There’s something magical about a dish that strikes the perfect balance between sweet and spicy. Hot Honey Chicken is one of those crave-worthy meals that feels like a hug with a kick. It’s cozy, comforting, and just adventurous enough to shake up your usual dinner routine.
Growing up, crispy chicken was always a weekend favorite in our house — golden brown, juicy on the inside, and devoured straight off the tray before it even made it to the dinner table. But this version, with its sticky hot honey glaze, is like a grown-up twist on that nostalgic memory. The sweetness of honey layered with a gentle heat clings to every crispy bite, giving you that irresistible sweet-spicy combo that’s hard to forget.
Hot Honey Chicken has Southern roots but has found its way into kitchens everywhere, especially when the weather starts cooling down and we’re craving those cozy, warming flavors. It’s the kind of dish you make when you want to impress without spending hours in the kitchen — it comes together quickly, but tastes like you’ve been perfecting it for years.
Whether you’re making it for a quick weeknight dinner, a game day treat, or something a little special for Sunday supper, this chicken won’t disappoint. Get ready to meet your new go-to.
Why You’ll Love This Recipe:
- Crispy, juicy chicken that’s packed with flavor
- The perfect balance of sweet and spicy
- Easy to make with simple pantry staples
- Great for weeknights or casual gatherings
- Can be served over rice, tucked into sandwiches, or enjoyed all on its own
INGREDIENTS YOU’LL NEED:
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1½ cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- Vegetable oil, for frying
For the Hot Honey Sauce:
- ½ cup honey
- 2 tablespoons hot sauce
- 1 teaspoon red pepper flakes
- 1 tablespoon butter
HOW TO MAKE HOT HONEY CHICKEN:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Marinate the Chicken
Start by soaking the chicken pieces in buttermilk. This not only adds flavor but also helps tenderize the meat. Let it sit in the fridge for at least 30 minutes — or even overnight if you have time. The longer it sits, the more tender and juicy the chicken gets.
Step 2: Mix the Coating
In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. This seasoned flour mix gives the chicken its signature crispy crust. It’s always a good idea to taste a tiny pinch of your dry mix to make sure the seasoning is just right.
Step 3: Dredge the Chicken
Take each piece of buttermilk-soaked chicken and coat it generously in the seasoned flour. Press the flour onto the chicken to make sure it sticks well. A good tip here is to double-dip if you want it extra crispy: after the first dredge, dip it quickly back into the buttermilk and then into the flour again.
Step 4: Fry to Golden Perfection
In a deep skillet, heat about 2 inches of vegetable oil over medium-high heat. You want the oil hot enough that a bit of flour dropped in sizzles instantly — around 350°F is ideal. Carefully lower in the chicken pieces, working in batches so you don’t overcrowd the pan. Fry for 6–8 minutes, turning as needed, until golden brown and cooked through. Transfer the chicken to a paper towel-lined plate to drain.
Step 5: Make the Hot Honey Sauce
In a small saucepan over low heat, combine the honey, hot sauce, red pepper flakes, and butter. Stir until the butter melts and the sauce is smooth. It smells amazing — sweet and fiery with just the right amount of zing.
Step 6: Toss and Serve
Drizzle the hot honey sauce generously over the fried chicken while it’s still warm, or toss the chicken in the sauce if you like it extra sticky. Serve immediately — preferably with a side of mashed potatoes, cornbread, or a crisp salad to balance things out.
HELPFUL TIPS:
- Use thighs for juicier chicken — they stay more tender than breast meat.
- Let the chicken rest after coating — give it 10 minutes before frying so the flour adheres better.
- Keep oil at the right temp — too cool and the chicken gets greasy; too hot and it burns.
- Adjust the heat — want it milder? Use less hot sauce and red pepper flakes. Like it fiery? Go wild!
- No buttermilk? You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar, then letting it sit for 5 minutes.
DETAILS:
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Frying
- Cuisine: Southern-Inspired
- Diet: Halal-Friendly, Nut-Free
NOTES:
You can serve this chicken in so many ways: over waffles for a brunch treat, inside a sandwich with slaw, or simply on its own with a drizzle of extra hot honey. It’s versatile, satisfying, and always a hit.
NUTRITIONAL INFORMATION:
(Per Serving – approximate)
Calories: 410
Protein: 27g
Carbohydrates: 32g
Fat: 20g
Saturated Fat: 5g
Sugar: 10g
Cholesterol: 95mg
Sodium: 580mg
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I bake this instead of frying?
