Hot Honey Chicken

There’s something truly enchanting about the aroma of Hot Honey Chicken wafting through the kitchen. I remember the first time I made this dish; it was a chilly evening, and I wanted to create something comforting yet exciting for my family. As the chicken sizzled in the hot oil, the anticipation built, and I could hardly wait to drizzle on the sweet, spicy honey that would elevate this dish to a whole new level. The combination of crispy fried chicken with the sticky sweetness of hot honey is pure magic on a plate.

Every bite is a delightful contrast—crunchy on the outside, tender on the inside, and bursting with flavor. This dish is more than just food; it’s a way to bring loved ones together around the table, sharing stories and laughter. Whether it’s a weeknight dinner or a gathering with friends, Hot Honey Chicken never fails to impress. It’s that perfect blend of sweet and savory that everyone craves, making it a go-to recipe in my kitchen.

So, if you’re looking to impress your family or simply treat yourself to something delicious, I wholeheartedly invite you to try your hand at this recipe. I promise it will quickly become a favorite!

Everything You Need for Hot Honey Chicken

When it comes to the ingredients for Hot Honey Chicken, each plays an essential role in achieving that perfect balance of flavors and textures. The combination of ingredients not only creates a mouthwatering taste but also ensures that each bite is satisfying and delicious. Let’s dive into these key players that make this dish so special.

• Chicken Breasts: The star of the dish! Using small boneless, skinless chicken breasts allows for even cooking and optimal crunch when fried.
• Dill Pickle Juice: This unique brine infuses the chicken with flavor and helps tenderize it, giving you juicy results.
• Granulated Sugar: A touch of sweetness that balances the savory elements in the dish.
• All-Purpose Flour: Essential for creating the crispy coating that everyone loves so much.
• Cornstarch: This fine powder helps to enhance the crunchiness of the breading.
• Spices (Paprika, Garlic Powder, Black Pepper, Salt): These add depth and flavor to the chicken, making each bite a delightful experience.
• Milk and Eggs: Together, these create a rich egg wash that helps the flour adhere to the chicken.
• Peanut Oil: Ideal for frying due to its high smoke point, resulting in perfectly cooked chicken every time.
• Hot Honey: This is what takes the dish to new heights, adding that sweet-and-spicy kick!
• Garnishes (Green Onion, Crushed Red Pepper): These add a fresh element and a bit more heat, making the dish visually appealing and flavorful.

How to Make Hot Honey Chicken

Making Hot Honey Chicken is a straightforward process that yields impressive results. Follow these steps closely, and you’ll have a delicious dinner on your table in no time!

1. Brine the Chicken: Start by cutting the chicken breasts in half to create thin cutlets. You should end up with about eight pieces. Pour dill pickle juice into a microwave-safe bowl and heat it until it’s hot to the touch but not boiling. Stir in the granulated sugar until fully dissolved. Allow the juice to cool before adding the chicken cutlets. Let them soak for at least 30 minutes or, if you have time, overnight in the refrigerator.
2. Prep the Breading: While the chicken is soaking, mix together all-purpose flour, cornstarch, paprika, garlic powder, black pepper, and salt in a medium bowl. After brining, drain the pickle juice and thoroughly pat each cutlet dry with paper towels. This step is crucial for getting the breading to stick.
3. Dredge the Chicken: Set up a drying rack and dredge each chicken cutlet in the flour mixture. Shake off any excess flour and lay the pieces on the rack. This resting time helps create a thicker coating.
4. Prepare the Egg Wash: In a separate bowl, beat together milk and eggs. Take two tablespoons of this mixture and mix it with the remaining flour mixture, creating little pebbles. This will enhance the texture of your crispy coating.
5. Double-Dip the Chicken: Dunk the cutlets in the egg wash, then back into the flour mixture, ensuring they are well-coated. Shake off any excess flour again and lay them back on the drying rack.
6. Heat the Oil: Pour peanut oil into a large sauce pot and turn the heat on medium-high. Attach a clip-on thermometer to check the temperature, aiming for 350 degrees F.
7. Fry the Chicken: Once the oil is hot, carefully place three pieces of chicken into the pot. Fry them for about 4 to 5 minutes until they turn golden brown. Flip the chicken halfway through for even cooking. Adjust the heat as needed to keep the oil temperature steady.
8. Drain the Chicken: Use a spider skimmer to remove the fried cutlets and place them on a paper towel-lined plate to drain any excess oil. Allow the oil to return to 350 degrees before frying the next batch. For best results, keep the fried chicken warm in a low oven while finishing the frying process.
9. Serve: Once all the chicken is fried, drizzle hot honey generously over each piece. Sprinkle with chopped green onions and crushed red pepper flakes for an extra burst of flavor. Serve warm and enjoy!

Variations to Try

If you love Hot Honey Chicken, you may want to try these fun variations to keep things exciting!

• Spicy Hot Honey: Adjust the spice level by adding more chili flakes or hot sauce to your honey for a fiery kick.
• Honey Garlic Chicken: Mix honey with minced garlic for a sweet and savory twist!
• Air Fryer Option: Use an air fryer instead of deep frying by spraying the chicken lightly with oil and cooking until crispy.
• Sweet Potato Fries: Serve alongside crispy sweet potato fries for a delicious and colorful meal.
• Fresh Herbs: Garnish with fresh herbs like cilantro or parsley for a fresh flavor boost.
• Hot Honey Dipping Sauce: Serve extra hot honey on the side for dipping for those who love an extra drizzle.
• Gluten-Free Option: Substitute traditional flour with a gluten-free blend for a similar crunchy coating.

