Hot Honey Chicken: The Ultimate Recipe and Guide

Hot Honey Chicken: Prepare to meet your new weeknight obsession! Imagine crispy, golden-brown chicken, glistening with a sweet and spicy glaze that will tantalize your taste buds. This isn’t just another chicken recipe; it’s an experience, a symphony of flavors that dance on your palate.

The concept of pairing honey with chili peppers has roots stretching back centuries, with variations appearing in different cultures around the world. While the exact origin of “hot honey” as we know it today is debated, its modern popularity can be attributed to a renewed interest in artisanal foods and the desire for bold, complex flavors. It’s a testament to the enduring appeal of balancing sweet and savory elements in cooking.

What makes Hot Honey Chicken so irresistible? It’s the perfect marriage of textures – the satisfying crunch of the chicken contrasting beautifully with the smooth, sticky glaze. The sweetness of the honey is perfectly balanced by the fiery kick of chili, creating a flavor profile that’s both comforting and exciting. Plus, it’s incredibly versatile! Serve it over rice, in tacos, or even on a salad for a quick and delicious meal. Get ready to elevate your chicken game with this simple yet sensational recipe!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 2 large eggs, beaten
• 1/2 cup milk
• Vegetable oil, for frying (about 3-4 cups)
• For the Hot Honey Sauce:
• 1/2 cup honey
• 2 tablespoons hot sauce (such as Frank’s RedHot or your favorite brand)
• 1 tablespoon apple cider vinegar
• 1 teaspoon red pepper flakes (adjust to your spice preference)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 tablespoon butter
• Optional Garnishes:
• Sesame seeds
• Chopped green onions
• Crushed red pepper flakes

Preparing the Chicken

1. Prepare the Chicken Pieces: Pat the chicken pieces dry with paper towels. This helps the flour adhere better and ensures a crispier result. Trust me, this step is important!
2. Make the Flour Mixture: In a large bowl, whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using). Make sure everything is well combined. This ensures even seasoning.
3. Prepare the Egg Wash: In a separate bowl, whisk together the eggs and milk until well combined. This creates a nice, even coating for the flour to stick to.
4. Dredge the Chicken: Take each piece of chicken and dredge it first in the flour mixture, making sure it’s fully coated. Then, dip it into the egg wash, allowing any excess to drip off. Finally, dredge it again in the flour mixture, pressing gently to ensure the flour adheres well. This double dredging is key for a super crispy crust!
5. Rest the Chicken: Place the dredged chicken pieces on a wire rack lined with parchment paper. Let them rest for about 10-15 minutes. This allows the coating to set and helps prevent it from falling off during frying.

Frying the Chicken

1. Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is too cold, the chicken will be greasy; if it’s too hot, the outside will burn before the inside is cooked.
2. Fry the Chicken in Batches: Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 5-7 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
3. Remove and Drain: Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This helps maintain the crispiness.

Making the Hot Honey Sauce

1. Combine Ingredients: In a medium saucepan, combine the honey, hot sauce, apple cider vinegar, red pepper flakes, garlic powder, and smoked paprika.
2. Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent burning.
3. Add Butter: Reduce the heat to low and stir in the butter until it’s completely melted and the sauce is smooth and glossy. The butter adds richness and helps the sauce cling to the chicken.
4. Simmer and Thicken: Continue to simmer the sauce for about 5-7 minutes, or until it has slightly thickened. Be careful not to overcook it, as it will continue to thicken as it cools.
5. Taste and Adjust: Taste the sauce and adjust the seasoning as needed. If you want it spicier, add more red pepper flakes or hot sauce. If you want it sweeter, add a little more honey.

Assembling the Hot Honey Chicken

1. Toss the Chicken in Sauce: Place the fried chicken pieces in a large bowl. Pour the hot honey sauce over the chicken and toss gently to coat each piece evenly. Make sure every nook and cranny is covered in that delicious sauce!
2. Garnish (Optional): Transfer the hot honey chicken to a serving platter. Garnish with sesame seeds, chopped green onions, and crushed red pepper flakes, if desired. These garnishes add visual appeal and extra flavor.
3. Serve Immediately: Serve the hot honey chicken immediately while it’s still hot and crispy. It’s best enjoyed fresh!

