If you love that irresistible combo of crispy coating, juicy meat, and a sweet-meets-spicy glaze, this Hot Honey Chicken recipe is your new go-to. It’s the perfect homemade take on restaurant-style honey chicken—only crispier, more flavorful, and customizable to your spice level. With buttermilk-marinated chicken, ultra-crunchy panko breading, and a smoky hot honey glaze, this dish delivers flavor and texture in every bite. Whether you’re cooking for your family or impressing guests, this is one recipe that’s worth making again and again.
Why You’ll Love This Hot Honey Chicken
- Crispy on the outside, juicy on the inside
- Bold balance of heat and sweetness
- Way better (and cheaper) than takeout
- Customizable heat level
- Perfect for weeknight dinners or weekend treats
Even picky eaters will fall in love. In fact, this recipe has even turned fast-food lovers into home-cooked chicken fans!
Ingredients You’ll Need For Hot Honey Chicken
- 2 large chicken breasts, sliced horizontally into thin cutlets
- 1 cup buttermilk (for marinade)
- 1½ cups panko breadcrumbs
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- Canola oil, for frying
- ¼ cup honey
- 2 tablespoons melted butter
- ½ tsp smoked paprika
- ¼–½ tsp cayenne pepper (adjust for heat)
- ¼ tsp garlic powder
- Pinch of salt
How to Make Hot Honey Chicken
1. Marinate the Chicken
Season the chicken cutlets with salt and submerge in buttermilk. Let them marinate for at least 30 minutes at room temperature or up to 4 hours in the fridge. This step ensures the chicken stays tender and flavorful.
2. Make the Hot Honey Sauce
In a small bowl, whisk together melted butter, honey, paprika, cayenne, garlic powder, and salt. Adjust the cayenne to your spice preference.
3. Prepare the Breading
In a shallow dish, combine flour, panko, garlic powder, paprika, baking powder, salt, and black pepper. Remove chicken from the buttermilk, letting the excess drip off, and coat in the breading mixture. Press gently to ensure the coating sticks.
Let coated chicken rest for 5 minutes—this helps the crust stay intact while frying.
4. Fry to Golden Perfection
Heat about ½ inch of oil in a cast iron skillet over medium-high heat. When a breadcrumb sizzles on contact, it’s ready. Fry chicken for 4–6 minutes per side, until golden brown and cooked through. Work in batches to avoid overcrowding.
5. Finish with Hot Honey
Transfer fried chicken to a wire rack to drain briefly. While still hot, brush generously with hot honey sauce for that sticky, flavorful finish.
Serving Suggestions For Hot Honey Chicken
Hot Honey Chicken shines on its own, but it’s next-level with:
- Creamy coleslaw
- Crisp green salad
- Buttery cornbread
- Crispy smashed potatoes
- Sweet tea or a cold beer
Variations and Customizations
- Lower heat: Reduce cayenne or skip it entirely
- Extra kick: Add hot sauce or red pepper flakes to the glaze
- Maple twist: Substitute maple syrup for honey
- Oven-baked: Bake on a wire rack at 425°F for 20–25 minutes
- Air fryer: Spray lightly with oil and air fry at 380°F for 15 minutes, flipping halfway
Storage and Reheating Tips
- Refrigerate leftovers in an airtight container for 2–4 days
- Reheat in oven at 400°F on a wire rack for 10 minutes
- Avoid microwaving if possible—it softens the crispy coating
Frying Tips for Success
- 🧂 Let the chicken rest after breading
- 🌡️ Test oil temp with a breadcrumb
- 🧽 Use a wire rack, not paper towels, for draining
- ⏱️ Don’t flip too soon—let it get golden first
Frequently Asked Questions
Can I bake this instead of frying?
Yes! Bake at 425°F on a wire rack for 20–25 minutes. Still delicious, just less crispy.
How long should I marinate the chicken?
At least 30 minutes at room temp or up to 4 hours in the fridge.
Is the hot honey sauce very spicy?
It can be! Reduce or omit cayenne for a milder version. You can always add more later.
What’s the best oil for frying?
Neutral oils like canola or vegetable oil work best.
How do I store leftovers?
Keep in the fridge for a few days. Reheat in the oven for best texture.
More Delicious Chicken Recipes You Will Love
- Pepper Chicken Recipe
- Garlic Butter Chicken Bites with Savory Creamy Parmesan Pasta
- Honey Mustard Chicken Salad
Conclusion
Hot Honey Chicken is everything a comfort food should be: crispy, juicy, sweet, and spicy—with bold flavors that linger and a golden crunch that satisfies every time. Once you try it, it might just replace your favorite takeout spot. Perfect for game day, family dinner, or just because—it’s one recipe you’ll keep coming back to.
Hot Honey Chicken
Ingredients
- 2 large chicken breasts sliced horizontally into thin cutlets
- 1 cup buttermilk for marinade
- 1½ cups panko breadcrumbs
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Canola oil for frying
- ¼ cup honey
- 2 tablespoons melted butter
- ½ tsp smoked paprika
- ¼ –½ tsp cayenne pepper adjust for heat
- ¼ tsp garlic powder
- Pinch of salt
Instructions
- Marinate the Chicken: Season the chicken cutlets with salt and submerge in buttermilk. Let them marinate for at least 30 minutes at room temperature or up to 4 hours in the fridge. This step ensures the chicken stays tender and flavorful.
- Make the Hot Honey Sauce: In a small bowl, whisk together melted butter, honey, paprika, cayenne, garlic powder, and salt. Adjust the cayenne to your spice preference.
- Prepare the Breading: In a shallow dish, combine flour, panko, garlic powder, paprika, baking powder, salt, and black pepper. Remove chicken from the buttermilk, letting the excess drip off, and coat in the breading mixture. Press gently to ensure the coating sticks. Let coated chicken rest for 5 minutes—this helps the crust stay intact while frying.
- Fry to Golden Perfection: Heat about ½ inch of oil in a cast iron skillet over medium-high heat. When a breadcrumb sizzles on contact, it’s ready. Fry chicken for 4–6 minutes per side, until golden brown and cooked through. Work in batches to avoid overcrowding.
- Finish with Hot Honey: Transfer fried chicken to a wire rack to drain briefly. While still hot, brush generously with hot honey sauce for that sticky, flavorful finish.
Notes
- Refrigerate leftovers in an airtight container for 2–4 days
- Reheat in oven at 400°F on a wire rack for 10 minutes
- Avoid microwaving if possible—it softens the crispy coating
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