Hot Honey Chicken

Hot Honey Chicken is crispy, juicy, and perfectly balanced with a sweet-spicy glaze. This recipe uses buttermilk marinated chicken fried to golden perfection, then drizzled with an irresistible hot honey sauce that brings just the right amount of heat and sweetness to every bite.

Love More Chicken Recipes? Try My Balsamic Chicken or this Chicken Marinade next.

Why You’ll Love This Recipe

Crispy, juicy, and perfectly sweet-spicy, this Hot Honey Chicken is pure comfort with a kick. Golden chicken is coated in a sticky drizzle of honey and heat, creating the perfect balance of savory crunch and fiery sweetness. Easy to make and impossible to resist, it’s a crowd-pleasing dish that turns any meal into something special.

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Ingredient List

For the Chicken

• 2–3 pounds chicken pieces (bone-in preferred — thighs, drumsticks, or a mix)
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼–½ teaspoon cayenne pepper (optional, for heat)
• 1 cup buttermilk
• 1 cup all-purpose flour
• ½ cup cornstarch
• Oil for frying (vegetable, canola, or peanut)

For the Hot Honey Glaze

• ½ cup honey
• 3–4 tablespoons hot sauce (adjust heat to taste)
• 1–2 tablespoons white vinegar
• 1–2 teaspoons chili flakes (optional, for extra kick)

For Serving

• Fresh lemon wedges
• Chopped parsley or scallions
• Extra hot honey drizzle

Substitution Notes:

• No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes
• Use your favorite hot sauce — Frank’s RedHot, Tabasco, or sriracha all work beautifully
• Prefer chicken breasts? They work too, just adjust cooking time to 10–12 minutes

Why These Ingredients Work

Buttermilk is the secret weapon here — its acidity tenderizes the chicken while adding tang and helping the coating stick beautifully.

Cornstarch mixed with flour creates an extra-crispy coating that stays crunchy even after the glaze is added. The cornstarch gives you that signature crackly texture.

Bone-in chicken pieces stay juicier during frying and have more flavor than boneless cuts. Thighs and drumsticks are particularly forgiving.

Honey and hot sauce create that perfect sweet-heat balance. The vinegar cuts through the richness and adds a bright tang that keeps the glaze from being too heavy.

Cayenne and chili flakes let you control the heat level — add more for spicy lovers, skip them for a milder version.

Essential Tools and Equipment

• Large mixing bowl (for marinating)
• Shallow dish or pie plate (for dredging)
• Deep skillet or Dutch oven (for frying)
• Thermometer (to check oil and chicken temperature)
• Small saucepan (for the glaze)
• Paper towels and a wire rack or tray
• Tongs (for handling chicken safely)
• Large bowl or serving platter

How To Make Hot Honey Chicken

Step 1: Prepare the Chicken Marinade

In a large bowl, whisk together paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Add the buttermilk and whisk until everything is well blended and smooth.

Step 2: Marinate the Chicken

Add the chicken pieces to the buttermilk mixture, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, but up to 8 hours is even better. This step is crucial — the buttermilk tenderizes the meat and infuses it with flavor!

Step 3: Make the Dredge

In a shallow dish, combine the flour and cornstarch. Mix well with a fork or whisk so the coating will be uniformly crisp. The cornstarch is what gives you that extra-crunchy texture, so don’t skip it!

Step 4: Heat the Oil

Pour enough oil into a deep skillet or Dutch oven so it’s about 2–3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test it by dropping a small piece of bread in — it should sizzle immediately and turn golden brown. Don’t rush this step; proper oil temperature is key to crispy (not greasy) chicken.

Step 5: Dredge the Chicken

Remove each piece of chicken from the marinade, letting the excess buttermilk drip off, then dredge thoroughly in the flour-cornstarch mixture. Press the coating onto the chicken to make sure it sticks well. Shake off any excess flour.

