Hot Honey Chicken And Pimento Recipe
Make Hot Honey Chicken And Pimento Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hot Honey Chicken
Pimento & Finish
To Serve (optional)
Method
Hot Honey Chicken
- 1
Prep the chicken
Pat chicken thighs dry with paper towels. Trim any excess fat and, if large, cut into 4 pieces (about 3–4 oz each). Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder.
- 2
Make dredge & wet mix
In a shallow bowl whisk together 1/2 cup all-purpose flour and 1/4 cup cornstarch. In a separate bowl beat 1 large egg with 1/2 cup buttermilk until smooth.
- 3
Coat the chicken
One piece at a time, dredge the seasoned chicken first into the flour mixture, shaking off excess, then dip into the egg-buttermilk, then return to the flour mixture for a second light coat. Place coated pieces on a wire rack and rest 10 minutes to set the crust.
- 4
Fry the chicken
Pour about 1 cup vegetable oil into a 10–12 inch skillet to a depth of about 1/2 inch and heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles immediately. Add chicken pieces in a single layer without crowding (work in batches if necessary). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep warm.
- 5
Make the hot honey
In a small saucepan over low heat melt 2 tbsp unsalted butter. Add 1/4 cup honey, 2 tbsp hot sauce and 1 tsp apple cider vinegar. Stir until combined and warmed through but not boiling, about 1–2 minutes. Taste and adjust heat by adding more hot sauce or thinning with 1–2 tsp water if too thick. Remove from heat and reserve 2 tbsp for serving if desired.
- 6
Toss chicken in sauce
Place the fried chicken in a large bowl. Pour most of the hot honey (reserve ~2 tbsp for serving) over the chicken and toss gently to coat each piece evenly. Return to the wire rack for 1–2 minutes so sauce sets on the crust.
Pimento & Finish
- 7
Make the pimento spread
In a medium bowl combine 1/2 cup chopped roasted red pimentos, 2 oz softened cream cheese, 2 tbsp mayonnaise, 1/2 cup grated sharp cheddar, 1 tbsp thinly sliced chives, 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Mash and stir with a fork until smooth but slightly chunky. Adjust seasoning to taste.
- 8
Assemble
If serving on buns: split and lightly toast 2 brioche buns. Spread a generous layer (about 2–3 tbsp) of pimento mixture on the bottom bun. Place a handful (about 1/2 cup) mixed greens or shredded lettuce, then 1–2 pieces of hot honey chicken per bun (depending on size). Spoon a little reserved hot honey over the chicken and top with additional pimento spread if desired. Cap with the top bun.
- 9