Incredible Hot Honey Chicken (Print Version)
# Ingredients:
→ For the chicken
01 -
3 large chicken breasts, trimmed and sliced in half horizontally
02 -
¾ teaspoon kosher salt
03 -
1 cup buttermilk
→ For the hot honey sauce
04 -
¼ cup butter, melted
05 -
¼ cup honey
06 -
1 tablespoon smoked paprika
07 -
¾ teaspoon cayenne pepper
08 -
½ teaspoon garlic powder
09 -
¼ teaspoon kosher salt
→ For the breading
10 -
¾ cup all-purpose flour
11 -
¾ cup panko breadcrumbs
12 -
2 teaspoons garlic powder
13 -
¾ teaspoon smoked paprika
14 -
¾ teaspoon baking powder
15 -
½ teaspoon ground black pepper
16 -
Canola oil for frying
# Instructions:
01 -
Season chicken cutlets with kosher salt on both sides. Place in a large bowl with buttermilk, ensuring all pieces are coated and submerged. Marinate for 30 minutes at room temperature or 2-4 hours in the fridge.
02 -
While chicken marinates, whisk together melted butter, honey, smoked paprika, cayenne pepper, garlic powder, and salt in a small bowl until well combined. Set aside.
03 -
In a shallow dish, combine flour, panko breadcrumbs, garlic powder, smoked paprika, baking powder, and black pepper. Mix well and set aside.
04 -
Remove chicken from buttermilk using tongs, shaking off excess. Coat both sides in the breading mixture, pressing gently to help it adhere. Place on a wire rack and let sit for 5 minutes before cooking.
05 -
In a 12-inch cast iron skillet, heat ½ to ¾ inch of canola oil over medium-high heat. Test readiness by dropping in a breadcrumb - it should sink, then rise and sizzle.
06 -
Fry 3 pieces at a time for 4-6 minutes per side until golden brown and crispy. Transfer to a wire rack set over a paper towel-lined baking sheet. Repeat with remaining chicken.
07 -
Brush each piece of hot chicken generously with the hot honey sauce. Serve immediately while crispy and hot.
# Notes:
01 -
The buttermilk marinade is essential for flavor and juiciness - don't skip this step!
02 -
Letting the breaded chicken rest for 5 minutes helps the coating adhere better during frying.
03 -
Test oil temperature with a breadcrumb to ensure proper frying - too hot will burn the coating.
04 -
Adjust spice level by increasing or decreasing the cayenne pepper to your taste preference.
05 -
For best results, serve immediately while the coating is still crispy.