Hot Honey Chicken Recipe: Your New Sweet & Spicy Favorite

Hot Honey Chicken isn’t just a dish; it’s a culinary revelation that has captured hearts and palates across the globe. Imagine sinking your teeth into perfectly crispy chicken, each bite giving way to succulent, tender meat, all enrobed in a glaze that dances between a gentle, fiery kick and a lusciously sweet, golden embrace. It’s an unforgettable juxtaposition of flavors that truly defines modern comfort food, leaving an irresistible craving for more.

While not steeped in centuries of ancient tradition, the story of this dish is one of innovative culinary fusion and a testament to how simple yet bold ideas can create a global sensation. Emerging from the vibrant food scene, particularly in American kitchens, Hot Honey Chicken quickly transcended its humble beginnings to become a beloved staple. Its ingenious combination of a classic fried chicken base with an unexpected sweet and spicy glaze took the world by storm, proving that sometimes, the best traditions are the ones we create anew.

People adore this dish for countless reasons. Beyond the incredible flavor profile — that addictive balance of sweet, savory, and spicy — it’s the textural mastery: the satisfying crunch of the exterior giving way to juicy chicken, all coated in a perfectly sticky, shimmering sauce. Whether you’re seeking an exciting weeknight dinner or an impressive dish to share with friends, this recipe promises a delightful journey for your taste buds. Get ready to experience why this modern classic has become an undeniable favorite!

this Recipe

Ingredients:

• For the Chicken:
  • 2.5-3 pounds boneless, skinless chicken thighs, cut into approximately 1.5 to 2-inch pieces. I find thighs offer the best flavor and moisture retention for this Hot Honey Chicken recipe, but chicken breast can also work if you prefer, though you’ll need to be mindful of overcooking.
• For the Brine (Optional, but highly recommended for ultimate juiciness):
  • 4 cups cold water
  • 1/4 cup kosher salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon black peppercorns
  • 2 bay leaves
• For the Buttermilk Soak:
  • 2 cups buttermilk (whole or low-fat is fine; the acidity is absolutely key for tenderizing the chicken and helping the dredge adhere!)
  • 1 tablespoon hot sauce (your favorite brand, like Frank’s RedHot, for an extra layer of subtle spice)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
• For the Dry Dredge:
  • 2 cups all-purpose flour (standard unbleached or bleached is perfectly fine)
  • 1/2 cup cornstarch (this is my secret for an extra crispy and light crust on your Hot Honey Chicken, don’t skip it!)
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper (freshly ground is always best for aroma)
  • 1 tablespoon smoked paprika (adds depth and a beautiful color)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference; for more heat, you can increase this, or omit if you’re not a fan of extra kick)
• For Frying:
  • 6-8 cups neutral oil with a high smoke point, such as peanut oil, canola oil, or vegetable oil. You’ll need enough to deep-fry the chicken, ensuring it’s mostly submerged without overcrowding the pot.
• For the Hot Honey Sauce:
  • 1/2 cup honey (good quality local honey makes a noticeable difference in flavor and viscosity!)
  • 1/4 cup unsalted butter (cut into a few pieces to help it melt faster)
  • 1/4 cup hot sauce (again, your preferred brand – I love Frank’s for its classic tang, but Sriracha can also be interesting for a different, slightly sweeter and garlicky, flavor profile in your Hot Honey Chicken)
  • 1 tablespoon apple cider vinegar (this is essential; it cuts through the sweetness and adds a lovely bright, acidic note that balances the richness)
  • 1 teaspoon cayenne pepper (or more, if you like it extra spicy – feel free to go up to 1.5 or 2 teaspoons for a serious kick!)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
• For Garnish (Optional, but highly recommended for presentation and extra flavor):
  • Toasted sesame seeds (for a nutty crunch and visual appeal)
  • Freshly chopped chives or scallions (for a fresh, mild oniony bite and vibrant color)

