Description

This Hot Honey Chicken recipe features tender, thinly sliced chicken breasts marinated in buttermilk, coated with a spiced flour mixture, and pan-fried to a crispy golden perfection. Drizzled with a spicy-sweet hot honey glaze made from honey, red pepper flakes, and hot sauce, it’s a flavorful and easy-to-make dish perfect for a quick weeknight dinner or casual get-together.

Ingredients

Chicken and Marinade

2 pounds boneless skinless chicken breast, cut or pounded thin (about 6 thin pieces)
1 cup buttermilk

Coating

1 cup flour
2 tablespoons paprika
2 teaspoons salt
1 teaspoon ground black pepper

Frying and Sauce

1/4 cup oil (plus more as needed, use your preferred cooking oil)
1/4 cup honey
1 teaspoon red pepper flakes
1 teaspoon hot sauce

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Instructions

Marinate the Chicken: Pour the buttermilk over the thinly sliced chicken breasts in a bowl and stir to coat evenly. Cover and let it sit in the refrigerator while preparing the coating and honey sauce to allow the chicken to tenderize and absorb moisture.
Prepare the Coating: In a shallow dish, combine the flour, paprika, salt, and ground black pepper. Mix well to evenly distribute the spices throughout the flour.
Mix the Hot Honey Sauce: In a small bowl, whisk together the honey, red pepper flakes, and hot sauce until smooth. Set aside for drizzling later.
Coat the Chicken: Remove each piece of chicken from the buttermilk one at a time and dredge both sides liberally in the flour mixture, pressing gently to adhere the coating evenly.
Pan-Fry the Chicken: Heat 1/4 cup of oil in a large skillet over medium heat until hot but not smoking. Add the coated chicken pieces in a single layer without overcrowding the pan. Cook for 3 to 4 minutes on the first side until golden brown, then flip and cook an additional 4 to 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Reduce heat to medium-low if needed to prevent burning. Remove cooked chicken to a paper towel-lined plate to drain excess oil.
Repeat and Finish: Continue frying remaining chicken pieces, adding more oil if the pan gets dry. Once all pieces are cooked, arrange them on a serving platter and drizzle the prepared hot honey sauce generously over each piece. Serve immediately, allowing guests to add extra honey sauce if desired.

Notes

Use a meat thermometer to ensure chicken is fully cooked to 165°F for safety and juiciness.
Adjust the amount of red pepper flakes or hot sauce in the honey glaze based on your preferred spice level.
For even thinner chicken slices, pound breasts between plastic wrap before marinating.
You can substitute whole milk for buttermilk if needed, but the marinade tenderizes best with buttermilk.
Leftover hot honey chicken can be refrigerated for up to 3 days and gently reheated in a skillet.