Crispy Hot Honey Fried Chicken
Juicy, golden-fried chicken thighs tossed in a sweet-spicy hot honey glaze—crispy outside, tender inside, and perfect for lunchboxes or dinner.
Equipment
Ingredients
Main
chicken thighs (boneless, skinless)
800 g
buttermilk
240 ml
all-purpose flour
200 g
cornstarch
50 g
salt
10 g
black pepper
2 g
paprika
5 g
garlic powder
3 g
sunflower oil
1000 ml
honey
80 g
chili flakes
3 g
butter
30 g
Instructions
Marinate the chicken
Place chicken thighs in a bowl and cover with buttermilk. Let it sit to tenderize and add flavor.
Prepare the coating
Mix flour, cornstarch, salt, pepper, paprika, and garlic powder in a large bowl to create a seasoned coating.
Coat the chicken
Remove chicken from buttermilk and dredge in the seasoned flour mixture, pressing to coat well.
Heat the oil
Fill a deep pot with sunflower oil and heat to 175°C for deep frying.
Fry the chicken
Fry chicken pieces in batches until golden brown and cooked through, about 12-15 minutes per batch.
Make the hot honey glaze
In a small pan, melt butter with honey and chili flakes, stirring until combined and slightly thickened.
Glaze the chicken
Drizzle the hot honey glaze over the fried chicken and toss to coat evenly.
Serve
Serve the crispy hot honey fried chicken immediately while hot and juicy.
Original recipe
Storage
Store in an airtight container. Reheat to restore crispiness.
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