Description
Crispy, juicy fried chicken coated in a sweet and spicy hot honey glaze. This recipe is a flavor explosion that’s sure to become a new favorite!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup buttermilk
- 1 tablespoon hot sauce (such as Frank’s RedHot)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Vegetable oil, for frying
- 1/2 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot, adjust to taste)
- 1 tablespoon apple cider vinegar
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon garlic powder
- Sesame seeds
- Chopped green onions
- Pickle slices
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces, buttermilk, hot sauce, salt, and pepper. Make sure all the chicken is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare the Dredge: In a separate large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper (if using). Make sure everything is well combined.
- Fry the Chicken: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- While the oil is heating, remove the chicken from the buttermilk marinade, letting any excess drip off.
- Working in batches, dredge each piece of chicken in the flour mixture, making sure it’s fully coated. Press the flour mixture onto the chicken to ensure it adheres well.
- Carefully lower the dredged chicken into the hot oil. Fry for about 5-7 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the fried chicken from the oil using a slotted spoon or tongs and place it on a wire rack lined with paper towels to drain excess oil.
- Make the Hot Honey: In a small saucepan, combine the honey, hot sauce, apple cider vinegar, red pepper flakes, and garlic powder.
- Heat the mixture over low heat, stirring constantly, until it’s well combined and slightly thinned, about 2-3 minutes. Be careful not to boil it. Remove the saucepan from the heat and set aside.
- Assemble the Hot Honey Chicken: In a large bowl, toss the fried chicken with the hot honey until it’s evenly coated.
- Transfer the Hot Honey Chicken to a serving platter.
- Garnish with sesame seeds, chopped green onions, and pickle slices (if using).
- Serve immediately and enjoy!
Notes
- Spice Level: Adjust the amount of hot sauce and red pepper flakes in the hot honey to control the spice level.
- Chicken Cut: You can also use chicken breasts. Just be sure to cut them into smaller pieces and adjust the cooking time accordingly.
- Air Fryer Option: Preheat your air fryer to 400°F (200°C). Spray the dredged chicken with cooking spray and air fry for about 12-15 minutes, flipping halfway through, until golden brown and cooked through.
- Serving Suggestions: This Hot Honey Chicken is delicious on its own, but it’s also great served with sides like coleslaw, mashed potatoes, mac and cheese, or cornbread. You can also use it to make sandwiches or sliders.
- Make Ahead: You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours. You can also make the hot honey ahead of time and store it in an airtight container at room temperature for up to a week.
- Gluten-Free Option: To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- Chicken is not crispy: Make sure the oil is hot enough before adding the chicken. Also, don’t overcrowd the pot, as this will lower the oil temperature and result in soggy chicken. Make sure you are using cornstarch in your dredge, as this is key for crispiness.
- Chicken is burning: The oil might be too hot. Lower the heat slightly and monitor the chicken closely.
- Hot honey is too thick: Add a tablespoon of water to the saucepan and stir until the honey thins out.
- Hot honey is not spicy enough: Add more hot sauce or red pepper flakes to the honey mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes