Hot Honey “Fried” Chicken 

Hot honey is my new favorite thing.  

Ever since I heard about it, I knew I had to try it. I’m sure glad I did. Like hot sauce, it’s the kind of condiment that would go great on anything — pizza, fries, and of course, fried chicken.

While there are so many great brands out there wroth trying — such as Mike’s Hot Honey or Bee’s Knees — it’s pretty simple (and fun!) to make your own.

Hot honey is essentially the perfect culmination of sweet and spicy — that wonderful mix of sugary bee vomit that’s been infused with capsaicin packed chili peppers — making it a must for spicy, breaded chicken. While my recipe doesn’t involve any frying, feel free to ignore and try it that way.

Time You Need

  • Prep: 15-30 minutes
  • Cooking ~30 minutes
  • Serves: 6-5 servings

What You Need

For the chicken: 

  • 2 pounds of boneless chicken breasts or thighs
  • 1 cup of buttermilk
  • Salt and black pepper, to taste
  • 1 tsp chili powder
  • 1 tsp cayenne powder
  • 1 tsp paprika
  • 1 tbsp baking powder
  • 1 tbsp garlic powder
  • 3 cups of finely crushed BBQ chips of choice
  • ½ cup of all-purpose flour
  • 2 eggs, beaten

For the hot honey:  

  • 1 1/2 cups of honey
  • 3 Fresno chili or Serrano peppers, halved and seeded (go for the Serrano if you like more heat)
  • 5 Hatch peppers, diced and seeded
  • 1 tbsp red pepper flakes
  • 1 tbsp paprika
  • ½ tbsp chili powder
  • 1 tbsp of butter

What You Do

For the chicken: 

  • Place the chicken in a gallon sized ziploc bag. Add buttermilk, cayenne, garlic powder,  chili powder, paprika, and some dashes of salt and black pepper.
  • Let the bag sit in the fridge for about half hour.
  • Create a dredging station. One bowl of flour and baking powder, one of beaten eggs, and then fill another ziploc bag with the finely crushed BBQ chips.
  • Prepare a baking sheet lined with foil and greased, then preheat the oven to 430 degrees.
  • Take one piece of chicken at a time and coat in flour, then egg, then crushed chips. Place on greased baking sheet and repeat for the rest of the chicken.
  • Cook the chicken for about 15 minutes, then flip. Cook for about another 10-15 until the chicken is fully cooked through.
  • While the chicken is cooking, prep the honey. 

For the hot honey: 

  • In a small saucepan, add honey, butter, halved peppers, red pepper flakes and seasonings.
  • Bring to a simmer over medium heat.
  • Turn heat down to a low simmer, and let honey simmer and infuse with the peppers for about 30 minutes.
  • Strain peppers from honey, and let sit at a low simmer until the chicken is finished cooking.
  • Once chicken is done, remove from oven and generously coat the chicken with the honey.
  • Serve and enjoy!