Serves 1-10

Takes 1 hr, 15 min (45 minutes active time)

Tips for Success

Using three baking dishes for this quantity of chicken will allow you to bake it all at one time. If using two baking dishes, bake in two batches to avoid overcrowding and steaming chicken.

Soak Chicken

In large bowl, whisk together almond milk and lemon juice. Let sit for 5 minutes. Add chicken pieces to bowl with milk mixture. Milk should just cover chicken, so add a bit more if needed. Let sit at room temperature for 30 minutes.

Prep Work

Line two baking sheets with parchment paper or aluminum foil. Set aside.

Preheat Baking Pans

If using three baking dishes, position the racks in the upper and lower thirds of the oven and place pans inside to preheat. For two baking dishes, arrange oven rack in middle position and preheat pans side by side. Pre­heat oven to 450°F. Preheating the baking dishes makes the chicken extra crispy!

Make Flour Coating

In medium bowl, whisk together flour, panko, cornmeal, all spices listed, and baking powder, ending with nutmeg. It’s a LOT of spices, but well worth it! If you’re missing a spice, don’t give up! Just substitute another spice you think might be tasty. This is your delicious journey.

Coat Chicken

Arrange chicken-marinade bowl, flour-mixture bowl, and lined baking sheets in a row, so you can coat chicken like a speed queen or king. To dredge easily, you need one “wet hand” and one “dry hand.” I use my left hand (wet) to pull chicken from milk and drop it into the flour, then my right hand (dry) to cover chicken in flour blend with large spoon and place it on baking sheet. Repeat until all chicken is coated.

Oven Fry

Quickly remove heated baking pans from oven and brush lightly with melted butter. Divide chicken evenly between pans, arranging in a single layer, at least ½ inch apart to avoid steaming. Special Note: If using a mix of chicken, place all boneless pieces in one pan and bone-in pieces in another, due to differ­ent baking times required. Drizzle about 2 tablespoons melted butter evenly over chicken in each pan. Return pans to oven. If using thee baking pans, place bone-in chicken on upper rack (hotter) and boneless chicken on lower rack (cooler).

Special Note on Baking Times

For boneless, skinless thighs, bake for 20 to 25 minutes total. For skin-on, bone-in chicken legs or thighs, bake for 30 to 35 min­utes total. Both boneless and bone-in internal temperature should reach 165°F.

Halfway through baking time required, remove chicken from oven and flip each piece using a spatula and fork, very carefully to ensure crust stays intact. Drizzle chicken evenly with another 2 tablespoons melted butter per pan. Return to oven and continue baking until crispy and golden brown. Remove from oven and let rest 10 minutes before serving.

Make Spiced Chili Honey

While chicken rests, in small bowl stir together honey and chili. If not using right away, keep covered at room temperature until ready to use. Serve with chicken so people can drizzle until their heart is happy.