Hot Honey Butter Chicken (Printable)

Crispy fried chicken coated in a luscious hot honey butter sauce. A perfect blend of sweet heat, savory flavors, and satisfying crunch.

# Ingredient List:

→ For the 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

→ For the Hot Honey Butter Sauce

11 - ¼ cup unsalted butter
12 - ⅓ cup honey
13 - 1 tablespoon hot sauce (e.g., Franks RedHot)
14 - ½ teaspoon cayenne pepper (adjust to taste)
15 - Pinch of salt

# Directions:

01 - In a bowl, mix buttermilk and 1 teaspoon hot sauce. Add chicken thighs, ensuring they are well coated. Marinate for at least 20 minutes (or up to 4 hours for deeper flavor).
02 - In a separate bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and black pepper.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere.
04 - Heat about 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
05 - Fry chicken in batches until golden brown and cooked through (internal temperature 165°F), about 5–7 minutes per side. Drain on a wire rack over a baking sheet.
06 - While the chicken fries, make the hot honey butter: In a small saucepan, melt butter over medium heat. Whisk in honey, hot sauce, cayenne, and a pinch of salt until smooth and warmed through.
07 - Place fried chicken on a serving platter and drizzle generously with hot honey butter sauce. Serve immediately.

# Expert Tips:

01 -
  • The crispy coating stays crunchy even under that glossy, sticky sauce.
  • Sweet honey and fiery cayenne create a flavor that keeps you reaching for one more bite.
  • It comes together in under an hour, perfect for weeknight indulgence.
  • Chicken thighs stay juicy and forgiving, even if you're new to frying.
02 -
  • Don't skip the thermometer, guessing oil temperature leads to greasy or burnt chicken.
  • Let the chicken rest on a wire rack, not paper towels, so the bottom stays crispy.
  • Make the sauce while the chicken fries so everything comes together hot and fresh.
  • If you double-dip the chicken (buttermilk, flour, buttermilk, flour again), the crust becomes almost shatteringly crunchy.
03 -
  • Press the flour mixture firmly onto the chicken so it doesn't fall off in the oil.
  • If the oil temperature drops below 325°F, the chicken will absorb too much oil and turn greasy.
  • Use a splatter screen if you have one, it keeps your stovetop cleaner without trapping steam.
  • Taste the sauce before you drizzle, you might want a little more honey or an extra dash of hot sauce depending on your mood.
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