Hot Honey Fried Chicken
Hot Honey Fried Chicken
Ingredients
For the Chicken
- 4-6 chicken pieces, (thighs and drumsticks recommended)
For the Buttermilk Marinade
- 2 cups buttermilk
- 2 eggs
- 1 tablespoon hot sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Flour Dredge
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
For the Wet Dredge
- 1 cup buttermilk
- 1 egg
- 1 tablespoon hot sauce
For Frying
- as needed frying oil, sufficient quantity for deep frying
For the Hot Honey Sauce
- 1/2 cup honey
- 2 tablespoons hot sauce
- 1 tablespoon butter
- 1/2 teaspoon salt
Optional Garnish
- as needed parsley, fresh, chopped
Instructions
- 1
In a large bowl, combine 2 cups of buttermilk, 2 eggs, 1 tablespoon of hot sauce, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Whisk all ingredients together until well mixed.
⏱️ 5 min
- 2
Add the chicken pieces to the prepared buttermilk marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or ideally overnight, to allow the flavors to meld and tenderize the chicken.
⏱️ 5 min
- 3
In a separate large bowl, combine 2 cups of all-purpose flour, 1/4 cup of cornstarch, 1 tablespoon of salt, 1 tablespoon of black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 teaspoon of cayenne pepper. Mix the dry ingredients thoroughly with a whisk.
⏱️ 5 min
- 4
In a third bowl, whisk together 1 cup of buttermilk, 1 egg, and 1 tablespoon of hot sauce until smooth.
⏱️ 5 min
- 5
Take a piece of marinated chicken from the buttermilk marinade, allowing any excess liquid to drip off. First, dip the chicken into the wet dredge mixture, ensuring it's fully coated. Then, transfer the chicken to the dry flour dredge, pressing the flour mixture onto all surfaces of the chicken to create a thick coating. Shake off any excess flour.
⏱️ 5 min
- 6
Place the fully dredged chicken piece on a wire rack. Repeat this dredging process for all remaining chicken pieces. This resting step helps the coating adhere better during frying.
⏱️ 5 min
- 7
Heat a sufficient amount of frying oil in a deep fryer or a large, heavy-bottomed pot to 325°F (160°C). Ensure there is enough oil to submerge the chicken pieces.
⏱️ 10 min•🌡️ 325
- 8
Carefully place a few dredged chicken pieces into the hot oil, being careful not to overcrowd the pot, which can lower the oil temperature. Fry the chicken for 6-8 minutes per side, turning as needed, until it is golden brown, crispy, and cooked through with an internal temperature of 165°F (74°C).
⏱️ 16 min•🌡️ 325
- 9
Once cooked, remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min
- 10
In a small saucepan, combine 1/2 cup of honey, 2 tablespoons of hot sauce, 1 tablespoon of butter, and 1/2 teaspoon of salt.
⏱️ 2 min
- 11
Heat the mixture over medium heat, stirring occasionally, until the butter has melted and the sauce begins to simmer and slightly thicken.
⏱️ 5 min
- 12
Liberally brush the warm hot honey sauce over the freshly fried chicken. Garnish with fresh parsley, if desired, and serve immediately while hot and crispy.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Fried Chicken
For the Chicken
- 4-6 chicken pieces, (thighs and drumsticks recommended)
For the Buttermilk Marinade
- 2 cups buttermilk
- 2 eggs
- 1 tablespoon hot sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Flour Dredge
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
For the Wet Dredge
- 1 cup buttermilk
- 1 egg
- 1 tablespoon hot sauce
For Frying
- as needed frying oil, sufficient quantity for deep frying
For the Hot Honey Sauce
- 1/2 cup honey
- 2 tablespoons hot sauce
- 1 tablespoon butter
- 1/2 teaspoon salt
Optional Garnish
- as needed parsley, fresh, chopped
Instructions
- 1
In a large bowl, combine 2 cups of buttermilk, 2 eggs, 1 tablespoon of hot sauce, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Whisk all ingredients together until well mixed.
⏱️ 5 min - 2
Add the chicken pieces to the prepared buttermilk marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or ideally overnight, to allow the flavors to meld and tenderize the chicken.
⏱️ 5 min - 3
In a separate large bowl, combine 2 cups of all-purpose flour, 1/4 cup of cornstarch, 1 tablespoon of salt, 1 tablespoon of black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 teaspoon of cayenne pepper. Mix the dry ingredients thoroughly with a whisk.
⏱️ 5 min - 4
In a third bowl, whisk together 1 cup of buttermilk, 1 egg, and 1 tablespoon of hot sauce until smooth.
⏱️ 5 min - 5
Take a piece of marinated chicken from the buttermilk marinade, allowing any excess liquid to drip off. First, dip the chicken into the wet dredge mixture, ensuring it's fully coated. Then, transfer the chicken to the dry flour dredge, pressing the flour mixture onto all surfaces of the chicken to create a thick coating. Shake off any excess flour.
⏱️ 5 min - 6
Place the fully dredged chicken piece on a wire rack. Repeat this dredging process for all remaining chicken pieces. This resting step helps the coating adhere better during frying.
⏱️ 5 min - 7
Heat a sufficient amount of frying oil in a deep fryer or a large, heavy-bottomed pot to 325°F (160°C). Ensure there is enough oil to submerge the chicken pieces.
⏱️ 10 min•🌡️ 325 - 8
Carefully place a few dredged chicken pieces into the hot oil, being careful not to overcrowd the pot, which can lower the oil temperature. Fry the chicken for 6-8 minutes per side, turning as needed, until it is golden brown, crispy, and cooked through with an internal temperature of 165°F (74°C).
⏱️ 16 min•🌡️ 325 - 9
Once cooked, remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min - 10
In a small saucepan, combine 1/2 cup of honey, 2 tablespoons of hot sauce, 1 tablespoon of butter, and 1/2 teaspoon of salt.
⏱️ 2 min - 11
Heat the mixture over medium heat, stirring occasionally, until the butter has melted and the sauce begins to simmer and slightly thicken.
⏱️ 5 min - 12
Liberally brush the warm hot honey sauce over the freshly fried chicken. Garnish with fresh parsley, if desired, and serve immediately while hot and crispy.
⏱️ 3 min