Online recipe

Hot Honey Chicken

Online recipe (as published / commonly shared)
Yields: 4 - 6 serving(s) · Prep 1 hr 15 min · Total 1 hr 30 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Fried chicken drizzled with honey infused with cayenne.

For the marinade

In a large bowl, whisk together:
    1 cup buttermilk
    2 1/4 tsp. kosher salt
    1 1/2 tsp. black pepper

Add:
    2 lb. boneless, skinless chicken tenders

Toss gently to thoroughly coat. Refrigerate at least 30 minutes, or up to 1 hour.

For the dredge

When nearly ready to fry, set a wire rack over a rimmed baking sheet. Add to a medium bowl:
    1 cup all-purpose flour
    1 cup cornstarch
    2 tsp. garlic powder
    2 tsp. onion powder
    2 tsp. smoked paprika
    2 tsp. kosher salt
    1 1/2 tsp. baking powder
    1 tsp. black pepper

Whisk to thoroughly combine. In another medium bowl, beat together with 2 teaspoons water:
    4 large eggs
    2 Tbsp. hot sauce

Working one piece at a time, remove the chicken from the buttermilk mixture. Dredge in the flour mixture, pressing so it adheres. A little buttermilk in the flour is fine; it forms crunchy clumps. Transfer to the egg mixture, turning to coat. Dredge once more in the flour. Transfer to the wire rack. Repeat with the remaining chicken. Stand at room temperature 15 minutes. preheat the oven to 325°F.

For the hot honey

In a small saucepan, combine:
    2 1/2 cups honey
    5 Tbsp. hot sauce
    2 1/2 Tbsp. cayenne pepper
    1/4 tsp. kosher salt

Heat over medium-low, stirring occasionally, until the honey is warm and infused with cayenne, 10 to 15 minutes. Remove from the heat. Set aside to cool and thicken slightly.

To fry the chicken

In a large deep skillet (cast-iron works well), heat about ½ inch over medium-high heat:
    Vegetable oil or shortening, for frying

Place a wire rack over another rimmed baking sheet. Working in batches, fry the chicken, flipping once, until golden, about 3 minutes per side. Transfer to the wire rack to drain. Season with a sprinkle of:
    Kosher salt, for sprinkling

Keep warm in the oven while frying the rest.

Once all the chicken is fried, remove the baking sheet from the oven. Drizzle generously with 1 cup of the hot honey. Gently turn and drizzle with another 1 cup. Transfer the remaining hot honey to a small bowl and serve on the side.

Citations
- The Pioneer Woman · Hot Honey Chicken: https://www.thepioneerwoman.com/food-cooking/recipes/a63541779/hot-honey-chicken-recipe/
- TikTok: https://www.tiktok.com/search?q=Hot+Honey+Chicken
- web writeups: https://www.google.com/search?q=Hot+Honey+Chicken+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/0307265609?tag=recipeancesto-20
- Reference: The Taste of Country Cooking by Edna Lewis (1976). Publisher: Knopf, 2006 edition, hardcover, ISBN 978-0307265609.

We put this together for personal use. See the citations.