Hot Honey Butter Chicken (Print View)

Crispy fried chicken glazed in a rich hot honey butter sauce, balancing sweet heat and savory flavors.

# Components:

→ Fried Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 1/2 cups all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil for frying, approximately 2.5 cm deep

→ Hot Honey Butter Sauce

11 - 1/4 cup unsalted butter
12 - 1/3 cup honey
13 - 1 tablespoon hot sauce (e.g., Franks RedHot)
14 - 1/2 teaspoon cayenne pepper, adjust to taste
15 - Pinch of salt

# Preparation Steps:

01 - Combine buttermilk and 1 teaspoon hot sauce in a bowl; immerse chicken thighs ensuring full coverage. Marinate for at least 20 minutes or up to 4 hours for enhanced flavor.
02 - In a separate bowl, whisk together all-purpose flour, cornstarch, garlic powder, paprika, kosher salt, and black pepper until evenly combined.
03 - Remove chicken from marinade allowing excess liquid to drip off. Coat thoroughly in flour mixture, pressing gently to adhere.
04 - In a large skillet or Dutch oven, heat vegetable oil to 350°F (175°C), maintaining approximately 1 inch (2.5 cm) depth for frying.
05 - Fry chicken in batches without overcrowding until golden brown and cooked through, approximately 5 to 7 minutes per side, reaching an internal temperature of 165°F (74°C). Drain on a wire rack set over a baking sheet.
06 - Melt butter in a small saucepan over medium heat. Whisk in honey, hot sauce, cayenne pepper, and salt until smooth and heated through.
07 - Arrange fried chicken on a serving platter and drizzle liberally with hot honey butter sauce. Serve immediately for optimal texture and flavor.

# Expert Advice:

01 -
  • The contrast between crispy exterior and juicy interior is legitimately addictive, and the sauce makes everything taste restaurant-quality.
  • It comes together faster than you'd expect, and people always think you spent way more effort than you actually did.
  • You can adjust the heat level to match who's eating, so it works for cautious eaters and spice enthusiasts alike.
02 -
  • Oil temperature is everything—too cool and you get grease-soaked chicken, too hot and the outside burns before the inside cooks.
  • Double-dipping (marinating again in buttermilk, then dredging a second time) sounds extra but genuinely delivers that restaurant-quality crunch that makes people ask questions.
03 -
  • If you're cooking for a crowd, you can fry the chicken ahead and reheat it in a 350°F oven for 8–10 minutes while you make the sauce fresh, keeping everything hot without overcooking.
  • Experiment with different hot sauces in the honey butter—sriracha, habanero, or even a milder sauce changes the personality of the dish completely.
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