Pin It The first time I made hot honey butter chicken was completely by accident. I had planned to make regular fried chicken for a Friday night dinner with friends, but someone brought over a jar of spicy honey as a host gift. The chicken came out of the oil smelling perfect and golden, and I thought, why not just drizzle a little of that honey on top? One taste later and I realized this accidental combination was actually going to be a regular thing in my kitchen. The way the sweet heat clings to each crispy bite still makes my kitchen smell like my favorite kind of chaos.
Last summer my sister came over for what was supposed to be a quick dinner, but she ended up staying for three hours just picking at leftover pieces of chicken straight from the wire rack. We stood in the kitchen talking about everything and nothing while that honey butter sauce cooled and thickened on the stovetop, filling the whole house with this warmth that felt like Friday nights growing up. Now whenever I smell chicken frying with honey heating on another burner, I think about how the best conversations always happen in the kitchen when the food is almost done.
Ingredients
- 4 boneless, skinless chicken thighs: Thighs stay juicier than breasts through the frying process and handle the heat better
- 1 cup buttermilk: The acidity tenderizes the meat while creating the perfect base for the flour to cling to
- 1 teaspoon hot sauce: This works into the meat itself, giving flavor that goes deeper than just the coating
- 1 ½ cups all-purpose flour: Provides structure and that satisfying crunch we are all chasing
- ½ cup cornstarch: The secret weapon for extra crispiness that actually stays crispy
- 1 teaspoon garlic powder: Savory depth that balances all the sweetness coming later
- 1 teaspoon paprika: Adds a subtle smoky note and beautiful golden color
- 1 teaspoon kosher salt: Essential seasoning throughout every layer
- ½ teaspoon black pepper: Freshly ground makes a real difference here
- Vegetable oil: You need enough for about an inch of depth in your pan
- ¼ cup unsalted butter: The rich base that carries all the honey and heat
- ⅓ cup honey: Wildflower honey gives the most complex flavor, but any will work beautifully
- 1 tablespoon hot sauce: Franks RedHot is classic but use whatever hot sauce you love
- ½ teaspoon cayenne pepper: This is where the real heat lives, adjust to your comfort level
- Pinch of salt: Just enough to make all those sweet and spicy flavors pop
Instructions
- Marinate the chicken:
- Whisk together buttermilk and hot sauce in a bowl, add the chicken thighs, and let them soak up all that tangy goodness for at least 20 minutes. This step is what keeps the meat tender while it gets crispy outside.
- Make the dredge:
- In a separate bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper until everything is evenly distributed.
- Coat the chicken:
- Pull each piece from the buttermilk, let the excess drip off for a second, then press it firmly into the flour mixture until thoroughly coated on all sides.
- Heat the oil:
- Pour about an inch of vegetable oil into a large skillet or Dutch oven and bring it to 350°F, which is hot enough to instantly crisp the coating without burning.
- Fry until golden:
- Cook the chicken in batches for about 5 to 7 minutes per side until deeply golden and the internal temperature hits 165°F. Let them drain on a wire rack instead of paper towels so they stay crispy on all sides.
- Make the sauce:
- Melt the butter in a small saucepan over medium heat, then whisk in the honey, hot sauce, cayenne, and salt until smooth and warmed through.
- Bring it together:
- Arrange the fried chicken on a platter and drizzle that hot honey butter all over it generously while everything is still hot.
Pin It My roommate used to hover around the kitchen whenever I made this, knowing full well I would always fry one small piece first to test the seasoning. That test piece became our little tradition, standing over the stove burning our fingers just to taste it while the rest sizzled away. Some nights it was the only dinner we actually ate together, just leaning against the counter and passing that one piece back and forth.
Getting That Perfect Crisp
The oil temperature matters more than almost anything else. If it is too low, the chicken will absorb too much oil and turn out greasy, but too high and the outside burns before the inside cooks through. I keep a kitchen thermometer nearby and adjust the heat as needed to maintain that sweet spot around 350°F. It takes some practice, but you can tell by the sound of the sizzle when it is right.
Balancing Sweet and Heat
The beauty of this sauce is how adaptable it is to your personal heat tolerance. Start with less cayenne than you think you need, because the heat builds as the sauce coats the chicken. I have made the mistake of going too heavy on the spice early on, and while some people loved it, others were reaching for milk. You can always add more heat, but you cannot take it back.
Serving Suggestions
Soft brioche buns make perfect sandwiches, but honestly I often just serve it straight up with pickles on the side. The vinegar cuts through all that richness beautifully. A crisp coleslaw with plenty of acid also works wonders for balancing the heavy elements. Whatever you choose, make sure there is something cool and refreshing on the plate.
- Pickles are not optional, they are essential for cutting through the sweet and fatty elements
- Soft rolls can transform this into the best fried chicken sandwich of your life
- A cold beer or sweet tea balances the heat perfectly
Pin It There is something deeply satisfying about food that hits every single flavor profile in one bite. This chicken has become my go-to for nights when I want to feed people something that feels like a hug and a wake-up call all at once.
Recipe Questions & Answers
- → How do I get the crispiest chicken?
Double-dip the chicken by returning it to the buttermilk marinade, then dredging again in the flour mixture. This creates an extra thick, crunchy coating that stays crispy even after saucing.
- → Can I make this less spicy?
Absolutely. Reduce or omit the cayenne pepper and hot sauce in the glaze. You can also substitute with a milder hot sauce or add more honey to balance the heat.
- → What should I serve with this?
Soft rolls, pickles, or crisp coleslaw make excellent sides. The bread helps soak up the extra sauce, while cool, crunchy slaw provides contrast to the hot, crispy chicken.
- → Can I use chicken breasts instead?
Yes, chicken breasts work well. Cut them into tenders or pound to even thickness to ensure they cook through without drying out. Adjust cooking time as needed.
- → How long can I marinate the chicken?
Marinate for at least 20 minutes, but up to 4 hours for deeper flavor. Don't exceed 4 hours or the buttermilk's acidity may make the texture mushy.
- → Can I bake instead of fry?
Yes, arrange coated chicken on a wire rack over a baking sheet. Spray with oil and bake at 400°F until crispy and cooked through, about 25-30 minutes, flipping halfway.