Save The first time I made hot honey butter chicken was actually on a complete whim, standing in my kitchen at 7pm on a Tuesday with nothing but chicken thighs and a random jar of honey someone had gifted me. I had just read about this combination somewhere, maybe Instagram or a food blog, and my curiosity got the better of me. The moment that honey butter hit the hot crispy chicken and started caramelizing, I literally stopped moving for a second. Now it is the one dish my friends specifically request when they come over for dinner, without fail.
Last summer I made this for my sister who claims she hates spicy food and I was so nervous watching her take that first bite. She looked up at me with wide eyes and immediately asked if I had extra sauce, then proceeded to dip everything on her plate into it. Now whenever she visits she asks if I am making that chicken with the magic sauce, which is what she calls it because she can never remember the actual name.
Ingredients
- 4 boneless skinless chicken thighs: Thighs stay juicier than breasts and really hold up to that heavy coating better than any other cut
- 1 cup buttermilk: This is not negotiable, the tang and tenderization it provides makes the difference between okay chicken and incredible chicken
- 1 teaspoon hot sauce: Goes into the marinade to start building that heat from the inside out
- 1 ½ cups all-purpose flour: The base of your crust, plain and simple
- ½ cup cornstarch: This is the secret weapon that makes your coating actually shatter when you bite into it
- 1 teaspoon garlic powder: Because everything tastes better with garlic, end of story
- 1 teaspoon paprika: Adds that beautiful golden color and a subtle smokiness
- 1 teaspoon kosher salt: Season every single layer or you will end up with bland chicken
- ½ teaspoon black pepper: Freshly ground makes a huge difference here
- Vegetable oil for frying: Canola or peanut oil both work beautifully
- ¼ cup unsalted butter: Use real butter, the flavor is what makes this sauce sing
- ⅓ cup honey: A lighter honey works better here than something super dark and robust
- 1 tablespoon hot sauce: Franks is classic but whatever you normally keep on hand will work
- ½ teaspoon cayenne pepper: This is where the real heat comes from so adjust according to your bravery level
- Pinch of salt: Just enough to wake up all the flavors in the sauce
Instructions
- Marinate the chicken:
- Whisk together buttermilk and hot sauce in a bowl, submerge your chicken thighs completely, and let them hang out for at least 20 minutes though honestly a few hours in the fridge is even better.
- Make the coating station:
- In a separate bowl, whisk together your flour, cornstarch, garlic powder, paprika, salt, and pepper until everything is evenly distributed.
- Dredge like you mean it:
- Pull chicken out of the buttermilk, let the excess drip off for a second, then press each piece firmly into the flour mixture until completely coated on all sides.
- Heat your oil:
- Pour about an inch of oil into a large skillet or Dutch oven and bring it to 350 degrees, which is hot enough that a pinch of flour sizzles immediately when you drop it in.
- Fry until perfection:
- Cook chicken in batches so you do not crowd the pan, about 5 to 7 minutes per side until golden and the internal temp hits 165 degrees, then let them drain on a wire rack.
- Make the magic sauce:
- Melt butter in a small saucepan over medium heat, then whisk in honey, hot sauce, cayenne, and that pinch of salt until smooth and bubbling.
- Bring it all together:
- Pile that beautiful crispy chicken onto a platter and drizzle the hot honey butter all over it, watching it coat every nook and cranny before serving immediately.
Save There was this one dinner party where I made this and everyone went completely silent after the first bite, just looking around the table at each other with that universal expression of oh my god this is good. One of my friends actually asked if she could just take the sauce bowl home with her, which I took as the highest compliment possible.
Getting That Perfect Crunch
The cornstarch in your coating mixture is what makes that shatteringly crispy exterior that people will ask you about. Make sure you press the flour mixture firmly onto the chicken, really getting it into all the crevices, because any spots you miss will end up soggy instead of crunchy. Also let your chicken rest on the wire rack for at least a few minutes before saucing so the crust has time to set properly.
Balancing The Sweet And Heat
The beauty of this recipe is that you can adjust it exactly to your taste preferences, which I learned after making it way too spicy for myself one night. Start with less cayenne than you think you need because the heat will bloom as the sauce sits and you can always add more. The honey should be prominent but not overwhelming, creating this perfect back and forth between sweet and spicy that keeps you coming back for more.
Make It Your Own
Once you have the basic technique down this recipe becomes a canvas for whatever flavors you are craving. I have added smoked paprika for a deeper smoky note, swapped in maple syrup for a more autumnal version, and even added a splash of apple cider vinegar when I wanted something sharper.
- Double dredging means dipping your floured chicken back in buttermilk then flour again for extra thick crust
- The sauce keeps in the fridge for a week and is amazing on basically everything from biscuits to ice cream
- If you want to save time you can fry the chicken earlier and just reheat it in a 350 degree oven while you make the sauce
Save This is the kind of recipe that makes people remember a meal long after the plates are cleared, the kind of food that brings everyone to the table faster than you can say dinners ready.
Recipe FAQs
- → What makes hot honey butter sauce spicy?
The heat comes from hot sauce and cayenne pepper whisked into melted butter with honey. You can easily adjust the spice level by adding more or less cayenne to taste.
- → How long should I marinate the chicken?
Marinate for at least 20 minutes, but up to 4 hours for deeper flavor penetration. The buttermilk helps tenderize the meat while the hot sauce adds subtle heat throughout.
- → Can I use different cuts of chicken?
Yes, chicken breasts or drumsticks work well too. Just adjust cooking time as needed—breasts may cook faster while drumsticks might need a few extra minutes.
- → What's the best oil temperature for frying?
Maintain oil at 350°F (175°C) for optimal results. Too cool and the chicken will be greasy; too hot and it will burn before cooking through.
- → How do I get extra crispy chicken?
Double-dip by returning the chicken to the buttermilk, then dredging again in the flour mixture before frying. This creates a thicker, crunchier coating.
- → What sides pair well with this dish?
Soft rolls absorb the extra sauce beautifully. Pickles and crisp coleslaw provide refreshing contrast to the rich, sweet-spicy chicken.