Introduction to Hot Honey Chicken
Ah, the sweet and spicy magic of Hot Honey Chicken! If you’re like me, juggling a busy family schedule, finding time to create something delicious can feel overwhelming. This recipe combines the satisfying crunch of crispy chicken with the unexpected kick of homemade hot honey. It’s designed to impress, yet it’s simple enough to whip up after a long day. Plus, the beautiful balance of heat and sweetness will have everyone around the dinner table asking for seconds. Trust me, this dish is the perfect way to bring a little excitement back into your weekday meals!
Why You’ll Love This Hot Honey Chicken
Hot Honey Chicken is a dream come true for busy nights! It delivers a mouthwatering blend of flavors that will have your family cheering for more. With minimal prep time and an easy-to-follow process, you can savor that homemade taste without the fuss. Plus, the crispy texture and sweet-spicy sauce make this dish a delightful family favorite. It’s comfort food at its finest, perfect for any occasion!
Ingredients for Hot Honey Chicken
Gathering the right ingredients sets the stage for a culinary adventure. Here’s what you’ll need to create this delightful dish:
- Buttermilk: The base for marinating, it tenderizes the chicken and adds a rich flavor.
- Kosher Salt: Essential for enhancing the chicken’s taste and helping to keep it juicy.
- Black Pepper: This gives your chicken a bit of pzazz with its subtle heat.
- Boneless, Skinless Chicken Tenders: They’re the stars of this dish; tender and perfect for frying!
- All-Purpose Flour: Used in the dredge, it creates a gorgeous, crispy coating.
- Cornstarch: It adds extra crunch and helps prevent flabbiness.
- Garlic and Onion Powder: These give deep, savory flavors that complement the chicken beautifully.
- Smoked Paprika: This ingredient brings warmth and a slight smokiness that is simply irresistible.
- Baking Powder: It helps the coating puff up during frying, which means more crunchiness!
- Eggs: They create a sticky layer for the flour to adhere, ensuring a satisfying crunch.
- Hot Sauce: A splash adds heat to the egg wash and later to the sauce.
- Vegetable Oil or Shortening: For frying, it makes that crispy texture come to life.
- Honey: This key ingredient for the hot honey sauce provides the sweet contrast to the spiciness.
- Cayenne Pepper: It brings in heat to the honey sauce, perfect for those who enjoy spice!
- Optional Ingredients: Feel free to play with spices! You can add chili flakes or extra garlic powder based on your taste preference.
Exact quantities can be found at the bottom of the article for your convenience. Happy cooking!
How to Make Hot Honey Chicken
Now that you’ve gathered all your ingredients, it’s time for the fun part! Making Hot Honey Chicken is a multi-step process, but don’t worry—I’ll guide you through it with tips along the way. Let’s get started.
Step 1: Marinate the Chicken
Begin by whisking together buttermilk, kosher salt, and black pepper in a large bowl. This will be our marinade. It makes the chicken tender and flavorful. Add the chicken tenders to the bowl, ensuring they’re fully coated. Cover and refrigerate for 30 minutes to 1 hour. This waiting time is crucial! It allows the flavors to sink in, ensuring every bite is juicy goodness.
Step 2: Prepare the Dredge
While the chicken marinates, let’s mix our dredge. In a medium bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, baking powder, and black pepper. Whisk everything together until well blended; this dry mix is the secret to achieving that heavenly crunchy crust. Set it aside for now—your kitchen is about to get a little more fragrant!
Step 3: Make the Egg Wash
In another medium bowl, beat the eggs along with hot sauce and water until combined. This egg wash acts like a glue, helping the dredge stick to our chicken. Trust me, you want that extra crunch! When you have a smooth mixture, you’re ready to move on to the next step.
Step 4: Coat the Chicken
Time to coat those chicken tenders! Take one piece out of the marinade, allowing excess buttermilk to drip off. Coat it in the flour mixture, pressing lightly to ensure it sticks. Then, dip it into the egg wash, allowing any excess to drip off. Finally, dredge it in the flour again for that second layer of crunch. Let the chicken rest on a wire rack for about 15 minutes. This resting time helps the coating set, ultimately making it crispier when fried!
Step 5: Create the Hot Honey Sauce
Next, it’s time to make the hot honey sauce. Combine honey, hot sauce, cayenne pepper, and a pinch of kosher salt in a small saucepan. Heat over medium-low for about 10 to 15 minutes. Stir occasionally to prevent sticking, and remove it from the heat when it’s warm and fragrant. Let the sauce thicken slightly as it cools. You might want to taste it—just a little splash of heaven!
Step 6: Fry the Chicken
Now comes the moment of truth! Heat about half an inch of vegetable oil or shortening in a cast-iron skillet over medium-high heat. You’ll know it’s hot enough when a drop of water sizzles upon contact. Carefully fry the chicken tenders in batches, about 3 minutes per side, until they’re golden brown. Don’t overcrowd the skillet; give them room to breathe—this ensures even cooking. Drain them on a wire rack set over a baking sheet, and sprinkle with kosher salt while they’re still hot.
Step 7: Serve with Hot Honey
Once all the chicken is fried to perfection, it’s time to serve! Drizzle the first cup of hot honey over the tenders, giving them a lovely sheen. Then, gently turn them over and repeat with another cup. Feel free to serve extra hot honey on the side for dipping; the crispiness combined with that sweet heat is simply irresistible. Enjoy every flavorful bite!
