DisclaimerTerms Of UseGDPR PolicyCookie Policy

savorystride

Crispy Hot Honey Chicken Flavorful and Simple Recipe

by
Crispy Hot Honey Chicken is a simple dish packed with flavor. It combines spicy and sweet notes that make each bite exciting. This recipe is great for a family meal or a gathering with friends. You can make it in about an hour and 15 minutes, serving four people. Here’s what you need for this tasty dish: - 2 lbs chicken thighs, boneless and skinless - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornstarch - 2 teaspoons baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Vegetable oil, for frying - 1/2 cup honey - 2 tablespoons hot sauce (like Sriracha or your favorite spicy sauce) - Fresh parsley, chopped (for garnish) Feel free to customize your chicken with these options: - Use chicken breasts if you prefer leaner meat. - Swap honey for maple syrup for a different sweetness. - Add more spices like cumin or chili powder for extra flavor. - Try different hot sauces to change the heat level. This recipe allows for fun twists while keeping the core elements that make it special. Enjoy playing with flavors! 1. Marinate the Chicken: Start by soaking the chicken thighs in buttermilk. Do this for at least 1 hour. For more flavor, soak them overnight. 2. Prepare the Coating: Mix the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper in a bowl. Whisk them well. 3. Heat the Oil: Pour 2-3 inches of vegetable oil into a large skillet. Heat it over medium-high heat until it reaches 350°F (180°C). 4. Coat the Chicken: Take each chicken thigh from the buttermilk. Let the excess buttermilk drip off. Dredge the chicken in the flour mixture. Ensure it's fully coated, then shake off any extra flour. 5. Fry the Chicken: Carefully add the coated chicken to the hot oil. Fry in batches to avoid crowding. Cook for 6-8 minutes on each side. The chicken should be golden brown and reach an internal temperature of 165°F (74°C). 6. Make the Hot Honey Sauce: In a small saucepan, mix honey and hot sauce over low heat. Stir until warm and well combined. Adjust the heat to your liking. 7. Drain and Coat: Once cooked, move the chicken to a plate lined with paper towels to drain. While hot, drizzle the warm hot honey sauce over the chicken. Toss gently to coat. 8. Serve: Place the crispy hot honey chicken on a platter. Garnish with fresh parsley for color. Enjoy it with sides like coleslaw or pickled veggies. For more details, check the Full Recipe. To get that crunchy coating, follow these steps: - Use Buttermilk: Soaking chicken in buttermilk adds moisture. This helps the coating stick. - Cornstarch is Key: Mix cornstarch with flour for extra crunch. It creates a light, airy texture. - Heat the Oil Properly: Make sure the oil is hot, around 350°F (180°C). Test it by dropping in a small piece of batter. It should sizzle. - Don’t Overcrowd the Pan: Fry chicken in batches. This keeps the oil hot and prevents sogginess. Making the hot honey sauce is easy. Follow these tips: - Use Quality Honey: Choose a rich, flavorful honey for the best taste. - Adjust the Spice: Start with 2 tablespoons of hot sauce. Taste it and add more for a stronger kick. - Warm Slowly: Heat the honey and sauce over low heat. This helps the flavors meld without burning. - Drizzle While Hot: Pour the sauce over the chicken right after frying. This ensures a sticky and tasty coating. Watch out for these common errors: - Skipping the Marinade: Don’t rush. Marinating the chicken is key for flavor and tenderness. - Not Draining: Letting the fried chicken sit on paper towels helps remove excess oil. - Ignoring Temperature: Always check that your oil is at the right heat. Too low means soggy chicken. - Not Tasting the Sauce: Always taste your sauce before serving. Adjust the flavors as needed for the perfect bite. For the complete recipe, visit the Full Recipe section. {{image_2}} If you love heat, you can make this dish spicier. Start with more cayenne pepper. You can also use different hot sauces. Consider using a ghost pepper sauce or a spicy garlic sauce. Both will add a bold kick. You can even mix in sliced jalapeños for extra flavor. Just remember, spice builds up, so adjust to your taste. You can enjoy crispy hot honey chicken in different ways. For a healthier option, bake the chicken. Preheat your oven to 425°F (220°C). Place the coated chicken on a wire rack over a baking sheet. Bake for 25-30 minutes, flipping halfway through. If you use an air fryer, set it to 400°F (200°C). Cook for about 12-15 minutes, shaking the basket halfway. Both methods give you a crunchy texture without all the oil. Feel free to swap out ingredients for what you have on hand. You can use chicken breasts instead of thighs for a leaner option. If you don’t have buttermilk, mix regular milk with a splash of vinegar. For the flour, you can try whole wheat or gluten-free options. Cornstarch can be replaced with potato starch for a different crisp. These changes keep the dish tasty while fitting your needs. After enjoying your crispy hot honey chicken, let the leftovers cool down. Place the chicken in an airtight container. It stays fresh for up to 3 days in the fridge. If you want to keep it longer, consider freezing it. When you are ready to enjoy leftovers, reheating is key. I recommend using an oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes, or until it's hot. This method helps maintain crispiness. You can also use an air fryer for a quicker option. Just a few minutes at 350°F (175°C) works well. If you want to freeze your crispy hot honey chicken, start by letting it cool completely. Wrap each piece in plastic wrap, then place them in a freezer bag. This helps avoid freezer burn. When stored correctly, it lasts for up to 3 months. To eat, thaw in the fridge overnight, then reheat as mentioned above. For a tasty meal anytime, this is a great option! Yes, you can use chicken breasts. They will cook quickly and stay moist. Thighs have more fat, which adds flavor. Breasts are leaner but still tasty. If you use breasts, cut them into even pieces for even cooking. Coat them just like thighs. To adjust the spice level, change the cayenne pepper amount. You can also add more hot sauce to the honey mix. If you want less heat, cut down on the cayenne. You can even leave it out completely. For more flavor without the heat, try smoked paprika or garlic. Crispy Hot Honey Chicken goes great with many sides. Here are some ideas: - Coleslaw adds crunch and freshness. - Roasted vegetables bring color and taste. - Mashed potatoes add creaminess and comfort. - Cornbread is a tasty, sweet side. - Pickled vegetables give a nice, tangy kick. These sides will balance the sweet and spicy flavors well. For the full recipe, check the section above. In this blog post, we covered the ingredients, cooking steps, and tips for crispy hot honey chicken. You learned how to adjust flavors and methods based on your taste. Remember, crispy texture and the perfect hot honey sauce are key. Don't forget to store leftovers properly and enjoy them later. With practice, you can master this dish and impress your family. Try different variations to keep meals exciting. Happy cooking!
Save It Jump to Recipe

Are you ready to elevate your dinner game? My Crispy Hot Honey Chicken is packed with flavor and super simple to make. In just a few easy steps, you’ll create a dish that combines that perfect crunch with sweet, spicy goodness. Whether you’re cooking for family or impressing friends, this recipe will become a favorite. Let’s dive into the ingredients and get started on this delicious journey!

Ingredients

Full Recipe Overview

Crispy Hot Honey Chicken is a simple dish packed with flavor. It combines spicy and sweet notes that make each bite exciting. This recipe is great for a family meal or a gathering with friends. You can make it in about an hour and 15 minutes, serving four people.

Essential Ingredients & Measurements

Here’s what you need for this tasty dish:

  • 2 lbs chicken thighs, boneless and skinless
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Vegetable oil, for frying
  • 1/2 cup honey
  • 2 tablespoons hot sauce (like Sriracha or your favorite spicy sauce)
  • Fresh parsley, chopped (for garnish)

Optional Ingredients for Adaptation

Feel free to customize your chicken with these options:

  • Use chicken breasts if you prefer leaner meat.
  • Swap honey for maple syrup for a different sweetness.
  • Add more spices like cumin or chili powder for extra flavor.
  • Try different hot sauces to change the heat level.

This recipe allows for fun twists while keeping the core elements that make it special. Enjoy playing with flavors!

Step-by-Step Instructions

Preparation Steps

1. Marinate the Chicken: Start by soaking the chicken thighs in buttermilk. Do this for at least 1 hour. For more flavor, soak them overnight.

2. Prepare the Coating: Mix the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper in a bowl. Whisk them well.

Cooking Instructions

3. Heat the Oil: Pour 2-3 inches of vegetable oil into a large skillet. Heat it over medium-high heat until it reaches 350°F (180°C).

4. Coat the Chicken: Take each chicken thigh from the buttermilk. Let the excess buttermilk drip off. Dredge the chicken in the flour mixture. Ensure it’s fully coated, then shake off any extra flour.

5. Fry the Chicken: Carefully add the coated chicken to the hot oil. Fry in batches to avoid crowding. Cook for 6-8 minutes on each side. The chicken should be golden brown and reach an internal temperature of 165°F (74°C).

Final Draining and Coating

6. Make the Hot Honey Sauce: In a small saucepan, mix honey and hot sauce over low heat. Stir until warm and well combined. Adjust the heat to your liking.

7. Drain and Coat: Once cooked, move the chicken to a plate lined with paper towels to drain. While hot, drizzle the warm hot honey sauce over the chicken. Toss gently to coat.

8. Serve: Place the crispy hot honey chicken on a platter. Garnish with fresh parsley for color. Enjoy it with sides like coleslaw or pickled veggies.

For more details, check the Full Recipe.

Tips & Tricks

Achieving Maximum Crispiness

To get that crunchy coating, follow these steps:

  • Use Buttermilk: Soaking chicken in buttermilk adds moisture. This helps the coating stick.
  • Cornstarch is Key: Mix cornstarch with flour for extra crunch. It creates a light, airy texture.
  • Heat the Oil Properly: Make sure the oil is hot, around 350°F (180°C). Test it by dropping in a small piece of batter. It should sizzle.
  • Don’t Overcrowd the Pan: Fry chicken in batches. This keeps the oil hot and prevents sogginess.

How to Perfect the Hot Honey Sauce

Making the hot honey sauce is easy. Follow these tips:

  • Use Quality Honey: Choose a rich, flavorful honey for the best taste.
  • Adjust the Spice: Start with 2 tablespoons of hot sauce. Taste it and add more for a stronger kick.
  • Warm Slowly: Heat the honey and sauce over low heat. This helps the flavors meld without burning.
  • Drizzle While Hot: Pour the sauce over the chicken right after frying. This ensures a sticky and tasty coating.

Common Mistakes to Avoid

Watch out for these common errors:

  • Skipping the Marinade: Don’t rush. Marinating the chicken is key for flavor and tenderness.
  • Not Draining: Letting the fried chicken sit on paper towels helps remove excess oil.
  • Ignoring Temperature: Always check that your oil is at the right heat. Too low means soggy chicken.
  • Not Tasting the Sauce: Always taste your sauce before serving. Adjust the flavors as needed for the perfect bite.

For the complete recipe, visit the Full Recipe section.

Variations

Spicier Alternatives

If you love heat, you can make this dish spicier. Start with more cayenne pepper. You can also use different hot sauces. Consider using a ghost pepper sauce or a spicy garlic sauce. Both will add a bold kick. You can even mix in sliced jalapeños for extra flavor. Just remember, spice builds up, so adjust to your taste.

Cooking Method Alternatives (Oven-baked, Air Fryer)

You can enjoy crispy hot honey chicken in different ways. For a healthier option, bake the chicken. Preheat your oven to 425°F (220°C). Place the coated chicken on a wire rack over a baking sheet. Bake for 25-30 minutes, flipping halfway through. If you use an air fryer, set it to 400°F (200°C). Cook for about 12-15 minutes, shaking the basket halfway. Both methods give you a crunchy texture without all the oil.

Ingredient Substitutions

Feel free to swap out ingredients for what you have on hand. You can use chicken breasts instead of thighs for a leaner option. If you don’t have buttermilk, mix regular milk with a splash of vinegar. For the flour, you can try whole wheat or gluten-free options. Cornstarch can be replaced with potato starch for a different crisp. These changes keep the dish tasty while fitting your needs.

Storage Info

How to Store Leftovers

After enjoying your crispy hot honey chicken, let the leftovers cool down. Place the chicken in an airtight container. It stays fresh for up to 3 days in the fridge. If you want to keep it longer, consider freezing it.

Reheating Tips

When you are ready to enjoy leftovers, reheating is key. I recommend using an oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes, or until it’s hot. This method helps maintain crispiness. You can also use an air fryer for a quicker option. Just a few minutes at 350°F (175°C) works well.

Freezing Options

If you want to freeze your crispy hot honey chicken, start by letting it cool completely. Wrap each piece in plastic wrap, then place them in a freezer bag. This helps avoid freezer burn. When stored correctly, it lasts for up to 3 months. To eat, thaw in the fridge overnight, then reheat as mentioned above. For a tasty meal anytime, this is a great option!

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts. They will cook quickly and stay moist. Thighs have more fat, which adds flavor. Breasts are leaner but still tasty. If you use breasts, cut them into even pieces for even cooking. Coat them just like thighs.

How can I adjust the spice level?

To adjust the spice level, change the cayenne pepper amount. You can also add more hot sauce to the honey mix. If you want less heat, cut down on the cayenne. You can even leave it out completely. For more flavor without the heat, try smoked paprika or garlic.

What sides pair well with Crispy Hot Honey Chicken?

Crispy Hot Honey Chicken goes great with many sides. Here are some ideas:

  • Coleslaw adds crunch and freshness.
  • Roasted vegetables bring color and taste.
  • Mashed potatoes add creaminess and comfort.
  • Cornbread is a tasty, sweet side.
  • Pickled vegetables give a nice, tangy kick.

These sides will balance the sweet and spicy flavors well. For the full recipe, check the section above.

In this blog post, we covered the ingredients, cooking steps, and tips for crispy hot honey chicken. You learned how to adjust flavors and methods based on your taste. Remember, crispy texture and the perfect hot honey sauce are key. Don’t forget to store leftovers properly and enjoy them later. With practice, you can master this dish and impress your family. Try different variations to keep meals exciting. Happy cooking!

Crispy Hot Honey Chicken is a simple dish packed with flavor. It combines spicy and sweet notes that make each bite exciting. This recipe is great for a family meal or a gathering with friends. You can make it in about an hour and 15 minutes, serving four people. Here’s what you need for this tasty dish: - 2 lbs chicken thighs, boneless and skinless - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornstarch - 2 teaspoons baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Vegetable oil, for frying - 1/2 cup honey - 2 tablespoons hot sauce (like Sriracha or your favorite spicy sauce) - Fresh parsley, chopped (for garnish) Feel free to customize your chicken with these options: - Use chicken breasts if you prefer leaner meat. - Swap honey for maple syrup for a different sweetness. - Add more spices like cumin or chili powder for extra flavor. - Try different hot sauces to change the heat level. This recipe allows for fun twists while keeping the core elements that make it special. Enjoy playing with flavors! 1. Marinate the Chicken: Start by soaking the chicken thighs in buttermilk. Do this for at least 1 hour. For more flavor, soak them overnight. 2. Prepare the Coating: Mix the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper in a bowl. Whisk them well. 3. Heat the Oil: Pour 2-3 inches of vegetable oil into a large skillet. Heat it over medium-high heat until it reaches 350°F (180°C). 4. Coat the Chicken: Take each chicken thigh from the buttermilk. Let the excess buttermilk drip off. Dredge the chicken in the flour mixture. Ensure it's fully coated, then shake off any extra flour. 5. Fry the Chicken: Carefully add the coated chicken to the hot oil. Fry in batches to avoid crowding. Cook for 6-8 minutes on each side. The chicken should be golden brown and reach an internal temperature of 165°F (74°C). 6. Make the Hot Honey Sauce: In a small saucepan, mix honey and hot sauce over low heat. Stir until warm and well combined. Adjust the heat to your liking. 7. Drain and Coat: Once cooked, move the chicken to a plate lined with paper towels to drain. While hot, drizzle the warm hot honey sauce over the chicken. Toss gently to coat. 8. Serve: Place the crispy hot honey chicken on a platter. Garnish with fresh parsley for color. Enjoy it with sides like coleslaw or pickled veggies. For more details, check the Full Recipe. To get that crunchy coating, follow these steps: - Use Buttermilk: Soaking chicken in buttermilk adds moisture. This helps the coating stick. - Cornstarch is Key: Mix cornstarch with flour for extra crunch. It creates a light, airy texture. - Heat the Oil Properly: Make sure the oil is hot, around 350°F (180°C). Test it by dropping in a small piece of batter. It should sizzle. - Don’t Overcrowd the Pan: Fry chicken in batches. This keeps the oil hot and prevents sogginess. Making the hot honey sauce is easy. Follow these tips: - Use Quality Honey: Choose a rich, flavorful honey for the best taste. - Adjust the Spice: Start with 2 tablespoons of hot sauce. Taste it and add more for a stronger kick. - Warm Slowly: Heat the honey and sauce over low heat. This helps the flavors meld without burning. - Drizzle While Hot: Pour the sauce over the chicken right after frying. This ensures a sticky and tasty coating. Watch out for these common errors: - Skipping the Marinade: Don’t rush. Marinating the chicken is key for flavor and tenderness. - Not Draining: Letting the fried chicken sit on paper towels helps remove excess oil. - Ignoring Temperature: Always check that your oil is at the right heat. Too low means soggy chicken. - Not Tasting the Sauce: Always taste your sauce before serving. Adjust the flavors as needed for the perfect bite. For the complete recipe, visit the Full Recipe section. {{image_2}} If you love heat, you can make this dish spicier. Start with more cayenne pepper. You can also use different hot sauces. Consider using a ghost pepper sauce or a spicy garlic sauce. Both will add a bold kick. You can even mix in sliced jalapeños for extra flavor. Just remember, spice builds up, so adjust to your taste. You can enjoy crispy hot honey chicken in different ways. For a healthier option, bake the chicken. Preheat your oven to 425°F (220°C). Place the coated chicken on a wire rack over a baking sheet. Bake for 25-30 minutes, flipping halfway through. If you use an air fryer, set it to 400°F (200°C). Cook for about 12-15 minutes, shaking the basket halfway. Both methods give you a crunchy texture without all the oil. Feel free to swap out ingredients for what you have on hand. You can use chicken breasts instead of thighs for a leaner option. If you don’t have buttermilk, mix regular milk with a splash of vinegar. For the flour, you can try whole wheat or gluten-free options. Cornstarch can be replaced with potato starch for a different crisp. These changes keep the dish tasty while fitting your needs. After enjoying your crispy hot honey chicken, let the leftovers cool down. Place the chicken in an airtight container. It stays fresh for up to 3 days in the fridge. If you want to keep it longer, consider freezing it. When you are ready to enjoy leftovers, reheating is key. I recommend using an oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes, or until it's hot. This method helps maintain crispiness. You can also use an air fryer for a quicker option. Just a few minutes at 350°F (175°C) works well. If you want to freeze your crispy hot honey chicken, start by letting it cool completely. Wrap each piece in plastic wrap, then place them in a freezer bag. This helps avoid freezer burn. When stored correctly, it lasts for up to 3 months. To eat, thaw in the fridge overnight, then reheat as mentioned above. For a tasty meal anytime, this is a great option! Yes, you can use chicken breasts. They will cook quickly and stay moist. Thighs have more fat, which adds flavor. Breasts are leaner but still tasty. If you use breasts, cut them into even pieces for even cooking. Coat them just like thighs. To adjust the spice level, change the cayenne pepper amount. You can also add more hot sauce to the honey mix. If you want less heat, cut down on the cayenne. You can even leave it out completely. For more flavor without the heat, try smoked paprika or garlic. Crispy Hot Honey Chicken goes great with many sides. Here are some ideas: - Coleslaw adds crunch and freshness. - Roasted vegetables bring color and taste. - Mashed potatoes add creaminess and comfort. - Cornbread is a tasty, sweet side. - Pickled vegetables give a nice, tangy kick. These sides will balance the sweet and spicy flavors well. For the full recipe, check the section above. In this blog post, we covered the ingredients, cooking steps, and tips for crispy hot honey chicken. You learned how to adjust flavors and methods based on your taste. Remember, crispy texture and the perfect hot honey sauce are key. Don't forget to store leftovers properly and enjoy them later. With practice, you can master this dish and impress your family. Try different variations to keep meals exciting. Happy cooking!

