Hot Honey Chicken (Printable Version)
Crispy chicken cooked in a pan with a tangy-spicy honey glaze. Juicy on the inside thanks to a buttermilk soak.
# Ingredients:
→ Chicken prep
01 -
Six large chicken breasts, trimmed and sliced horizontally to make thinner pieces
02 -
A pinch shy of a teaspoon of coarse salt
03 -
A full cup of buttermilk
→ Spicy honey glaze
04 -
4 tablespoons butter, fully melted
05 -
4 tablespoons honey
06 -
A heaping teaspoon of smoked paprika
07 -
3/4 teaspoon ground cayenne
08 -
1/2 teaspoon of garlic powder
09 -
A small pinch of kosher salt
→ Crispy coating
10 -
3/4 cup all-purpose flour
11 -
3/4 cup crunchy panko crumbs
12 -
Two teaspoons powdered garlic
13 -
3/4 teaspoon of smoked paprika
14 -
A bit less than one teaspoon baking powder
15 -
1/2 teaspoon ground black pepper
16 -
Canola oil, enough to fill the pan for frying
# Steps:
01 -
Sprinkle cut chicken with salt evenly on both sides. Put the pieces into a bowl with buttermilk, making sure they're all covered. Soak at room temp for half an hour or chill in the fridge for 2 to 4 hours.
02 -
As chicken marinates, stir melted butter, honey, paprika, cayenne, garlic powder, and salt in a small dish. Blend thoroughly and set aside for later.
03 -
In another dish, stir together flour, panko crumbs, garlic powder, paprika, baking powder, and pepper. Combine these evenly and leave nearby.
04 -
Using tongs, lift marinated chicken out of the buttermilk, letting the extra drip off. Press each cutlet firmly into the breading on both sides to coat thoroughly. Place them on a rack and give them a 5-minute rest.
05 -
Heat ½ to ¾ inch of canola oil in a large cast iron skillet over medium-high heat. Test by dropping a breadcrumb in—it should lightly sink then quickly float and sizzle.
06 -
Put three pieces into the pan at once. Fry for roughly 4 to 6 minutes on each side until they're golden and crispy. Move to a rack set over paper towels. Repeat with the remaining pieces.
07 -
Generously brush the cooked chicken with your prepared honey mixture. Eat while still hot and crunchy!
# Notes:
01 -
Buttermilk soaking brings flavor and tenderness—it's an important step to keep!
02 -
Let crusted chicken rest before frying so the coating sticks better.
03 -
Ensure your oil's ready by checking with a breadcrumb—it should float back up quickly without scorching.
04 -
You can control the heat—add or cut some cayenne depending on how fiery you like it.
05 -
Serve this dish as soon as it’s done. Crispiness fades quickly!