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A rustic wooden cutting board piled high with golden-brown fried chicken, each piece generously coated in a glossy hot honey glaze. The sauce glistens under soft lighting, accentuating the crispy texture of the crust. Small drips of honey pool on the board, and a few sprigs of fresh parsley add a pop of color. A small bowl of extra hot honey sits nearby for dipping or drizzling.
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5 from 1 vote

Hot Honey Chicken Recipe

This Hot Honey Chicken features crispy, golden fried chicken marinated in buttermilk and coated in a bold, sticky-sweet homemade hot honey sauce. The perfect blend of sweet and spicy, hot honey clings to every crunchy bite for a flavor-packed, crowd-pleasing favorite!
Prep Time30 minutes
Marinate Time2 hours
Total Time2 hours 30 minutes
Course: Chicken, Dinner, Main Course, Sauce
Cuisine: American
Keyword: crispy dinner recipes, fried hot honey chicken, hot honey, hot honey chicken, hot honey glaze, hot honey sauce
Servings: 8 pieces (approx.) with sauce
Author: Jessica Randhawa

Ingredients

For the Chicken

For the Hot Honey Sauce

US Customary - Metric

Instructions

  • Marinate the chicken: In a large bowl, whisk together the buttermilk, eggs, 1 tsp paprika, 1 tsp cayenne, 1 tsp salt, and 1 tsp pepper until well combined. Submerge each piece of chicken in the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours. The longer the chicken marinates, the more flavorful and tender it will be.
    A large glass bowl filled with a pale orange buttermilk mixture speckled with paprika and cayenne. Thin chicken breasts are fully coated and immersed in the marinade.
  • Make the hot honey sauce: As the chicken marinates, make the hot honey sauce. In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for about 30 seconds until fragrant. Don’t brown the garlic—just gently cook to bring out the flavor.
    A small saucepan on the stovetop with melted butter bubbling gently around freshly minced garlic. The garlic is just beginning to sizzle, releasing its aroma, with a golden hue starting to form.
  • Stir in the red pepper flakes and smoked paprika. Let it sizzle for 15 seconds to bloom the spices.
    Close-up of the saucepan showing the red pepper flakes and smoked paprika just added to the melted butter and garlic. The mixture is vivid red and gently sizzling, creating a deep, fragrant base for the honey glaze.
  • Add the honey and whisk well to combine. Let it cook gently for 2 minutes, stirring occasionally.
    Honey has been added to the spiced butter mixture, and it’s now a rich amber color, gently simmering.
  • Remove from heat and let it steep for 10–60 minutes depending on how spicy you like it. Reheat slightly before serving and strain through a fine mesh strainer to remove the garlic and chili flakes if desired (optional).
    Mesh wire strainer sits on top of a container filled with minced garlic and red pepper flakes used to infuse hot honey sauce.
  • Prepare the dredge: In a shallow bowl, mix the flour, cornstarch, and remaining ½ tsp each of paprika, cayenne, salt, and pepper. Set a wire rack over a baking sheet for prepping and resting the coated chicken.
    Cornstarch helps create a light, crispy texture in the coating.
    Flour and cornstarch dredge mixture in a shallow bowl with seasoning.
  • First dredge: Remove the chicken from the marinade (do not discard the marinade!), letting excess drip off. Coat each piece in the flour mixture and place on the wire rack.
    A piece of chicken freshly dredged in the flour mixture.
  • Second dredge: Dip each piece of dredged chicken back into the buttermilk marinade.
    A piece of dredged chicken being coated in buttermilk marinade for the second time.
  • Then dredge once more in the flour mixture.
    Double-dipping chicken in flour for a second coating.
  • Rest before frying: Let the coated chicken rest on the rack for 10-15 minutes before frying. Resting allows the coating to adhere better and reduces the chance of it falling off during frying.
    A wire rack placed over a baking sheet and topped with six double-dredged chicken cutlets.
  • Heat the oil: In a deep skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C). Use a thermometer for accuracy.
  • Fry in batches: Carefully place 2–3 pieces of chicken into the hot oil. Fry for 3–4 minutes per side, or until golden brown and cooked through (internal temp: 165°F). Don’t overcrowd the pan—this lowers the oil temperature and makes the chicken greasy.
    Chicken frying in oil until golden brown.
  • Drain and repeat: Transfer fried chicken to a paper towel-lined rack or plate to drain excess oil. Allow the oil to return to temperature between batches and continue frying until all pieces are done.
  • Glaze and serve: Reheat the strained hot honey sauce and brush generously over each piece of fried chicken. Serve hot with biscuits, coleslaw, or over waffles for a delicious southern twist.

Notes

Yield and nutritional information: This recipe is for 2 pounds of chicken, or approx. 8 thinly sliced chicken cutlets with approximately 1/2 cup hot honey sauce. The nutritional information was calculated to include 1/2 cup vegetable oil as the estimated oil absorption during frying. 
 
Storage and Reheating:
Storing: Let the chicken cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3–4 days. Place a piece of parchment or wax paper between pieces to prevent sticking. Let the sauce cool completely before transferring it to a clean, airtight jar or container. It can be stored at room temperature for up to one day or in the refrigerator for up to one week.
Freezing: For longer storage, you can freeze unglazed fried chicken. Wrap each piece tightly in foil or plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating (chicken): 
  • To reheat in the oven (best method), preheat oven to 375°F (190°C). Place the chicken on a wire rack set over a baking sheet. Heat for 12–15 minutes, or until warmed through and crispy. If unglazed, brush with reheated hot honey just before serving.
  • To reheat in the air fryer, preheat air fryer to 350°F (175°C). Cook for 6–8 minutes, flipping halfway through. Add hot honey glaze after reheating for best results.
Reheating (sauce):
  • Pour the sauce into a small saucepan and warm it over low heat, stirring occasionally until smooth and runny.
 

Nutrition

Calories: 505kcal | Carbohydrates: 46g | Protein: 30g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 664mg | Potassium: 571mg | Fiber: 1g | Sugar: 20g | Vitamin A: 808IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg
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