Hot Honey Chicken Recipe for a Sweet and Spicy Dinner Favorite
This culinary creation combines crispy, golden-brown chicken with a sweet and spicy glaze. The contrast of textures and flavors offers a compelling dining experience. Infused with a touch of heat and a drizzle of honey, this dish presents an elevated take on comfort food.
Equipment
- The following kitchen tools are essential for preparing this recipe efficiently and effectively:
- Large Mixing Bowls: For dredging the chicken and tossing with the glaze.
- Whisk: To combine dry and wet ingredients smoothly.
- Large Skillet or Deep Fryer: For frying the chicken to a golden crisp.
- Slotted Spoon or Spider: To safely remove fried chicken from the oil.
- Wire Rack: To drain excess oil from the fried chicken, maintaining crispiness.
- Small Saucepan: For preparing the hot honey glaze.
- Thermometer: To ensure the oil reaches the optimal temperature for frying (approximately 350F or 175C).
- Tongs: For handling chicken pieces during dredging and frying.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1/2 cup milk
- Vegetable oil, for frying
- 1/2 cup honey
- 2 tablespoons hot sauce (such as Frank's RedHot or sriracha)
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
Instructions
- Step 1: Prepare the Chicken: Place the chicken pieces in a bowl. In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In a third bowl, whisk together egg and milk.
- Step 2: Dredge the Chicken: Dip each piece of chicken in the egg mixture, then dredge in the flour mixture, ensuring it is fully coated. Press the flour mixture gently onto the chicken to help it adhere.
- Step 3: Fry the Chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350F or 175C), carefully add the chicken in a single layer, being careful not to overcrowd the pan. Fry for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack to drain excess oil.
- Step 4: Make the Hot Honey Glaze: In a small saucepan, combine honey, hot sauce, apple cider vinegar, and butter. Heat over medium heat, stirring constantly, until the butter is melted and the glaze is smooth. Bring to a simmer and cook for 1-2 minutes, until slightly thickened.
- Step 5: Glaze the Chicken: Add the fried chicken to a large bowl. Pour the hot honey glaze over the chicken and toss to coat evenly.
- Step 6: Serve: Serve the hot honey chicken immediately, garnished with sesame seeds or chopped green onions, if desired. Optional Tips: For extra crispy chicken, double dredge the pieces by dipping them in the egg and flour mixtures twice. To bake the chicken instead of frying, preheat oven to 400F (200C), place dredged chicken on a baking sheet, drizzle with oil, and bake for 20-25 minutes, flipping halfway through. For a milder flavor, reduce or omit the cayenne pepper in the flour mixture and use a milder hot sauce.
Notes
Variations
This hot honey chicken recipe lends itself well to numerous adaptations and enhancements:
- Ingredient Swaps:
- Chicken: Boneless, skinless chicken breasts can be substituted for chicken thighs, though cooking time may need adjustment to prevent dryness.
- Flour: Gluten-free flour blends can be used as a suitable alternative for those with gluten sensitivities.
- Honey: Maple syrup or agave nectar can replace honey for a vegan option or to explore different flavor profiles.
- Spice: The type and quantity of hot sauce can be adjusted according to individual heat preferences. Chili flakes or cayenne pepper can also be used to customize the level of spiciness.
- Regional Twists:
- Nashville Hot Chicken Inspiration: Incorporating a paste made from lard and cayenne pepper to coat the chicken after frying introduces a fiery Nashville-style element.
- Asian-Inspired Glaze: Adding soy sauce, ginger, and garlic to the honey glaze brings an umami-rich dimension to the dish.
- Mediterranean Herbs: Incorporating dried oregano, thyme, or rosemary into the flour mixture adds a fragrant herbal note.
- Dietary Adjustments:
- Vegan Adaptation: Substitute chicken with firm tofu or cauliflower florets. Use plant-based milk and egg replacer for dredging. Ensure the honey substitute is vegan-friendly.
- Lower-Carb Version: Use almond flour or coconut flour instead of all-purpose flour. Consider using a sugar-free honey substitute.
- Baked Instead of Fried: Baking the chicken reduces the amount of oil used. Dredge the chicken as directed, then bake at 400F (200C) for 20-25 minutes, flipping halfway through, until cooked through.
Serving Suggestions
Hot honey chicken is a versatile dish that can be served in various ways to suit different occasions:
- As a Main Course: Serve with classic sides such as coleslaw, mashed potatoes, cornbread, or a simple green salad to balance the richness of the chicken.
- In Sandwiches or Wraps: Place the hot honey chicken in a brioche bun or wrap with lettuce, tomato, and a drizzle of ranch or blue cheese dressing for a flavorful sandwich.
- Over Rice or Noodles: Serve over a bed of steamed rice or egg noodles to absorb the delicious hot honey glaze.
- Appetizer or Snack: Cut the chicken into smaller pieces and serve as an appetizer at gatherings.
- Occasions: Ideal for casual weeknight dinners, game day gatherings, potlucks, or picnics.
Storage Tips
Proper storage is crucial to preserve the freshness and quality of the hot honey chicken:
- Refrigeration: Store leftover hot honey chicken in an airtight container in the refrigerator. It is best consumed within 3-4 days.
- Reheating: To reheat, preheat the oven to 350F (175C). Place the chicken on a baking sheet and heat for 10-15 minutes, or until warmed through. Microwaving can make the chicken soggy, so oven reheating is recommended to maintain crispiness.
- Freezing: While not ideal, cooked hot honey chicken can be frozen. Wrap the chicken tightly in plastic wrap, then place it in a freezer-safe bag. It can be stored in the freezer for up to 2 months. Thaw completely in the refrigerator before reheating. Note that freezing may affect the texture of the chicken and glaze.
Frequently Asked Questions
- Question 1: How can the chicken be kept crispy after glazing?
Answer: Placing the glazed chicken on a wire rack in a low oven (around 200F or 95C) for a short period can help maintain crispiness. However, it is best served immediately after glazing for optimal texture. - Question 2: Can the hot honey glaze be made in advance?
Answer: Yes, the hot honey glaze can be prepared in advance and stored in an airtight container in the refrigerator for up to a week. Reheat gently before using. - Question 3: What type of oil is best for frying the chicken?
Answer: Vegetable oil, canola oil, or peanut oil are excellent choices for frying due to their high smoke points and neutral flavor profiles. - Question 4: How can the spice level be adjusted after the chicken is already glazed?
Answer: A sprinkle of cayenne pepper or a drizzle of extra hot sauce can be added after glazing to increase the heat. For those preferring less heat, a dollop of plain yogurt or a squeeze of lemon juice can help neutralize the spiciness.