Crunchy Hot Honey Chicken: Prepare to meet your new weeknight obsession! Imagine sinking your teeth into perfectly crispy, golden-brown chicken, each bite bursting with a sweet heat that dances on your tongue. This isn’t just fried chicken; it’s an experience. It’s the kind of dish that makes you close your eyes and savor every single morsel.
While the exact origins of hot honey are debated, its popularity has exploded in recent years, finding its way onto everything from pizzas to biscuits. The combination of sweet honey and fiery chili peppers creates a flavor profile that’s both comforting and exciting. It’s a modern twist on classic comfort food, and trust me, it works wonders with chicken.
People adore this dish for so many reasons. The contrast between the crunchy hot honey chicken coating and the juicy, tender chicken inside is simply irresistible. The honey adds a touch of sweetness that balances the heat perfectly, preventing it from being overwhelming. Plus, it’s surprisingly easy to make! Forget complicated recipes and hours in the kitchen; this recipe delivers incredible flavor with minimal effort. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, this crunchy hot honey chicken is guaranteed to be a hit. Get ready to experience a flavor explosion!
Ingredients:
- For the Chicken:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup buttermilk
- 1 tablespoon hot sauce (such as Frank’s RedHot)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Vegetable oil, for frying
- For the Hot Honey Sauce:
- 1/2 cup honey
- 2 tablespoons butter
- 1-2 tablespoons hot sauce (adjust to your spice preference)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- Pinch of salt
- Optional Garnishes:
- Sesame seeds
- Chopped green onions
- Crushed red pepper flakes
- In a medium bowl, combine the buttermilk, hot sauce, salt, and pepper. Whisk it all together until it’s nicely mixed.
- Add the chicken cubes to the buttermilk mixture, making sure each piece is fully submerged. This ensures even marination.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more tender and flavorful the chicken will be. I usually aim for at least an hour!
- In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), and a pinch of salt and pepper. Make sure everything is evenly distributed. The cornstarch is key for that extra crispiness!
- Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. You want enough oil so the chicken can float freely.
- Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature. This is important for even cooking and preventing the chicken from getting greasy. If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If it browns in about 30-45 seconds, the oil is ready.
- While the oil is heating, remove the chicken from the buttermilk marinade, letting any excess drip off.
- Working in batches (don’t overcrowd the pot!), dredge each piece of chicken in the flour mixture, making sure it’s fully coated. Press the flour mixture onto the chicken to help it adhere.
- Carefully lower the dredged chicken into the hot oil. Fry for about 3-5 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This helps keep the chicken crispy.
- In a small saucepan, combine the honey, butter, hot sauce, apple cider vinegar, red pepper flakes, garlic powder, and a pinch of salt.
- Heat over medium heat, stirring constantly, until the butter is melted and the sauce is smooth and well combined.
- Bring the sauce to a simmer and let it cook for about 2-3 minutes, stirring occasionally, until it thickens slightly. Be careful not to burn the sauce.
- Remove the saucepan from the heat.
- Place the fried chicken in a large bowl.
- Pour the hot honey sauce over the chicken.
- Toss the chicken to coat it evenly with the sauce. Make sure every piece is glistening with that sweet and spicy goodness!
- Transfer the hot honey chicken to a serving platter.
- Garnish with sesame seeds, chopped green onions, and crushed red pepper flakes (if desired).
- Serve immediately. The chicken is best when it’s freshly made and still crispy.
- Serve as an appetizer or snack.
- Serve over rice or mashed potatoes.
- Make hot honey chicken sandwiches or sliders.
- Serve with a side of coleslaw or your favorite dipping sauce.
- Don’t overcrowd the pot when frying. This will lower the oil temperature and result in greasy chicken. Fry in batches.
- Use a thermometer to monitor the oil temperature. This is crucial for even cooking and preventing the chicken from getting greasy.
- Let the chicken drain on a wire rack lined with paper towels. This helps keep the chicken crispy.
- Adjust the amount of hot sauce to your spice preference. If you like it really spicy, add more hot sauce. If you prefer a milder flavor, use less.
- Make the hot honey sauce ahead of time. You can store it in an airtight container in the refrigerator for up to a week. Reheat before using.
- For extra crispy chicken, double dredge it. After the first dredge, dip the chicken back into the buttermilk marinade and then dredge it again in the flour mixture.
- If you don’t have buttermilk, you can make your own. Simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Hot Honey Chicken Tenders: Cut the chicken breasts into strips instead of cubes.