Preparing the Chicken: Brining and Buttermilk Soaking

1. Start with Brining (If Desired): If you’re opting for the brine, which I highly recommend for exceptionally juicy and flavorful Hot Honey Chicken, combine the cold water, kosher salt, granulated sugar, black peppercorns, and bay leaves in a large bowl or container. Whisk until the salt and sugar are completely dissolved. Add your cut chicken pieces, ensuring they are fully submerged in the liquid. Cover the bowl and refrigerate for at least 2 hours, or up to 4 hours. It’s important not to brine for too long, especially with smaller pieces, as the chicken can become overly salty or develop a cured texture. This initial step truly elevates the final product, locking in moisture and seasoning the chicken from within.
2. Rinse and Pat Dry: After brining (or if you’re skipping the brine, proceed directly with this step), remove the chicken from the brine solution. It’s absolutely crucial to rinse the chicken thoroughly under cold running water to remove any excess salt from the surface. Then, pat the chicken pieces extremely dry with paper towels. Any residual moisture will prevent the coating from sticking properly and will result in a less crispy crust during frying. Take your time with this step!
3. Prepare the Buttermilk Soak: In a separate large bowl, whisk together the buttermilk, 1 tablespoon of hot sauce, 1 teaspoon of garlic powder, and 1/2 teaspoon of black pepper. This seasoned buttermilk adds another layer of flavor, further tenderizes the chicken, and provides the perfect acidic, clingy base for our dredging station. The acid in the buttermilk gently breaks down muscle fibers, leading to a more tender bite.
4. Soak the Chicken: Add the thoroughly dried chicken pieces to the buttermilk mixture, ensuring each piece is fully coated. Use your hands to make sure everything is well-distributed. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours. You can even let it soak overnight for maximum flavor and tenderness – just make sure it’s well covered and in a cold spot in your fridge! This soak is fundamental for achieving that classic fried chicken texture and taste in your Hot Honey Chicken.

Creating the Flavorful Dredging Station for Ultimate Crispy Hot Honey Chicken

5. Set Up Your Dredging Station: While the chicken is soaking, prepare your dry dredging mixture. In a large, shallow dish or baking pan (a pie plate or even a wide casserole dish works perfectly), combine the all-purpose flour, cornstarch, 1 tablespoon kosher salt, 1 tablespoon black pepper, smoked paprika, 1 teaspoon garlic powder, onion powder, and cayenne pepper. Whisk these dry ingredients together very, very well to ensure all the spices are evenly distributed throughout the flour. This is where a lot of the flavor and the incredible, craggy crust for your Hot Honey Chicken comes from, so make sure it’s homogenous!
6. Prepare for Dredging: Once your chicken has soaked sufficiently, remove it from the refrigerator. Make sure you have your dry dredging mixture nearby, along with a clean plate or a wire rack set over a baking sheet ready for the coated chicken. This setup will streamline your process and keep your kitchen tidier.
7. Dredge the Chicken: Working with one piece of chicken at a time, lift it from the buttermilk mixture, allowing any excess to drip off gently but don’t shake off too much. You want a good amount of buttermilk still clinging to the chicken. Immediately place the chicken into the dry flour mixture. Press the flour mixture firmly onto all sides of the chicken piece, ensuring it’s completely coated. You really want to pack that flour on there, pushing it into every crevice, to create a thick, shaggy, craggy crust that will become incredibly crispy when fried. This firm pressing action is key to a robust and crispy coating that won’t fall off during cooking.
8. Repeat and Rest: Transfer the fully coated chicken piece to a clean plate or a wire rack set over a baking sheet. Repeat this meticulous dredging process with all remaining chicken pieces. If you notice any bare spots, don’t hesitate to re-dredge those areas. Allow the coated chicken to rest for at least 15-20 minutes at room temperature before frying. This crucial rest period allows the coating to hydrate and adhere better to the chicken, creating a protective barrier and significantly reducing the chance of it falling off during frying. This step contributes immensely to the ultimate crispiness of your Hot Honey Chicken. You’ll notice the coating looks less floury and more like a sticky paste – that’s a good sign!

