Hot Honey Butter Chicken (Printable)

Crispy fried chicken coated in a luscious hot honey butter sauce combining sweet heat with savory crunch.

# What You'll Need:

→ For the Fried Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 1/2 cups all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil, for frying

→ For the Hot Honey Butter Sauce

11 - 1/4 cup unsalted butter
12 - 1/3 cup honey
13 - 1 tablespoon hot sauce (e.g., Franks RedHot)
14 - 1/2 teaspoon cayenne pepper (adjust to taste)
15 - Pinch of salt

# How to Make It:

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/74°C), 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 Advice:

01 -
  • The hot honey butter soaks into every crevice of the crust without making it soggy, which feels like magic every single time.
  • It's the kind of dish that makes people reach for seconds before they've finished their first piece.
  • You get restaurant-level crunch at home without any fancy equipment or mystery ingredients.
  • The balance of sweet, spicy, and salty hits all the right notes without overwhelming any one flavor.
02 -
  • Don't skip the wire rack for draining, paper towels will steam the bottom of the chicken and ruin the crunch you worked so hard for.
  • If your oil temperature drops below 325°F during frying, the coating will absorb grease instead of crisping up.
  • Sauce the chicken right before serving, not earlier, or the crust will start to soften and lose its magic.
03 -
  • Use a thermometer to monitor oil temperature, consistent heat is the difference between greasy chicken and perfectly crispy chicken.
  • Let the chicken rest on the rack for a minute before saucing so the crust sets and the sauce clings better.
  • Make extra hot honey butter, people will want to dip everything in it and you'll be glad you did.
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