Step 6: Fry the Chicken

Carefully place the chicken into the hot oil, working in batches so you don’t crowd the pan. Crowding lowers the oil temperature and makes the coating soggy instead of crispy. Fry for about 12–15 minutes, turning occasionally with tongs, until the chicken is deep golden brown and cooked through. The internal temperature should reach 165°F when you check with a thermometer.

Step 7: Drain the Chicken

Transfer the fried chicken to a paper-towel-lined tray or wire rack to drain. Let it rest for a minute or two while you prepare the glaze.

Step 8: Make the Hot Honey Glaze

In a small saucepan, combine honey, hot sauce, and vinegar. Warm gently over low heat, stirring occasionally, until the honey thins out and all the flavors meld together, about 3–5 minutes. Add chili flakes if you want extra heat. Taste and adjust — more hot sauce for spicier, more honey for sweeter!

Step 9: Coat the Chicken

Place the fried chicken in a large bowl or on a serving platter. Drizzle the warm hot honey glaze generously over each piece, or toss gently so every piece gets coated in that sweet-spicy goodness. Serve immediately while it’s hot and crispy!

You Must Know

The chicken MUST marinate for at least 1 hour — this isn’t optional! The buttermilk needs time to work its magic and tenderize the meat while building flavor.

Oil temperature is critical — too hot and the coating burns before the chicken cooks through; too cool and you get greasy, soggy chicken. Keep that thermometer handy and maintain 350°F.

Personal Secret: I always make extra hot honey glaze and keep it warm on the side. People love drizzling more on their chicken, and it’s also amazing for dipping biscuits or drizzling over sides!

Pro Tips & Cooking Hacks

• Don’t skip the cornstarch — it’s the secret to that extra-crispy coating that stays crunchy even under the glaze
• Pat the chicken dry before dredging for maximum coating adhesion
• Let the oil come back to temperature between batches — wait 1–2 minutes before adding the next batch
• Make your own spice blend by adjusting the cayenne and paprika to your taste
• Use a splatter screen to keep your stovetop cleaner while frying
• Double dredge for extra crunch — dip in buttermilk, flour, buttermilk again, then flour again

Common Mistakes to Avoid

❌ Don’t crowd the pan — fry in batches for the crispiest results ❌ Don’t add cold chicken to hot oil — let it sit out 10 minutes after marinating ❌ Don’t apply the glaze too early — wait until just before serving or the coating gets soggy ❌ Don’t overheat the honey — it can scorch and turn bitter

Flavor Variations / Suggestions

Extra Spicy Hot Honey Chicken: Double the cayenne in the marinade and use 5 tablespoons hot sauce in the glaze. Add a pinch of ghost pepper flakes for serious heat lovers!

Garlic Lover’s Version: Add 2 teaspoons garlic powder to the dredge and stir 1 tablespoon minced garlic into the hot honey glaze.

Asian-Inspired: Swap the hot sauce for sriracha and add 1 tablespoon soy sauce and a splash of rice vinegar to the glaze. Garnish with sesame seeds and scallions.

Herb-Crusted: Add 1 teaspoon dried thyme and 1 teaspoon dried oregano to the flour mixture for an herby twist.

Maple Hot Honey: Replace half the honey with pure maple syrup for a deeper, more complex sweetness.

Lemon Pepper Hot Honey: Add 1 tablespoon lemon zest and 1 teaspoon cracked black pepper to the glaze for bright, zesty flavor.

Make-Ahead Options

Marinating: You can marinate the chicken up to 8 hours ahead — the longer it sits, the more flavorful and tender it becomes.

The Glaze: Make the hot honey glaze up to 3 days ahead and store it in an airtight container in the fridge. Reheat gently before using.

Frying: For best results, fry the chicken fresh right before serving. Fried chicken doesn’t hold well for long periods and loses its crispiness.

Partial Make-Ahead: You can marinate and dredge the chicken, then refrigerate it on a lined tray for up to 2 hours before frying. This actually helps the coating set and makes it even crispier!

