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Hot Honey Fried Chicken: The Ultimate Recipe & Guide

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Crispy, juicy fried chicken coated in a sweet and spicy hot honey glaze. This recipe is a flavor explosion!

Ingredients

Scale
  • 3 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 cup buttermilk
  • 2 tablespoons hot sauce (such as Frank’s RedHot)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper (adjust to your spice preference)
  • 1/2 teaspoon baking powder
  • 1/2 cup honey
  • 2 tablespoons hot sauce (such as Frank’s RedHot or your favorite)
  • 1 tablespoon chili flakes (adjust to your spice preference)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 4–6 cups vegetable oil, for frying

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken pieces, buttermilk, hot sauce, salt, pepper, garlic powder, onion powder, and paprika. Ensure the chicken is fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight (4+ hours recommended).
  2. Prepare the Dredge: In a large, shallow dish, whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, cayenne pepper, and baking powder.
  3. Make the Hot Honey: In a small saucepan, combine the honey, hot sauce, chili flakes, apple cider vinegar, smoked paprika, and garlic powder. Heat over low heat, stirring constantly, until smooth and spices are incorporated (5-7 minutes). Do not boil. Remove from heat and set aside.
  4. Fry the Chicken: Pour vegetable oil into a large, heavy-bottomed pot (at least 3 inches deep). Heat over medium-high heat to 325-350°F (160-175°C).
  5. Remove chicken from marinade, letting excess drip off. Working in batches, dredge each piece in the flour mixture, pressing to coat well.
  6. Carefully lower dredged chicken into the hot oil. Fry for 6-8 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
  7. Remove fried chicken and place on a wire rack lined with paper towels to drain excess oil.
  8. Repeat with remaining chicken, maintaining oil temperature.
  9. Coat with Hot Honey and Serve: While the chicken is still hot, brush generously with the hot honey.
  10. Serve immediately.

Notes

  • Don’t overcrowd the pot: Frying in batches ensures even cooking.
  • Use a thermometer: Essential for oil and chicken temperature.
  • Double dredge for extra crispiness: Dredge, buttermilk dip, then dredge again.
  • Adjust the spice level: Customize cayenne pepper and chili flakes to your preference.
  • Make it ahead: Marinate chicken and prepare hot honey in advance.
  • Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes for crispiness. Avoid microwaving.

Find it online: https://mmmflavors.com/hot-honey-fried-chicken/