You know how family trips never go as planned and yet those little hiccups end up being the best part of the story and well that’s kinda how this Hot Honey Chicken came into my kitchen too because the first time I tried making it I burnt the first batch and the kitchen smelled like a campfire but instead of giving up I laughed and thought okay round two let’s do this
When the second batch came out golden and crunchy I honestly couldn’t believe it and I took one bite and the sweet heat hit me and I was like wow this is crazy good and I even called my sister over just so I wouldn’t be the only one drooling over chicken that day because food tastes better when it’s shared right
And speaking of sharing have you ever tried mixing sweet honey with hot sauce before because if you haven’t then trust me you’re in for a surprise and maybe even a little obsession since this combo hits you with that perfect sweet spicy balance that makes you keep reaching for one more piece and then another until you realize the plate’s almost gone
So here’s my take on Hot Honey Chicken a recipe that’s not perfect on the first try and that’s okay because neither are family trips or holidays yet that’s exactly why they turn into the best memories and honestly this dish fits right in with that
What to Eat with Hot Honey Chicken
Hot Honey Chicken goes with so many sides, making it easy to turn into a complete meal. You can serve it with fluffy mashed potatoes, buttered corn, roasted vegetables, or even a crisp green salad. For a more casual meal, try it with French fries, mac and cheese, or cornbread. If you’re keeping it lighter, serve it over rice or quinoa. The sweet and spicy flavors pair wonderfully with both simple and bold sides.
Ingredients
- 2 lbs chicken thighs or drumsticks (bone-in, skin-on for extra crunch)
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
Hot Honey Sauce
- ½ cup honey
- 2 tbsp hot sauce (adjust to taste)
- 1 tsp red pepper flakes (optional, for extra heat)
- 1 tbsp butter
how to make Hot Honey Chicken Recipe
- Marinate the chicken – Place the chicken in a large bowl and pour the buttermilk over it. Cover and let it marinate for at least 1 hour, or overnight if you can. This makes the chicken tender and juicy.
- Prepare the coating – In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. Take each piece of chicken from the buttermilk, letting the excess drip off, then coat it well in the flour mixture. Press the flour in so it sticks nicely.
- Heat the oil – Pour vegetable oil into a large deep pan until it’s about 2 inches deep. Heat it over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a little flour into the oil; if it sizzles right away, it’s ready.
- Fry the chicken – Carefully place a few pieces of chicken in the hot oil, making sure not to overcrowd the pan. Fry for 12–15 minutes, turning once, until the chicken is golden brown and fully cooked inside. Transfer to a wire rack or paper towels to drain excess oil.
- Make the hot honey sauce – In a small saucepan, combine honey, hot sauce, red pepper flakes, and butter. Warm it over low heat until melted together. Stir and taste to adjust spice levels.
- Coat the chicken – Drizzle or brush the hot honey sauce generously over the crispy fried chicken. Serve immediately while warm and crunchy.
Kitchen Equipment Needed
- Large mixing bowls
- Measuring cups and spoons
- Deep frying pan or Dutch oven
- Tongs for turning chicken
- Wire rack or paper towels for draining
- Small saucepan for sauce
- Whisk or spoon
How to Store Leftovers
If you have leftover Hot Honey Chicken, let it cool completely before storing. Place the chicken in an airtight container and refrigerate for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10–12 minutes to bring back the crispiness. You can also freeze it for up to 2 months. Just make sure to wrap each piece tightly before freezing and thaw in the fridge overnight before reheating.
FAQ
1. Can I bake the chicken instead of frying?
Yes! Coat the chicken as usual, then bake at 400°F (200°C) for 35–40 minutes, turning halfway. It won’t be as crispy as frying but still tasty.
2. Can I use chicken breasts?
Absolutely. Cut them into strips or smaller pieces for quicker cooking. Just watch the time so they don’t dry out.
3. How spicy is this recipe?
It’s mild to medium, depending on how much hot sauce and pepper flakes you add. You can adjust to your taste.
4. What kind of hot sauce works best?
Frank’s RedHot, Tabasco, or Sriracha all work well. Choose your favorite.
5. Can I make it gluten-free?
Yes, substitute the flour with a gluten-free all-purpose blend. Frying instructions stay the same.
6. Can I make the hot honey in advance?
Yes, prepare it ahead and keep in a sealed jar at room temperature for up to 1 week. Warm it before using.
7. What oil is best for frying?
Vegetable oil, canola oil, or peanut oil are great choices because they handle high heat well.
8. Can I air fry Hot Honey Chicken?
Yes! Coat the chicken, spray lightly with oil, and air fry at 375°F (190°C) for 20–25 minutes, flipping halfway. Then drizzle with the hot honey sauce.
Conclusion
Hot Honey Chicken is one of those dishes that feels both comforting and exciting at the same time. It’s crispy, sticky, sweet, and spicy—all in one bite. Whether you fry it, bake it, or air fry it, this recipe is sure to become a family favorite. Don’t forget to try it with your favorite sides, and if you love it, please share this recipe with friends and family. Make sure to subscribe to the blog so you never miss more delicious recipes like this one!
Hot Honey Chicken Recipe
This Hot Honey Chicken is crispy, golden, and coated with a sticky-sweet glaze that has just the right kick of spice. It’s crunchy on the outside, juicy inside, and so addictive that you’ll keep going back for “just one more piece.” Perfect for family dinners, game nights, or whenever you want comfort food with a little twist.
4
servings15
minutes30
minutes420
kcal45
minutesIngredients
2 lbs 2 chicken thighs or drumsticks (bone-in, skin-on for extra crunch)
1 cup 1 buttermilk
2 cups 2 all-purpose flour
1 tsp 1 paprika
1 tsp 1 garlic powder
1 tsp 1 onion powder
1 tsp 1 salt
½ tsp black pepper
Vegetable oil for frying
Hot Honey Sauce
½ cup honey
2 tbsp 2 hot sauce (adjust to taste)
1 tsp 1 red pepper flakes (optional, for extra heat)
Directions
- Marinate the chicken – Place the chicken in a large bowl and pour the buttermilk over it. Cover and let it marinate for at least 1 hour, or overnight if you can. This makes the chicken tender and juicy.
- Prepare the coating – In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. Take each piece of chicken from the buttermilk, letting the excess drip off, then coat it well in the flour mixture. Press the flour in so it sticks nicely.
- Heat the oil – Pour vegetable oil into a large deep pan until it’s about 2 inches deep. Heat it over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a little flour into the oil; if it sizzles right away, it’s ready.
- Fry the chicken – Carefully place a few pieces of chicken in the hot oil, making sure not to overcrowd the pan. Fry for 12–15 minutes, turning once, until the chicken is golden brown and fully cooked inside. Transfer to a wire rack or paper towels to drain excess oil.
- Make the hot honey sauce – In a small saucepan, combine honey, hot sauce, red pepper flakes, and butter. Warm it over low heat until melted together. Stir and taste to adjust spice levels.
- Coat the chicken – Drizzle or brush the hot honey sauce generously over the crispy fried chicken. Serve immediately while warm and crunchy.
