Hot Honey Chicken Recipe

Name: Hot Honey Chicken Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 (or 8 small) servings
Ingredients: 4 small boneless skinless chicken breasts; 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; Garnishes: ¼ cup chopped green onion and crushed red pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings
4 (or 8 small) servings
Calories
880 kcal
Course
Main Course
Cuisine
American

Hot Honey Chicken Recipe

Gael Hudson

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This easy recipe shows you the steps to make crispy fried chicken that's perfect to drizzle with hot honey sauce! Serve hot honey chicken with southern side dishes or use to make bold and crunchy chicken sandwiches.

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Ingredients

Servings

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

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Instructions

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.
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!)
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.
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.
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.
Once the oil is ready, gently place 3 of the chicken pieces to the hot oil. Stir once, and fry for 4-5 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 5-6 minutes, but the breading could get too dark. Watch the thermometer and adjust the heat as needed to keep it right at 350.)
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.
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

Take your time during the dredging process. The longer the breading rests on the chicken before frying, the better the texture.
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.
To get the breading crisp again, reheat leftovers in the air fryer (my favorite method!) or oven at 350 degrees for 5-10 minutes.

Nutrition Information

Show Details

Serving 1pc Calories 880kcal (44%) Carbohydrates 106g (35%) Protein 36g (72%) Fat 35g (54%) Saturated Fat 7g (35%) Polyunsaturated Fat 10g Monounsaturated Fat 15g Trans Fat 0.02g Cholesterol 173mg (58%) Sodium 2246mg (94%) Potassium 718mg (21%) Fiber 3g (12%) Sugar 44g (88%) Vitamin A 1138IU (23%) Vitamin C 2mg (2%) Calcium 123mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 4(or 8 small) servings

Amount Per Serving

Calories 880 kcal

% Daily Value*

Serving	1pc
Calories	880kcal	44%
Carbohydrates	106g	35%
Protein	36g	72%
Fat	35g	54%
Saturated Fat	7g	35%
Polyunsaturated Fat	10g	59%
Monounsaturated Fat	15g	75%
Trans Fat	0.02g	1%
Cholesterol	173mg	58%
Sodium	2246mg	94%
Potassium	718mg	15%
Fiber	3g	12%
Sugar	44g	88%
Vitamin A	1138IU	23%
Vitamin C	2mg	2%
Calcium	123mg	12%
Iron	5mg	28%