Tips for the Best Hot Honey Chicken

• Use Fresh Oil: Using fresh, clean oil is crucial for achieving crispy and flavorful chicken. Avoid using oil that has been used for frying other foods, as it can impart unwanted flavors.
• Maintain Oil Temperature: Maintaining the correct oil temperature is essential for even cooking. Use a thermometer to monitor the temperature and adjust the heat as needed.
• Don’t Overcrowd the Pan: Frying the chicken in batches prevents overcrowding and ensures that the oil temperature remains consistent.
• Adjust the Spice Level: Adjust the amount of red pepper flakes and hot sauce in the hot honey sauce to suit your spice preference.
• Make it Ahead: You can prepare the chicken and the hot honey sauce separately ahead of time. Store the fried chicken in an airtight container in the refrigerator and reheat it in the oven before tossing it with the sauce. The sauce can be stored in an airtight container in the refrigerator for up to a week.
• Serving Suggestions: Serve the hot honey chicken with your favorite sides, such as coleslaw, mashed potatoes, mac and cheese, or cornbread. It’s also delicious on its own as an appetizer or snack.
• Crispy Chicken Secret: For extra crispy chicken, try adding a tablespoon of cornstarch to the flour mixture. This helps create a lighter and crispier coating.
• Honey Variety: The type of honey you use will affect the flavor of the sauce. Experiment with different types of honey, such as wildflower, clover, or buckwheat, to find your favorite.
• Vinegar Substitute: If you don’t have apple cider vinegar, you can substitute it with white vinegar or rice vinegar.
• Leftover Love: Leftover hot honey chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving. It’s also great cold in salads or sandwiches.

Variations

• Hot Honey Chicken Sandwich: Serve the hot honey chicken on a toasted bun with coleslaw and pickles for a delicious sandwich.
• Hot Honey Chicken Tacos: Use the hot honey chicken as a filling for tacos. Top with shredded cabbage, cilantro, and a drizzle of lime juice.
• Hot Honey Chicken Salad: Add the hot honey chicken to a salad with mixed greens, tomatoes, cucumbers, and your favorite dressing.
• Hot Honey Chicken and Waffles: Serve the hot honey chicken with waffles and a drizzle of maple syrup for a sweet and savory brunch.
• Baked Hot Honey Chicken: For a healthier option, you can bake the chicken instead of frying it. Toss the dredged chicken pieces with a little olive oil and bake at 400°F (200°C) for about 20-25 minutes, or until cooked through. Then, toss with the hot honey sauce.

Troubleshooting

• Chicken is not crispy: Make sure the oil is hot enough and that you’re not overcrowding the pan. Also, ensure that the chicken is properly dredged in the flour mixture.
• Sauce is too thick: Add a little water or chicken broth to thin the sauce.
• Sauce is too thin: Simmer the sauce for a longer period of time to allow it to thicken.
• Chicken is burning: Reduce the heat of the oil and make sure the chicken is not overcrowded.
• Chicken is not cooked through: Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F (74°C). If the

  Conclusion:

  This isn’t just another chicken recipe; it’s a flavor explosion waiting to happen! The sweet heat of the hot honey chicken glaze, combined with the crispy, juicy chicken, creates a symphony of textures and tastes that will leave you craving more. Trust me, once you try this, it’ll become a regular in your dinner rotation. It’s quick enough for a weeknight meal but impressive enough to serve to guests. But why is this recipe a must-try? Beyond the incredible flavor, it’s surprisingly simple to make. We’ve broken down each step to ensure even beginner cooks can achieve restaurant-quality results. Plus, the ingredients are readily available at most grocery stores, so you won’t have to embark on a wild goose chase for obscure spices. The balance of sweet, spicy, and savory is what truly sets this recipe apart. It’s a culinary adventure that will tantalize your taste buds and leave you feeling satisfied. Looking for serving suggestions? The possibilities are endless! For a classic pairing, serve your hot honey chicken with creamy mashed potatoes and steamed green beans. The richness of the potatoes complements the spice of the chicken perfectly, while the green beans add a touch of freshness. Alternatively, try serving it over a bed of fluffy rice or quinoa for a lighter meal. A simple side salad with a vinaigrette dressing would also be a welcome addition. And don’t be afraid to get creative with variations! If you’re feeling adventurous, try adding a pinch of cayenne pepper to the glaze for an extra kick. Or, for a sweeter twist, incorporate a tablespoon of brown sugar. You can also experiment with different types of honey, such as wildflower or buckwheat, to alter the flavor profile. For a healthier option, consider baking the chicken instead of frying it. Simply coat the chicken in the glaze and bake at 400°F (200°C) for 20-25 minutes, or until cooked through. Another fantastic variation is to use chicken thighs instead of breasts. Chicken thighs are naturally more flavorful and tend to stay juicier during cooking. You could also try using boneless, skinless chicken thighs for an even quicker and easier meal. If you’re a fan of sandwiches, this hot honey chicken makes an incredible filling. Simply shred the chicken and pile it onto a toasted bun with some coleslaw and pickles. It’s a guaranteed crowd-pleaser! I’m so excited for you to try this recipe! I poured my heart into perfecting it, and I truly believe you’ll love it as much as I do. Don’t be intimidated by the “hot” in hot honey; the spice level is easily adjustable to your preference. Start with a smaller amount of chili flakes and add more to taste. Remember, cooking should be fun and experimental! So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some culinary magic. I can’t wait to hear about your experience with this hot honey chicken recipe. Please, share your photos and feedback in the comments below. Let me know what variations you tried and how you made it your own. Happy cooking! I am confident that this recipe will become a staple in your household. Enjoy! Print
  

