Hot Honey Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
3 chicken breasts, trimmed and sliced in half horizontally
02 -
¾ teaspoon kosher salt
03 -
1 cup buttermilk
→ 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
→ Chicken 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 on both sides with kosher salt. Place in a large bowl, add buttermilk and ensure all pieces are fully submerged. Let sit for 30 minutes at room temperature or 2-4 hours refrigerated (bring to room temperature 30 minutes before cooking).
02 -
Whisk all sauce ingredients in a small bowl until well combined. Set aside.
03 -
Combine all breading ingredients in a shallow dish. Set aside.
04 -
Remove each piece of chicken from buttermilk using tongs, letting excess drip off. Coat thoroughly in breading mixture, pressing gently to adhere. Place on a cooling rack and repeat with remaining chicken. Allow to rest for 5 minutes before frying.
05 -
Pour canola oil to a depth of ½-¾ inch in a 12-inch deep skillet (preferably cast iron) and heat over medium-high. Test readiness by dropping a breadcrumb in—it should sink, then rise and sizzle vigorously.
06 -
Fry 3 pieces of chicken at a time for 4-6 minutes per side until golden and crispy. Transfer to a wire rack set over paper towel-lined baking sheet. Repeat with remaining chicken.
07 -
Brush at least 1 tablespoon of hot honey sauce over each piece of chicken. Serve immediately while hot and crispy.
# Notes:
01 -
Pound chicken to even thickness if needed for more uniform cooking.
02 -
The buttermilk marinade tenderizes the chicken and helps the breading adhere.
03 -
For extra heat, increase the cayenne pepper in the sauce.