Description
Enjoy crispy Hot Honey Chicken with tender, marinated chicken breasts coated in a flavorful spice blend and fried to golden perfection. Drizzled with a sweet and spicy hot honey sauce, this dish is a guaranteed crowd-pleaser!
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 salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Vegetable oil (for frying)
- 1/2 cup honey
- 2 tablespoons hot sauce (adjust to taste)
- 1 tablespoon apple cider vinegar
- Fresh parsley (for garnish)
- 1 pound of your favorite side (like roasted vegetables or mashed potatoes)
Instructions
- Start by marinating the chicken. In a large bowl, pour in the buttermilk. Place the chicken breasts in the buttermilk, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- While the chicken is marinating, prepare the coating. In a separate bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Mix well until all the dry ingredients are evenly distributed.
- Once the chicken has marinated, remove it from the refrigerator. Let the excess buttermilk drip off, then dredge each piece of chicken in the flour mixture, pressing the flour onto the chicken to create a nice crust.
- In a large skillet, pour in enough vegetable oil to cover the bottom of the pan by about 1/2 inch. Heat the oil over medium-high heat until it shimmers. Test if the oil is ready by dropping a small pinch of flour into the oil; if it sizzles, its ready.
- Carefully place the coated chicken breasts in the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Use a meat thermometer for accuracy.
- Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
- While the chicken is frying, prepare the hot honey sauce. In a small saucepan over low heat, combine the honey, hot sauce, and apple cider vinegar. Stir well to combine.
- Allow the mixture to warm up for about 5 minutes, stirring occasionally. Taste the sauce and adjust the heat level by adding more hot sauce if desired.
- Once heated through, remove the sauce from the heat and set aside.
- On a serving platter, arrange the crispy fried chicken breasts. Drizzle the hot honey sauce generously over the top of the chicken, or serve it on the side.
- Garnish with freshly chopped parsley for added freshness.
- Prepare your side dish, such as roasted vegetables or mashed potatoes, to complement the spicy sweetness of the hot honey chicken.
- Serve the hot honey chicken immediately while its still warm and crispy. Enjoy a delightful meal that balances sweet and spicy flavors.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For extra heat, feel free to increase the amount of cayenne pepper or hot sauce in the recipe.
- This dish pairs well with a variety of sides, so feel free to get creative!
- Prep Time: 60 minutes
- Cook Time: 20 minutes