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Hot Honey Chicken
Hot honey chicken is the newest recipe in my dinner rotation. Nathan found it on social media because a friend had posted it.
I looked up recipes for it and developed what I think is the perfect version myself. It is now a favorite in my house after trying several versions. Every time the topic of chicken comes up lately, Nathan will ask if I want to make this.
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Have you tried making this hot honey chicken recipe? Come on in and let me teach you how!
Hot Honey Chicken Ingredients
Hot sauce (¼ cup) I used Tapatio because that is my preference, but any kind works.
Honey (½ cup)
Red pepper flakes (to taste)
Hot Honey Chicken Directions
I always start with setting up the dredging. Beat two eggs in a bowl with a whisk until well-combined together. The yolk and the white should be mixed together and the clear not visible. A somewhat pale yellow color is what you want.
If using regular corn flakes, put them in a food processor to grind to a fine bread crumb-like texture. I used a boxed version this time that was pre-ground up. But either way works just fine. Set them aside in another bowl.
In a third bowl, mix together the flour and cornstarch. I aim for a 50/50 mix of the two because I like the consistency and texture it helps create in the dredge. The cornstarch also helps the dredge stick to the chicken far better than flour alone. Measuring isn’t required since it is for dredging and coating the chicken. I always eyeball it and add more if needed as I go.
At this point you should have three bowls set up. One with the eggs, one with the breadcrumbs, and one with the flour and cornstarch.
Dredge the chicken in the flour/cornstarch mixture to start with. Then dip into the eggs and then the cornflake mixture to create a crust on the chicken. Flour sticks to the chicken, egg sticks to the flour, cornflakes stick to the egg. That is how a great crispy crust is formed.
I have also used this basic dredge recipe for simply frying chicken, and it turns out to be amazing. Just omit the sauce, serve, and use any kind of dipping sauce you want. My habanero peach barbecue sauce is a great one for this!
Pan fry in vegetable oil just long enough to crisp up the outside and turn the corn flake crust a nice golden brown. The chicken will not be cooked on the inside, and that is just fine. In this step, I’m going for creating that beautiful crust on the outside. It will continue cooking in the oven.
I like chicken tender size pieces because they are easy to cook and don’t take long in the pan or the oven. Smaller is easier to work with for me. If using full size breast pieces, I recommend cutting them into several smaller pieces.
If you’re cutting up large chicken pieces, the key is making sure all pieces are the same size. This ensures even cooking. There is nothing worse than some being overdone and some under or raw. Nobody wants dry or raw chicken. Neither is a good thing.
Once fried, place in a baking dish, pour the sauce over the chicken and cook at 400 degrees for 20-30 minutes. The time to cook will depend on the size of the chicken pieces. I always use a meat thermometer to make sure the chicken has reached an internal temperature of 165 degrees and is no longer pink in the middle.
Once the chicken is served, the cooked sauce can be poured over the chicken or put on the side for dipping. You can also garnish with some extra red pepper flakes if you want a little more heat than everyone else.
Hot Honey Chicken Sauce
Mix the hot sauce, honey, and red pepper flakes into a bowl. Mix with a whisk until well combined. This will take a few minutes because the hot sauce is thin and the honey is so much thicker. Just keep stirring.
I let Nathan do this because I get impatient. With the red pepper flakes, it is all a matter of preference. I prefer my chicken to be a bit on the hotter side. But these can be omitted or use more/less, depending on what you prefer.
The amount of sauce needed can easily be edited, depending on how much chicken is being made. The key is 1 part hot sauce to 2 parts honey.
Tonight I made this with oven roasted carrots and salt crusted potatoes. But it is amazing with parmesan roasted cauliflower and parmesan roasted red potatoes. The side dishes to balance out the meal are endless.
Why I Love This Recipe
I love this recipe because it is an excellent mixture of sweet and spicy. When I take a bite, it starts sweet and ends with a little kick. It is just enough to counter the sweetness at the end and cut through that. But it isn’t hot in the sense that it is burning hot. It is just a nice bite to know there is some spicy and not just completely sweet.
As I said earlier, this hot honey chicken is Nathan’s new favorite recipe. I have a feeling it will be frequently requested! He’s really excited about this one because it was his idea after seeing a friend post about it and asked if we could try it out.
Nathan loves the opportunity to toot his own horn when he comes up with a good idea, especially when it relates to my blog. He says, “yay, I helped!” It is really cute how much he likes to assist me with my blog in terms of recipes and ideas. That is the fun part about being married.
Have you made this hot honey chicken recipe yet? Let me know your thoughts in the comments! I love hearing how my recipes turn out for others.
Need other chicken recipes? I’ve got you covered! Have a look around and find your own new family favorite.
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