Ingredients
Method
- In a large bowl, combine the chicken pieces with buttermilk and salt. Cover and refrigerate for at least 1 hour, preferably overnight.
- In a small saucepan, combine the honey, hot sauce, and red pepper flakes. Heat over low heat until warm and well mixed. Set aside.
- In another large bowl or shallow dish, whisk together the flour, salt, pepper, paprika, garlic powder, and onion powder.
- Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour, pressing to adhere. Shake off any excess flour.
- In a large skillet or deep fryer, heat the oil to 350°F (175°C). Carefully add the chicken pieces, a few at a time, making sure not to overcrowd the pan. Fry the chicken until golden brown and cooked through, about 6-8 minutes per side. The internal temperature should reach 165°F (74°C). Transfer to a wire rack set over a baking sheet.
- Generously drizzle the warm hot honey over the fried chicken while it's still hot, ensuring each piece is well coated.
- Serve the hot honey chicken immediately while it's crispy and warm. Pair with coleslaw, pickles, or your favorite sides.
Nutrition
Notes
Pro Tip: This recipe is highly adaptable, allowing you to use different cuts of chicken, adjust the heat level of the hot honey, and even bake instead of fry, making it perfect for a variety of preferences and dietary needs.
Pro Tips:
Buy chicken thighs with skin-on even if you prefer white meat - the rendered fat creates steam pockets that keep the meat incredibly juicy while the skin crisps, and that fat actually helps the hot honey penetrate deeper into the meat. Source your chili flakes from a spice shop, not the grocery store shaker - fresher flakes release more oils when heated, and you can control the heat level by mixing varieties like Aleppo (fruity heat) with standard red pepper flakes. After years of making this dish, I've learned to brush the hot honey mixture twice - once halfway through cooking to build layers of caramelization, then again in the final two minutes to create that glossy, sticky exterior without burning. Score the chicken skin in a crosshatch pattern before seasoning because it prevents the skin from shrinking and curling, ensuring even contact with the pan and better hot honey adhesion for that perfect sweet-heat coating.
Buy chicken thighs with skin-on even if you prefer white meat - the rendered fat creates steam pockets that keep the meat incredibly juicy while the skin crisps, and that fat actually helps the hot honey penetrate deeper into the meat. Source your chili flakes from a spice shop, not the grocery store shaker - fresher flakes release more oils when heated, and you can control the heat level by mixing varieties like Aleppo (fruity heat) with standard red pepper flakes. After years of making this dish, I've learned to brush the hot honey mixture twice - once halfway through cooking to build layers of caramelization, then again in the final two minutes to create that glossy, sticky exterior without burning. Score the chicken skin in a crosshatch pattern before seasoning because it prevents the skin from shrinking and curling, ensuring even contact with the pan and better hot honey adhesion for that perfect sweet-heat coating.