Crafting the Irresistible Hot Honey Sauce

9. Combine Sauce Ingredients: In a small saucepan, combine the honey, unsalted butter, 1/4 cup hot sauce, apple cider vinegar, 1 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon kosher salt. I like to use a non-stick saucepan for easier cleanup with the sticky honey.
10. Simmer and Whisk: Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, whisking frequently, until the butter is completely melted and all ingredients are well combined. The sauce should be smooth and slightly thickened, with a beautiful glossy sheen. This usually takes about 3-5 minutes. You’ll notice the aromas of sweet honey and pungent hot sauce filling your kitchen – a promise of the deliciousness to come for your Hot Honey Chicken.
11. Taste and Adjust: Taste the sauce and adjust the heat and sweetness to your preference. This is your chance to make it truly your own! If you like it spicier, don’t hesitate to add more cayenne or a dash more hot sauce. If you prefer it a bit sweeter, a little extra honey won’t hurt, but remember the apple cider vinegar is there for balance. Keep the sauce warm on very low heat, or gently rewarm it just before tossing the fried chicken. A warm sauce will coat the hot chicken much more evenly and absorb its flavors better. This sauce is arguably the star of our Hot Honey Chicken, so make sure it’s perfect for your palate!

Frying the Crispy Hot Honey Chicken to Perfection

12. Heat the Frying Oil: Pour the neutral oil into a large, heavy-bottomed pot or Dutch oven. You’ll need enough oil to submerge the chicken pieces – about 3-4 inches deep, depending on the size of your pot and chicken. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Maintaining a consistent oil temperature is paramount for perfect fried chicken. If the oil is too cold, the chicken will absorb too much oil and become greasy; too hot, and the outside will burn to a crisp before the inside cooks through. Be patient and let the oil come up to temperature slowly and steadily.
13. Fry the Chicken in Batches: Once the oil is at the correct temperature, carefully lower 3-4 pieces of coated chicken into the hot oil using tongs. Always lower the chicken away from you to avoid splashes. It is absolutely critical not to overcrowd the pot, as this will drastically drop the oil temperature, leading to undercooked, soggy chicken. Fry the chicken in small batches to ensure even cooking and optimal crispiness. Give each piece its space to sizzle and develop that beautiful crust.
14. Cook Until Golden and Cooked Through: Fry each batch of chicken for approximately 6-8 minutes, turning occasionally with tongs to ensure even browning on all sides. The chicken should turn a beautiful deep golden-brown, and the coating will be wonderfully crispy and shaggy. The internal temperature of the chicken should reach 165°F (74°C) when tested with an instant-read thermometer at the thickest part. If the oil temperature drops, increase the heat slightly, then reduce it once it’s back to 350°F (175°C) to maintain consistency.
15. Drain Excess Oil: As each batch of your glorious Hot Honey Chicken is done, carefully remove the pieces from the oil using tongs or a spider strainer. Transfer them immediately to a wire rack set over a baking sheet lined with paper towels. This setup allows excess oil to drip away and helps keep the chicken incredibly crispy. If you place them directly on paper towels, the bottom can steam and become soggy, which we definitely want to avoid! Lightly sprinkle with a pinch of extra salt immediately after removing them from the oil for an extra boost of flavor.
16. Maintain Oil Temperature and Repeat: Allow the oil temperature to return to 350°F (175°C) between batches before adding more chicken. This ensures that every piece of chicken gets the same optimal frying conditions. Repeat the frying process until all chicken pieces are cooked. This careful attention to temperature ensures every piece of your Hot Honey Chicken is cooked to absolute perfection, both inside and out.

