It's true - this Hot Honey Chicken Recipe is absolutely incredible! Thanks to the magical combo of buttermilk and panko breadcrumbs, the chicken breast is pan fried until perfectly crispy on the outside and juicy on the inside. Drench it in the best ever sweet and spicy sauce made with honey, smokey paprika, and spicy cayenne for a next-level delicious dinner!
Trust me, you won't have leftovers when you make this recipe. But not to worry! Next time you're craving some sweet heat, check out our other Hot Honey Recipes. From chicken to pizza, there is plenty to choose from!
We first stumbled on this recipe when we were developing these Crispy Hot Honey Chicken Sandwiches. We quickly realized the chicken is a star all on it's own and have since made it over and over to get it perfect!
If you want more of the pure honey flavor to shine through, try this spicy honey recipe on your chicken instead!
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What people love about this recipe
- This hot honey sauce for chicken is so dynamic. Smokey, sweet, spicy - it's just GOOD. It's also amazing on this frozen chicken tenders recipe!
- The chicken is crispy, the breading doesn't fall off, and the inside stays juicy.
- No matter how many times we make it, everyone is SO excited to eat it. That's the best feeling when you make homemade recipes!
Ingredients
Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Boneless, skinless chicken breast: Cut your chicken into cutlets by cutting each breast in half horizontally. Use a meat tenderizer to pound them to even thickness if needed.
- Buttermilk: This is key to tender, moist chicken. We do not suggest substituting this (even homemade buttermilk doesn't work as well).
- All-purpose flour: Don't substitute with whole-wheat or gluten free flour.
- Panko breadcrumbs: This gives good texture and gets really crispy.
- Seasonings: Garlic powder, smoked paprika, kosher salt, ground black pepper, and cayenne pepper. You must use smoked paprika. Our favorite is from Trader Joe's.
- Baking powder: This is an extra trick for a crispy coating. Make sure yours is not expired.
- Honey: We buy our honey from Costco and Sam's Club because it is the most affordable, but any local honey is great. Using Mike's Hot Honey will change the flavor and spice level.
- Butter: We use salted butter. If you use unsalted, consider adding an extra dash of salt to the sauce.
- Canola oil: It's important to use a neutral oil that won't strongly flavor the chicken, as well as an oil with a high smoke point (meaning it can withstand very high temperatures). We use canola oil or vegetable oil. Do not substitute with olive oil.
Helpful tools to make this recipe
Simply Organic Smoked PaprikaKitchenAid Gourmet Meat TenderizerLodge 12-Inch Cast Iron SkilletOXO Silicone Basting Brush
How to make hot honey chicken
For the most succesful cooking experience, we suggest gathering all your ingredients, measuring cups and spoons you will need before your start.
Start by sprinkling your chicken breast cutlets with kosher salt. This trick helps them stay moist and flavorful. Place them in a large bowl, then add the buttermilk and combine so that every side of chicken is coated and submerged. Allow to sit for 30 minutes at room temperature or covered for 2-4 hours in the fridge (remove it at least 30 minutes before frying so it cooks more evenly).
While the chicken is marinating, make the sauce in a small bowl. The fiery honey sauce is made of melted butter, honey, smoked paprika, cayenne pepper, garlic powder, and salt. To make the sauce, simply whisk all the ingredients together until well combined.
Next, combine the flour, breadcrumbs, garlic powder, smoked paprika, and baking powder in a shallow dish. Set aside.
After marinating, use tongs to remove the chicken pieces and shake off the excess buttermilk. Coat both sides in the flour mixture, pressing down gently to help it adhere. Set aside in a single layer on a cooling rack for at least 5 minutes - this helps the coating stick without falling off in the oil. Repeat with remaining chicken.
In a 12-Inch cast iron skillet or other deep skillet, heat ½ - ¾ inch of oil over medium-high heat. It is hot enough when you drop a crumb of breading in it and the crumb sinks, then rises to the top and sizzles.
Fry 3 pieces of chicken at a time in the hot oil for 4-6 minutes on each side until the internal temperature is 165F as recommended by the USDA. Place on a wire rack set over paper towels. Use a silicone brush to add 1 tablespoon (or more!) of the spicy honey sauce on each piece of chicken.
What to serve with hot honey chicken cutlets
You can mix and match your favorite sides to make this a complete meal. Here are some of our go-to side dishes to serve with spicy honey chicken.
