There’s something incredibly satisfying about biting into a crispy piece of chicken, especially when it’s drizzled with a sweet and spicy sauce. Hot Honey Chicken is a delightful dish that combines the crunchiness of fried chicken with the sweet heat of honey, creating an unforgettable flavor experience. This recipe is perfect for weeknight dinners, meal prep, or impressing guests at your next gathering. With just a handful of ingredients and some simple techniques, you’ll have a mouthwatering dish that’s sure to please everyone at the table.
Why This Recipe Works
The magic of Hot Honey Chicken lies in its balance of flavors and textures. The chicken is marinated in dill pickle juice, which infuses it with flavor and keeps it moist. The crispy coating, made with a blend of all-purpose flour and cornstarch, ensures that each bite is satisfying. Finally, the hot honey drizzled over the top adds the perfect amount of sweetness and heat, elevating the dish to new heights. This combination not only tantalizes the taste buds but also creates a delightful contrast in textures.
Ingredient List
- 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)
- Garnishes: ¼ cup chopped green onion and crushed red pepper
Appliances & Accessories
- Large mixing bowl – for marinating the chicken and mixing the wet ingredients.
- Shallow dish – for breading the chicken pieces.
- Frying pan or deep fryer – for frying the chicken to golden perfection.
- Cooking thermometer – to ensure the oil is at the right temperature.
- Serving platter – for presenting your beautiful Hot Honey Chicken.
From Start to Finish: Hot Honey Chicken
Step 1: Marinate the Chicken
Begin by placing the chicken breasts or cutlets in a large mixing bowl. Pour the dill pickle juice over the chicken and add the granulated sugar. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This step is crucial for infusing the chicken with flavor and moisture.
Step 2: Prepare the Breading
In a shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, black pepper, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
Step 3: Set Up the Dipping Station
In another bowl, whisk together the milk and eggs until smooth. This will be your wet mixture for dipping the chicken.
Step 4: Bread the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, making sure it is fully coated. Next, dip it into the milk and egg mixture, allowing any excess to drip off, then return to the flour mixture for a second coating. This double-dipping technique will give you an extra crispy crust.
Step 5: Heat the Oil
In a large frying pan or deep fryer, heat the peanut oil to 350°F (175°C). Use a cooking thermometer to check the temperature, as proper oil temperature is key to achieving a crispy exterior.
Step 6: Fry the Chicken
Carefully add the breaded chicken to the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes per side, or until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Step 7: Drizzle with Hot Honey
Once the chicken is cooked, remove it from the oil and let it drain on paper towels. Immediately drizzle the hot honey over the chicken while it’s still hot, allowing it to soak in slightly.
Step 8: Garnish and Serve
Transfer the Hot Honey Chicken to a serving platter. Garnish with chopped green onions and a sprinkle of crushed red pepper for an extra kick. Serve while hot, and watch it disappear!
Seasonal Twists
- Summer: Serve alongside a fresh corn salad for a light summer meal.
- Fall: Pair with roasted sweet potatoes and a side of collard greens.
- Winter: Add a side of creamy mac and cheese for a comforting feast.
- Spring: Accompany with a vibrant spring vegetable medley for freshness.
Things That Go Wrong
Even the best chefs can encounter some hiccups while making Hot Honey Chicken. Here are a few common issues and how to solve them:
- Oil too cool: If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy instead of crispy. Always use a thermometer to check the oil temperature.
- Chicken not cooked through: Ensure the chicken is pounded to an even thickness for uniform cooking. A meat thermometer is your best friend here.
- Coating falls off: To keep the coating intact, make sure the chicken is dry before dredging and avoid moving it around too much in the oil.
- Too spicy: If you’re sensitive to heat, start with less hot honey and adjust to your taste. You can always add more later!
Store, Freeze & Reheat
If you find yourself with leftovers (which is unlikely, but hey, it happens!), here’s how to store, freeze, and reheat your Hot Honey Chicken:
- Refrigerate: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freeze: To freeze, wrap each piece tightly in plastic wrap and place in a freezer-safe bag. It will keep for up to 2 months.
- Reheat: To reheat, place the chicken on a baking sheet in a preheated 350°F (175°C) oven for about 10-15 minutes until heated through. This will help regain some of the crispiness.
Hot Honey Chicken Q&A
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are juicier and can add more flavor to your Hot Honey Chicken. Just adjust the cooking time as they may take a few minutes longer to cook through.
What if I don’t have peanut oil?
You can substitute peanut oil with canola oil or vegetable oil. Both will work well for frying, but keep in mind that peanut oil has a higher smoke point and adds a unique flavor.
Can I make this recipe gluten-free?
Yes, you can use gluten-free all-purpose flour and cornstarch to achieve a similar texture. Just make sure all other ingredients are also gluten-free.
What should I serve with Hot Honey Chicken?
This dish pairs well with a variety of sides! Consider serving it with coleslaw, cornbread, or even sticky maple dijon chicken thighs with herb rice for a delicious meal.
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Cooking can be a joyful experience, especially when it results in a dish as delectable as Hot Honey Chicken. Whether you’re making it for a cozy dinner at home or a gathering with friends, this recipe is sure to impress. Enjoy every crispy, sweet, and spicy bite!
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Hot Honey Chicken
Ingredients
Equipment
Method
- Begin by placing the chicken breasts or cutlets in a large mixing bowl. Pour the dill pickle juice over the chicken and add the granulated sugar. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- In a shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, black pepper, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
- In another bowl, whisk together the milk and eggs until smooth. This will be your wet mixture for dipping the chicken.
- Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, then dip it into the milk and egg mixture, allowing any excess to drip off, then return to the flour mixture for a second coating.
- In a large frying pan or deep fryer, heat the peanut oil to 350°F (175°C). Use a cooking thermometer to check the temperature.
- Carefully add the breaded chicken to the hot oil, frying for about 4-5 minutes per side, or until golden brown and cooked through.
- Once cooked, remove the chicken from the oil and let it drain on paper towels. Drizzle the hot honey over the chicken while it’s still hot.
- Transfer the Hot Honey Chicken to a serving platter. Garnish with chopped green onions and crushed red pepper. Serve while hot.
Notes
- For extra flavor, marinate the chicken longer, up to 4 hours.
- Use a thermometer to check the oil temperature for perfect frying.
- Leftovers can be refrigerated for up to 3 days.
