Spicy Hot Honey Fried Chicken
Spicy Hot Honey Fried Chicken
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on, trimmed of excess fat
- 4 chicken legs, bone-in, skin-on, trimmed of excess fat
- 2 1/2 cups buttermilk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Breading
- 1 1/2 cups all-purpose flour
- 1 cup Panko bread crumbs
- 1 cup cornflakes, finely crushed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Hot Honey Sauce
- 5 Fresno chili peppers, medium, stems removed, halved lengthwise
- 1/4 cup apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 cup honey
For Frying
- 6 cups vegetable oil, or other high smoke point oil, as needed for deep frying
Instructions
- 1
Trim any large pieces of excess fat from the chicken thighs and legs, leaving some fat for juiciness. In a large bowl, combine the chicken pieces with the buttermilk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Ensure all chicken is submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, to tenderize and flavor the chicken.
⏱️ 125 min
- 2
Prepare the hot honey sauce. Heat a dry skillet over medium-high heat. Add the halved Fresno chili peppers, cut-side down, and pan-sear for 3-4 minutes until charred and softened. Be aware that the fumes can be strong. Transfer the seared peppers to a food processor with the apple cider vinegar and 1/2 teaspoon kosher salt. Blend until very smooth.
⏱️ 10 min
- 3
Strain the blended chili mixture through a fine-mesh sieve into a small bowl, pressing on the solids with a spoon to extract all the liquid. Discard the solids. Whisk the honey into the strained chili liquid until well combined. Set aside.
⏱️ 5 min
- 4
In a large, shallow dish or bowl, combine the all-purpose flour, Panko bread crumbs, crushed cornflakes, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, paprika, and garlic powder. Mix thoroughly.
⏱️ 5 min
- 5
Remove the chicken from the buttermilk, allowing any excess to drip off. Working with one piece at a time, dredge the chicken thoroughly in the breading mixture, pressing firmly to ensure the breading adheres to all the nooks and crannies. Place the breaded chicken on a wire rack set over a baking sheet. Repeat with remaining chicken.
⏱️ 15 min
- 6
In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 7
Carefully lower 2-3 pieces of breaded chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 8-10 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain oil temperature around 325-350°F.
⏱️ 10 min•🌡️ 325
- 8
Using tongs, 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, frying in batches. Let the oil come back up to temperature between batches.
⏱️ 15 min
- 9
Serve the hot, crispy fried chicken immediately, drizzled generously with the prepared hot honey sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Hot Honey Fried Chicken
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on, trimmed of excess fat
- 4 chicken legs, bone-in, skin-on, trimmed of excess fat
- 2 1/2 cups buttermilk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Breading
- 1 1/2 cups all-purpose flour
- 1 cup Panko bread crumbs
- 1 cup cornflakes, finely crushed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Hot Honey Sauce
- 5 Fresno chili peppers, medium, stems removed, halved lengthwise
- 1/4 cup apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 cup honey
For Frying
- 6 cups vegetable oil, or other high smoke point oil, as needed for deep frying
Instructions
- 1
Trim any large pieces of excess fat from the chicken thighs and legs, leaving some fat for juiciness. In a large bowl, combine the chicken pieces with the buttermilk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Ensure all chicken is submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, to tenderize and flavor the chicken.
⏱️ 125 min - 2
Prepare the hot honey sauce. Heat a dry skillet over medium-high heat. Add the halved Fresno chili peppers, cut-side down, and pan-sear for 3-4 minutes until charred and softened. Be aware that the fumes can be strong. Transfer the seared peppers to a food processor with the apple cider vinegar and 1/2 teaspoon kosher salt. Blend until very smooth.
⏱️ 10 min - 3
Strain the blended chili mixture through a fine-mesh sieve into a small bowl, pressing on the solids with a spoon to extract all the liquid. Discard the solids. Whisk the honey into the strained chili liquid until well combined. Set aside.
⏱️ 5 min - 4
In a large, shallow dish or bowl, combine the all-purpose flour, Panko bread crumbs, crushed cornflakes, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, paprika, and garlic powder. Mix thoroughly.
⏱️ 5 min - 5
Remove the chicken from the buttermilk, allowing any excess to drip off. Working with one piece at a time, dredge the chicken thoroughly in the breading mixture, pressing firmly to ensure the breading adheres to all the nooks and crannies. Place the breaded chicken on a wire rack set over a baking sheet. Repeat with remaining chicken.
⏱️ 15 min - 6
In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 7
Carefully lower 2-3 pieces of breaded chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 8-10 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain oil temperature around 325-350°F.
⏱️ 10 min•🌡️ 325 - 8
Using tongs, 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, frying in batches. Let the oil come back up to temperature between batches.
⏱️ 15 min - 9
Serve the hot, crispy fried chicken immediately, drizzled generously with the prepared hot honey sauce.
⏱️ 1 min