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This dish is a perfect mix of sweet, spicy, and crunchy, and it’s quickly becoming my new favorite chicken recipe. Hot Honey Chicken is like taking your taste buds on a fun adventure!
Are you ready to try something new and super tasty for dinner? Let me introduce you to Hot Honey Chicken!
Imagine golden-brown, crispy chicken tenders drizzled with a homemade hot honey sauce that’s just the right amount of spicy.
That’s exactly what Jeremy said when I tested this out on him. “It’s just the right amount of spicy and sweet.” That’s always great to hear!
This recipe is perfect for a family dinner, a special treat on the weekend, or even for impressing your friends at a get-together. The best part? It’s not too hard to make!
This Hot Honey Chicken recipe has everything you love: tender chicken, a spicy buttermilk mixture, and a sweet and spicy honey sauce.
Plus, you get to make your own hot honey, which is much easier than it sounds. And since it’s all homemade, you can adjust the flavors to your personal preference.
So, let’s dive in to this Hot Honey Chicken and find out why this recipe is so amazing and how you can make it at home!
Some of our other favorite chicken recipes we have on our site include: Easy Sticky Asian Lemon Chicken Recipe, Easy Sheet Pan Chicken Quesadilla Recipe, and Copycat Grilled Cracker Barrel Chicken Tenders.
WHY THIS RECIPE WORKS:
- Perfect Balance of Flavors: The sweet honey and spicy chili peppers create a sauce that’s irresistible. It’s a combo that I’ve come to love.
- Crispy Perfection: The panko breadcrumbs give the chicken a fantastic crunch. Panko and chicken are meant to be together!
- Fun to Make: It’s a great recipe to enjoy cooking, especially when making the hot honey glaze.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Fresno chiles
- Thai chile
- Pure honey
- Peanut oil
- Chicken tenderloins
- All-purpose flour
- Kosher salt
- Garlic powder
- Onion powder
- Black pepper
- Large eggs
- Panko breadcrumbs
HOW TO MAKE HOT HONEY CHICKEN:
- Make the hot honey first by placing the Fresno chiles, Thai chile, and honey into a small saucepot.
- Place the pot over medium heat and bring to a simmer, stirring occasionally. Reduce the heat to low and continue to cook for 1 hour until fragrant and spicy.
- Make sure you watch the pot very closely it may overflow. Just take the pot off the heat for a few seconds if it starts to bubble too much.
- Place a fine mesh strainer over a medium-sized bowl and pour the hot honey into the strainer. Discard the chiles. Let sit for 30 minutes to an hour to thicken.
- While the hot honey is sitting, make the chicken tenders. Preheat your deep fryer to 350°F. Or, preheat the oil in a dutch oven with the oil 3 inches up the side of the pan.
- Place the tenders, flour, salt, garlic powder, onion powder, and pepper into a zipper-sealed plastic bag. Toss until the chicken is coated.
- Add the eggs and a splash of water to a large shallow bowl and beat together until combined.
- Place the breadcrumbs into another shallow bowl.
- Working with the tenders one at a time, shake off any excess flour. Place it into the egg mixture and coat it. Add the breadcrumbs and gently press the breadcrumbs in so they stick.
- Place the breaded tender on a parchment paper-lined sheet tray and repeat with the remaining tenders.
- Fry the tenders a couple at a time, do not crowd the pan. Fry for 4-5 minutes or until an internal temperature reaches 165°F.
- Place on a paper towel-lined plate to absorb any excess grease. Place the tenders on a wire rack on top of a sheet tray to catch any drips and to keep the tenders crispy. Repeat with the remaining tenders.
- Serve immediately with the hot honey.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT CUT OF CHICKEN IS THE BEST TO USE?
Chicken tenderloins are perfect for this recipe. I found that they cook quickly and are just the right size for what we’re doing here.
Feel free to experiment with other cuts of chicken, though. Maybe you’ll find something that you like better.
You can cut chicken breasts or chicken thighs into strips – boneless skinless of course!
IS THIS SPICY?
The hot honey has a little kick, but it’s not too spicy. You can adjust the number of chiles to make it milder or hotter.
You could really double the amount of chilis if you want to get the kick where you want it.
HOW TO REHEAT?
For the best results, reheat in an air fryer or oven on a wire rack to keep the chicken crispy.
You can also use a microwave in a pinch.
There is nothing better than leftover chicken that tastes just as great the next day. Am I right?
ANY ADDITIONS?
You bet! Try these ideas on for size and let me know in the comments if you have any other great ideas!