- Side of rice or this easy recipe for rice pilaf
- Roasted broccoli, asparagus, or green beans
- Golden brown Crispy smashed potatoes or hasselback potatoes
- Baked sweet potatoes
- Apple Slaw with no mayo or try this creamy coleslaw dressing
- A simple green salad (or jazz it up like this Autumn Chopped Salad)
- Moist cornbread or pull apart bread
FAQ
The key to keep the breading on fried chicken is to let the coated pieces of chicken sit for at least five minutes before frying them. This allows the dry coating to soak in the buttermilk and adhere to the chicken.
No, you cannot substitute with sugar in this sauce. It has a different texture, flavor, consistency, and cooking reaction than honey, which will significantly impact the final result.
Store spicy chicken in an airtight container in the fridge for 2-4 days. Crispy chicken is best served fresh, but you can reheat it in the microwave or cook it on a wire rack in a 400 degree oven until it is warmed through. This will restore a little bit of the crispiness, but watch it carefully to avoid burning.
Allow your excess oil to cool, then pour it into a plastic container or glass jar that can be thrown away. You can also soak up the oil with paper towels and throw them away in the trash.
Tips and tricks
- Don't skip the buttermilk marinade. It makes it flavorful and juicy!
- Allow the coated chicken to sit for 5 minutes before frying to help the breading stay on.
- Start cooking when the oil is the right temperature. It is hot enough when a crumb of breading sinks, quickly rises to the top, and sizzles.
- Adjust the spice level by lowering or increasing the amount of cayenne pepper or adding red pepper flakes.
More chicken recipes
Looking for other recipes like this? Try these:
Recipe
Incredible Hot Honey Chicken Recipe (So Crispy!)
Ingredients
- 3 chicken breasts trimmed and sliced in half horizontally (pound to even thickness if needed)
- ¾ teaspoon kosher salt
- 1 cup buttermilk
Hot Honey Sauce
- ¼ cup butter melted
- ¼ cup honey
- 1 tablespoon smoked paprika
- ¾ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
Chicken Breading
- ¾ cup all-purpose flour
- ¾ cup panko breadcrumbs
- 2 teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ¾ teaspoon baking powder
- ½ teaspoon ground black pepper
- canola oil for frying
Instructions
- Sprinkle your chicken breast cutlets on each side with kosher salt. Place in a large bowl, then add the buttermilk and combine so that every side of chicken is coated and submerged. Allow to sit for 30 minutes at room temperature or covered for 2-4 hours in the fridge (remove it at least 30 minutes before frying so it cooks more evenly).3 chicken breasts, ¾ teaspoon kosher salt, 1 cup buttermilk
- While the chicken is marinating, whisk the sauce ingredients in a small bowl until well combined. Set aside.¼ cup butter, ¼ cup honey, 1 tablespoon smoked paprika, ¾ teaspoon cayenne pepper, ½ teaspoon garlic powder, ¼ teaspoon kosher salt
- Combine the breading ingredients in a shallow dish. Set aside.¾ cup all-purpose flour, ¾ cup panko breadcrumbs, 2 teaspoon garlic powder, ¾ teaspoon smoked paprika, ¾ teaspoon baking powder, ½ teaspoon ground black pepper
- After marinating, use tongs to remove a piece of chicken and shake off the excess buttermilk. Coat both sides in the dry mixture, pressing down gently to help it adhere. Set aside on a cooling rack and repeat with remaining chicken. Allow the chicken to sit for 5 minutes before cooking.
- In a 12-inch deep skillet (we use cast iron), heat ½ - ¾ inch of oil over medium-high heat and allow it to get hot. It is hot enough when you drop a crumb of breading in it and the crumb sinks, then rises to the top and sizzles.canola oil
- Fry 3 pieces of chicken in the hot oil for 4-6 minutes on each side, then place on a wire rack set over a baking sheet lined with paper towels. Repeat with the remaining chicken.
- Brush 1 tablespoon (or more!) of the sauce on the top of each piece of chicken. Serve immediately.
Notes
- Don't skip the buttermilk marinade. It makes it flavorful and juicy!
- Allow the coated chicken to sit for 5 minutes before frying to help the breading stay on.
- Start cooking when the oil is the right temperature. It is hot enough when a crumb of breading sinks, quickly rises to the top, and sizzles.
- Adjust the spice level by lowering or increasing the amount of cayenne pepper.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
DL says
This is my husband's favorite chicken by far!
Danielle says
Great to hear!