  Hot Honey Chicken: The Ultimate Recipe and Guide

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  • Total Time: 55 minutes
  • Yield: 4–6 servings 1x

  Print Recipe

  Pin Recipe

  Description

  Crispy, golden fried chicken thighs tossed in a sweet and spicy hot honey sauce for a flavor explosion!

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  Ingredients

  Scale 1x2x3x

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • 2 large eggs, beaten
  • 1/2 cup milk
  • Vegetable oil, for frying (about 3-4 cups)
  • 1/2 cup honey
  • 2 tablespoons hot sauce (such as Frank’s RedHot or your favorite brand)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon red pepper flakes (adjust to your spice preference)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon butter
  • Sesame seeds
  • Chopped green onions
  • Crushed red pepper flakes

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  Instructions

  1. Prepare the Chicken Pieces: Pat the chicken pieces dry with paper towels.
  2. Make the Flour Mixture: In a large bowl, whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
  3. Prepare the Egg Wash: In a separate bowl, whisk together the eggs and milk until well combined.
  4. Dredge the Chicken: Dredge each piece of chicken in the flour mixture, then dip it into the egg wash, and dredge it again in the flour mixture. Press gently to ensure the flour adheres well.
  5. Rest the Chicken: Place the dredged chicken pieces on a wire rack lined with parchment paper. Let them rest for about 10-15 minutes.
  6. Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 350°F (175°C).
  7. Fry the Chicken in Batches: Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 5-7 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  8. Remove and Drain: Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
  9. Combine Ingredients: In a medium saucepan, combine the honey, hot sauce, apple cider vinegar, red pepper flakes, garlic powder, and smoked paprika.
  10. Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent burning.
  11. Add Butter: Reduce the heat to low and stir in the butter until it’s completely melted and the sauce is smooth and glossy.
  12. Simmer and Thicken: Continue to simmer the sauce for about 5-7 minutes, or until it has slightly thickened.
  13. Taste and Adjust: Taste the sauce and adjust the seasoning as needed.
  14. Toss the Chicken in Sauce: Place the fried chicken pieces in a large bowl. Pour the hot honey sauce over the chicken and toss gently to coat each piece evenly.
  15. Garnish (Optional): Transfer the hot honey chicken to a serving platter. Garnish with sesame seeds, chopped green onions, and crushed red pepper flakes, if desired.
  16. Serve Immediately: Serve the hot honey chicken immediately while it’s still hot and crispy.

  Notes

  • Patting the chicken dry is crucial for a crispy crust.
  • Double dredging the chicken ensures a super crispy crust.
  • Resting the chicken allows the coating to set and helps prevent it from falling off during frying.
  • Maintain the correct oil temperature for even cooking.
  • Frying the chicken in batches prevents overcrowding and ensures that the oil temperature remains consistent.
  • Adjust the amount of red pepper flakes and hot sauce in the hot honey sauce to suit your spice preference.
  • For extra crispy chicken, try adding a tablespoon of cornstarch to the flour mixture.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes