Fried Chicken with Hot Honey Glaze
Fried Chicken with Hot Honey Glaze
Ingredients
For the Brine
- 8 cups water, or enough to cover chicken
- 1/4 cup salt
- 1/4 cup granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/4 cup hot sauce
- 8 chicken pieces, such as drumsticks and thighs
For the Dredging Station
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup cornstarch
- 2 eggs, large
- 1/4 cup milk
For Frying
- 6 cups vegetable oil, or enough for deep frying
For the Hot Honey Glaze
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- 2 tablespoons hot sauce
Instructions
- 1
In a large bowl, combine the water, 1/4 cup salt, 1/4 cup granulated sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1/4 cup hot sauce. Whisk thoroughly until the salt and sugar are completely dissolved.
⏱️ 5 min
- 2
Add the chicken pieces to the brine, ensuring they are fully submerged. Cover the bowl and refrigerate overnight (for at least 8 hours, up to 12 hours).
⏱️ 5 min
- 3
After brining, remove the chicken from the brine and discard the brine. Pat each chicken piece thoroughly dry with paper towels. This step is crucial for crispy skin.
⏱️ 10 min
- 4
Prepare your dredging station: In a shallow bowl, combine the 2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk to combine. In a second shallow bowl, whisk together the 1/2 cup cornstarch, 2 large eggs, and 1/4 cup milk until smooth.
⏱️ 5 min
- 5
Dredge each chicken piece: First, dip the dried chicken into the seasoned flour, ensuring it's fully coated. Shake off any excess flour. Next, dip the flour-coated chicken into the wet cornstarch-egg-milk mixture, allowing any excess to drip off. Finally, dip the chicken back into the seasoned flour for a second coating, pressing gently to adhere. Place the breaded chicken on a wire rack while you bread the remaining pieces.
⏱️ 10 min
- 6
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F. Ensure there is enough oil to submerge the chicken pieces without overflowing.
⏱️ 5 min•🌡️ 350
- 7
Carefully place 2-3 breaded chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain 325-350°F.
⏱️ 15 min•🌡️ 350
- 8
Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken pieces.
⏱️ 5 min
- 9
While the chicken is frying or immediately after, prepare the hot honey glaze. In a small saucepan, melt the 4 tablespoons unsalted butter over low heat.
⏱️ 2 min
- 10
Add the 2 tablespoons honey and 2 tablespoons hot sauce to the melted butter. Whisk the glaze ingredients together until well combined and warm.
⏱️ 1 min
- 11
Transfer the hot fried chicken to a large bowl. Pour the hot honey glaze over the chicken. Toss the chicken in the glaze until each piece is evenly coated.
⏱️ 2 min
- 12
Serve immediately and enjoy your crispy, hot honey glazed fried chicken!
Kitchen Tools
Fried Chicken with Hot Honey Glaze
For the Brine
- 8 cups water, or enough to cover chicken
- 1/4 cup salt
- 1/4 cup granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/4 cup hot sauce
- 8 chicken pieces, such as drumsticks and thighs
For the Dredging Station
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup cornstarch
- 2 eggs, large
- 1/4 cup milk
For Frying
- 6 cups vegetable oil, or enough for deep frying
For the Hot Honey Glaze
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- 2 tablespoons hot sauce
Instructions
- 1
In a large bowl, combine the water, 1/4 cup salt, 1/4 cup granulated sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1/4 cup hot sauce. Whisk thoroughly until the salt and sugar are completely dissolved.
⏱️ 5 min - 2
Add the chicken pieces to the brine, ensuring they are fully submerged. Cover the bowl and refrigerate overnight (for at least 8 hours, up to 12 hours).
⏱️ 5 min - 3
After brining, remove the chicken from the brine and discard the brine. Pat each chicken piece thoroughly dry with paper towels. This step is crucial for crispy skin.
⏱️ 10 min - 4
Prepare your dredging station: In a shallow bowl, combine the 2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk to combine. In a second shallow bowl, whisk together the 1/2 cup cornstarch, 2 large eggs, and 1/4 cup milk until smooth.
⏱️ 5 min - 5
Dredge each chicken piece: First, dip the dried chicken into the seasoned flour, ensuring it's fully coated. Shake off any excess flour. Next, dip the flour-coated chicken into the wet cornstarch-egg-milk mixture, allowing any excess to drip off. Finally, dip the chicken back into the seasoned flour for a second coating, pressing gently to adhere. Place the breaded chicken on a wire rack while you bread the remaining pieces.
⏱️ 10 min - 6
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F. Ensure there is enough oil to submerge the chicken pieces without overflowing.
⏱️ 5 min•🌡️ 350 - 7
Carefully place 2-3 breaded chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain 325-350°F.
⏱️ 15 min•🌡️ 350 - 8
Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken pieces.
⏱️ 5 min - 9
While the chicken is frying or immediately after, prepare the hot honey glaze. In a small saucepan, melt the 4 tablespoons unsalted butter over low heat.
⏱️ 2 min - 10
Add the 2 tablespoons honey and 2 tablespoons hot sauce to the melted butter. Whisk the glaze ingredients together until well combined and warm.
⏱️ 1 min - 11
Transfer the hot fried chicken to a large bowl. Pour the hot honey glaze over the chicken. Toss the chicken in the glaze until each piece is evenly coated.
⏱️ 2 min - 12
Serve immediately and enjoy your crispy, hot honey glazed fried chicken!