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Crispy Hot Honey Chicken has taken the culinary world by storm, combining the best of both sweet and savory flavors to create a dish that tantalizes the taste buds. This delightful recipe is a testament to the enduring popularity of fried chicken while embracing the modern trend of sweet and spicy flavor profiles. The juxtaposition of the crunch of perfectly fried chicken thighs against the backdrop of a luscious hot honey sauce creates a symphony of flavors that is hard to resist.

Crispy Hot Honey Chicken – Sweet & Spicy Delight!

Indulge in the mouthwatering combination of sweet and spicy with Crispy Hot Honey Chicken! This recipe features juicy chicken thighs, marinated in buttermilk for tenderness, and coated with a perfectly seasoned crispy crust. Drizzled with homemade hot honey sauce, it's a delightful symphony of flavors. Serve it as a main dish or in a sandwich for the ultimate comfort food. Perfect for impressing at any gathering! #HotHoneyChicken #CrispyChicken #Foodie #ComfortFood #RecipeInspiration #SweetAndSpicy #CookingAtHome
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Ingredients
  

For the Chicken:

1 lb chicken thighs, boneless and skinless

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups all-purpose flour

1/2 cup cornstarch

Oil for frying (vegetable or peanut oil)

For the Hot Honey Sauce:

1/2 cup honey

2 tablespoons hot sauce (adjust to taste)

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (optional for extra heat)

Sesame seeds for garnish

Chopped cilantro or green onions for garnish (optional)

Instructions
 

Marinate the Chicken: In a bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs, making sure they are fully submerged. Cover and refrigerate for at least 2 hours (or overnight for better flavor).

    Prepare the Hot Honey Sauce: In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, garlic powder, and cayenne pepper. Stir until just warmed and well combined. Remove from heat and set aside.

      Dredge the Chicken: In a shallow dish, mix together the flour and cornstarch. Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece of chicken in the flour mixture, pressing firmly to ensure a crispy coating.

        Heat the Oil: In a deep skillet or frying pan, add enough oil to cover the bottom (around 1 inch deep). Heat the oil to 350°F (175°C) over medium-high heat.

          Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in batches, taking care not to overcrowd the pan. Fry for 5-7 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove chicken and place on a paper towel-lined plate to drain excess oil.

            Coat with Hot Honey: While the chicken is still warm, drizzle or toss the pieces in the hot honey sauce until well-coated.

              Garnish and Serve: Transfer the coated chicken to a serving platter, sprinkle with sesame seeds, and garnish with chopped cilantro or green onions if desired. Serve immediately with extra hot honey on the side for dipping.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4