If you have a craving for something crispy, sweet, spicy, and utterly addictive, this Hot Honey Chicken Recipe is your new best friend in the kitchen. Tender chicken thighs or breasts marinated to perfection, fried to a golden crunch, and then gloriously coated with a sticky, vibrant sauce that brings just the right amount of heat balanced by honey’s natural sweetness. This dish is simple yet full of character, making it perfect for a cozy dinner or to impress friends with a homemade flavor bomb that feels both familiar and exciting.
Ingredients You’ll Need
Getting ready to make this Hot Honey Chicken Recipe is easier than you think because all the ingredients are straightforward but essential. Each one plays a special role, whether it’s building layers of flavor in the marinade or creating that irresistibly crispy coating you’ll love biting into.
- Chicken thighs or breasts (1 ½ pounds): Choose boneless and skinless for quick cooking and juicy texture.
- Buttermilk (1 cup): Tenderizes the chicken while adding a subtle tangy flavor.
- Salt (1 teaspoon): Enhances all the other flavors in the chicken and marinade.
- Black pepper (1 teaspoon): Adds a gentle kick and rounds out the seasoning.
- Garlic powder (1 teaspoon): Gives the chicken a savory depth that complements the heat nicely.
- Smoked paprika (1 teaspoon): Introduces a smoky warmth and beautiful color.
- All-purpose flour (1 cup): Forms the base for that crispy fried coating everyone adores.
- Cornstarch (½ cup): The secret weapon for extra crunch and a lighter crust.
- Vegetable oil: For frying, to achieve the perfect golden brown without overpowering flavors.
- Honey (½ cup): Sweetens and balances the heat in the sauce with rich natural notes.
- Hot sauce (2 tablespoons): We recommend Frank’s RedHot, but feel free to adjust depending on how spicy you like it.
- Apple cider vinegar (1 tablespoon): Adds an exciting tang to brighten the sauce.
- Red pepper flakes (¼ teaspoon, optional): For those who want to turn up the heat just a little more.
How to Make Hot Honey Chicken Recipe
Step 1: Marinate the Chicken
Start by mixing your chicken pieces with buttermilk, salt, pepper, garlic powder, and smoked paprika in a medium bowl. This marinade isn’t just for flavor — it works magic to tenderize the chicken, setting you up for juicy bites every time. Cover your bowl and let it chill in the fridge for at least 30 minutes, or even better, up to 4 hours if you have the time.
Step 2: Prepare the Flour Coating
While your chicken marinates, whisk together the all-purpose flour and cornstarch in a separate bowl. This combo is the trick for a coating that crisps up beautifully and stays crunchy even after drizzling with sauce.
Step 3: Heat the Oil
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). This steady temperature is key for frying the chicken evenly with a golden crust and juicy center.
Step 4: Dredge and Fry the Chicken
Remove the chicken from the marinade letting the excess drip off, then thoroughly coat each piece in your flour mixture, pressing the coating to stick well. Fry your chicken in batches so you don’t overcrowd the pan, cooking each piece for 6 to 8 minutes while turning occasionally. You want that irresistible golden brown color and cooked-through tenderness. Once cooked, place the chicken on a wire rack or paper towels to drain any excess oil.
Step 5: Prepare the Hot Honey Sauce
In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, and red pepper flakes if you’re using them. Warm the mixture gently, stirring constantly just until everything is combined and the sauce is fragrant. Avoid boiling — you want it silky and luscious to coat the chicken perfectly.
Step 6: Combine and Serve
Drizzle your fried chicken with the warm hot honey sauce or serve the sauce on the side for dipping — either way works beautifully and will have everyone reaching for seconds.
How to Serve Hot Honey Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions adds a pop of color and freshness that’s pleasing to the eye and palate. If you like, add a few extra red pepper flakes on top for some visual heat and an extra little kick.
Side Dishes
This Hot Honey Chicken shines alongside simple sides like creamy mashed potatoes, crunchy coleslaw, or roasted vegetables. Each side serves to balance the spicy-sweet flavor without overpowering it, giving you a well-rounded meal that feels homemade and satisfying.
