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

  1. Marinate the chicken in buttermilk for at least 30 minutes (or overnight in the fridge for maximum tenderness).

  2. Heat oil in a deep skillet or pot to 350°F (175°C).

  3. Mix dry ingredients: flour, cornstarch, garlic powder, paprika, salt, and pepper.

  4. Coat the chicken – remove from buttermilk, and dredge in the flour mix until well-coated.

  5. Fry in batches until golden and crispy (about 3–4 mins per side). Drain on paper towels.

  6. Make the hot honey – In a small saucepan, combine honey, hot sauce, red pepper flakes, and vinegar. Warm gently, stirring, but don’t boil.

  7. Toss or drizzle – Coat the crispy chicken bites in hot honey or serve it on the side for dipping.

Casey Easton
Cooking classes, cooking school, event space
www.foodlabboulder.com
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