Hot Honey Chicken

Ingredients

• 907 g (2 pounds)boneless, skinless chicken breast, cut or pounded into about 6 thin pieces
• 240 ml (1 cup)buttermilk
• 125 g (1 cup)plain flour
• 2 tablespoonspaprika
• 2 teaspoonssalt
• 1 teaspoonground black pepper
• 60 ml (1/4 cup), plus more as neededcooking oil of your choice
• 60 ml (1/4 cup)honey
• 1 teaspoonred pepper flakes
• 1 teaspoonhot sauce

Instructions

1. 1

   Soak the chicken

   Pour the buttermilk over the chicken and stir to coat. Leave it in the fridge while you prepare the flour coating and honey.

2. 2

   Mix the coating

   Combine the flour, paprika, salt and pepper in a shallow dish.

3. 3

   Make hot honey

   Whisk the honey, red pepper flakes and hot sauce together in a small bowl, then set aside.

4. 4

   Coat the chicken

   Lift each chicken piece out of the buttermilk and coat both sides generously in the flour mixture.

5. 5

   Pan-fry the chicken

   Heat the oil in a large frying pan over medium heat. When hot, add only as many chicken pieces as fit in a single layer without touching. Cook for 3–4 minutes, turn, then cook for about 4–5 minutes more, until cooked through and the centre reaches 74°C (165°F). Transfer to a plate lined with kitchen paper. If the outside is browning too quickly, lower the heat to medium-low after adding the chicken.

6. 6

   Finish and serve

   Repeat with the remaining chicken, adding more oil if dry patches develop in the pan. Arrange the cooked chicken on a platter and drizzle with the hot honey, or serve the honey separately so everyone can add their preferred amount.

What is hot honey chicken?

Hot honey chicken pairs savoury, crisp-coated chicken with honey flavoured with chilli flakes and hot sauce. Hot honey has become a popular sweet-and-spicy American-style condiment, and here it is served over pan-fried chicken.

Buttermilk coats the chicken before it goes into a paprika-seasoned flour mixture. The separate drizzle lets you control the heat at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 36g protein, 31g carbs, 15g fat.

The chicken provides most of the protein, while the flour contributes carbohydrates and the honey adds sugars and carbohydrates. Oil supplies much of the fat; serve a piece with vegetables or salad for a more balanced plate.

Why soak the chicken in buttermilk?

The buttermilk helps the flour coating cling to the chicken and brings a tangy note to the dish. The recipe uses it as a brief soak while you prepare the other components, rather than specifying a longer marinating time.

Thin pieces are important here: they cook in the stated pan-frying time more readily than thick whole breasts.

Get an even flour coating

Dry mix: stir the flour, paprika, salt and pepper thoroughly in a shallow dish so the seasoning is distributed throughout.

Coat each piece: let excess buttermilk drip off, then press both sides into the flour mixture. A generous, even layer helps give the chicken its crisp exterior.

Manage the pan heat

Single layer: leave space between the pieces rather than crowding the pan. Cook in batches if needed, and add a little more oil if the pan develops dry spots.

Steady heat: begin at medium. If the coating darkens before the chicken is cooked through, reduce the heat to medium-low so the centre has time to cook.

Check doneness and texture

Cook the first side for 3–4 minutes, then turn the chicken and continue for about 4–5 minutes. The recipe gives a centre temperature of 74°C (165°F) as the doneness check.

Move cooked pieces to kitchen paper as directed, then arrange them on a platter. Drizzle the honey just before serving to keep the coating from sitting under the sauce.

Adjust the heat

The red pepper flakes provide the adjustable chilli heat, while the hot sauce adds another spicy note. Use less or more chilli flakes to suit your preference; the recipe’s suggested amount is 1 teaspoon.

For a mixed-preference table, put the hot honey on the side. That way, each person can choose how much to spoon over their chicken.

What to serve alongside

Serve the chicken with a simple green salad or vegetables to add freshness alongside the sweet, spicy coating. Rice, potatoes or bread can make the meal more substantial.

Keep any extra hot honey available at the table, especially if serving sides that work well with a little drizzle.

Recipe notes & tips

• Cut or pound the chicken into about six thin pieces so they cook at a similar pace.
• Set up the seasoned flour and hot honey before you start frying.
• Avoid letting the chicken pieces touch in the pan; cook them in batches.
• Lower the heat to medium-low if the coating is colouring too quickly.
• Serve the hot honey separately if diners prefer different levels of spice.

Variations

• Milder drizzle: reduce the red pepper flakes for less chilli heat.
• Extra heat: increase the red pepper flakes to taste.
• More tang: choose a hot sauce with a sharper, vinegary flavour.
• Different seasoning: use a preferred paprika variety while keeping the stated amount.
• Serve family-style: bring the chicken and hot honey to the table separately.

Common mistakes to avoid

• Crowded pan: the chicken will not cook as evenly; fry only pieces that fit without touching.
• Uneven pieces: thick areas take longer to cook; cut or pound the chicken into thin pieces.
• Coating falls off: coat both sides generously and handle each piece carefully as it goes into the pan.
• Outside browns too fast: reduce the heat to medium-low so the centre can finish cooking.
• Pan turns dry: add more oil as needed between batches.
• Honey added too early: drizzle it over the chicken when arranging the finished pieces for serving.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat until piping hot, preferably in a pan or oven to help restore some crispness; keep any stored hot honey separate and drizzle it on after reheating.

Frequently asked questions