Hot Honey Butter Chicken (Printable)

Crispy fried chicken coated in a luscious hot honey butter sauce with the perfect balance of sweet heat and savory crunch.

# Ingredient List:

→ Fried Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 ½ cups all-purpose flour
05 - ½ cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1 teaspoon kosher salt
09 - ½ teaspoon black pepper
10 - Vegetable oil for frying

→ Hot Honey Butter Sauce

11 - ¼ cup unsalted butter
12 - ⅓ cup honey
13 - 1 tablespoon hot sauce
14 - ½ teaspoon cayenne pepper
15 - Pinch of salt

# Directions:

01 - Whisk buttermilk and 1 teaspoon hot sauce in a bowl. Submerge chicken thighs completely. Marinate for 20 minutes up to 4 hours for enhanced flavor penetration.
02 - Combine flour, cornstarch, garlic powder, paprika, kosher salt, and black pepper in a separate bowl. Whisk thoroughly until evenly distributed.
03 - Lift chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into flour mixture, coating completely and shaking off excess.
04 - Pour 1 inch vegetable oil into large skillet or Dutch oven. Heat to 350°F, maintaining consistent temperature throughout frying process.
05 - Cook chicken in batches without overcrowding. Fry 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack over baking sheet to drain.
06 - Melt butter in small saucepan over medium heat. Whisk in honey, hot sauce, cayenne, and salt until completely smooth and heated through.
07 - Arrange fried chicken on serving platter. Drizzle hot honey butter generously over each piece. Serve immediately while crispy.

# Expert Tips:

01 -
  • The hot honey butter sauce creates this magical moment when it hits the hot chicken – it bubbles slightly and then settles into all the crispy crevices, making every bite absolutely perfect.
  • You can customize the heat level exactly to your preference, making it family-friendly or turning it up for those who like their food with a serious kick.
02 -
  • The chicken continues cooking slightly after removing from oil, so pull it out when the internal temperature reaches 160°F and it will reach the safe 165°F while resting.
  • Adding a tablespoon of the frying oil to your honey butter sauce creates an emulsion that helps it cling better to the chicken instead of just sliding off.
03 -
  • Let the chicken rest at room temperature for 15 minutes before frying – cold chicken straight from the refrigerator lowers the oil temperature too dramatically and results in uneven cooking.
  • Add a splash of apple cider vinegar to your hot honey butter sauce for a tangy dimension that cuts through the richness and makes the flavors pop even more.
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