Recipe Notes & Baker’s Tips

• Bone-in chicken pieces work best because they stay juicy and flavorful during frying. Drumsticks and thighs are my favorites!
• If using boneless chicken breasts or tenders, reduce frying time to 8–10 minutes and check temperature carefully to avoid drying out
• Oil depth matters — you want at least 2 inches so the chicken can float and cook evenly on all sides
• The glaze should be warm when you toss it with the chicken so it flows and coats beautifully
• Leftover glaze can be stored in the fridge for up to 2 weeks and used on everything from roasted vegetables to pizza!

Serving Suggestions

This Hot Honey Chicken is incredible served with:

• Creamy coleslaw to balance the heat
• Buttermilk biscuits for soaking up that extra glaze
• Mac and cheese for the ultimate comfort food pairing
• Crispy waffle fries or potato wedges
• Fresh corn on the cob brushed with butter
• Pickles for a tangy, crunchy contrast
• Simple green salad with a light vinaigrette to cut the richness

Garnish with fresh lemon wedges, chopped parsley, or sliced scallions for a pop of color and freshness. And don’t forget to have extra hot honey on the table — people will want more!

How to Store Your Hot Honey Chicken

Room Temperature: Don’t leave fried chicken out for more than 2 hours at room temperature.

Refrigerator: Store leftover chicken in an airtight container in the fridge for up to 3–4 days. Keep the glaze separate if possible to maintain some crispiness.

Freezer: You can freeze fried chicken (without the glaze) for up to 3 months. Wrap pieces individually in plastic wrap, then place in a freezer-safe bag.

Reheating: For the crispiest results, reheat in a 375°F oven for 15–20 minutes, or use an air fryer at 350°F for 8–10 minutes. Add fresh hot honey glaze after reheating. Don’t microwave — it makes the coating soggy!

Allergy Information

Contains: Wheat (flour), dairy (buttermilk)

Gluten-Free Option: Use gluten-free all-purpose flour and gluten-free cornstarch. Make sure your hot sauce is certified gluten-free.

Dairy-Free Option: Replace buttermilk with dairy-free milk mixed with 1 tablespoon apple cider vinegar or lemon juice. Let sit 5 minutes before using.

Egg-Free: This recipe is naturally egg-free!

Nut-Free: Use vegetable or canola oil for frying instead of peanut oil.

Questions I Get Asked A Lot

Can I bake this instead of frying?

You can, but it won’t be quite as crispy. Place marinated and dredged chicken on a wire rack over a baking sheet, spray with cooking spray, and bake at 425°F for 35–40 minutes, flipping halfway through. The texture will be more like baked chicken than true fried chicken.

Can I use an air fryer?

Absolutely! Spray the dredged chicken with cooking spray and air fry at 375°F for 20–25 minutes, flipping halfway through. The coating will be crispy, though not quite as crunchy as deep-fried. Just make sure not to overcrowd the basket.

My coating fell off during frying — what happened?

This usually means the oil wasn’t hot enough, or the chicken was overcrowded in the pan. Make sure your oil is at 350°F and give each piece plenty of space. Also, let the dredged chicken rest for 5 minutes before frying — this helps the coating set.

How do I know when the chicken is done?

Use an instant-read thermometer! Chicken is safely cooked when it reaches 165°F at the thickest part. The outside might look golden brown before the inside is done, especially with bone-in pieces, so always check the temperature.

Can I make the hot honey glaze spicier or milder?

Yes! Start with 2 tablespoons of hot sauce for mild, use 4 tablespoons for medium heat, or go up to 6 tablespoons for seriously spicy. You can also adjust the cayenne in the marinade. Taste as you go and adjust to your preference!

Why is my hot honey glaze too thick or too thin?

If it’s too thick, warm it gently and add a tablespoon of water or more vinegar. If it’s too thin, simmer it a bit longer to reduce, or add an extra tablespoon of honey. The glaze should be pourable but not watery.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Hot Honey Chicken turned out! Did you adjust the spice level? What did you serve it with? Share your experience and any creative twists you tried!