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This hot honey chicken became my answer to recreating that sweet and spicy fried chicken craving without needing to pick up takeout. With buttermilk-marinated chicken, an extra crispy panko crust, and a honey glaze that hits all the right notes, it turned into our go-to comfort dinner. The moment I brushed the first piece with that hot sauce and saw my son’s face light up, I knew we had something better than anything from a restaurant.
I first tried making this after a long week and just wanted something fun and satisfying. Now we have a tradition of frying it on Fridays and tweaking the spice mix together.
Ingredients
- Chicken breast: thinly sliced for even cooking and maximum surface area for crisping
- Buttermilk: tenderizes the meat and helps the breading stick well
- Panko breadcrumbs: provide a light and crunchy texture
- Flour: gives structure to the breading blend
- Smoked paprika: deepens the flavor and adds warm color
- Garlic powder: adds savory depth to both breading and sauce
- Cayenne pepper: brings heat that you control
- Honey: provides sweetness and contrast to the spicy coating
- Unsalted butter: makes the sauce rich and smooth
- Baking powder: helps create airy crisp coating
- Kosher salt: ensures proper seasoning throughout
- Black pepper: rounds out the breading with a gentle bite
- Canola oil: is neutral and perfect for shallow frying
Step-by-Step Instructions
- Marinate the Chicken:
- Season the thin chicken breast slices on both sides with kosher salt. Place them in a bowl and cover with buttermilk. Let them sit for 30 minutes at room temperature or refrigerate up to four hours. Bring to room temperature before cooking for even results.
- Make the Hot Honey Sauce:
- In a bowl whisk melted butter with honey smoked paprika cayenne garlic powder and salt. Adjust cayenne based on how spicy you want it. This sauce can sit while the chicken is being prepped.
- Prepare the Breading Station:
- In a shallow dish stir together flour panko breadcrumbs garlic powder smoked paprika baking powder and black pepper. Mix well to distribute seasonings evenly.
- Bread the Chicken:
- Remove each piece of chicken from the marinade and let excess drip off. Coat thoroughly in the dry breading mixture pressing it gently to ensure a full even coating. Set breaded pieces on a plate and let them rest five minutes to help the crust adhere.
- Fry the Chicken:
- Pour canola oil into a heavy skillet to about three quarters of an inch deep. Heat over medium high until a breadcrumb dropped in rises and sizzles after a second. Fry chicken in batches 4 to 6 minutes per side until golden brown and cooked through. Avoid overcrowding to keep the oil hot and ensure a crisp result.
- Glaze and Serve:
- Transfer fried chicken to a wire rack for brief draining. While still hot brush each piece with the honey sauce so it glazes beautifully and absorbs slightly into the crust. Serve immediately for best texture.
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My favorite part is brushing on that hot honey glaze while the steam is still rising. Watching it melt into the crust is so satisfying and reminds me why this dish became our weekend favorite.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. For best texture reheat on a wire rack in a 400 degree oven until hot and crisp. Microwaving works in a pinch but softens the coating.
Ingredient Substitutions
You can swap maple syrup for honey for a deeper earthy sweetness. If you do not have buttermilk mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for five minutes.
Serving Suggestions
This chicken pairs beautifully with crisp salad coleslaw or buttery cornbread. We like serving it with iced tea or light beer to balance the spicy glaze.
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Cultural Context
Inspired by Nashville hot chicken but toned to our personal heat preferences this version makes fiery fried chicken accessible at home. It is part Southern comfort part modern homemade spin.
Frequently Asked Questions About Recipes
- → Can I bake this instead of frying?
Yes, bake at 425°F for 20-25 minutes on a wire rack over a baking sheet. It won’t be as crispy but still delicious.
- → How long should I marinate the chicken?
Marinate at least 30 minutes at room temperature or up to 4 hours in the fridge to ensure tender, flavorful chicken.
- → Can I make the hot honey sauce less spicy?
Absolutely. Reduce cayenne pepper to ¼ teaspoon or omit it entirely. Adjust heat to taste.
- → What oil temperature should I use for frying?
The oil is ready when a breadcrumb sinks, then quickly rises and sizzles, usually around 350°F.
- → How do I store and reheat leftovers?
Store leftovers in the fridge for 2-4 days. Reheat on a wire rack in a 400°F oven to restore crispiness.