Save The skillet was hissing louder than I expected, and I nearly dropped the first piece of chicken into the oil. My hands were shaking a little because I'd promised my neighbors something spectacular after they helped me move furniture all afternoon. I wanted crunch, I wanted heat, and I wanted that glossy, sticky sweetness that makes you lick your fingers twice. This hot honey butter chicken became my answer to every craving I didn't know how to name.
I served this to my sister on a rainy Tuesday, and she ate three pieces without saying a word. When she finally looked up, there was honey on her chin and she just nodded slowly. That silence told me everything. Now every time she visits, she texts me the chicken emoji before she even knocks on the door.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicy under high heat and won't dry out like breasts, plus they have enough fat to keep the meat tender even after frying.
- Buttermilk: The acidity tenderizes the chicken and helps the flour coating stick like glue, creating those craggy edges that fry up extra crispy.
- Hot sauce (for marinade): Just a teaspoon adds a subtle tang without making the chicken spicy, it wakes up the buttermilk and primes the meat for flavor.
- All-purpose flour: The backbone of your crust, it crisps up beautifully when combined with cornstarch and holds onto all those seasonings.
- Cornstarch: This is the secret to extra crunch, it creates a lighter, crispier texture than flour alone ever could.
- Garlic powder: Adds savory depth without burning in the hot oil the way fresh garlic would.
- Paprika: Gives the crust a warm color and a hint of smokiness that balances the sweetness of the sauce.
- Kosher salt: Seasons every layer and helps draw moisture to the surface for better browning.
- Black pepper: A gentle heat that supports the cayenne without competing with it.
- Vegetable oil: High smoke point makes it perfect for frying, and it won't add competing flavors.
- Unsalted butter: Melts into the honey to create that glossy, rich sauce, and you control the salt level yourself.
- Honey: The sweet backbone of the sauce, it clings to every crevice of the fried chicken and caramelizes slightly from the residual heat.
- Hot sauce (for sauce): Franks RedHot or your favorite brings vinegar tang and a mild burn that plays perfectly with honey.
- Cayenne pepper: The real heat lives here, start with half a teaspoon and taste before adding more.
- Pinch of salt (for sauce): Balances the sweetness and keeps the sauce from tasting one dimensional.
Instructions
- Marinate the chicken:
- Whisk together the buttermilk and hot sauce in a bowl, then submerge the chicken thighs completely. Let them soak for at least 20 minutes on the counter, or cover and refrigerate up to 4 hours if you have the time.
- Prepare the coating:
- In a wide, shallow bowl, whisk the flour, cornstarch, garlic powder, paprika, salt, and pepper until evenly mixed. This dry mixture is going to become that golden, craggy crust.
- Dredge the chicken:
- Lift each thigh from the buttermilk, let the excess drip back into the bowl, then press it firmly into the flour mixture on both sides. Use your hands to pat the coating onto every surface so it sticks.
- Heat the oil:
- Pour about an inch of vegetable oil into a large skillet or Dutch oven and heat over medium-high until it reaches 350°F on a thermometer. If you don't have a thermometer, drop a pinch of flour in, it should sizzle immediately.
- Fry the chicken:
- Gently lay the chicken pieces into the hot oil without crowding the pan, fry for 5 to 7 minutes per side until deep golden brown and the internal temperature hits 165°F. Transfer to a wire rack set over a baking sheet to drain.
- Make the hot honey butter:
- While the chicken fries, melt the butter in a small saucepan over medium heat. Whisk in the honey, hot sauce, cayenne, and a pinch of salt until smooth and glossy.
- Toss and serve:
- Arrange the fried chicken on a platter and drizzle the warm sauce over every piece, or toss gently in a large bowl to coat. Serve immediately while the crust is still crackling.
Save The first time I made this for a potluck, I watched a grown man close his eyes and sway a little after his first bite. He didn't say anything profound, just asked if I'd made extra. I had not. I learned my lesson and now I always double the recipe because this chicken doesn't last long enough to worry about storage.
Getting the Crunch Right
The cornstarch is your best friend here, but the real magic happens when you press the flour mixture into the chicken with a little force. I used to be gentle and my crust would fall off in the oil. Now I really press it in, almost like I'm giving the chicken a firm handshake, and those craggy bits stay put and fry up shatteringly crisp. If you want even more texture, dip the dredged chicken back into the buttermilk and coat it a second time before frying.
Adjusting the Heat
I'm not great with spice, so I started with just a quarter teaspoon of cayenne and it was perfect for me. My friend who puts hot sauce on everything doubled it and added an extra tablespoon of Franks to the sauce. The beauty of this recipe is that the honey softens the heat and makes it warm rather than painful, so even if you go a little overboard, it won't punish you. Taste the sauce before you pour it and adjust with more honey if it's too fiery or more cayenne if it's too tame.
Serving and Pairing Ideas
This chicken shines on its own, but I love piling it onto soft potato rolls with a handful of bread and butter pickles to cut through the richness. A crisp, tangy coleslaw on the side is practically mandatory in my house, and sometimes I'll add a few pickled jalapeños if I'm feeling bold. If you have leftover sauce, drizzle it over roasted vegetables or toss it with popcorn for a sweet and spicy snack.
- Serve with soft rolls, pickles, and coleslaw for a complete meal.
- Try it over waffles for a sweet and savory brunch twist.
- Leftover chicken reheats beautifully in a 375°F oven for 10 minutes.
Save This hot honey butter chicken has become my go-to whenever I need to remind myself that cooking can be joyful and a little messy and absolutely worth it. I hope it makes your kitchen smell as good as mine does right now.
Questions & Answers
- → Can I use bone-in chicken instead of boneless thighs?
Yes, bone-in chicken thighs work great. You may need to add a few minutes to the frying time to ensure the chicken reaches an internal temperature of 165°F. Adjust cooking time accordingly.
- → How can I make this dish less spicy?
Reduce or omit the cayenne pepper in the hot honey butter sauce and use a milder hot sauce like a sweet chili sauce instead. You can also decrease the amount of hot sauce in the buttermilk marinade.
- → What oil is best for frying?
Vegetable oil, canola oil, or peanut oil work well for frying due to their high smoke points. Avoid olive oil as it has a lower smoke point and will break down at the required frying temperature of 350°F.
- → How long can I marinate the chicken?
You can marinate the chicken for at least 20 minutes up to 4 hours. Longer marinating times help tenderize the meat and allow flavors to penetrate more deeply.
- → Can I make the hot honey butter sauce ahead of time?
Yes, you can prepare the sauce a few hours ahead and store it in an airtight container at room temperature. Gently reheat it in a small saucepan over low heat just before serving, stirring occasionally.
- → What sides pair well with this dish?
Soft dinner rolls are perfect for soaking up the sauce. Crisp coleslaw, pickles, or a fresh green salad provide nice contrast. Cornbread or mashed potatoes also complement the sweet and spicy flavors beautifully.