Tips for Success
- For extra spice, add more cayenne to your hot honey sauce based on your heat tolerance.
- Always preheat the oil to 350°F to achieve that crispy outer layer.
- Use a meat thermometer to make sure the chicken reaches an internal temperature of 165°F.
- Rest chicken on a wire rack, not paper towels, to keep it crispy.
- Feel free to use gluten-free flour for a gluten-free option!
Equipment Needed
- Large Mixing Bowl: Use any deep bowl to whisk your marinade.
- Medium Bowls: Perfect for mixing the dredge and egg wash, or repurpose bowls you already have!
- Cast-Iron Skillet: A must for frying; a heavy-bottomed pan works too.
- Wire Rack: Ideal for draining, but a baking sheet lined with parchment can suffice.
- Meat Thermometer: Essential for checking chicken doneness; a simple kitchen thermometer will do!
Variations
- Spicy Honey Garlic Chicken: Add minced garlic to the hot honey sauce for a robust flavor and delightful aroma.
- Herb-Infused Chicken: Marinate the chicken with fresh herbs like rosemary or thyme for an aromatic twist.
- Chicken Substitutes: Try using boneless thighs for a juicier option, or even tofu for a vegetarian alternative!
- Baked Hot Honey Chicken: For a healthier version, bake the coated chicken tenders in the oven instead of frying. Just spray with a little oil and bake at 400°F until golden.
- Gluten-Free Dredge: Swap the all-purpose flour for almond flour or a gluten-free blend to make the dish suitable for gluten-sensitive eaters.
Serving Suggestions
- Classic Coleslaw: A crunchy, tangy coleslaw balances the rich flavors of the chicken.
- Sweet Cornbread: This fluffy side adds a touch of sweetness to complement the heat.
- Iced Tea or Lemonade: Pair with refreshing drinks to cool down from the spicy goodness.
- Elegant Platter: Arrange the chicken tenders on a rustic wooden board for a charming presentation.
FAQs about Hot Honey Chicken
Can I make Hot Honey Chicken ahead of time?
Absolutely! You can marinate the chicken in buttermilk a day in advance. Just coat and fry right before serving for that fresh, crispy texture.
What if my hot honey sauce is too spicy?
If your hot honey sauce packs too much heat, simply add more honey to balance it out. Sweetness can always help dial down the spice!
Can I bake the Hot Honey Chicken instead of frying it?
Yes, you can! For a healthier version, arrange the coated chicken on a baking sheet, spritz with oil, and bake at 400°F until golden brown.
How do I store leftovers?
Store any leftover chicken tenders in an airtight container in the fridge. They’ll stay tasty for about 3 days. Reheat in the oven for crispiness.
What goes well with Hot Honey Chicken?
Hot Honey Chicken pairs splendidly with sides like coleslaw, fluffy cornbread, or a fresh salad. It’s versatile enough for any meal!
Final Thoughts
Hot Honey Chicken is more than just a meal; it’s an experience that brings families together. The crunch of the chicken, perfectly balanced with the spicy-sweet hot honey, creates a flavor explosion that leaves everyone wanting more. I absolutely love how this dish turns an ordinary night into a memorable feast!
Making it from scratch gives a sense of achievement while keeping me connected to the people I love. Whether you’re serving it for a cozy weeknight dinner or a fun gathering, I promise this recipe will become a cherished favorite in your home. Happy cooking!
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Hot Honey Chicken
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
Hot Honey Chicken is a spicy yet sweet dish that combines crispy fried chicken tenders with a homemade hot honey sauce for a delightful culinary experience.
Ingredients
- Marinade
- 1 cup buttermilk
- 2 1/4 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 2 pounds boneless, skinless chicken tenders
- Dredge
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon black pepper
- 4 large eggs
- 2 tablespoons hot sauce
- 2 teaspoons water
- Hot Honey Sauce
- 2 1/2 cups honey
- 5 tablespoons hot sauce
- 2 1/2 tablespoons cayenne pepper
- 1/4 teaspoon kosher salt
- For Frying
- Vegetable oil or shortening, as needed
- Kosher salt, for sprinkling
Instructions
- Whisk buttermilk, kosher salt, and black pepper in a large bowl. Add chicken tenders and toss to coat thoroughly. Refrigerate for 30 minutes to 1 hour.
- In a medium bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, baking powder, and black pepper. Whisk to integrate fully.
- In another medium bowl, beat eggs with hot sauce and water until combined.
- One piece at a time, remove chicken from marinade and coat in flour mixture, pressing to adhere. Dip into egg wash, then dredge again in flour mixture. Place on wire rack and let rest at room temperature for 15 minutes. Preheat oven to 325°F.
- Combine honey, hot sauce, cayenne pepper, and kosher salt in a small saucepan. Heat over medium-low, stirring occasionally, for 10 to 15 minutes until warm and infused. Remove from heat and set aside to thicken slightly.
- Heat 1/2 inch of vegetable oil or shortening in a large cast-iron skillet over medium-high heat. Fry chicken in batches, flipping once, until golden brown, about 3 minutes per side. Drain on wire rack set over rimmed baking sheet. Season with kosher salt and keep warm in oven.
- Remove baking sheet from oven. Drizzle chicken tenders with 1 cup of hot honey, gently turn and drizzle with another cup. Serve remaining hot honey on the side.
Notes
- For extra spice, increase the amount of cayenne pepper in the hot honey sauce.
- Make sure the oil is hot enough before frying to achieve a crispy texture.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 35g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
