Hot Honey Chicken

buttermilk

🥗Healthier: plain yogurt

💰Cheaper: milk + vinegar

Plain yogurt adds creaminess while reducing calories.

hot sauce

🥗Healthier: sriracha

💰Cheaper: hot pepper flakes

Sriracha offers a similar heat with less sodium.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

Trim off the fat from the chicken breast and remove any leftover bone.

Cut the chicken breast into strips for even cooking.

Pour baking soda over the chicken and massage it in, then refrigerate for up to 15 minutes to tenderize.

After 15 minutes, wash each chicken strip in a cold bowl of water to remove baking soda, then dry thoroughly with a clean tea towel.

Prepare the marinade by mixing Greek yogurt with cayenne pepper, smoked paprika, onion powder, garlic powder, and salt.

Add the chicken strips to the marinade, ensuring each piece is coated, then cover and refrigerate for up to 2 hours.

Mix self-raising flour with corn flour and season with hot paprika, salt, pepper, cayenne pepper, and oregano for the coating.

Heat oil to approximately 170°C for frying.

Dredge each chicken strip in the dry coating, shaking off excess yogurt before coating.

Carefully place the coated chicken into the hot oil, ensuring not to touch it too soon to allow the coating to crisp up.

Use a digital thermometer to check the oil temperature and the internal temperature of the chicken, aiming for 74°C or 165°F.

Once cooked, retrieve the chicken from the oil and let it drain on a wire rack over a baking tray.

Plate the chicken around a bowl of homemade ranch dressing on a bed of rocket, if desired, to prevent sweating.

Cut into a piece of chicken to show the inside, confirming it is succulent and juicy.

Drizzle hot honey over the chicken and serve with ranch dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens