Masters of kitchen
If you love crispy fried chicken and crave a kiss of heat, then hot honey chicken is about to become your new obsession.
There’s something wildly addictive about the sweet-heat combo—that contrast between golden, crunchy chicken and a warm drizzle of spicy honey that tingles your taste buds just right. It’s not just flavor; it’s an experience. One bite, and you’re hit with savory richness, followed by a slow-building heat that makes you reach for just one more.
Hot honey chicken has taken over menus, food trucks, and kitchens everywhere for a reason. It’s comforting and crave-worthy with a gourmet twist, perfect for spice lovers and sweet tooths alike. Whether you’re looking for a crowd-pleasing dinner or a game-day showstopper, this dish delivers on every level.
In this post, we’ll explore exactly what makes this chicken so magical—and how you can master it at home.
What Is Hot Honey Chicken?
Hot honey chicken is a bold, flavor-packed dish that combines juicy, crispy chicken with a drizzle of spicy-sweet honey sauce. It’s Southern comfort with a fiery kick—and it works in so many delicious ways.
At its core, the dish pairs crispy breaded chicken—often fried, baked, or air-fried—with a sticky glaze made from honey infused with chili flakes or hot sauce. The heat is warm and balanced, not overwhelming, and the honey brings just the right level of sweetness to make it irresistible.
You’ll find hot honey chicken served as:
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Buttermilk-fried tenders or cutlets
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Baked or grilled chicken thighs
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Boneless wings or classic bone-in wings
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Chicken sandwiches or sliders
The texture contrast is just as important as the flavor. That crispy outer layer holds up beautifully against the sticky glaze, giving you a perfect sweet-spicy crunch in every bite.
The Story Behind Hot Honey
The origin of hot honey can be traced back to the rise of Mike’s Hot Honey, a brand that launched in Brooklyn and quickly became a pantry staple for heat lovers. But the concept itself pulls inspiration from Southern and Nashville-style fried chicken, where heat has always played a starring role.
What makes hot honey so unique is its balance—it’s not just hot sauce, and it’s not just sweet syrup. It’s a layered flavor that enhances, rather than overpowers, crispy chicken. That sweet heat clings to the crust, caramelizes slightly, and leaves your taste buds buzzing.
Why You’ll Love This Recipe
This is one of those recipes that everyone asks for the second they taste it. Why? Because hot honey chicken hits every craving at once—crispy, sweet, savory, and spicy.
It’s incredibly versatile:
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Serve it over waffles for a brunch showstopper
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Stack it in a sandwich with slaw
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Slice it over salads or rice bowls
It’s a guaranteed crowd-pleaser, whether you’re feeding picky kids or spice-loving adults. You can dial up the heat or keep it mild, and it’s just as good fried in oil as it is baked in the oven.
Planning a party? Hot honey wings or tenders are perfect finger food. Need a quick weeknight dinner? Throw together some baked chicken thighs with a 5-minute hot honey drizzle, and you’re golden.
It’s comfort food that feels elevated—simple ingredients, huge payoff.
Hot Honey Chicken Variations Across Styles
There’s more than one way to fall in love with hot honey chicken. Depending on your mood, equipment, or dietary needs, here are a few delicious directions to go:
Crispy Fried Hot Honey Chicken
The classic and arguably most indulgent. Juicy chicken marinated in buttermilk, double-dredged for crunch, and fried until golden. A drizzle of hot honey adds a punchy, sticky finish.
Pros: Maximum crunch, incredible flavor
Cons: Messier, more oil-heavy
Baked Hot Honey Chicken
Perfect for a lighter version. Coat your chicken in seasoned breadcrumbs or crushed cornflakes, then bake until crisp. Add the hot honey glaze right after baking.
Pros: Healthier, less cleanup
Cons: Slightly less crunch than frying
Hot Honey Chicken Wings
Great for entertaining. Toss wings in the glaze straight out of the fryer or oven. Serve with ranch or blue cheese dip.
Pros: Game day MVP
Cons: Requires a lot if serving a crowd
Grilled or Air-Fried Chicken
Marinate, grill, and glaze—or air-fry your chicken for a crispy finish without oil.
Pros: Quick and lower fat
Cons: Slightly different texture, depending on method
Tip: Use a mix of cornstarch and flour in your breading for an ultra-crispy crust that holds up to the sticky sauce.
