Hot Honey Crispy Chicken Recipes

HOT HONEY CHICKEN

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• In a small bowl, combine the honey, hot pepper sauce and ground black pepper and mix well. Cover each chicken breast with the sauce and put on the grill, basting occasionally.
• Grill for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Chicken will have a nice, brown color from the sauce.

OVEN FRIED SOUTHERN HOT HONEY CHICKEN

Steps:

• 1. Add the chicken to a gallon size zip top bag. Pour the buttermilk and salt over the chicken. Toss well, cover and refrigerate 20 minutes or overnight.2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.3. Add the corn flake crumbs, flour, thyme, and a pinch of salt to a medium sized bowl. Stir to combine.4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through. If using thighs, you may need to cook the chicken a little longer 5. Meanwhile, make the hot honey. Melt together the butter, honey, cayenne, chili powder, paprika, garlic powder, and a pinch of salt. 5. Brush or drizzle the chicken generously with hot honey and serve warm Enjoy!

CRISPY WINGS WITH HOT HONEY SAUCE

Steps:

• For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack on the pan.
• Pat the wings dry with kitchen paper, then sprinkle with the salt, pepper and smoked paprika on both sides. Place them on the rack, making sure they are not touching. Bake for 25 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes .
• For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos and serranos to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes.
• Remove the wings from the oven and turn the oven to broil. One by one, dunk the wings in the sauce. Place them back on the rack and broil for 3 minutes to caramelize.
• For the garnish: Place the wings on a platter and sprinkle over the chopped parsley. Serve with a bowl of ranch dressing for dipping.

CRISPY BAKED HOT HONEY CHICKEN

Steps:

• Place chicken in large gallon zip lock bag. Add buttermilk, salt, pepper, ¼ tsp of cayenne pepper and massage to evenly cover the chicken. Let marinate for at least 30 minutes or overnight.
• Preheat oven to 425 degrees. Line a baking sheet with parchment paper (or aluminum foil), then place a cooling rack on top. Spray with nonstick cooking spray.
• In a shallow bowl or dish, combine the flour, cornstarch, garlic, onion, paprika & remaining ¼ tsp of cayenne pepper. In another shallow bowl whisk together the eggs. In a third shallow bowl, add the crushed corn flakes.
• Remove each piece of chicken from the buttermilk mixture, shaking off the excess, and dredge in flour mixture. Shake off excess flour and dip in egg mixture. Shake off excess egg and lastly coat in the cornflakes, pressing to ensure the coating sticks.
• Place on prepared baking sheet and repeat with remaining chicken pieces.
• Lightly brush the tops of each piece of chicken with olive oil and bake for 15-20 minutes. Flip each piece of chicken over and bake another 10-15 minutes or until chicken is cooked through and outside is golden and crispy. Sprinkle each piece of chicken with salt immediately after taking it out of the oven.
• Add hot honey and butter to small saucepan over medium low heat. Stir occasionally until butter is fully melted. Remove from heat and set aside.
• Brush or drizzle with the hot honey and serve warm.

CRISPY HONEY CHICKEN

Steps:

• Pour about 2"-3" of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.

HOT HONEY CRISPY CHICKEN

Steps:

• For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
• For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
• Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
• Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
• For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.