Hot Honey Chicken
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.
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