Hot Honey Chicken
For the Chicken:
1 lb boneless chicken breast or thighs, cut into bite-sized chunks
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1 cup flour
1/2 cup cornstarch (for extra crispiness)
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
Oil for frying (vegetable or peanut oil)
For the Hot Honey:
1/3 cup honey
1–2 tbsp hot sauce (Frank’s, Cholula, or your fave)
1/2 tsp red pepper flakes
1 tsp apple cider vinegar
For Serving:
Blue cheese or ranch dipping sauce
Marinate the chicken in buttermilk for at least 30 minutes (or overnight in the fridge for maximum tenderness).
Heat oil in a deep skillet or pot to 350°F (175°C).
Mix dry ingredients: flour, cornstarch, garlic powder, paprika, salt, and pepper.
Coat the chicken – remove from buttermilk, and dredge in the flour mix until well-coated.
Fry in batches until golden and crispy (about 3–4 mins per side). Drain on paper towels.
Make the hot honey – In a small saucepan, combine honey, hot sauce, red pepper flakes, and vinegar. Warm gently, stirring, but don’t boil.
Toss or drizzle – Coat the crispy chicken bites in hot honey or serve it on the side for dipping.