Key Flavor Profile: The Magic of Hot Honey Sauce
The heart of this dish lies in the hot honey sauce—a simple, customizable blend of honey, chili flakes, vinegar, and sometimes a hint of garlic or smoked paprika.
The base is high-quality honey, which gives body and natural sweetness. Then comes the heat—crushed red pepper flakes, hot sauce, cayenne, or even fresh chilies. Apple cider vinegar adds acidity to brighten and balance, while garlic gives it depth and savoriness.
What makes it shine? You can tailor the heat level—mild for families, fiery for heat lovers. Let it simmer for a few minutes to infuse, or make it ahead and store it in a jar.
Pro Tip: Add a pinch of salt and a splash of lemon juice to enhance all the flavors.
It’s not just for chicken—drizzle it on pizza, biscuits, roasted veggies, or even cheese boards.
Ingredients Breakdown (with Key Roles)
A successful hot honey chicken starts with understanding each component’s role:
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Chicken: Boneless thighs are the juiciest and hold up best to frying. Breasts are leaner and cook faster, while wings are crowd-pleasers for game day.
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Marinade: A blend of buttermilk, salt, garlic powder, paprika, and hot sauce tenderizes the chicken and infuses it with flavor. The acidity from buttermilk helps break down the meat for that melt-in-your-mouth texture.
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Breading: A combo of flour, cornstarch, and seasoning gives that craveable crunch. Cornstarch is key—it helps form a crispy shell that won’t go soggy under the glaze.
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Hot Honey Sauce: Made with honey, red pepper flakes, vinegar, and a touch of spice. It’s sticky, sweet, and perfectly spicy.
Pro Tip: Marinate the chicken for at least 4 hours—overnight if you can—for max flavor and tenderness.
How to Make Hot Honey Chicken (Step-by-Step Guide)
Here’s how to bring the magic to your kitchen:
Prepping the Chicken
Cut chicken into preferred size (tenders, cutlets, or keep whole). Pat dry and place in a bowl with buttermilk, hot sauce, and spices. Cover and refrigerate for at least 4 hours or overnight.
Creating the Dredge
In a shallow dish, whisk together flour, cornstarch, salt, paprika, garlic powder, and cayenne. Remove chicken from marinade, shake off excess, and press into the dredge until fully coated. For extra crunch, dip it back into the marinade and dredge again (double dredge).
Frying or Baking
To Fry: Heat oil to 350°F (175°C). Carefully place chicken into the oil without overcrowding. Fry 5–7 minutes per side until golden brown and internal temp reaches 165°F (74°C).
To Bake: Preheat oven to 425°F (220°C). Place dredged chicken on a wire rack over a baking sheet. Spray with oil and bake for 25–30 minutes, flipping once.
Air Fryer Option: Cook at 390°F (200°C) for 12–15 minutes, flipping halfway.
Making the Hot Honey Sauce
In a saucepan, combine honey, chili flakes, apple cider vinegar, and a pinch of salt. Simmer for 2–3 minutes, then let cool slightly.
Drizzle and Serve
Place cooked chicken on a wire rack or plate, then drizzle generously with warm hot honey. Garnish with fresh thyme, chili flakes, or a squeeze of lemon.
Expert Cooking Tips for Perfect Results
Control Your Oil Temperature: Use a thermometer to keep your oil between 340–360°F. If it’s too low, your chicken will absorb oil and turn soggy. Too high, and the crust burns before the inside is done.
Avoid Soggy Breading: Always rest dredged chicken for a few minutes before frying. This helps the coating stick better and crisp up nicely.
Make Ahead Like a Pro: You can prep the marinade and dredge a day in advance. To reheat, skip the microwave—pop leftover chicken in an oven or air fryer at 375°F until hot and crisp again.
Adjust the Heat: Want it kid-friendly? Reduce chili flakes or mix hot honey with regular honey. Want more heat? Add cayenne or use habanero-infused honey.
Chef’s Tip: Don’t overcrowd the pan when frying. It drops the oil temp and leads to soggy crusts. Fry in batches for the best results.
What to Serve With Hot Honey Chicken
This dish begs for sides that play off its bold, sweet-spicy flavor. Try:
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Buttermilk Biscuits: Soft, buttery, and perfect for sopping up extra hot honey.
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Creamy Coleslaw: A cool, tangy crunch balances the heat beautifully.
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Cornbread or Waffles: Go Southern with cornbread, or turn this into hot honey chicken and waffles—a brunch dream.
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Pickles or Quick Pickled Onions: The acidity cuts through the richness of the chicken.
For a meal that truly hits all the right notes, aim for a mix of sweet, savory, and tangy on your plate.
Recipe Variations & Customizations
Want to switch things up? Here are a few tasty spins on the classic:
Hot Honey Chicken Sandwich
Layer crispy chicken on a toasted brioche bun with coleslaw, pickles, and a drizzle of extra sauce. Restaurant-worthy, right at home.
Gluten-Free Version
Swap the flour and cornstarch for a gluten-free all-purpose blend or crushed rice cereal for extra crunch.
Dairy-Free Option
Use oat milk or unsweetened almond milk with lemon juice in place of buttermilk. You still get the tang and tenderness—without the dairy.
Repurpose Leftovers
Chop and toss into salads, grain bowls, or fold into warm tortillas with slaw for hot honey chicken tacos. You can even shred it over flatbread pizza with mozzarella and arugula.
FAQs About Hot Honey Chicken
What is hot honey made of?
Typically, honey, chili flakes, vinegar, and sometimes garlic or hot sauce.
Is hot honey spicy?
It’s warm and tingly rather than super hot. You can always adjust the heat level.
Can I use store-bought hot honey?
Absolutely. Brands like Mike’s Hot Honey work great, but homemade is more customizable.
How do I make crispy chicken at home?
Use a double dredge with cornstarch and control your oil temperature.
How long does it last in the fridge?
Store leftovers for up to 4 days in an airtight container. Reheat in the oven or air fryer.
Storage, Reheating, and Freezing Tips
Storage: Place cooled chicken in an airtight container in the fridge for up to 4 days. Keep the hot honey sauce separate, if possible.
Reheating: Reheat in a 375°F oven or air fryer until hot and crispy—usually 6–10 minutes. Avoid microwaving, which softens the crust.
Freezing: Breaded, uncooked chicken can be frozen for up to 2 months. For cooked chicken, freeze individually on a tray before transferring to a bag to avoid sticking.
Hot tip: Reheat frozen cooked pieces in an air fryer for that just-fried texture.
Hot Honey Chicken
Equipment
- Mixing bowls
- Shallow dredging trays
- Tongs
- Large skillet or Dutch oven (for frying)
- Baking sheet + wire rack (for baked version)
- Saucepan
- Meat thermometer
- Air fryer (optional)
Ingredients
For the Chicken:
- 1.5 lbs boneless chicken thighs or breasts
- 1 cup buttermilk
- 1 tbsp hot sauce
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Breading:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- Salt and pepper to taste
For the Hot Honey Sauce:
- ½ cup honey
- 1 tbsp red pepper flakes
- 1 tbsp apple cider vinegar
- Pinch of salt
- Optional: 1 small garlic clove minced
Instructions
Marinate Chicken:
- In a bowl, mix buttermilk, hot sauce, garlic powder, paprika, salt, and pepper. Add chicken, cover, and marinate in the fridge for at least 4 hours.
Prepare the Breading:
- Combine flour, cornstarch, and spices in a shallow dish. Remove chicken from marinade and dredge well. Double-dredge for extra crispiness.
Fry or Bake:
- To Fry: Heat oil to 350°F. Fry chicken until golden and cooked through, ~6–8 minutes per side.
- To Bake: Preheat oven to 425°F. Place chicken on a rack, spray with oil, and bake for 25–30 mins, flipping once.
Make Hot Honey Sauce:
- In a saucepan, warm honey, chili flakes, vinegar, and salt over low heat for 2–3 mins. Let cool slightly.
Serve:
- Drizzle hot honey over cooked chicken. Garnish with fresh herbs or extra chili flakes if desired.
Notes
- For less heat, reduce chili flakes or mix hot honey with regular honey.
- Make the hot honey sauce in advance—it stores well in a jar for up to 2 weeks.
- This recipe works beautifully in the air fryer, too!
Nutrition
Final Thoughts & Reader Engagement CTA
Ready to fall in love with your new favorite chicken dish?
Hot honey chicken is bold, comforting, and surprisingly easy to master at home. Whether you go for crispy fried tenders or a baked, better-for-you version, the results are always finger-lickin’ good.
Have you tried this recipe? Drop a comment below with your favorite twist or tip!