Yes! You can bake the coated chicken pieces at 425°F on a wire rack set over a baking sheet. Spray them lightly with oil and bake for 20–25 minutes or until crispy and cooked through.
Is this good for meal prep?
Definitely. Keep the sauce and chicken separate until serving to keep things crispy. Reheat in the oven or air fryer.
Can I make it gluten-free?
Sure thing — just swap the flour for your favorite gluten-free flour blend.
Can I make it in an air fryer?
Yes! Spray the coated chicken with a little oil and air fry at 390°F for 10–12 minutes, flipping halfway through.
STORAGE INSTRUCTIONS:
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back that crispy texture. The hot honey sauce can be stored separately in a jar in the fridge for up to a week and gently reheated before using.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Hot Honey Chicken Bowls
- Baked Crunchy Hot Honey Chicken: A Sweet and Spicy Delight
- Hot Honey Chicken Cutlets
- Southern Hot Honey Fried Chicken
CONCLUSION
Hot Honey Chicken is one of those dishes that checks every box — it’s crispy, juicy, sweet, spicy, and totally irresistible. Whether you’re cooking to impress or just treating yourself to something extra, this recipe brings the heat and the comfort. Give it a try, and don’t be surprised if it becomes a regular in your kitchen — it definitely has in mine.
Print
HOT HONEY CHICKEN
Description
There’s something magical about a dish that strikes the perfect balance between sweet and spicy. Hot Honey Chicken is one of those crave-worthy meals that feels like a hug with a kick. It’s cozy, comforting, and just adventurous enough to shake up your usual dinner routine.
Growing up, crispy chicken was always a weekend favorite in our house — golden brown, juicy on the inside, and devoured straight off the tray before it even made it to the dinner table. But this version, with its sticky hot honey glaze, is like a grown-up twist on that nostalgic memory. The sweetness of honey layered with a gentle heat clings to every crispy bite, giving you that irresistible sweet-spicy combo that’s hard to forget.
Hot Honey Chicken has Southern roots but has found its way into kitchens everywhere, especially when the weather starts cooling down and we’re craving those cozy, warming flavors. It’s the kind of dish you make when you want to impress without spending hours in the kitchen — it comes together quickly, but tastes like you’ve been perfecting it for years.
Whether you’re making it for a quick weeknight dinner, a game day treat, or something a little special for Sunday supper, this chicken won’t disappoint. Get ready to meet your new go-to.
Ingredients
1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup buttermilk
1½ cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon chili powder
Vegetable oil, for frying
For the Hot Honey Sauce:
½ cup honey
2 tablespoons hot sauce
1 teaspoon red pepper flakes
1 tablespoon butter
Instructions
Step 1: Marinate the Chicken
Start by soaking the chicken pieces in buttermilk. This not only adds flavor but also helps tenderize the meat. Let it sit in the fridge for at least 30 minutes — or even overnight if you have time. The longer it sits, the more tender and juicy the chicken gets.
Step 2: Mix the Coating
In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. This seasoned flour mix gives the chicken its signature crispy crust. It’s always a good idea to taste a tiny pinch of your dry mix to make sure the seasoning is just right.
Step 3: Dredge the Chicken
Take each piece of buttermilk-soaked chicken and coat it generously in the seasoned flour. Press the flour onto the chicken to make sure it sticks well. A good tip here is to double-dip if you want it extra crispy: after the first dredge, dip it quickly back into the buttermilk and then into the flour again.
Step 4: Fry to Golden Perfection
In a deep skillet, heat about 2 inches of vegetable oil over medium-high heat. You want the oil hot enough that a bit of flour dropped in sizzles instantly — around 350°F is ideal. Carefully lower in the chicken pieces, working in batches so you don’t overcrowd the pan. Fry for 6–8 minutes, turning as needed, until golden brown and cooked through. Transfer the chicken to a paper towel-lined plate to drain.
Step 5: Make the Hot Honey Sauce
In a small saucepan over low heat, combine the honey, hot sauce, red pepper flakes, and butter. Stir until the butter melts and the sauce is smooth. It smells amazing — sweet and fiery with just the right amount of zing.
Step 6: Toss and Serve
Drizzle the hot honey sauce generously over the fried chicken while it’s still warm, or toss the chicken in the sauce if you like it extra sticky. Serve immediately — preferably with a side of mashed potatoes, cornbread, or a crisp salad to balance things out.
Notes
You can serve this chicken in so many ways: over waffles for a brunch treat, inside a sandwich with slaw, or simply on its own with a drizzle of extra hot honey. It’s versatile, satisfying, and always a hit.
