Hot Honey Chicken is the perfect balance of crispy, spicy, and sweet, featuring crunchy fried chicken tenders drenched in sticky hot honey sauce. This hot honey chicken recipe delivers bold flavor with juicy chicken and an irresistible cayenne-infused honey glaze that makes every bite unforgettable.
Why You’ll Love This Recipe
- Ultra-crispy fried chicken tenders
- Sweet heat from homemade hot honey
- Perfect balance of spicy, salty, and sweet
- Crowd-pleasing comfort food
- Great for dinners, parties, or game day
Ingredients
Marinade
- 1 cup buttermilk
- 2 1/4 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 2 lbs boneless, skinless chicken tenders
Dredge
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon black pepper
- 4 large eggs
- 2 tablespoons hot sauce
Hot Honey Sauce
- 2 1/2 cups honey
- 5 tablespoons hot sauce
- 2 1/2 tablespoons cayenne pepper
- 1/4 teaspoon kosher salt
For Frying
- Vegetable oil or shortening
- Kosher salt, for sprinkling
Instructions
- Marinate the Chicken:
Whisk buttermilk, salt, and pepper in a large bowl. Add chicken tenders, toss to coat, cover, and refrigerate for 30–60 minutes. - Prepare the Dredge:
In a bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, baking powder, and pepper.
In a second bowl, beat eggs with hot sauce and 2 teaspoons water. - Bread the Chicken:
Remove chicken from marinade and dredge in flour mixture. Dip into egg mixture, then dredge again in flour. Place on a wire rack and rest for 15 minutes. - Make the Hot Honey:
Combine honey, hot sauce, cayenne pepper, and salt in a saucepan. Warm over medium-low heat for 10–15 minutes, stirring occasionally. Set aside. - Fry the Chicken:
Heat 1/2 inch oil in a deep skillet over medium-high heat. Fry chicken in batches for about 3 minutes per side until golden and crispy. Drain on a wire rack and lightly salt. - Coat with Hot Honey:
Drizzle fried chicken generously with hot honey, flip, and drizzle again. Serve remaining hot honey on the side.
Tips & Tricks
- Let breaded chicken rest before frying for extra crunch
- Use cornstarch for a lighter, crispier coating
- Adjust cayenne to control heat level
- Keep cooked chicken warm in a low oven while frying batches
Details
- Prep Time: 20 minutes
- Marinating Time: 30–60 minutes
- Cook Time: 25 minutes
- Total Time: About 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Difficulty: Medium
- Dietary Notes: Halal-Friendly
Notes
- Chicken thighs can replace tenders
- Serve with biscuits, coleslaw, or waffles
- Extra hot honey keeps well refrigerated for 2 weeks
Nutrition (Approximate per serving)
- Calories: 610
- Protein: 34 g
- Carbohydrates: 62 g
- Fat: 26 g
FAQ
Is hot honey chicken very spicy?
It’s moderately spicy; reduce cayenne for milder heat.
Can I bake instead of fry?
Yes, but frying gives the crispiest texture.
Can I make hot honey ahead of time?
Yes, store it in an airtight jar in the refrigerator.
What oil is best for frying?
Vegetable oil or shortening works best.
Can I use store-bought hot honey?
Yes, but homemade gives better flavor control.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Not freezer-friendly once sauced.
Similar Recipes
Hot Honey Chicken
Ingredients
Marinade
- 1 cup buttermilk
- 2 1/4 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 2 lbs boneless skinless chicken tenders
Dredge
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon black pepper
- 4 large eggs
- 2 tablespoons hot sauce
Hot Honey Sauce
- 2 1/2 cups honey
- 5 tablespoons hot sauce
- 2 1/2 tablespoons cayenne pepper
- 1/4 teaspoon kosher salt
For Frying
- Vegetable oil or shortening
- Kosher salt for sprinkling
Instructions
Marinate the Chicken:
- Whisk buttermilk, salt, and pepper in a large bowl. Add chicken tenders, toss to coat, cover, and refrigerate for 30–60 minutes.
Prepare the Dredge:
- In a bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, baking powder, and pepper.
- In a second bowl, beat eggs with hot sauce and 2 teaspoons water.
Bread the Chicken:
- Remove chicken from marinade and dredge in flour mixture. Dip into egg mixture, then dredge again in flour. Place on a wire rack and rest for 15 minutes.
Make the Hot Honey:
- Combine honey, hot sauce, cayenne pepper, and salt in a saucepan. Warm over medium-low heat for 10–15 minutes, stirring occasionally. Set aside.
Fry the Chicken:
- Heat 1/2 inch oil in a deep skillet over medium-high heat. Fry chicken in batches for about 3 minutes per side until golden and crispy. Drain on a wire rack and lightly salt.
Coat with Hot Honey:
- Drizzle fried chicken generously with hot honey, flip, and drizzle again. Serve remaining hot honey on the side.
Notes
- Chicken thighs can replace tenders
Conclusion
Hot Honey Chicken delivers bold flavor, crunchy texture, and sweet heat in every bite. Whether you’re serving it for a casual dinner or a crowd, this recipe guarantees crispy, sticky, crave-worthy chicken every time.