Hot Honey Chicken Recipe

5 from 1 vote

This Hot Honey Chicken is crispy, juicy, and coated in a spicy-sweet glaze that clings to every bite. Baked or fried, it's a flavor-packed crowd-pleaser made in under an hour.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Resting Time 5

Total Time 40

Servings: 4

Course: chicken, Main Course

Cuisine: American, Southern

Calories: 450

Ingredients Equipment Method Notes

Ingredients

For the Chicken:
1.5 lb boneless skinless chicken thighs (or breasts), cut into pieces
1 cup buttermilk
1 cup all-purpose flour
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper adjust to heat level
Cooking oil for frying or spraying
For the Hot Honey Sauce:
1/3 cup honey
2 tbsp hot sauce like Frank's or Sriracha
1/2 tsp red pepper flakes
1 tbsp butter
1 tsp apple cider vinegar optional, for tang

Equipment

Mixing bowls
Whisk
Baking sheet or frying pan
Saucepan (for hot honey)
Wire rack (optional for crisping)
Tongs or spatula

Method

1- Marinate Chicken: In a bowl, mix chicken pieces with buttermilk. Let sit for at least 15 minutes (or up to overnight in the fridge).

2- Coat Chicken: In another bowl, combine flour, paprika, garlic powder, salt, pepper, and cayenne. Dredge each chicken piece in the flour mix, pressing to coat well.

3- Cook Chicken:

To fry: Heat 1/2 inch oil in a skillet over medium heat. Fry chicken 3–4 minutes per side, until golden and internal temp hits 165°F.
To Bake: Place on a baking sheet sprayed with oil. Bake at 425°F for 20–22 minutes, flipping halfway.

4- Make Hot Honey Sauce: In a saucepan, warm honey, hot sauce, red pepper flakes, butter, and vinegar over low heat. Stir until combined; don't boil.

5- Coat & Serve: Drizzle or brush hot honey over cooked chicken. Let rest 5 minutes to let the sauce cling. Serve warm with sides like Mashed Potato Cups or Green Juice Detox for balance.

Notes

🔢 Nutrition (Per Serving)

Calories: ~450 kcal
(See calories in chicken for specific cut details.)

📝 Recipe Notes

This recipe works beautifully for meal prep, just keep the sauce separate and reheat chicken in an oven or air fryer to keep it crispy. The hot honey stores well in a jar in the fridge for up to a week.