Description
A delightful dish combining crispy fried chicken with a sweet and spicy hot honey sauce, perfect for any gathering.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (2.5–3 lbs), trimmed
- 2 cups buttermilk
- 2 tablespoons hot sauce (for marinade)
- 1 tablespoon kosher salt (for marinade)
- 1 teaspoon black pepper (for marinade)
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder (for dredging)
- 1 tablespoon onion powder
- 1 tablespoon kosher salt (for dredging)
- 1 teaspoon black pepper (for dredging)
- 1 teaspoon cayenne pepper (for dredging)
- 1/2 teaspoon dried thyme
- 3 large eggs
- 1/4 cup water or buttermilk (for egg wash)
- 1 teaspoon hot sauce (for egg wash)
- 6–8 cups vegetable oil (for frying)
- 1/2 cup unsalted butter
- 3/4 cup honey
- 1/4 cup hot sauce (for sauce)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder (for sauce)
- 1/2 teaspoon cayenne pepper (optional, for sauce)
- Pinch of kosher salt (for sauce)
- Fresh chopped chives or parsley (for garnish)
- Sesame seeds (for garnish)
- Extra hot sauce (for drizzling)
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Add the chicken thighs, making sure they are well coated in the mixture. Cover the bowl and marinate in the refrigerator for at least 4 hours, or overnight if possible.
- Prepare the Dredging Mix: In a shallow dish, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper, and dried thyme. In another bowl, whisk together the eggs, water (or buttermilk), and hot sauce for the egg wash.
- Set Up Your Breading Station: Dip each piece of marinated chicken in the egg wash, allowing excess to drip off, then coat it with the flour mixture. Repeat the process by dipping back into the egg wash and then re-coating in the flour mix. Let the chicken rest for 15-20 minutes.
- Fry the Chicken: Heat the vegetable oil to around 350°F (175°C). Carefully lower the breaded chicken into the hot oil in batches. Fry for about 15-20 minutes, or until cooked through and golden brown. Transfer to a wire rack to drain excess oil.
- Make the Sauce: In a saucepan over low heat, melt the unsalted butter. Add honey, hot sauce, apple cider vinegar, garlic powder, cayenne pepper (if using), and a pinch of salt. Whisk until well combined and simmer for 3-5 minutes to thicken.
- Finish and Serve: Drizzle the hot honey sauce over the fried chicken. Garnish with fresh chopped chives or parsley and sesame seeds if desired. Serve immediately with your favorite sides.
Notes
For a milder flavor, adjust the hot sauce and cayenne pepper to your liking.
- Prep Time: 240 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 115mg
Keywords: hot honey chicken, fried chicken, spicy chicken