Hot Honey Chicken

Like your favorite chicken tenders, this hot honey chicken is endlessly versatile. Slice it over a crisp bed of greens for a lighter meal, pile it onto soft buns for a satisfying sandwich, or serve it alongside roasted veggies, rice, creamy pasta, or even risotto. Don’t forget an extra drizzle of that homemade hot honey, or swap in any other favorite sauces you love.

Seasoning the bread crumb mixture puts you in complete control of the final flavor. It’s an easy opportunity to customize with your favorite spices or herbs, so you can tailor the crispy coating to suit any taste.

When you’re fresh out of dinner ideas, this crispy, juicy hot honey chicken swoops in to save the day, turning plain chicken breasts into a meal your family will genuinely look forward to!

Ingredient notes

• Chicken breasts – Use skinless, boneless chicken breasts, cut horizontally into 4 equally thin pieces of chicken and then pounded with a meat mallet until ¼-inch thick. You can also use chicken tenders.
• Flour – For dredging the chicken pieces. I’ve used all-purpose flour, but almond flour is also suitable. I like to add a big pinch of salt and pepper to the flour for additional flavor enhancement. 
• Eggs – The egg mixture helps to bind the breading to the chicken. 
• Hot sauce – Whisked together with the eggs, adding a lovely spicy bite to the egg mixture. You could use Dijon mustard instead, if preferred. 
• Panko breadcrumb mixture – This delicious combination of Panko breadcrumbs, smoked paprika, garlic powder, onion powder, and salt and pepper. 
• Oil: I’ve mixed grapeseed oil with olive oil for frying the chicken. Use more as needed. Canola oil or vegetable oil can also be used.  
• Flaky salt – For sprinkling over the freshly fried chicken pieces. 
• Hot honey sauce – For this homemade hot honey sauce, combine honey, hot sauce, cayenne pepper, smoked paprika, garlic powder, onion powder, red pepper flakes (optional), and a pinch of salt. 

How to make it

Step 1

Make the hot honey

• Combine all of the ingredients for this homemade hot honey in a small saucepan. 
• Keep the hot honey mixture warm over low heat while continuing with the rest of the recipe. 

Step 2

Prepare the chicken

• Slice 2 boneless, skinless chicken breasts in half horizontally to create 4 thin chicken pieces.
• Place one piece at a time inside a large zip-loc bag and pound with a meat mallet or heavy skillet until ¼-inch thick. 
• Repeat with the remaining pieces, then set aside.

Step 3

Set up the dredging station

• Arrange three shallow bowls for breading. 
• In the first bowl, whisk together the flour with salt and pepper. 
• In the second, combine the eggs and hot sauce.
• In the third, mix the panko and seasonings.
• Dredge each chicken piece in the flour, then the egg mixture, and finally the panko mixture, pressing gently to help the breadcrumbs adhere. 

Step 4

Fry

• Add about ⅛ inch of the combined grapeseed and olive oil to a large heavy skillet. Heat over medium-high heat until it shimmers.  
• Add the chicken (in batches, if needed) in a single layer and cook until golden brown and cooked through, about 4 to 5 minutes per side. 
• Transfer to a paper towel-lined baking sheet and immediately sprinkle with flaky salt. 
• Repeat for all chicken pieces and add extra oil to the pan if needed.

Step 5

Serve

• Serve hot with a drizzle of hot honey on top.

Best breading tips

Achieving a perfectly crispy coating that actually stays put comes down to a few simple but essential steps. Follow these tips, and you’ll nail that golden, crunchy crust on your hot honey chicken every single time.

• Pat dry: Before you begin, pat the chicken dry with paper towels to remove any excess moisture. This will ensure that the breading sticks well to the chicken pieces. 
• Shake off excess: At each stage of the breading process, make sure the chicken is completely coated and gently shake off any excess.
• Don’t overcrowd: Avoid overcrowding the skillet. Depending on the size of your skillet, it may be best to cook the chicken in batches so each piece has enough space. Be sure the pan is hot before adding the chicken.
• Leave the chicken to cook: Once the chicken goes into the pan, leave it alone. Resist the temptation to move it until you’re ready to flip.

Tips and tricks

• Pound the chicken pieces to an even thickness so they cook uniformly and stay juicy.
• Season the chicken generously with salt and pepper before cooking, or customize with your favorite herbs and spices. Check out this BEST Chicken Dry Rub Recipe made with simple ingredients. 
• Cook the chicken pieces over medium-high heat just until cooked through, being careful not to overcook or they will turn out dry and tough.
• Serve the hot honey chicken immediately alongside your favorite sides for the best texture and flavor. You can also make extra homemade hot honey if you enjoy more sauce with your food. 
• I prefer panko breadcrumbs for the extra crunch. Regular breadcrumbs work just fine if that’s what you have available.
• Check the chicken for doneness. Insert a meat thermometer into the thickest section of the chicken which should read 165 degrees F for it to be safe to eat. If you don’t have a meat thermometer, test the chicken for doneness by cutting into it and ensure that it’s no longer pink inside.
• Allow the oil to reheat in between cooking batches of breaded chicken pieces as the oil will naturally drop in temperature when food is added. If the temperature isn’t high enough, the coating will soak up oil instead of turning golden and crispy. 

Serving suggestions

Pair these crispy, golden chicken pieces and that irresistible homemade hot honey sauce with something light and fresh, or lean all the way into rich and comforting sides.

• Spaghetti Aglio e Olio
• Instant Pot Rice or Rice Cooker Rice
• Sour Cream Mashed Potatoes or Duchess Potatoes with Cheese
• Easy Sauteed Spinach with Garlic
• Easy Grilled Bell Peppers
• Sauteed Zucchini and Squash
• Easy Arugula Salad with Red Wine Vinaigrette
• Garlic Bread
• Lemon Mascarpone Risotto
• Air Fryer Shoestring Fries
• 35+ Easy Sides for Chicken Cutlets

Storing

• Store leftover hot honey chicken in an airtight container in the fridge for 3-4 days, keeping in mind that the crispy breading will start to soften. I don’t recommend freezing hot honey chicken as the freezing and thawing will affect the crispy texture of the breading. 
• For the crispiest results, reheat the chicken in an air fryer at 350 degrees F for a couple of minutes per side. Warm any leftover hot honey sauce over low-heat in a small saucepan. 
• Alternatively, warm leftover chicken pieces in a skillet over low heat or microwave in 30-second bursts until heated through.

Did you make this hot honey chicken?

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