Description
Enjoy the crispy, spicy, and sweet flavors of Hot Honey Chicken! Boneless chicken thighs are marinated in a zesty buttermilk mixture, coated in seasoned flour, and fried until golden brown. Topped with a delicious hot honey sauce, this dish is perfect for any gathering and will leave everyone wanting more.
Ingredients
Scale
- 2 pounds of chicken thighs, boneless and skinless
- 1 cup buttermilk
- 1 tablespoon hot sauce (adjust to taste)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Vegetable oil, for frying
- 1/2 cup honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon red pepper flakes (adjust to taste)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large mixing bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight.
- In another bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using).
- Remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. Preheat your oven to 200°F (95°C). Dredge each piece of chicken in the seasoned flour, pressing gently for an even coating. Shake off excess flour and set aside.
- In a large skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken thighs, frying in batches if necessary. Cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Transfer to a wire rack over a baking sheet and keep warm in the oven.
- In a small saucepan, combine honey, apple cider vinegar, and red pepper flakes. Bring to a gentle simmer and cook for 3-5 minutes until slightly thickened. Remove from heat.
- Place the fried chicken on a serving platter. Drizzle the hot honey sauce over the chicken or serve it on the side. Garnish with chopped parsley.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 60 minutes
- Cook Time: 30 minutes