Hot Honey Chicken

If you’re a fan of fried chicken and you’re not afraid of a little heat then you’ll love this Hot Honey Chicken Recipe! The perfect amount of heat with a nice bit of sweetness and crunch in every bite. 

Now let me go ahead and say this now… once you make this Hot Honey Chicken for dinner or lunch your family will be requesting more because it’s honestly that good. I know that sounds so cheesy but it’s true haha. Crispy fried chicken pretty much coated in a delicious sweet and spicy sauce=amazing! There really isn’t anything better than fresh hot friend chicken with crispy skin. Who agrees?

I don’t usually make fried chicken for obvious reasons. But sometimes, it can be a little basic if you don’t dress it up with great spices or a bomb sauce like this one. 

IS THE CHICKEN SPICY WITHOUT THE HOT HONEY?

The chicken has just a little heat from marinating in the buttermilk with cayenne pepper and chili powder. If you plan on serving this to children, then I recommend leaving off the honey honey sauce as that is where most of the heat comes from in this recipe.

QUICK TIP:

• Let your chicken marinate for at least four hours in the buttermilk, longer if possible.
• Make sure your oil is at 350 degrees before frying the chicken.
• Fry the chicken in batches, don’t overcrowd the pot.
• If you don’t have a deep fryer, cool. You can use a large deep pot and fill a little under half way with canola oil.

Looking for more fried chicken recipes? 

• Buttermilk Fried Chicken Sandwich
• Cajun Fried Chicken Po’Boy 
• Cajun Popcorn Chicken 

Questions about this Hot Honey Chicken? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!

Hot Honey Chicken

If you’re a fan of fried chicken and you’re not afraid of a little heat then you’ll love this Hot Honey Chicken Recipe! The perfect amount of heat with a nice bit of sweetness and crunch in every bite.

Print Recipe Pin Recipe

Prep Time 4 hrs

Cook Time 25 mins

Servings 4

Ingredients

  

For the Chicken

• 2 lbs Boneless Skinless Chicken Thighs
• 1½ Cup Buttermilk
• 1 Teaspoon Cayenne Pepper
• 1 Teaspoon Chili Powder
• 1 Teaspoon Old Bay
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• Canola Oil, as needed

For the Chicken Breading

• 2 Tablespoons Cornstarch
• 2 Cups All purpose Flour
• ½ Teaspoon Cayenne Pepper
• ½ Teaspoon Chili Powder
• ½ Teaspoon Old Bay
• ½ Teaspoon Smoked Paprika
• ½ Teaspoon Kosher Salt
• ½ Teaspoon Garlic powder
• ½ Teaspoon Onion Powder

For the Hot Honey

• 1 Stick of Butter, melted
• 5 Tablespoons Honey, more as needed
• 1½ Teaspoon Chili Powder, more as needed
• 1 Tablespoon Hot Sauce, more as needed
• 1 Teaspoon Smoked Paprika
• Pinch of Kosher Salt

Instructions

 

For the Chicken

• Season the chicken with the cayenne pepper, chili powder, old bay, smoked paprika, salt, garlic powder and onion powder. Add the chicken and buttermilk to a large resealable bag. Mix and refrigerate for about 30 minutes or up to overnight.
• Heat 1-2 inches of canola oil in a dutch oven or large pot to 350°F.
• In a shallow dish, combine the flour, cornstarch and all of the breading spices. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated. Shake off excess flour.
• Fry a few pieces of the chicken at a time until golden brown and cooked through, about 3-5 minutes per side. Let the cooked chicken rest on paper towels or a wire rack to cool.

For the Hot Honey

• Combine all of the hot honey ingredients together, taste and adjust spices or add additional honey hot sauce as needed. Drizzle over chicken. Enjoy!