When I first tried making Hot Honey Chicken, it was an instant favorite. You get the perfect blend of sweet and heat that hits your taste buds just right. The crispy coating with that sticky, spicy honey glaze is something you won’t forget anytime soon. Whether you’re cooking for family dinner or a last-minute gathering, this Hot Honey Chicken recipe brings flavor and comfort to your table fast. I’ve learned a few tricks along the way to get it just right, and I’m excited to share them with you.
Ingredients List
Here’s what you’ll need to make this Hot Honey Chicken. I keep everything easy to find and specific so you won’t have to guess measurements:
- 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 large eggs, beaten
- 1 cup buttermilk
- Vegetable oil, for frying (about 4 cups, enough to reach halfway up the chicken pieces)
- ½ cup hot honey (store-bought or homemade by mixing honey with chili flakes)
- Optional: fresh chopped parsley for garnish
Make sure your chicken pieces are evenly sized so they cook at the same rate. For the flour mix, combine kosher salt, black pepper, smoked paprika, and garlic powder well before dredging your chicken.
PrintHot Honey Chicken Recipe
Hot Honey Chicken Recipe to satisfy your spicysweet craving with easy 5 steps that will make your taste buds dance
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Cuisine: American
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 large eggs, beaten
- 1 cup buttermilk
- About 4 cups vegetable oil, for frying
- 0.5 cup hot honey (store-bought or homemade by mixing honey with chili flakes)
- Optional: fresh chopped parsley for garnish
Instructions
- Mix the buttermilk and beaten eggs in a shallow bowl to help the flour stick and keep the chicken tender.
- In another bowl, whisk together the flour, kosher salt, black pepper, smoked paprika, and garlic powder.
- Dip each piece of chicken into the buttermilk mixture, then dredge thoroughly in the flour mixture, pressing down lightly to coat evenly.
- Set the coated pieces on a wire rack to rest for about 10 minutes to help the coating stick better during frying.
- Heat the vegetable oil in a heavy pan over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- Fry the chicken pieces in batches for about 5 to 6 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken onto a paper towel-lined plate to drain excess oil.
- While the chicken is still warm, drizzle the hot honey over the top, adjusting the amount to your preferred heat and sweetness.
- Garnish with chopped fresh parsley if desired.
Notes
This Hot Honey Chicken recipe features a perfect blend of sweet and heat with crispy chicken coated in a sticky, spicy honey glaze. Quick and simple to prepare, it’s great for weeknight dinners or last-minute gatherings.
How to Prepare Instructions
Cooking Hot Honey Chicken is all about layering flavors and getting that crisp right. Follow these steps closely for the best results:
- First, mix the buttermilk and beaten eggs in a shallow bowl. This helps the flour stick nicely and keeps the chicken tender.
- In another bowl, whisk together the flour, salt, pepper, paprika, and garlic powder.
- Dip each piece of chicken into the buttermilk mixture, then dredge thoroughly in the flour mixture. Press down lightly to coat evenly.
- Set the coated pieces on a wire rack to rest for about 10 minutes. This resting step helps the coating stick better when frying.
- Heat the vegetable oil in a heavy pan over medium heat until it reaches 350°F (175°C). Use a thermometer if you can — it makes a big difference.
- Fry the chicken pieces in batches, avoiding overcrowding, for about 5 to 6 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken onto a paper towel-lined plate to drain excess oil.
- While the chicken is still warm, drizzle the hot honey over the top. Use as much or as little as you like depending on how much heat and sweetness you want.
- Garnish with chopped fresh parsley if you want a pop of color and freshness.
Make sure your oil temperature stays consistent between batches. If it drops too low, the coating can get soggy. Also, be careful with the hot honey drizzle—it can be sticky and a bit messy, but delicious.
Why You’ll Love This Hot Honey Chicken Recipe
- Quick and simple to prepare, perfect for weeknight dinners
- Bold flavor combo of spicy heat with sweet honey glaze
- Juicy chicken inside with a crispy, crunchy outside
- Customizable heat level with your choice of hot honey or chili flakes
- Great for pairing with rice, veggies, or in sandwiches
Tips for Success with Hot Honey Chicken
- Pat your chicken dry before dipping it in the buttermilk egg wash to avoid excess moisture
- Don’t skip the resting time after coating—it helps the crust stick better during frying
- Use a heavy-bottomed pan or cast iron skillet for even heat distribution
- Check oil temperature regularly with a thermometer for perfect crispiness
- If you want extra heat, stir a little cayenne or chili powder into your flour mixture
- Drizzle the hot honey over while chicken is warm, not hot, so it clings without melting off
Storage & Reheating Instructions
Leftover Hot Honey Chicken tastes great the next day. Here’s how to keep it at its best:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place chicken pieces on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes to bring back crispiness.
- Avoid microwaving if you want to keep the crust crunchy—it tends to get soggy.
Nutritional Information Disclaimer
Nutritional values for this Hot Honey Chicken recipe will vary depending on the specific ingredients and brands you use. This includes variations in oil absorption during frying and the type of honey used. Because of this, no precise nutritional data is provided here.
FAQs
Can I make hot honey from scratch for this recipe?
Yes, you can easily make hot honey at home by warming honey gently and stirring in red chili flakes or fresh chopped peppers. Let it infuse for at least 30 minutes for a nice kick before using it on your chicken.
What’s the best cut of chicken for Hot Honey Chicken?
I prefer boneless, skinless chicken thighs because they stay juicy and flavorful. You can use chicken breasts, but they tend to dry out faster. Thighs give you tender meat with a crispy crust every time.
How do I adjust the heat level in this recipe?
You can control the heat primarily through the amount and type of chili in your hot honey. Use mild chili flakes for less heat, or fresh hot peppers if you want to turn up the spice. Also, adding cayenne powder to the flour mix can boost heat.
Can I bake this chicken instead of frying?
Baking is an option if you want a lighter version. Coat the chicken the same way, then bake on a rack at 425°F (220°C) for about 25 minutes until crispy. You’ll get good results, but frying still delivers the crispiest finish.
What should I serve with Hot Honey Chicken?
This chicken pairs well with simple sides like steamed rice, roasted vegetables, or a crisp salad. For a fun twist, try it in a sandwich or over waffles for a sweet-and-spicy combo.
