Hot Honey Fried Chicken

Name: Hot Honey Fried Chicken (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 lbs Bone-in, skin-on chicken pieces (thighs and drumsticks); 1 cup Buttermilk; 1 tsp Salt; 1/2 tsp Black pepper; 2 cups All-purpose flour; 1/2 cup Cornstarch; 1 tbsp Paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Cayenne pepper; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 cup Honey; 2 tbsp Hot sauce (e.g., Frank's RedHot); 1 tbsp Apple cider vinegar; 4 cups Vegetable oil

⏱1h

👥4

🔥650 cal

Easy

🍽️American

🥗Dairy-Free

A crispy, juicy fried chicken tossed in a sweet and spicy hot honey sauce. This recipe is designed for home cooks with readily available ingredients.

2 lbs Bone-in, skin-on chicken pieces (thighs and drumsticks)

1 cup Buttermilk

1 tsp Salt

1/2 tsp Black pepper

2 cups All-purpose flour

See all 16 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥650 cal

Easy

🍽️American

🥗Dairy-Free

A crispy, juicy fried chicken tossed in a sweet and spicy hot honey sauce. This recipe is designed for home cooks with readily available ingredients.

#fried chicken #hot honey #spicy #comfort food

Instructions

In a large bowl, marinate the Chicken in Buttermilk, Salt, and Black pepper for at least 30 minutes, or up to 4 hours.
In a separate bowl, combine all Breading ingredients.
Remove chicken pieces from the buttermilk, letting excess drip off. Dredge each piece in the Breading mixture, ensuring it's fully coated.
Heat Vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully add chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
While chicken is frying, prepare the Sauce by combining Honey, Hot sauce, and Apple cider vinegar in a small saucepan. Heat over medium heat, stirring until well combined. Remove from heat.
Remove fried chicken from the oil and place on a wire rack to drain excess oil.
Toss the fried chicken in the Sauce until evenly coated. Serve immediately.

Ingredients

Chicken
2 lbs 900 g Bone-in, skin-on chicken pieces (thighs and drumsticks)
1 cup 240 mL Buttermilk
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
Breading
2 cups 240 g All-purpose flour
1/2 cup 60 g Cornstarch
1 tbsp 15 mL Paprika
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Cayenne pepper
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
Sauce
1/2 cup 120 mL Honey
2 tbsp 30 mL Hot sauce (e.g., Frank's RedHot)
1 tbsp 15 mL Apple cider vinegar
Frying
4 cups 950 mL Vegetable oil

Equipment

Large bowl
Deep fryer or large heavy-bottomed pot
Wire rack
Thermometer

Instructions

In a large bowl, marinate the Chicken in Buttermilk, Salt, and Black pepper for at least 30 minutes, or up to 4 hours.
In a separate bowl, combine all Breading ingredients.
Remove chicken pieces from the buttermilk, letting excess drip off. Dredge each piece in the Breading mixture, ensuring it's fully coated.
Heat Vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully add chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
While chicken is frying, prepare the Sauce by combining Honey, Hot sauce, and Apple cider vinegar in a small saucepan. Heat over medium heat, stirring until well combined. Remove from heat.
Remove fried chicken from the oil and place on a wire rack to drain excess oil.
Toss the fried chicken in the Sauce until evenly coated. Serve immediately.

Nutrition per serving

Calories 650