Coating and Serving Your Hot Honey Chicken Masterpiece

17. Toss with Hot Honey Sauce: Once all the chicken is fried and resting, make sure your hot honey sauce is warm and fluid. In a large mixing bowl (one that can accommodate all your chicken pieces comfortably), add the crispy fried chicken. Pour the warm hot honey sauce generously over the chicken. Gently toss the chicken using tongs or a rubber spatula until each piece is thoroughly coated in that glorious, sticky, sweet, and spicy sauce. Don’t be shy; ensure every nook and cranny is drenched! The warmth of both the sauce and the chicken will help it adhere perfectly, creating a beautiful glossy glaze.
18. Final Garnish and Serve Immediately: Transfer the coated Hot Honey Chicken to a beautiful serving platter. If desired, sprinkle generously with toasted sesame seeds and fresh chopped chives or scallions for a wonderful pop of color, a nutty crunch, and a fresh, aromatic counterpoint. This dish is truly best served immediately, while the chicken is still piping hot and the coating is at its crispiest, beautifully enveloped by that glossy hot honey.
19. Serving Suggestions: I absolutely adore serving this incredible Hot Honey Chicken with fluffy white rice, which is perfect for soaking up every last bit of that amazing, flavorful sauce. It’s also fantastic with a side of creamy coleslaw or a tangy potato salad to balance the heat, or even nestled in soft brioche buns with a few cooling pickle slices for a truly indulgent and satisfying sandwich experience. For a lighter touch, a crisp green salad with a bright vinaigrette can be a wonderful accompaniment. No matter how you choose to serve it, this Hot Honey Chicken is guaranteed to be a showstopper and a crowd-pleaser that will have everyone asking for the recipe!

Conclusion:

And there you have it, my friends! We’ve reached the delicious culmination of our culinary adventure. If there’s one recipe I could implore you to try, it’s this one. This isn’t just another chicken dish; it’s an experience, a symphony of flavors that dances on your palate. From the moment that first bite of crispy, golden-brown chicken, slathered in its glossy, sticky glaze, touches your lips, you’ll understand exactly what I mean. The initial sweetness from the honey, quickly followed by a gentle warmth that builds into a satisfying heat from the chili, all balanced by the savory perfection of perfectly cooked chicken – it’s a revelation. This recipe transforms humble chicken into something truly extraordinary, making it a guaranteed showstopper for any meal, whether you’re hosting a dinner party or simply treating yourself to something special on a Tuesday night. It’s incredibly rewarding to make, and even more so to devour, promising a unique blend of sweet, spicy, and savory that is utterly addictive. I’ve found it to be a fantastic way to elevate a simple protein into a meal that feels both comforting and gourmet.

The beauty of this Hot Honey Chicken recipe lies not only in its unforgettable taste but also in its incredible versatility when it comes to serving. For a classic, hearty meal, I absolutely love pairing it with something that can soak up all that incredible, luscious sauce. Think fluffy jasmine rice or creamy mashed potatoes; they provide the perfect canvas for the bold flavors. If you’re leaning towards something lighter, a vibrant, crunchy coleslaw or a simple green salad with a light vinaigrette offers a refreshing contrast. For vegetable lovers, roasted asparagus, tender-crisp broccoli, or even some charred Brussels sprouts make fantastic accompaniments, adding an earthy depth that complements the chicken beautifully. But don’t stop there! Imagine taking this incredible chicken and transforming it into a gourmet sandwich – nestled in a toasted brioche bun with a crisp pickle and perhaps a dollop of cool ranch or blue cheese dressing. Or perhaps serving it in warm tortillas as street-style tacos, topped with a quick slaw and a squeeze of lime. It’s also phenomenal as part of a grain bowl, sitting atop quinoa or farro with some roasted sweet potatoes and avocado. The possibilities are genuinely endless, and each new pairing unlocks a new dimension of enjoyment from this already magnificent dish.

Endless Culinary Adventures: Variations to Explore

Beyond serving suggestions, this recipe is a fantastic springboard for your own culinary creativity. Don’t be afraid to experiment and make it truly your own! If you prefer a less intense heat, you can easily scale back on the red pepper flakes or cayenne pepper in the hot honey sauce, or even use a milder chili-infused honey. Conversely, for those who crave a fiery kick, a generous extra pinch of your favorite chili powder or a dash of hot sauce right into the glaze will take it to exhilarating new heights. While I’ve focused on chicken pieces, this hot honey glaze is incredibly adaptable. Try it with crispy baked chicken wings for a game day snack that will disappear in minutes, or brush it over grilled chicken thighs for a smoky, sweet-spicy sensation. You could even use it to coat shrimp for a quick and flavorful weeknight meal, or as a glaze for pork tenderloin for a truly unique main course. Consider adding a touch of citrus zest, like orange or lime, to the sauce for an extra bright note, or experimenting with different types of honey – a local wildflower honey or a rich buckwheat honey could lend distinct new undertones. For an umami boost, a splash of soy sauce or a hint of smoked paprika could be excellent additions to the glaze. This recipe isn’t just a set of instructions; it’s an invitation to play, to explore, and to discover your own perfect version of this delectable dish.

