Hot Honey Chicken is a flavorful and crispy dish that perfectly balances sweet and spicy. Each tender bite is crunchy on the outside, juicy on the inside, and drizzled with a glossy, fiery honey sauce that makes it irresistible. It’s a fantastic recipe for family dinners, game days, or anytime you crave something bold and comforting.

Why You’ll Love This Recipe

This recipe combines the best of both worlds—crispy fried chicken and a sweet, spicy glaze. The chicken is double-dredged in a seasoned flour mix for maximum crunch, while the hot honey adds a delightful glaze with just the right kick of heat. It’s easy to make at home, incredibly satisfying, and perfect for sharing with friends or family. Plus, you can easily adjust the spice level to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Marinade

1 cup buttermilk
2 ¼ teaspoons kosher salt
1 ½ teaspoons black pepper
2 pounds boneless, skinless chicken tenders

For the Dredge

1 cup all-purpose flour
1 cup cornstarch
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
2 teaspoons kosher salt
1 ½ teaspoons baking powder
1 teaspoon black pepper
4 large eggs
2 tablespoons hot sauce
2 teaspoons water

For the Hot Honey

2 ½ cups honey
5 tablespoons hot sauce
2 ½ tablespoons cayenne pepper
¼ teaspoon kosher salt

For Frying

Vegetable oil or shortening, for frying
Kosher salt, for sprinkling

Directions

Marinate the Chicken:
In a large bowl, whisk together buttermilk, salt, and pepper. Add chicken tenders and coat evenly. Cover and refrigerate for at least 30 minutes or up to 1 hour.
Prepare the Dredge:
In one bowl, mix flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, baking powder, and black pepper.
In a separate bowl, beat eggs with hot sauce and water.
Coat the Chicken:
Remove chicken from marinade. Dredge each piece in the flour mixture, pressing lightly to coat well.
Dip in the egg mixture, then dredge again in the flour mixture for a second coating.
Transfer coated chicken pieces to a wire rack and let them rest at room temperature for 15 minutes.
Prepare the Hot Honey:
In a small saucepan, combine honey, hot sauce, cayenne pepper, and salt. Heat over medium-low, stirring occasionally, until warm and fragrant (about 10–15 minutes). Remove from heat and let it cool slightly to thicken.
Fry the Chicken:
In a large skillet or cast-iron pan, heat ½ inch of oil over medium-high heat. Fry chicken in batches, turning once, until golden and crispy, about 3 minutes per side.
Transfer to a wire rack to drain and sprinkle with salt. Keep warm in a 325°F oven while frying the remaining chicken.
Finish and Serve:
Once all tenders are fried, drizzle generously with warm hot honey. Serve with extra sauce on the side for dipping.

Servings and Timing

Servings: 4 to 6
Prep Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Variations

Milder version: Reduce cayenne to 1 tablespoon for a gentler heat.
Extra spicy: Add crushed red pepper or a dash of chili flakes to the honey sauce.
Oven-baked option: Bake coated chicken tenders at 400°F for 20–25 minutes, then drizzle with warm hot honey.
Air fryer method: Cook at 375°F for 12–15 minutes, flipping halfway through, then coat with hot honey.
Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For best results, do not drizzle honey on the tenders you plan to save. Reheat in a 350°F oven or air fryer for 8–10 minutes until crispy, then drizzle with hot honey before serving. Avoid microwaving, as it can soften the crust.

FAQs

1. Can I use chicken breasts instead of tenders?

Yes, you can use boneless chicken breasts cut into strips or small pieces.

2. Can I bake the chicken instead of frying?

Absolutely. Bake at 400°F for about 25 minutes, flipping halfway through for even crispiness.

3. How spicy is the hot honey?

It’s moderately spicy with a sweet finish. You can reduce the cayenne for a milder version.

4. What’s the best oil for frying?

Use vegetable oil, canola oil, or peanut oil for even frying and crisp texture.

5. Can I make the hot honey in advance?

Yes, it can be made ahead and stored in a sealed jar for up to one week at room temperature.

6. Is there a dairy-free alternative to buttermilk?

Yes, combine 1 cup of plant-based milk with 1 tablespoon of lemon juice or vinegar to create a dairy-free buttermilk substitute.

7. Can I use boneless chicken thighs?

Yes, thighs work great and add extra juiciness to the dish.

8. What can I serve with hot honey chicken?

It pairs beautifully with coleslaw, mashed potatoes, cornbread, or a simple green salad.

9. Can I use store-bought hot honey?

Yes, but making it fresh allows you to control the sweetness and spice level.

10. How do I keep the chicken crispy after frying?

Place it on a wire rack instead of paper towels to let air circulate and prevent sogginess.

Conclusion

Hot Honey Chicken is the ultimate comfort food that combines crunch, sweetness, and heat in every bite. It’s perfect for family dinners, gatherings, or casual weekends when you want something indulgent yet homemade. With its flavorful coating and sticky honey glaze, this dish is guaranteed to become a favorite in your recipe collection.

Hot Honey Chicken