Hot Honey Fried Chicken Recipe

Prepare marinade

In a large bowl combine 2 cups buttermilk, 2 tbs hot sauce, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp kosher salt and 3/4 tsp black pepper. Whisk until blended.

Marinate chicken

Trim excess fat from the chicken thighs. Submerge the 8 pieces in the buttermilk marinade, cover, and refrigerate for at least 4 hours and up to overnight. For best flavor and tenderness, marinate 6–12 hours.

Mix dry coating

In a large shallow dish or rimmed baking sheet whisk together 2.5 cups all-purpose flour, 1/2 cup cornstarch, 1 tbs smoked paprika, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 2 tsp kosher salt and 1 tsp black pepper until evenly combined.

Dredge

Remove each piece of chicken from the marinade, letting excess drip off. Press and turn each piece into the flour mixture until well coated. For an extra-crisp double coating: after the first dredge, dip briefly back into a few tablespoons of reserved buttermilk (or an egg wash) and dredge again in the flour mix. Place dredged pieces on a rack and let rest 10–15 minutes to help the coating adhere.

Heat oil

Pour about 1–1.5 cups oil into a heavy skillet (cast iron preferred) to a depth of roughly 1/2–3/4 inch. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—it should sizzle gently.

Fry chicken

Working in batches (do not overcrowd), carefully add chicken pieces skin-side down. Fry 5–7 minutes per side for boneless thighs (longer for bone-in, 8–12 minutes), adjusting heat to maintain 325–350°F. Turn once when coating is deep golden brown. Internal temperature should reach 165°F (74°C) for boneless, 175°F (79°C) for bone-in. Transfer cooked pieces to a wire rack set over a baking sheet to drain; keep warm in a 200°F oven if needed.

Make hot honey

In a small saucepan combine 2/3 cup honey, 3 tbs sriracha, 1 tsp apple cider vinegar and 1/4 tsp kosher salt. Warm over low heat, whisking until smooth and just starting to bubble, about 2–3 minutes. Taste and adjust heat by adding more sriracha (1/2 tbs increments) if desired. Remove from heat and keep warm.

Glaze chicken

When chicken is hot and drained, brush each piece lightly with the sriracha hot honey or drizzle before serving. For a sticky exterior, toss the hot fried pieces briefly (2–3 seconds) in a bowl with 2–3 tbs of the hot honey, then return to the rack so excess can drip off. Reserve extra hot honey for serving.

Make slaw dressing

In a medium bowl whisk together 2 tbs lime juice, 1 tsp honey, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper until combined.

Assemble slaw

Combine 3 cups thinly sliced red cabbage, 1 cup julienned mango, 2 sliced green onions and 1/4 cup chopped cilantro in a bowl. Pour the dressing over the vegetables and toss to coat. Let sit 10–15 minutes to meld flavors, then taste and adjust seasoning with additional lime or salt if needed.

Blend dressing

In a blender or food processor combine 1 ripe avocado, 1/2 cup plain Greek yogurt, 2 tbs mayonnaise, 2 tbs buttermilk (or milk), 1 tsp minced garlic, 1 tsp chopped fresh dill, 1 tsp chopped chives, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth and creamy. If too thick, add additional buttermilk 1 tsp at a time until desired consistency for drizzling or dipping is reached.

Chill

Transfer avocado ranch to a bowl, cover, and chill until ready to serve. Stir before serving.

Arrange hot honey fried chicken on a platter. Add a mound of mango and red cabbage slaw alongside. Drizzle or dollop avocado ranch on the plate and garnish with extra cilantro leaves and lime wedges. Serve extra sriracha hot honey on the side for additional heat.

Serve immediately so chicken remains crisp. Leftover chicken can be stored in the refrigerator (without hot honey) and gently reheated in a 375°F oven to crisp the coating.