Serving Ideas for Hot Honey Chicken

When it comes to serving Hot Honey Chicken, the possibilities are endless! Here are some delightful ideas to elevate your dining experience:

• With Coleslaw: A crisp, tangy coleslaw makes for a refreshing side that complements the sweet and spicy chicken.
• Over Rice: Serve the chicken over a bed of fluffy rice to soak up all that delicious hot honey.
• In a Sandwich: Use the fried chicken to create a mouthwatering sandwich with pickles and mayo for a satisfying lunch.
• With Mac and Cheese: A classic creamy mac and cheese pairs beautifully with the crunchy chicken.
• For Game Day: Serve as part of a game day platter with assorted dips and veggies for a fun gathering.
• On a Salad: Chop the chicken and toss it on a fresh salad for a hearty meal.
• As Leftovers: Reheat leftovers in the air fryer for that signature crispiness, making it a convenient option for busy nights.

FAQ

Conclusion

Hot Honey Chicken is a delightful blend of flavors and textures that makes a simple yet scrumptious meal. It’s perfect for family dinners or casual gatherings, and the sweet and spicy drizzle takes it to another level. I encourage you to try this recipe; you won’t be disappointed! It’s a comforting dish that brings joy to the table, creating memories one bite at a time.

Hot Honey Chicken

The ultimate comfort food, Hot Honey Chicken combines crunchy fried chicken with a sweet and spicy honey drizzle. Perfect for family dinners or entertaining guests, it's an easy weeknight recipe that will have everyone asking for seconds!

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 4 small boneless skinless chicken breasts or 8 cutlets
• 1 cup dill pickle juice
• 2 tablespoons granulated sugar
• 2 cups all-purpose flour
• ¼ cup cornstarch
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 2 teaspoons salt
• 1 cup milk
• 2 large eggs
• 1 quart peanut oil
• ½ cup hot honey store-bought or homemade
• ¼ cup chopped green onion for garnish
• to taste crushed red pepper for garnish

Equipment

• Large Pot
• Skillet
• Oven
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. Brine: Cut the chicken breasts into halves, straight through the middle to make two thin chicken breast cutlets from each breast. You should have 8 pieces total. Pour the pickle juice in a microwave-safe bowl. Warm the pickle juice in the microwave, until hot to the touch, but not boiling. Stir in the sugar until completely dissolved. Once the juice has cooled to room temperature, add the chicken cutlets and allow them to soak for at least 30 minutes, or overnight. Place in the refrigerator while brining.
2. Prep the Breading: While the chicken is brining in the pickle juice, mix the flour, cornstarch, paprika, garlic powder, black pepper, and salt in a medium bowl. Drain off the pickle juice and thoroughly pat each chicken breast cutlet dry with paper towels. This helps the breading hold tight to the chicken while frying. Don’t skip!
3. Dredge the Chicken: Set out a drying/cooling rack and dredge the chicken cutlets in the flour. Shake off all excess flour so the coating is very thin. Lay the chicken on the rack. Coat all the chicken pieces before moving on.
4. Next beat the milk and eggs in a separate bowl. Pour 2 tablespoons of eggwash into the remaining flour mix and work it into little pebbles with your fingers. This helps give the crunchy breading extra texture. Dunk the chicken cutlets in the eggwash, then dip them back into the flour mixture. Shake off the excess flour and lay them back on the drying rack.
5. Fry the Chicken: Once all the chicken is double-dipped in the flour mixture, pour the oil in a large sauce pot. Turn the heat on medium-high. Place a clip-on thermometer on the side of the pot and bring the temperature up to 350 degrees F.
6. Once the oil is ready, gently place 3 of the chicken pieces to the hot oil. Stir once, and fry for 4 to 5 minutes until golden brown. Flipping once after 3 minutes. If the temperature dips lower than 345 degrees F, the cooking time may need to be adjusted to 5 to 6 minutes, but the breading could get too dark. Watch the thermometer and adjust the heat as needed to keep it right at 350.
7. Use a spider skimmer to scoop the chicken cutlets out of the oil. Place them on a paper towel lined plate. Allow the temperature to rise back to 350 degrees. Repeat with the remaining chicken pieces two more times.
8. You can keep the fried chicken pieces warm in a 200 degree F oven while frying the remaining batches. When ready to serve, drizzle a generous amount of hot honey over the top of each piece of chicken. Then sprinkle the top with chopped scallions and crushed red pepper flakes. Serve warm!

Notes

• Tip 1: Take your time during the dredging process. The longer the breading rests on the chicken before frying, the better the texture.
• Tip 2: Fried chicken leftovers are so good! But I do suggest waiting to drizzle on the hot honey until you’re ready to serve. Transfer cooled chicken to an airtight container and keep in the fridge for up to 3 days.
• Tip 3: To get the breading crisp again, reheat leftovers in the air fryer (my favorite method!) or oven at 350 degrees for 5 to 10 minutes.

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