This HOT HONEY Fried CHICKEN Will Blow Your Mind!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil has a neutral flavor and is often cheaper.

hot sauce

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with less sodium.

In a bowl, add 1.5 pounds of chicken breast.

Season the chicken with 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika.

Pour in 1 cup of buttermilk and 1 tablespoon of lemon juice.

Mix the chicken and marinade until well combined.

Cover the bowl with saran wrap and refrigerate for a minimum of 30 minutes, ideally for 24 hours.

In a separate bowl, combine 1 cup of flour and 1/2 cup of cornstarch for the breading.

Season the breading with garlic powder, onion powder, paprika, and black pepper, similar to the marinade.

Whisk the dry ingredients until well combined.

In another bowl, crack 2 eggs and add 2 tablespoons of whole milk, then whip until mixed.

Begin the breading process by first coating the chicken in the dry mixture, then dipping it into the egg wash, and finally returning it to the dry mixture for a double coating.

Heat about 1 inch of oil in a stainless steel pan to 350°F.

Fry the chicken in batches, placing 2 pieces at a time in the oil to avoid overcrowding.

Fry the chicken for about 6 to 7 minutes until golden brown and ensure the internal temperature reaches 165°F.

Melt 1 tablespoon of butter in a saucepan.

Add 1/2 cup of honey to the melted butter and mix.

Stir in 1/2 teaspoon of cayenne pepper, adjusting for heat preference.

Add 2 tablespoons of Frank's Red Hot and 2 teaspoons of lemon juice to the sauce and mix well.

Let the sauce heat up for a bit.

Plate the fried chicken and drizzle the hot honey sauce over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens