Hot Honey Chicken is a crispy, juicy dish with the perfect balance of sweet and spicy flavors. Coated in a golden, crunchy crust and drizzled with homemade hot honey, it’s a game-changer for chicken lovers!
Ingredients:
For the Chicken:
- 1 lb chicken breasts or thighs, cut into pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional, for extra spice)
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for extra heat)
- Oil for frying (vegetable or canola)
For the Hot Honey Sauce:
- ½ cup honey
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon butter
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
Instructions:
1. Marinate the Chicken:
- In a bowl, mix buttermilk and hot sauce.
- Add the chicken pieces, coat well, and let marinate for 30 minutes to 2 hours.
2. Make the Breading:
- In a separate bowl, mix flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. Coat the Chicken:
- Remove chicken from buttermilk, letting excess drip off.
- Dredge each piece in the flour mixture, pressing lightly for a crispy coating.
- Let sit for 5 minutes to set the breading.
4. Fry the Chicken:
- Heat oil to 350°F (175°C) in a deep skillet or fryer.
- Fry chicken in batches for 6-8 minutes, flipping halfway, until golden brown and crispy.
- Drain on a paper towel-lined plate.
5. Make the Hot Honey Sauce:
- In a small saucepan over low heat, combine honey, red pepper flakes, butter, apple cider vinegar, and salt.
- Stir and warm until the butter melts and the flavors blend (about 2-3 minutes).
6. Serve:
- Drizzle the hot honey over the crispy chicken and enjoy immediately!
Tips:
- For baked chicken, bake at 400°F (200°C) for 25-30 minutes, flipping halfway.
- For air-fried chicken, cook at 375°F (190°C) for 18-20 minutes, flipping halfway.
- For extra heat, add sriracha or hot sauce to the honey glaze.