Now, it’s your turn! I’ve poured my heart into sharing this recipe with you, and I truly believe it’s one that deserves a prime spot in your cooking repertoire. So, gather your ingredients, fire up your stove, and get ready to create something truly special. Don’t just read about this incredible Hot Honey Chicken – experience it for yourself! I am genuinely excited for you to discover the joy and satisfaction that comes from making and sharing such a flavorful meal. Once you’ve whipped up your batch, please don’t keep it to yourself! I would absolutely love to hear about your experience. Did you try a unique serving suggestion? Did you create an amazing variation? What did your family and friends think? Share your thoughts, your successes, and even your kitchen adventures. Your feedback, your photos, and your stories not only bring me immense joy but also inspire other home cooks to embark on their own delicious journeys. Happy cooking, and I can’t wait to hear all about your amazing Hot Honey Chicken creations!

Hot Honey Chicken Recipe: Your New Sweet & Spicy Favorite

Hot Honey Chicken isn’t just a dish; it’s a culinary revelation that has captured hearts and palates across the globe. Imagine sinking your teeth into perfectly crispy chicken, each bite giving way to succulent, tender meat, all enrobed in a glaze that dances between a gentle, fiery kick and a lusciously sweet, golden embrace. It’s an unforgettable juxtaposition of flavors that truly defines modern comfort food, leaving an irresistible craving for more.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
50 Minutes

Servings
6 servings

Ingredients

• 6 cups cornflakes
• 1/4 cup grated parmesan cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 large eggs, beaten
• 2 tablespoons hot sauce (for chicken)
• 2 pounds chicken breast tenderloins
• extra virgin olive oil, for drizzling
• 1/2 cup honey
• 2-3 tablespoons hot sauce (for sauce)
• 1-3 teaspoons cayenne pepper
• 3/4 teaspoon chipotle chili powder
• 1/2 teaspoon garlic powder (for sauce)
• 1/2 teaspoon onion powder (for sauce)

Instructions

1. Step 1
   Crush 6 cups of cornflakes into fine crumbs. In a shallow dish, combine crushed cornflakes, 1/4 cup grated Parmesan cheese, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Whisk well to ensure spices are evenly distributed.
2. Step 2
   In a separate shallow dish, whisk 2 large beaten eggs with 2 tablespoons hot sauce until well combined.
3. Step 3
   Dip each 2-pound chicken breast tenderloin piece in the egg mixture, allowing any excess to drip off. Immediately dredge the chicken thoroughly in the cornflake mixture, pressing firmly to create a complete and even coating on all sides.
4. Step 4
   Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Arrange the coated chicken on a baking sheet or in an air fryer basket, ensuring pieces are not overcrowded. Drizzle lightly with extra virgin olive oil. Bake for 20-25 minutes, or air fry for 15-20 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
5. Step 5
   While the chicken cooks, combine 1/2 cup honey, 2-3 tablespoons hot sauce, 1-3 teaspoons cayenne pepper, 3/4 teaspoon chipotle chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder in a small saucepan.
6. Step 6
   Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, whisking frequently, until all ingredients are well combined and the sauce is warm and slightly thickened. Taste the sauce and adjust the heat and sweetness to your preference. Keep warm on very low heat.
7. Step 7
   Once all chicken is cooked, transfer the hot, crispy pieces to a large mixing bowl. Pour the warm hot honey sauce generously over the chicken. Gently toss with tongs or a spatula until each piece is thoroughly coated in the glorious, sticky, sweet, and spicy glaze. Transfer to a serving platter and serve immediately, optionally garnished with toasted sesame seeds and fresh chopped chives or scallions.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.