- Hot Honey Chicken Wings: Use chicken wings instead of chicken breasts. Adjust the cooking time accordingly.
- Spicy Honey Garlic Chicken: Add minced garlic to the hot honey sauce.
- Lemon Pepper Hot Honey Chicken: Add lemon pepper seasoning to the flour mixture.
- Don’t overcrowd the pot when frying.
- Use a thermometer to monitor the oil temperature.
- Let the chicken drain on a wire rack lined with paper towels.
- Adjust the amount of hot sauce to your spice preference.
- Make the hot honey sauce ahead of time and reheat before using.
- For extra crispy chicken, double dredge it.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Marinating the Chicken
Okay, let’s get started! First, we need to marinate the chicken. This is crucial for tender, flavorful bites. Trust me, don’t skip this step!
Preparing the Dredge
While the chicken is marinating, let’s get the dredge ready. This is what gives our chicken that amazing crunchy coating.
Frying the Chicken
Now for the fun part – frying! This is where the magic happens, and we transform marinated chicken into golden, crispy perfection.
Making the Hot Honey Sauce
This is what takes our chicken from good to AMAZING! The sweet and spicy combination is irresistible.
Coating the Chicken
Almost there! Now we coat the crispy chicken in that glorious hot honey sauce.
Serving and Garnishing
Time to serve and enjoy your Crunchy Hot Honey Chicken! Here are some ideas for garnishing and serving suggestions.
Serving Suggestions:
Tips for Success:
Storing Leftovers:
If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some of the crispiness. The chicken will lose some of its crispness as it sits, but it will still be delicious!
Variations:
I hope you enjoy this recipe as much as I do! It’s a guaranteed crowd-pleaser and perfect for any occasion. Let me know in the comments how it turns out for you!
Conclusion:
This Crunchy Hot Honey Chicken isn’t just another chicken recipe; it’s a flavor explosion waiting to happen in your kitchen! From the satisfying crunch of the perfectly seasoned breading to the sweet and spicy kiss of the hot honey glaze, every bite is an experience. I truly believe this recipe deserves a spot in your regular rotation. It’s surprisingly simple to make, yet delivers restaurant-quality results that will impress your family and friends.
Why is it a must-try? Because it’s the perfect balance of textures and tastes. The chicken is incredibly juicy on the inside, thanks to the buttermilk marinade, and shatteringly crispy on the outside. The hot honey glaze adds a layer of complexity that’s both comforting and exciting. It’s sweet, it’s spicy, and it’s utterly addictive. Forget boring weeknight dinners; this chicken will bring some serious excitement to your table.
But the fun doesn’t stop there! This recipe is incredibly versatile. Looking for serving suggestions? I love serving it over a bed of creamy mashed potatoes to soak up all that delicious hot honey sauce. A side of coleslaw provides a refreshing contrast to the richness of the chicken. You could also shred the chicken and use it in tacos or sliders for a fun and casual meal.
And speaking of variations, feel free to experiment with the heat level of the hot honey. If you’re sensitive to spice, start with a smaller amount of chili flakes or hot sauce. If you’re a spice enthusiast like me, go ahead and crank up the heat! You can also try using different types of honey, such as wildflower or buckwheat, to add unique flavor nuances. For a healthier twist, consider baking the chicken instead of frying it, although you won’t get quite the same level of crunch. Another variation is to use chicken thighs instead of breasts for a richer, more flavorful experience.
Don’t be intimidated by the frying process. With a little patience and attention to detail, you’ll be able to achieve perfectly golden and crispy chicken every time. Just remember to maintain a consistent oil temperature and avoid overcrowding the pan. And most importantly, have fun! Cooking should be an enjoyable experience, so relax, put on some music, and get ready to create something amazing.
I’m so confident that you’ll love this Crunchy Hot Honey Chicken that I can’t wait to hear about your experience. Did you make any modifications to the recipe? What did you serve it with? What did your family and friends think? Please, please, please give this recipe a try! I encourage you to leave a comment below and share your thoughts and photos. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. So go ahead, get in the kitchen, and let’s make some delicious memories together! I’m excited to hear all about your culinary adventures!
Crunchy Hot Honey Chicken: The Ultimate Recipe Guide
Crispy, golden fried chicken coated in a sweet and spicy hot honey sauce. A guaranteed crowd-pleaser!
Ingredients
Instructions