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Hot Honey Chicken: A Spicy and Sweet Recipe to Satisfy Your Cravings

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Achieve ultimate crispy texture! These juicy, dredged chicken thighs are deep-fried golden brown, delivering a perfect spicy-sweet bite. Full step-by-step instructions and nutritional facts inside.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 tsp salt, 1 tsp paprika, and 1/2 tsp black pepper (combined)
  • 3 cups vegetable oil (for frying)
  • 1/2 cup liquid honey
  • 2 tbsp Frank's RedHot Original Sauce (or preferred hot sauce)
  • 1 tsp red pepper chili flakes

Instructions

  1. Step 1: Prepare the Chicken Dredge. In a shallow dish, combine the flour, salt, paprika, and black pepper. In a separate bowl, lightly beat the egg. Dredge each piece of chicken first in the egg mixture, ensuring it is fully coated, and then generously dredge it in the seasoned flour.
  2. Step 2: Fry the Chicken. Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven until it reaches 350°F (175°C). Carefully drop the chicken pieces into the hot oil, working in batches to avoid overcrowding the pot. Fry for 5-7 minutes until the chicken is golden brown, crispy, and cooked through (internal temperature 165°F/74°C). Remove the chicken and drain excess oil on a wire rack or paper towels.
  3. Step 3: Prepare the Hot Honey Sauce. In a small saucepan, combine the liquid honey, hot sauce, and red pepper chili flakes. Place the saucepan over medium-low heat and gently stir the mixture until the honey is liquid and the sauce is fully combined, about 2 minutes. Do not boil the sauce, as this can crystalize the honey.
  4. Step 4: Combine and Toss. Remove the hot honey sauce from the heat. Add the warm, crispy fried chicken directly into the saucepan or a large mixing bowl. Toss the chicken quickly and thoroughly until every piece is evenly coated in the sweet and spicy glaze.
  5. Step 5: Serve Immediately. Transfer the Hot Honey Chicken to a serving platter. Garnish with a sprinkle of fresh parsley or a few extra chili flakes if desired, and serve immediately while the chicken is still hot and crispy.

Notes

  • If you anticipate leftovers, store the fried chicken and the hot honey sauce separately, combining them right before serving to keep the maximum crispness.
  • Skip the microwave; reheat leftover Hot Honey Chicken in a toaster oven or air fryer at 375°F (190°C) for 5-7 minutes to bring back some satisfying crunch.
  • Balance the rich, sweet heat by serving this over a bed of fluffy white rice or alongside a bright, tangy vinegar-based coleslaw.
  • For an ultra-crispy crust, let the dredged chicken rest on a wire rack for 10-15 minutes before frying—this allows the egg and flour coating to "set" better.

Nutrition

Find it online: https://coookitfast.com/hot-honey-chicken-a-spicy-and-sweet-recipe-to-satisfy-your-cravings/