Easy Hot Honey Chicken Recipe | America's Test Kitchen

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.

Combine 2 teaspoons of kosher salt and 1 teaspoon of cumin to create a rub for the chicken.

Break down a 4.5-pound chicken into 3 pounds of pieces, using kitchen shears for the backbone and cutting along the natural cuts of the bird.

Pat the chicken pieces dry and season with the cumin and salt rub.

Heat 1 tablespoon of vegetable oil in a 12-inch oven-safe skillet over medium-high heat until smoky.

Add the chicken skin side down to the skillet and cook for 4 minutes until browned.

Flip the chicken and cook for another 4 minutes until browned and fat is rendered.

Pour off excess fat from the skillet to control greasiness.

Drizzle a mixture of 1/4 cup Frank's hot sauce, 1/4 cup honey, and 2 minced garlic cloves over the chicken in the skillet.

Transfer the skillet to a preheated 425-degree oven and bake until the breasts register 160 degrees and thighs register 175 degrees, about 17 to 22 minutes.

Let the chicken rest in the pan for 10 minutes to allow juices to redistribute.

Bring the drippings in the skillet to a boil over medium-high heat until thickened, about 1 to 2 minutes.

Reduce heat to low and whisk in 2 tablespoons of unsalted butter and 2 teaspoons of lime juice until melted and combined.

Drizzle the sauce over the chicken and garnish with 2 thinly sliced scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens