Description
Enjoy crispy Hot Honey Chicken with tender, marinated chicken breasts coated in seasoned flour and fried to golden perfection. Drizzled with a sweet and spicy hot honey sauce, this dish offers a delightful balance of flavors that will keep you coming back for more!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Vegetable oil for frying
- ½ cup honey
- 2 tablespoons hot sauce (like Frank’s RedHot or your favorite brand)
- 1 tablespoon apple cider vinegar
- Fresh parsley for garnish (optional)
Instructions
- Marinate the Chicken: Place the chicken breasts in a large bowl and pour the buttermilk over them, ensuring they are well-coated. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to overnight for best flavor.
- Prepare the Coating: In a separate bowl, mix together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until evenly combined.
- Heat the Oil: In a large, deep skillet or Dutch oven, pour enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). Test readiness by dropping a small amount of the flour mixture into the oil; it should sizzle.
- Coat the Chicken: Remove the marinated chicken from the refrigerator. One piece at a time, take the chicken out of the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing down to ensure a good coating. Shake off excess flour and set aside.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil, avoiding overcrowding. Fry in batches if necessary, cooking for about 6-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Use a meat thermometer for accuracy.
- Drain the Chicken: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil, keeping the chicken crispy.
- Combine Ingredients: In a small saucepan over low heat, combine the honey, hot sauce, and apple cider vinegar. Stir well to combine.
- Heat the Sauce: Warm the mixture gently, stirring occasionally, until heated through (about 3-5 minutes). Avoid boiling to preserve the honey’s flavor.
- Taste and Adjust: Taste the sauce and adjust the heat level if necessary. Add more hot sauce for spiciness or more honey for sweetness.
- Coat the Chicken: Dip each piece of fried chicken into the hot honey sauce, ensuring it’s well-coated. Alternatively, drizzle the sauce over the chicken for a lighter coating.
- Garnish: Optionally, sprinkle freshly chopped parsley over the top for color and freshness.
- Serve: Plate the hot honey chicken with your favorite sides, such as coleslaw, cornbread, or a simple green salad.
Notes
- For optimal tenderness and flavor, marinate the chicken for at least 4 hours if possible.
- Maintain the right oil temperature for crispy chicken. Too hot will burn the outside; too cool will make it greasy.
- Prep Time: 60 minutes
- Cook Time: 20 minutes