Hot Honey Chicken Recipe
Fried Chicken Thigh, Hot Honey, Lettuce, Tomato, Pickles, Brioche Bun
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Ingredients
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Chicken & Marinade
Breading
Frying & Finish
Hot Honey
Assembly / Toppings
Method
Chicken & Marinade
- 1
Trim and marinate
Pat the chicken thighs dry with paper towels. Make 2–3 shallow cuts in the thicker parts of each thigh to help the marinade penetrate and promote even cooking. In a large bowl, whisk together the buttermilk, hot sauce, 1.5 tsp kosher salt and 3/4 tsp black pepper. Submerge the chicken thighs in the buttermilk mixture, cover, and refrigerate at least 4 hours or preferably overnight.
Breading
- 2
Prepare dredge
In a shallow baking dish or large bowl combine the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, 1 tsp kosher salt and 1 tsp black pepper. Whisk to make an even dry mix. Set next to the marinated chicken.
- 3
Dredge chicken
Remove one thigh at a time from the buttermilk, letting excess drip off but do not shake dry. Press the thigh firmly into the flour mixture, coating thoroughly; press again to form a good crust. Shake off excess and place on a wire rack. Repeat for all pieces. For an extra-crispy double coating (optional), return the dredged pieces to the buttermilk for 5 minutes, then re-dredge in the flour mixture and rest on the rack.
Frying & Finish
- 4
Heat oil
Pour enough vegetable oil into a heavy pot or Dutch oven to reach about 2–3 inches up the side (approx. 1.5 cups may be enough for a small pot; use more if needed). Heat oil over medium-high until it reaches 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily without smoking.
- 5
Fry chicken
Working in batches so you don't overcrowd the pot, carefully lower dredged thighs into the oil skin-side down. Fry for about 12–15 minutes per piece, turning once halfway through, until the crust is deep golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Adjust heat to keep oil between 320–350°F. Transfer cooked thighs to a wire rack set over a baking sheet to drain and rest for 5 minutes.
- 6
Finish with butter
While the chicken rests, melt the unsalted butter and brush a light coating over each fried thigh to add sheen and richness (optional).
Hot Honey
- 7
Make hot honey
In a small saucepan combine the honey, apple cider vinegar, red pepper flakes, optional chile paste, and 1/4 tsp kosher salt. Warm over low heat, stirring, until just combined and slightly thinned (do not boil). Taste and adjust heat or acidity: add more red pepper flakes for heat or 1 tsp water to thin if too thick. Keep warm or store in a jar at room temperature for up to 2 weeks.
- 8
Assembly / Toppings
- 9
- 10
Build sandwiches
Spread about 1 tablespoon mayonnaise on the bottom bun (optional). Place a lettuce leaf, a slice of tomato (season lightly with salt and pepper), then a hot honey glazed chicken thigh. Top with two pickle slices and a light additional drizzle of hot honey if desired. Cap with the top bun. Repeat for remaining sandwiches.
- 11