Incredible Hot Honey Chicken Recipe (So Crispy!)

Chicken breasts covered in red spicy honey sauce on white parchment paper and sprinkled with chopped green parsley.

5 from 1 vote

Incredible Hot Honey Chicken Recipe (So Crispy!)

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!

Prep Time30

Cook Time20

Total Time50

Course: Dinner

Cuisine: American

Servings:

Calories: 360kcal

Author: Misty

Equipment

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

Tips & 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.

Storage

Store 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.

Nutrition