Hot Honey Crispy Chicken Recipe
sriracha aioli, bread and butter pickle slaw
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Hot Honey Sauce
Sriracha Aioli
Bread and Butter Pickle Slaw
Method
Preparation
- 1
Prepare the Chicken
In a bowl, mix the flour, cornstarch, salt, black pepper, paprika, and garlic powder. In another bowl, whisk the eggs and buttermilk together. Dip each chicken thigh into the wet mixture, then dredge in the dry mixture until fully coated.
- 2
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Cooking
- 3
Fry the Chicken
Carefully add the coated chicken thighs to the hot oil and fry until golden brown and cooked through, about 6-8 minutes per side. Remove from oil and drain on paper towels.
- 4
Make the Hot Honey Sauce
In a small saucepan, combine honey, sriracha, and apple cider vinegar. Heat over low heat until warm and well mixed.
Assembly
- 5
Prepare the Sriracha Aioli
In a bowl, mix mayonnaise, sriracha, and lemon juice until smooth.
- 6
Make the Slaw
In a large bowl, combine shredded cabbage, shredded carrots, chopped pickles, mayonnaise, apple cider vinegar, salt, and black pepper. Mix until well combined.
- 7
