- Prep Time: 1 hour 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
This hot honey crispy chicken is the perfect combination of crunchy, juicy, and sweet heat! With a golden, crispy coating and a drizzle of spicy honey glaze, this dish is irresistible.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Oil for frying
For the Hot Honey:
- 1/2 cup honey
- 1 tsp red pepper flakes
- 1 tbsp hot sauce
Instructions
- Marinate chicken in buttermilk for at least 1 hour.
- Mix flour, breadcrumbs, salt, pepper, garlic powder, paprika, and cayenne in a bowl.
- Dredge the chicken in the flour mixture, pressing firmly.
- Heat oil in a pan to 350°F (175°C) and fry chicken for 5-7 minutes per side until golden brown.
- In a saucepan, warm honey, red pepper flakes, and hot sauce.
- Drizzle the hot honey over the crispy chicken and serve immediately.
Notes
- Double coat the chicken for extra crunch.
- Adjust honey heat level by adding more or fewer red pepper flakes.
Hot Honey Crispy Chicken is the perfect combination of crispy, juicy fried chicken and a sweet yet spicy glaze. The golden, crunchy coating provides an irresistible texture, while the hot honey drizzle adds a bold, flavorful kick. Whether you serve it as a main dish or a crowd-pleasing appetizer, this recipe is sure to impress.
Why You’ll Love This Recipe
- Combines sweet, spicy, and savory flavors for a unique taste experience.
- Features a perfectly crispy coating that stays crunchy.
- Uses simple ingredients that are easy to find.
- Can be baked or air-fried for a lighter alternative.
- Perfect for game days, family dinners, or special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Chicken thighs or breasts, cut into pieces
- Buttermilk
- All-purpose flour
- Cornstarch
- Baking powder
- Garlic powder
- Onion powder
- Smoked paprika
- Salt and pepper
- Eggs
- Hot sauce
- Honey
- Butter
- Red pepper flakes
- Vegetable oil for frying
Directions
- Marinate the Chicken – In a bowl, combine buttermilk, hot sauce, salt, and pepper. Add the chicken pieces, cover, and refrigerate for at least 1 hour.
- Prepare the Coating – In a separate bowl, mix flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Coat the Chicken – Remove the chicken from the marinade, letting excess buttermilk drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating.
- Heat the Oil – In a deep pan or fryer, heat vegetable oil to 350°F (175°C).
- Fry the Chicken – Carefully place the coated chicken pieces into the hot oil, frying in batches for about 6-8 minutes, or until golden brown and fully cooked. Drain on a wire rack.
- Make the Hot Honey Sauce – In a small saucepan, melt butter and mix in honey, red pepper flakes, and a dash of hot sauce. Stir until combined.
- Drizzle and Serve – Drizzle the hot honey over the crispy chicken and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20 minutes
- Total Time: 35 minutes (excluding marinating)
Variations
- Baked Version – Bake the coated chicken at 400°F (200°C) for 25-30 minutes, flipping halfway through.
- Air-Fried Option – Cook in an air fryer at 375°F (190°C) for 18-20 minutes, shaking the basket occasionally.
- Extra Spicy – Add cayenne pepper or more red pepper flakes to the hot honey sauce.
- Gluten-Free Alternative – Use gluten-free flour and cornstarch for coating.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked chicken without sauce for up to 2 months.
- Reheating: Reheat in an oven at 375°F (190°C) for 10-12 minutes to maintain crispiness. Avoid microwaving, as it may make the coating soggy.
FAQs
How do I make the chicken extra crispy?
Double-coat the chicken by dipping it back into the buttermilk and flour mixture before frying.
Can I use chicken wings instead?
Yes, chicken wings work well with this recipe. Adjust frying time to 10-12 minutes.
What’s the best oil for frying?
Use vegetable oil, canola oil, or peanut oil for best results.
Can I make this dish ahead of time?
It’s best served fresh, but you can fry the chicken in advance and reheat it in the oven before serving.
Is there a substitute for buttermilk?
Yes, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice as a substitute.
How spicy is hot honey crispy chicken?
The heat level depends on the amount of hot sauce and red pepper flakes used. Adjust to taste.
Can I use a different sweetener instead of honey?
Maple syrup or agave nectar can be used as alternatives.
How do I prevent the coating from falling off?
Make sure the chicken is dry before coating and press the flour mixture firmly onto the surface.
Can I grill the chicken instead?
Yes, but the texture will be different. Grill the marinated chicken and brush it with hot honey sauce.
What sides go well with this dish?
Pair with coleslaw, cornbread, mashed potatoes, or mac and cheese for a complete meal.
Conclusion
Hot Honey Crispy Chicken is a deliciously bold dish that balances crunch, spice, and sweetness in every bite. Whether fried, baked, or air-fried, it’s a guaranteed crowd-pleaser. Serve it for dinner, parties, or anytime you crave crispy, flavorful chicken with a kick.
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