Incredible Hot Honey Chicken (Printable Recipe)
Juicy buttermilk chicken with crispy panko and a balanced hot honey glaze.
# Ingredients You'll Need:
→ Chicken Marinade
01 -
2 pounds boneless, skinless chicken breasts, sliced horizontally
02 -
1 1/2 cups buttermilk
03 -
1 teaspoon kosher salt
→ Breading Mixture
04 -
1 cup all-purpose flour
05 -
2 cups panko breadcrumbs
06 -
1 teaspoon garlic powder
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon baking powder
09 -
1/2 teaspoon ground black pepper
→ Hot Honey Sauce
10 -
1/4 cup unsalted butter, melted
11 -
1/3 cup honey
12 -
1 teaspoon smoked paprika
13 -
1/2 teaspoon cayenne pepper, or to taste
14 -
1/2 teaspoon garlic powder
15 -
1/4 teaspoon kosher salt
→ For Frying
16 -
Canola oil, for frying
# Steps to Follow:
01 -
Season chicken cutlets with kosher salt on both sides. Submerge in buttermilk for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Bring to room temperature before cooking.
02 -
In a bowl, whisk together melted butter, honey, smoked paprika, cayenne pepper, garlic powder, and salt until smooth. Set aside.
03 -
In a shallow dish, combine flour, panko, garlic powder, smoked paprika, baking powder, and black pepper. Remove chicken from buttermilk, shake off excess, and coat in the breading mixture. Let rest 5 minutes.
04 -
Heat 1/2 to 3/4 inch of canola oil in a cast iron skillet over medium-high heat. Test with a breadcrumb; it should sink then rise and sizzle. Fry chicken 4–6 minutes per side until golden and cooked through. Avoid overcrowding.
05 -
Transfer fried chicken to a wire rack. While still hot, brush generously with hot honey sauce to create a sticky, glossy glaze.
# Extra Tips:
01 -
Let the coated chicken rest for 5 minutes before frying to help the breading adhere.
02 -
Use a wire rack instead of paper towels to drain fried chicken and maintain crispiness.
03 -
Control spice level by adjusting cayenne in the sauce.