- Red pepper flakes for extra heat
- Sesame seeds for garnish
- Diced green onions for a fresh touch
- Squeeze of lemon juice for acidity
- Drizzle of soy sauce for umami flavor
- Sprinkle of sea salt for finishing
- Crushed cornflakes for extra crunch
- Dollop of Frank’s hot sauce for more spice
- Side of sweet potatoes for balance
- Layer on brioche buns for a sandwich
ANY SUBSTITUTIONS?
I always like to have a few subs for you. Here are just a few to get you started.
- Chicken thighs for a juicier option
- Vegetable oil instead of peanut oil
- Boneless skinless chicken breasts for a leaner cut
- Cayenne pepper instead of chiles for a different heat
HOW TO STORE:
Refrigerator: In an airtight container for up to 3 days. Any longer and the battered chicken will really start to get soft.
Freezer: Freeze without the sauce for up to 3 months. You don’t want any freezer burn, so make sure it’s in a tightly sealed container.
DANA’S TIPS AND TRICKS:
- Use a meat thermometer to ensure the chicken is cooked perfectly.
- Fry the chicken in batches to avoid overcrowding. This will make sure everything cooks nice and evenly.
- Dont’ forget to let the chicken rest on a wire rack to stay crispy. This is key!
- Cook the honey on medium heat to avoid burning.
- Strain the chiles from the honey for a smooth sauce.
- Serve the honey on the side for dipping or drizzling. You’ll love that extra coating.
Hot Honey Chicken is a fantastic dish that brings together sweet and spicy flavors in the best way. It’s perfect for those nights when you want something a little different but super delicious.
Whether you make it for a weeknight meal or a special occasion, this dish is sure to become one of the best things you’ve ever cooked.
So grab your ingredients and get ready to make some amazing Crunchy Hot Honey Chicken!
If you like this recipe, you might also like:
If you’ve tried this HOT HONEY CHICKEN, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Crispy Fried Hot Honey Chicken Recipe
Equipment
Ingredients
For the hot honey:
- 2 Fresno chiles thinly sliced
- 1 Thai chile thinly sliced
- 1 cup pure honey
For the tenders:
- Peanut oil for frying
- 1 pound chicken tenderloins
- 1/4 cup all-purpose flour
- 1 & 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 large eggs
- splash of water
- 1 & 1/2 cups panko breadcrumbs
Instructions
- Make the hot honey first by placing the Fresno chiles, Thai chile, and honey into a small saucepot.2 Fresno chiles, 1 Thai chile, 1 cup pure honey
- Place the pot over medium heat and bring to a simmer, stirring occasionally. Reduce the heat to low and continue to cook for 1 hour until fragrant and spicy.
- Make sure you watch the pot very closely it may overflow. Just take the pot off the heat for a few seconds if it starts to bubble too much.
- Place a fine mesh strainer over a medium-sized bowl and pour the hot honey into the strainer. Discard the chiles. Let sit for 30 minutes to an hour to thicken.
- While the hot honey is sitting, make the chicken tenders. Preheat your deep fryer to 350°F. Or, preheat the oil in a dutch oven with the oil 3 inches up the side of the pan.Peanut oil for frying
- Place the tenders, flour, salt, garlic powder, onion powder, and pepper into a zipper-sealed plastic bag. Toss until the chicken is coated.1 pound chicken tenderloins, 1/4 cup all-purpose flour, 1 & 1/2 teaspoons salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper
- Add the eggs and a splash of water to a large shallow bowl and beat together until combined.2 large eggs, splash of water
- Place the breadcrumbs into another shallow bowl.1 & 1/2 cups panko breadcrumbs
- Working with the tenders one at a time, shake off any excess flour. Place it into the egg mixture and coat it. Add the breadcrumbs and gently press the breadcrumbs in so they stick.
- Place the breaded tender on a parchment paper-lined sheet tray and repeat with the remaining tenders.
- Fry the tenders a couple at a time, do not crowd the pan. Fry for 4-5 minutes or until an internal temperature reaches 165°F.
- Place on a paper towel-lined plate to absorb any excess grease. Place the tenders on a wire rack on top of a sheet tray to catch any drips and to keep the tenders crispy. Repeat with the remaining tenders.
- Serve immediately with the hot honey.
Notes
- Use a meat thermometer to ensure the chicken is cooked perfectly.
- Fry the chicken in batches to avoid overcrowding. This will make sure everything cooks nice and evenly.
- Don’t forget to let the chicken rest on a wire rack to stay crispy. This is key!
- Cook the honey on medium heat to avoid burning.
- Strain the chiles from the honey for a smooth sauce.
- Serve the honey on the side for dipping or drizzling. You’ll love that extra coating.
Nutrition
Love This Recipe?
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