Creative Ways to Present
For a fun twist, serve your hot honey chicken over a bed of fluffy rice or tucked inside buttery soft biscuits for a southern-inspired feast. You could even turn this into an exciting sandwich by adding pickles and slaw for crunch and contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Hot Honey Chicken keeps nicely in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further, so it’s a perfect make-ahead option.
Freezing
You can freeze the fried chicken pieces before adding the sauce. Wrap them tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To keep the chicken crispy when reheating, pop it in a preheated oven at 375°F (190°C) for about 10-12 minutes. Then, warm the hot honey sauce on the stove and drizzle just before serving for that fresh-off-the-stove taste.
FAQs
Can I use chicken wings instead of thighs or breasts?
Absolutely! Chicken wings work wonderfully with this Hot Honey Chicken Recipe and are perfect for finger food parties. Just adjust your frying time to ensure the wings cook through fully.
What if I don’t have buttermilk on hand?
No worries! You can easily make a substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes. It won’t be quite the same but will give you that tangy tenderizing effect.
How spicy is the Hot Honey Chicken?
The heat level is moderate and depends on how much hot sauce and red pepper flakes you use. Feel free to adjust the amounts to suit your taste — less for mild, or double for a fiery kick.
Can this recipe be made dairy-free?
Yes! Swap the buttermilk for plant-based milk mixed with a bit of vinegar, and make sure your hot sauce and other ingredients are dairy-free. The chicken will still come out juicy and flavorful.
Is it better to use chicken thighs or breasts?
Both work well, but thighs tend to stay juicier and more forgiving during frying. Breasts are leaner but can dry out if overcooked. Choose based on your preference, but thighs are our personal favorite for this recipe.
Final Thoughts
This Hot Honey Chicken Recipe truly brings joy with every bite — crispy, juicy, sweet, and spicy all at once. It’s a dish that’s easy enough for a weeknight but special enough to share with friends and family. Trust me, once you try it, you’ll keep coming back for more. So grab those ingredients and get cooking — your new favorite chicken is waiting!
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Hot Honey Chicken Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Dairy-Free option (use plant-based milk and vinegar instead of buttermilk)
Description
This Hot Honey Chicken recipe features crispy, golden-fried chicken pieces coated in a spicy-sweet glaze made from honey, hot sauce, and apple cider vinegar. The chicken is marinated in buttermilk and seasoned with smoked paprika and garlic powder for extra flavor and tenderness. Perfect for an easy yet impressive main course with a balance of heat and sweetness.
Ingredients
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into pieces
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- Vegetable oil, for frying
Hot Honey Sauce
- ½ cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot)
- 1 tablespoon apple cider vinegar
- ¼ teaspoon red pepper flakes (optional, for extra heat)
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces, buttermilk, salt, black pepper, garlic powder, and smoked paprika. Mix thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, whisk together the all-purpose flour and cornstarch until evenly combined. This mix will create a crispy exterior when fried.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and heat over medium-high until the temperature reaches 350°F (175°C). Use a thermometer to maintain consistent frying temperature for best results.
- Coat and Fry the Chicken: Remove the marinated chicken from the buttermilk, allowing any excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure a thick, even coating. Fry the chicken in batches to avoid overcrowding the pan, cooking each piece for 6 to 8 minutes while turning occasionally until the chicken is golden brown and cooked through. Use a wire rack or paper towels to drain excess oil.
- Make the Hot Honey Sauce: In a small saucepan over low heat, combine the honey, hot sauce, apple cider vinegar, and red pepper flakes if using. Stir constantly until the mixture is warm and well blended, about 2 to 3 minutes.
- Serve: Drizzle the hot honey sauce over the fried chicken pieces or serve it on the side for dipping. Enjoy immediately while crispy and warm.
Notes
- For extra crispiness, double-dip the chicken by repeating the buttermilk and flour coating before frying.
- Adjust the amount of hot sauce in the honey glaze for your preferred heat level.
- You can substitute chicken tenders or wings instead of thighs or breasts if desired.
- For a dairy-free option, replace buttermilk with a mixture of plant-based milk and a teaspoon of apple cider vinegar.
