This Hot Honey Chicken is the perfect balance of sweet, spicy, and crispy! Juicy, golden-brown chicken is coated in a sticky, finger-licking hot honey glaze that will have you coming back for more. Whether you’re making it for a cozy weeknight dinner or a crowd-pleasing dish for a gathering, trust me—this one’s a game-changer!
Table of Contents
Why You’ll Love This Recipe
- The Perfect Sweet & Spicy Combo: A mouthwatering blend of honey and heat makes this dish absolutely irresistible.
- Crispy & Juicy: The chicken is beautifully crisp on the outside and tender on the inside.
- Quick & Easy: Made with simple pantry ingredients and ready in under 40 minutes.
- Versatile: Serve it over rice, with veggies, or in a sandwich—endless possibilities!
Ingredients
Gather up these simple ingredients for the ultimate Hot Honey Chicken:
- Chicken – Use boneless thighs or breasts for juicy, tender bites.
- Flour & Cornstarch – For an ultra-crispy, golden crust.
- Eggs – Helps the coating stick to the chicken.
- Seasonings (Garlic Powder, Paprika, Salt & Pepper) – Enhances the flavor of the crispy coating.
- Hot Sauce – Adds a kick to the chicken marinade.
- Honey – The star ingredient that brings a sweet, sticky glaze.
- Butter – Helps create a rich, glossy sauce.
- Red Pepper Flakes – For extra heat (adjust to your spice level!).
- Apple Cider Vinegar – Balances out the sweetness of the honey with a slight tang.
Note: Full ingredient measurements are listed in the recipe card below.
How to Make Hot Honey Chicken
Step 1: Prep the Chicken
Cut the chicken into bite-sized pieces and season with salt, pepper, and garlic powder. If using whole pieces, pat them dry to ensure a crispier crust.
Step 2: Coat the Chicken
In a bowl, whisk together eggs and hot sauce. In a separate dish, mix flour, cornstarch, paprika, and more seasoning. Dip each chicken piece into the egg mixture, then dredge in the flour mixture until fully coated.
Step 3: Fry Until Golden
Heat oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy. Drain on a paper towel-lined plate.
Step 4: Make the Hot Honey Sauce
In a small saucepan, melt butter over low heat. Stir in honey, red pepper flakes, and apple cider vinegar. Simmer for 1-2 minutes, then remove from heat.
Step 5: Coat the Chicken
Drizzle or toss the crispy chicken in the warm hot honey sauce. Serve immediately and enjoy!
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Pro Tips for Making the Recipe
- Double Coat for Extra Crunch: Dip the chicken in the flour mixture twice for a crispier crust.
- Use a Thermometer: Ensure the oil is around 350°F for perfectly fried chicken.
- Adjust the Heat Level: Add more or less red pepper flakes based on your spice preference.
- Don’t Overcrowd the Pan: Fry in batches to maintain even cooking and crispiness.
How to Serve
- Over Rice – A classic pairing to soak up that sweet and spicy sauce.
- With Waffles – Make it a Southern-style Hot Honey Chicken & Waffles breakfast.
- In a Sandwich – Toss the chicken in a brioche bun with pickles for an epic spicy chicken sandwich.
- With a Side of Veggies – Serve with roasted Brussels sprouts or a fresh salad to balance the flavors.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the fridge for up to 3 days.
Freezing
Freeze the fried chicken (before adding the sauce) for up to 2 months. Reheat in the oven at 375°F until crispy, then toss in hot honey sauce.
Reheating
Reheat in an oven at 350°F for about 10 minutes to maintain crispiness. Avoid microwaving, as it can make the chicken soggy.
Common Mistakes When Making Hot Honey Chicken (and How to Avoid Them!)
- Skipping the Cornstarch – Cornstarch is key to achieving that ultra-crispy texture. Don’t leave it out!
- Frying at the Wrong Temperature – If the oil is too hot, the coating will burn before the chicken cooks through. Too cold, and the chicken will absorb oil and become greasy. Keep the oil at 350°F.
- Overcrowding the Pan – This lowers the oil temperature and leads to soggy chicken. Fry in batches for the best results.
- Adding the Sauce Too Early – Tossing the chicken in the hot honey sauce too soon can make it lose its crispiness. Wait until just before serving.
“Elevate your meal experience by checking out our Perfect Sides for Chicken Recipes to find the ideal accompaniments for your hot honey chicken.”
FAQs
1. Can I bake the chicken instead of frying it?
Yes! Bake at 400°F for about 25 minutes, flipping halfway. It won’t be as crispy but still delicious!
2. How spicy is the hot honey sauce?
It has a mild to medium heat level. You can adjust the red pepper flakes or hot sauce to your preference.
3. Can I use bone-in chicken?
Absolutely! Just adjust the cooking time accordingly—bone-in pieces will take a few extra minutes.
4. What’s the best oil for frying?
Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil.
5. Can I use an air fryer instead of deep frying?
Yes! Cook the chicken in an air fryer at 375°F for 15-18 minutes, shaking halfway through. It won’t be as crispy as deep frying but is a healthier option.
6. What can I substitute for apple cider vinegar?
You can use white vinegar, rice vinegar, or even lemon juice for a similar tangy effect.
7. Can I make the hot honey sauce ahead of time?
Definitely! Store it in an airtight container in the fridge for up to 1 week. Reheat gently before using.
Conclusion:
This Hot Honey Chicken is crispy, juicy, and coated in the most addictive sweet-spicy glaze. Whether you serve it over rice, in a sandwich, or straight off the plate, one thing’s for sure—you’ll be licking your fingers after every bite. Enjoy! 🍯🔥
The combination of crunchy chicken and sticky, spicy honey glaze will have everyone asking for seconds. Try experimenting with different spice levels or serving options to make it your own. One bite, and you’ll know this recipe is a keeper for years to come!
Print
Hot Honey Chicken Recipe
This Hot Honey Chicken recipe features crispy, juicy chicken coated in a sweet and spicy honey glaze. The perfect balance of heat and sweetness makes it an irresistible dish for dinner or a game-day snack. Serve it with rice, mashed potatoes, or a fresh salad!
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- Oil for frying
For the Hot Honey Glaze:
- ½ cup honey
- 2 tablespoons hot sauce (adjust to taste)
- 1 teaspoon red pepper flakes
- 1 tablespoon butter
- 1 tablespoon apple cider vinegar
Instructions
Step 1: Marinate the Chicken
- In a bowl, mix buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.
- Add the chicken and let it marinate for at least 30 minutes (or overnight for best flavor).
Step 2: Prepare the Coating
- In another bowl, whisk together flour, cornstarch, baking powder, salt, and a pinch of paprika.
Step 3: Coat and Fry
- Heat oil in a deep skillet to 350°F (175°C).
- Remove the chicken from the marinade, letting excess drip off. Coat in the flour mixture, pressing firmly for a crispy texture.
- Fry the chicken for 6-8 minutes per side until golden brown and cooked through. Drain on a paper towel.
Step 4: Make the Hot Honey Glaze
- In a small saucepan, combine honey, hot sauce, red pepper flakes, butter, and apple cider vinegar. Heat over low until smooth.
Step 5: Coat and Serve
- Brush or drizzle the hot honey glaze over the fried chicken.
- Serve immediately and enjoy!
Notes
- For extra heat, add more red pepper flakes or a dash of cayenne to the honey glaze.
- Oven-baked option: Instead of frying, bake the chicken at 400°F (200°C) for 25-30 minutes, then coat with hot honey.
- Best sides: Serve with coleslaw, cornbread, or roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 18g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
