Hot Honey Butter Chicken (Printable)

Crispy fried chicken glazed in a sweet and spicy hot honey butter sauce with perfect balance of flavors.

# What You'll Need:

→ For the Fried Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 1/2 cups all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil, for frying

→ For the Hot Honey Butter Sauce

11 - 1/4 cup unsalted butter
12 - 1/3 cup honey
13 - 1 tablespoon hot sauce (e.g., Franks RedHot)
14 - 1/2 teaspoon cayenne pepper (adjust to taste)
15 - Pinch of salt

# How to Make It:

01 - In a bowl, mix buttermilk and 1 teaspoon hot sauce. Add chicken thighs, ensuring they are well coated. Marinate for at least 20 minutes (or up to 4 hours for deeper flavor).
02 - In a separate bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and black pepper.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere.
04 - Heat about 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
05 - Fry chicken in batches until golden brown and cooked through (internal temperature 165°F), about 5-7 minutes per side. Drain on a wire rack over a baking sheet.
06 - While the chicken fries, make the hot honey butter: In a small saucepan, melt butter over medium heat. Whisk in honey, hot sauce, cayenne, and a pinch of salt until smooth and warmed through.
07 - Place fried chicken on a serving platter and drizzle generously with hot honey butter sauce. Serve immediately.

# Expert Hints:

01 -
  • The crispy coating stays crunchy even under all that glossy, sweet heat.
  • You control the spice level, so it works for timid eaters and heat seekers alike.
  • It comes together in under an hour but tastes like you labored all day.
  • Leftovers (if there are any) reheat beautifully in the oven.
02 -
  • Dont skip the wire rack after frying, setting chicken on paper towels traps steam and kills the crunch.
  • If your oil temp drops below 325°F, the coating absorbs grease instead of crisping up.
  • Taste your sauce before pouring, honey sweetness varies and you might need an extra dash of hot sauce to balance it.
03 -
  • Let your chicken sit at room temp for 15 minutes before frying so it cooks more evenly.
  • Keep a second batch of dredge ready in case the first one gets too clumpy from the buttermilk.
  • If the sauce thickens too much as it sits, just warm it gently with a splash of water and whisk until smooth again.
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