need 2 to 3 tablespoons of this puree for the honey sauce!
In a saucepan, combine 2 tablespoons of the raspberry puree with the honey and the sliced jalapeño. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring continuously to blend the flavors. Let it simmer for a few minutes, then remove it from heat and allow it to cool to room temperature. You’ll want to store this in the fridge for later.
Next, take your chicken pieces and place them in a baking dish. Pour the buttermilk over the chicken, ensuring it’s fully covered. Cover the baking dish tightly with plastic wrap and let it chill in the fridge for at least 1 hour. This step is crucial as it helps to tenderize the chicken and infuses it with flavor.
Preheat your oven to 450 degrees F. While the oven heats, line a baking sheet with a wire rack and spray the rack with nonstick spray. This will help the chicken become crispy as it bakes.
After the chicken has marinated, remove it from the fridge about 15 minutes before you’re ready to bake. In a large plate, combine the flour, panko, and the spices: garlic powder, smoked paprika, along with a generous pinch of salt and pepper. Mix well to ensure the spices are evenly distributed.
Now comes the fun part! Take each piece of chicken out of the buttermilk and let any excess drip off. Immediately place it into the flour-panko mixture, tossing to coat thoroughly. This will create that coveted crispy crust. Once coated, place the chicken on the prepared wire rack. Repeat this step with all the chicken pieces, ensuring they’re spaced evenly on the rack.
Before baking, it’s important to spritz or brush the coated chicken with olive oil spray. This little step helps the chicken crisp up beautifully in the oven and adds an extra layer of flavor.
Bake the chicken pieces in your preheated oven for about 15 minutes. After that, rotate the pan and continue baking for an additional 10 to 15 minutes. You’ll know it’s done when the chicken is golden brown and crunchy.
Once out of the oven, remove the chicken and get ready to serve! Pair it with the raspberry hot honey. You can either drizzle it over the chicken or serve it as a dip on the side. Either way, trust me; it’s a match made in heaven!
