Go Back

Hot Honey Chicken

Crispy hot honey chicken tenders
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Main Dish
Cuisine American

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