Get ready to transform your weeknight dinner routine with this Incredible Hot Honey Chicken! This dish strikes that perfect balance between sweet and spicy that will have everyone at the table asking for seconds. The golden-brown chicken gets coated in a glossy hot honey sauce that caramelizes beautifully, creating an irresistible sticky glaze.
I developed this recipe after experimenting with different flavor combinations, and the sweet heat of hot honey paired with juicy chicken turned out to be an absolute winner. It’s impressive enough for guests but simple enough for busy weeknights when you need something delicious without a lot of fuss.
Why You’ll Love This
- Perfect balance of sweet and spicy flavors that appeal to almost everyone
- Comes together in just 45 minutes with minimal prep work
- Uses simple ingredients you likely already have in your pantry
- The sauce creates a beautiful glaze that looks impressive with little effort
- Leftovers taste even better the next day as the flavors deepen
Ingredients
- 3 large chicken breasts, trimmed and sliced in half horizontally
- ¾ teaspoon kosher salt
- 1 cup buttermilk
- ¼ cup butter, melted
- ¼ cup honey
- 1 tablespoon smoked paprika
- ¾ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¾ cup all-purpose flour
- ¾ cup panko breadcrumbs
- 2 teaspoons garlic powder
- ¾ teaspoon smoked paprika
- ¾ teaspoon baking powder
- ½ teaspoon ground black pepper
- Canola oil for frying
Instructions
- Season chicken cutlets with kosher salt on both sides. Place in a large bowl with buttermilk, ensuring all pieces are coated and submerged. Marinate for 30 minutes at room temperature or 2-4 hours in the fridge.
- While chicken marinates, whisk together melted butter, honey, smoked paprika, cayenne pepper, garlic powder, and salt in a small bowl until well combined. Set aside.
- In a shallow dish, combine flour, panko breadcrumbs, garlic powder, smoked paprika, baking powder, and black pepper. Mix well and set aside.
- Remove chicken from buttermilk using tongs, shaking off excess. Coat both sides in the breading mixture, pressing gently to help it adhere. Place on a wire rack and let sit for 5 minutes before cooking.
- In a 12-inch cast iron skillet, heat ½ to ¾ inch of canola oil over medium-high heat. Test readiness by dropping in a breadcrumb – it should sink, then rise and sizzle.
- Fry 3 pieces at a time for 4-6 minutes per side until golden brown and crispy. Transfer to a wire rack set over a paper towel-lined baking sheet. Repeat with remaining chicken.
- Brush each piece of hot chicken generously with the hot honey sauce. Serve immediately while crispy and hot.
Tips & Variations
- For a milder version, reduce the hot sauce and red pepper flakes by half.
- Boneless, skinless chicken thighs work great too – just reduce the cooking time by about 5 minutes.
- Add a tablespoon of soy sauce to the honey mixture for an umami boost.
- Make your own hot honey by infusing regular honey with dried chilis for 24 hours.
- For a citrus twist, add the zest of one lemon to the sauce.
- If you don’t have an oven-safe skillet, transfer the chicken to a baking dish before putting it in the oven.
Serving Suggestions
This Incredible Hot Honey Chicken pairs beautifully with a side of fluffy white rice or creamy mashed potatoes to soak up all that delicious sauce. For a complete meal, add a simple green vegetable like roasted broccoli or a crisp side salad with a light vinaigrette.
For an extra special touch, serve with warm cornbread or buttermilk biscuits to complement the sweet and spicy flavors. A cold beer or a glass of off-dry Riesling makes for an excellent beverage pairing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The sauce will thicken as it cools – reheat gently to restore its glossy consistency.
- Chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- For meal prep, you can make the hot honey sauce up to 3 days in advance and store it in the refrigerator.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they tend to dry out more easily. Reduce the cooking time and check for doneness earlier to ensure they stay juicy.
How spicy is this dish?
As written, it has a medium heat level that builds gradually. You can easily adjust the spice level by changing the amount of hot sauce and red pepper flakes.
Can I make this in an air fryer?
Absolutely! Cook the chicken in the air fryer at 380°F for about 12-15 minutes, then brush with the hot honey sauce and cook for an additional 2-3 minutes until caramelized.
What if I don’t have hot sauce?
You can substitute with a pinch of cayenne pepper or a tablespoon of sriracha. In a pinch, even a bit of crushed red pepper infused in the honey will work.
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