Crispy Hot Honey Chicken

Indulge in the crispy hot honey chicken that’s sure to become your new favorite dish! This recipe features tender chicken thighs marinated in buttermilk, coated in a flavorful blend, and fried to perfection. Drizzled with a sweet and spicy hot honey sauce, each bite is a delightful explosion of flavor. Ready to impress your family and friends? Click to explore the full recipe and elevate your dinner game tonight!
Print Recipe Pin Recipe

Ingredients
  

2 lbs chicken thighs, boneless and skinless

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

2 teaspoons baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Vegetable oil, for frying

1/2 cup honey

2 tablespoons hot sauce (like Sriracha or your favorite spicy sauce)

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, soak the chicken thighs in buttermilk for at least 1 hour, or overnight in the refrigerator for maximum tenderness and flavor.

    Prepare the Coating: In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.

      Heat the Oil: In a large, deep skillet or dutch oven, heat 2-3 inches of vegetable oil over medium-high heat until it reaches 350°F (180°C).

        Coat the Chicken: Remove each chicken thigh from the buttermilk bath, allowing the excess to drip off. Dredge the chicken in the flour mixture, ensuring it’s thoroughly coated. Shake off any excess flour.

          Fry the Chicken: Carefully place the coated chicken thighs in the hot oil, frying in batches to avoid overcrowding. Fry for about 6-8 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

            Make the Hot Honey Sauce: In a small saucepan, combine the honey and hot sauce over low heat. Stir well until warm and fully combined. Adjust the sauce to your taste – add more hot sauce for an extra kick!

              Drain and Coat: Once the chicken is cooked, transfer it to a plate lined with paper towels to drain. While still hot, drizzle the warm hot honey sauce over the chicken and toss gently to coat.

                Serve: Transfer the crispy hot honey chicken to a serving platter and garnish with freshly chopped parsley for a pop of color.

                  Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 4

                    - Presentation Tips: Serve the chicken piled high on a rustic platter, drizzled with extra hot honey and garnished with parsley. Pair it with a side of coleslaw or pickled vegetables for a refreshing contrast!

                      Leave a Comment

                      Recipe Rating