Name: Hot Honey Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Chicken & Coating:; 1.5 lbs 680 g chicken thighs, 1-inch bites; 1 cup 240 ml buttermilk; 1 cup 125 g flour; ½ cup 65 g cornstarch; 1 tsp salt; 1 tsp garlic powder; ½ tsp smoked paprika; Oil for frying; Hot Honey Glaze:; ½ cup 170 g honey; 2 tbsp butter; 1 –2 tsp cayenne; 1 tsp apple cider vinegar; ½ tsp garlic powder; For Serving:; Rice or buns; Ranch; Pickles; Sesame seeds

Hot Honey Chicken is crispy, golden perfection glazed in a fiery-sweet symphony—juicy chicken bites kissed with cayenne heat and golden honey drizzle. This crowd-pleasing dish fries up shatter-crunchy, then gets lacquered in a sticky, spicy-sweet sauce that balances heat with floral honey and a tang of apple cider vinegar. Served over fluffy rice or in soft slider buns with cool ranch and pickles, garnished with sesame seeds and scallions, this Hot Honey Chicken recipe delivers a glossy, finger-licking aesthetic that screams game day, backyard BBQ, or weeknight craving. Ready in 35 minutes with pantry staples, it’s addictive, adaptable, and guaranteed to disappear faster than you can say “seconds.”

Why you’ll love this recipe

Table of Contents

35 minutes total: Fry, glaze, devour—weeknight win.
Sweet-heat balance: Honey + cayenne = flavor fireworks.
Crispy forever: Double-dredge + cornstarch = crunch armor.
Freezer-friendly: Freeze fried chicken; sauce in 2 minutes.
Scale hero: Bites, tenders, or wings—your call.

Ingredients

Chicken & Coating

1.5 lbs (680 g) boneless chicken thighs (or breasts), cut into 1-inch bites
1 cup (240 ml) buttermilk
1 tsp hot sauce (optional brine kick)
1 cup (125 g) all-purpose flour
½ cup (65 g) cornstarch
1 tsp fine sea salt
1 tsp garlic powder
½ tsp smoked paprika
½ tsp black pepper
Vegetable oil (for frying, ~3 cups)

Hot Honey Glaze

½ cup (170 g) honey
2 tbsp unsalted butter
1–2 tsp cayenne pepper (adjust heat)
1 tsp apple cider vinegar
½ tsp garlic powder
¼ tsp fine sea salt

For Serving

Cooked rice or slider buns
Ranch dressing
Dill pickles
Sesame seeds
Sliced scallions

Essential Tools and Equipment

Large Dutch oven or deep skillet
Wire rack + baking sheet
Tongs
Small saucepan
Whisk
Meat thermometer

Step-by-step process

Brine chicken: Whisk buttermilk + hot sauce. Add chicken bites; refrigerate 30 minutes (or up to 4 hours).
Prep dredge: Mix flour, cornstarch, salt, garlic powder, paprika, and pepper in a shallow bowl.
Heat oil: Fill a Dutch oven with 2 inches of oil and heat it to 350 °F (175 °C) over medium-high heat.
Dredge chicken: Remove from buttermilk (let excess drip). Coat in flour mix; press gently. Rest on a wire rack for 5 minutes.
Fry chicken: Fry in batches for 4–5 minutes until golden and 165 °F internal. Don’t crowd. Drain on a wire rack.
Make glaze: In a small saucepan, melt butter + honey over medium. Stir in cayenne, vinegar, garlic powder, and salt. Simmer 1 minute until slightly thickened.
Toss chicken: Add fried chicken to a large bowl. Pour hot glaze over; toss gently to coat.
Serve immediately: Over rice with ranch, pickles, sesame, and scallions—or in sliders.

Mistakes to avoid

Skipping brine: Dry chicken—buttermilk tenderizes.
Low oil temp: Soggy crust—350 °F is non-negotiable.
Overcrowding pan: Temp drops = greasy bites.
Thick glaze: Simmer just 1 minute—honey burns fast.
Cold chicken: Room-temperature before frying = even cooking.

Variations of the Hot Honey Chicken

Baked Crunch: 425 °F 20–25 minutes, flip halfway; glaze last 5 minutes.
Wings Upgrade: Whole wings, same dredge + fry; extra sauce.
Mild Glow: Swap cayenne for chili flakes + 1 tbsp brown sugar.
Sesame Kick: Add 1 tsp sesame oil to the glaze.
Sandwich Star: Slider buns + slaw + hot honey drizzle.

Tips for better storage

Refrigerator: Cool completely; airtight up to 3 days. Store glaze separately.
Freezer: Flash-freeze fried chicken on a tray; bag up to 2 months. Reheat 375°F 10–12 minutes; glaze fresh.
Reheating: Oven or air fryer 375 °F—revives crunch. Microwave = soggy enemy.
Meal prep: Portion chicken + rice in containers; glaze on side.
Revive crisp: 5 minutes in an air fryer + fresh glaze swirl.

Frequently Asked Questions

No buttermilk? Milk + 1 tbsp vinegar; rest 10 minutes.
Air fryer? 400 °F 12–15 minutes, flip; glaze after.
Make the glaze ahead? Up to 1 week in fridge; reheat gently.
Gluten-free? GF flour + cornstarch 1:1; same crisp.
Double batch? Fry in 3 batches; use an 8-quart pot.

Conclusion

Hot Honey Chicken is flavor alchemy—each crispy, sticky bite is a perfect dance of heat, sweet, and crunch that turns ordinary chicken into a legend. One skillet and 35 minutes stand between you and a dish that disappears at parties, satisfies midnight cravings, and proves simple can be sensational. Keep honey and cayenne stocked, and instant crowd-pleasers are always within reach. Whether piled over rice, stuffed in sliders, or eaten straight from the bowl, this hot honey chicken delivers fire and comfort in perfect harmony. One bite, endless obsession, and the quiet thrill of a new favorite born.