I’ve always loved finding new ways to enjoy chicken, and this Hot Honey Chicken recipe has quickly become a go-to in my kitchen. It’s perfect for a weeknight dinner, but it’s also impressive enough for guests.
What I really love about this dish is the amazing combination of sweet and spicy flavors.
It’s something a little different, and it’s just incredibly satisfying.
Recipe Overview: Hot Honey Chicken
This dish is all about crispy, juicy chicken coated in a delicious hot honey glaze. The chicken gets nice and golden brown, and the sauce is the perfect blend of sweet honey and a kick of heat from chili flakes.
It’s a surprisingly simple recipe that delivers big flavor. The contrast of textures and tastes really makes it a standout.
You can serve it with so many things, too! I love it with rice, roasted vegetables, or even on a salad. It’s also amazing over a bed of creamy mashed potatoes to soak all the sauce.
Whether it be an easy dinner or a party plate, it is sure to impress.
Detailed Ingredients for Hot Honey Chicken Recipe
Here’s everything you’ll need to make this delicious chicken:
- Chicken: 1.5 lbs boneless, skinless chicken thighs (you can also use chicken breasts, but thighs tend to be juicier)
- All-Purpose Flour: 1/2 cup (this helps create a crispy coating)
- Cornstarch: 1/4 cup (cornstarch makes the chicken extra crispy!)
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Garlic Powder: 1 teaspoon
- Paprika: 1/2 teaspoon (adds a little smoky flavor)
- Eggs: 2 large, lightly beaten
- Oil: For frying (vegetable, canola, or peanut oil work well)
For the Hot Honey Sauce:
- Honey: 1/2 cup (use your favorite kind)
- Butter: 2 tablespoons
- Hot Sauce: 2 tablespoons (I like Frank’s RedHot, but you can use your favorite)
- Red Pepper Flakes: 1/2 teaspoon (adjust to your spice preference)
- Garlic Powder: 1/4 teaspoon
A quick note on the chicken: If you’re using chicken breasts, you might want to pound them to an even thickness so they cook evenly. For substitutions, you could use gluten-free flour if needed, and you can adjust the hot sauce and red pepper flakes to control the heat level.
Step-by-Step Instructions
- Prepare the Chicken: First, cut the chicken into bite-sized pieces, about 1-inch cubes.
- Set Up Dredging Station: Grab three shallow dishes. In the first, whisk together the flour, cornstarch, salt, pepper, garlic powder, and paprika. In the second, lightly beat the eggs. Leave the third dish empty for now.
- Coat the Chicken: Take each piece of chicken and dredge it in the flour mixture, making sure it’s fully coated. Then, dip it in the beaten eggs, letting any excess drip off. Finally, place the coated chicken in the third, empty dish. This double coating is the key to getting that super crispy exterior!
- Fry the Chicken: Heat about 1/2 inch of oil in a large skillet over medium-high heat. You’ll know the oil is ready when a small piece of the flour mixture sizzles immediately when dropped in. Carefully add the chicken to the hot oil, making sure not to overcrowd the pan. You might need to work in batches.
- Cook Until Golden Brown: Fry the chicken for about 5-7 minutes per side, until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove and Drain: Once cooked, use a slotted spoon to remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
- Make the Hot Honey Sauce: While the chicken is cooking, make the sauce. In a small saucepan, combine the honey, butter, hot sauce, red pepper flakes, and garlic powder.
- Simmer the Sauce: Cook over medium heat, stirring constantly, until the butter is melted and the sauce is smooth and slightly thickened, about 2-3 minutes.
- Coat the Chicken: Once the chicken is all fried, pour the hot honey sauce over the crispy chicken pieces. Toss gently to make sure everything is evenly coated.
- Serve Immediately: Serve the Hot Honey Chicken right away while it’s still warm and crispy.
Variations & Tips for the Best Hot Honey Chicken
- Spice Level: For extra heat, add a pinch of cayenne pepper to the sauce. For a milder flavor, reduce the amount of red pepper flakes.
- Make-Ahead: You can prepare the chicken (steps 1-3) ahead of time and store it in the refrigerator until you’re ready to fry. The sauce can also be made ahead and reheated gently.
- Air Fryer Option: If you prefer to use an air fryer, cook the breaded chicken at 400°F (200°C) for about 12-15 minutes, flipping halfway through, until crispy and cooked.
- Storage: Leftover Hot Honey Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, I recommend using the oven or an air fryer to maintain some crispiness. Heat at 350°F (175°C) until warmed through. You can also reheat in the microwave, but the chicken will be less crispy.
- Serving Options: This goes well served over rice, noodles, or with a side of roasted vegetables, you can also make it into sliders.
Key Details
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Servings: 4-6
- Equipment you’ll need: Shallow dishes, large skillet, small saucepan
Hot Honey Chicken
Crispy, juicy chicken coated in a delicious hot honey glaze. This dish is all about crispy, juicy chicken coated in a delicious hot honey glaze. The chicken gets nice and golden brown, and the sauce is the perfect blend of sweet honey and a kick of heat from chili flakes.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1/2 cup All-Purpose Flour
- 1/4 cup Cornstarch
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Paprika
- 2 large Eggs
- Oil For frying
- 1/2 cup Honey
- 2 tablespoons Butter
- 2 tablespoons Hot Sauce
- 1/2 teaspoon Red Pepper Flakes
- 1/4 teaspoon Garlic Powder
Instructions
- Prepare the Chicken: First, cut the chicken into bite-sized pieces, about 1-inch cubes.
- Set Up Dredging Station: Grab three shallow dishes. In the first, whisk together the flour, cornstarch, salt, pepper, garlic powder, and paprika. In the second, lightly beat the eggs. Leave the third dish empty for now.
- Coat the Chicken: Take each piece of chicken and dredge it in the flour mixture, making sure it's fully coated. Then, dip it in the beaten eggs, letting any excess drip off. Finally, place the coated chicken in the third, empty dish. This double coating is the key to getting that super crispy exterior!
- Fry the Chicken: Heat about 1/2 inch of oil in a large skillet over medium-high heat. You'll know the oil is ready when a small piece of the flour mixture sizzles immediately when dropped in. Carefully add the chicken to the hot oil, making sure not to overcrowd the pan. You might need to work in batches.
- Cook Until Golden Brown: Fry the chicken for about 5-7 minutes per side, until it's golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove and Drain: Once cooked, use a slotted spoon to remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
- Make the Hot Honey Sauce: While the chicken is cooking, make the sauce. In a small saucepan, combine the honey, butter, hot sauce, red pepper flakes, and garlic powder.
- Simmer the Sauce: Cook over medium heat, stirring constantly, until the butter is melted and the sauce is smooth and slightly thickened, about 2-3 minutes.
- Coat the Chicken: Once the chicken is all fried, pour the hot honey sauce over the crispy chicken pieces. Toss gently to make sure everything is evenly coated.
- Serve Immediately: Serve the Hot Honey Chicken right away while it's still warm and crispy.