Hot Honey Butter Chicken (Printable)

Crispy fried chicken thighs tossed in a spiced hot honey butter sauce combining sweet, savory, and heat.

# What You 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 Steps:

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 Suggestions:

01 -
  • The contrast between crispy exterior and juicy chicken inside feels almost indulgent, yet it comes together faster than takeout.
  • That hot honey glaze is addictive in a way that makes people ask for seconds before they've finished their first bite.
  • You can dial the heat up or down depending on who's eating, so it works for adventurous palates and cautious ones alike.
02 -
  • The oil temperature is non-negotiable—I learned this the hard way when I tried to rush and ended up with soggy chicken that cost me credibility with my dinner guests.
  • Double-dipping the chicken creates an almost impossibly crispy exterior that rivals any restaurant version and makes the glaze cling better.
  • Taste your glaze before pouring it over the chicken because hot sauce brands vary wildly in heat level and you want yours balanced perfectly for your preference.
03 -
  • Use an instant-read thermometer to check doneness rather than guessing—165°F in the thickest part means perfect chicken every time, juicy inside and safe to eat.
  • Make your glaze right before serving so it stays warm and glossy on the chicken instead of thickening as it sits.
  • If you prefer less heat, you can make the glaze mild and let guests add extra hot sauce at the table, giving everyone control over their own fire level.
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