Crispy Hot Honey Garlic Chicken With Sauce
You know that one friend who’s always craving something crispy, sweet, spicy, and straight-up addictive? Yep, that’s you (maybe), and I’ve got your back today.
This crispy hot honey garlic chicken sauce recipe is a total game-changer.
I’ve made it so many times, and every single time, it disappears fast at the table. So, let’s get you cooking it right at home!
Ingredients You’ll Need
-
1.5 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
-
1 cup buttermilk (or milk + 1 tbsp vinegar if you don’t have buttermilk)
-
1 tsp salt
-
1/2 tsp black pepper
-
1 tsp paprika
-
1 cup all-purpose flour
-
1/2 cup cornstarch
-
Vegetable oil for frying
For the Hot Honey Garlic Sauce:
-
1/2 cup honey
-
4 garlic cloves (minced)
-
2 tbsp hot sauce (adjust to taste)
-
1 tbsp soy sauce
-
1 tbsp apple cider vinegar
-
1/2 tsp red pepper flakes (optional for more heat)
How to Make Crispy Hot Honey Garlic Chicken
Step 1: Marinate the chicken
-
In a bowl, mix the buttermilk, salt, pepper, and paprika.
-
Toss in the chicken pieces and coat them well.
-
Cover and chill for at least 30 minutes (or up to 4 hours).
Step 2: Prep the coating
-
In a shallow dish, combine the flour and cornstarch.
-
Take each piece of chicken from the marinade and coat it in the flour mix. Press it down to get that extra crispy texture.
Step 3: Heat the oil
-
In a deep skillet or frying pan, heat oil over medium-high heat. You’ll need enough to submerge the chicken pieces halfway.
Step 4: Fry the chicken
-
Once the oil is hot (around 350°F), add the chicken in batches. Don’t overcrowd the pan.
-
Fry each batch for about 5-7 minutes until golden and crispy.
-
Transfer to a wire rack or paper towel-lined plate.
Step 5: Make the sauce
-
In a small saucepan, combine the honey, garlic, hot sauce, soy sauce, apple cider vinegar, and red pepper flakes.
-
Bring it to a simmer and let it bubble gently for 3-4 minutes, stirring occasionally.
Step 6: Coat the chicken
-
Toss the hot, crispy chicken pieces in the warm sauce until they’re glossy and sticky. Serve immediately.
Common Mistakes to Avoid
-
Skipping the marinade time—it’s key for tender, flavorful chicken.
-
Not heating the oil enough before frying. Too cold = soggy chicken.
-
Crowding the pan. It drops the oil temperature and makes the chicken greasy.
-
Overcooking the sauce. It thickens fast, so don’t walk away.
Recipe Best Tips
-
Use thighs for juicier chicken.
-
For extra crunch, double-dip the chicken: dip it in buttermilk again, then flour.
-
Warm the sauce before tossing—it sticks better that way.
-
Want a thinner sauce? Add a splash of water or chicken broth.
Serving Suggestions
-
Serve over rice with steamed broccoli.
-
Add to sliders with coleslaw.
-
Make tacos with shredded lettuce and pickles.
-
Eat straight off the tray—no shame.
Storage and Freezing
-
Store leftovers in an airtight container in the fridge for up to 3 days.
-
Reheat in an oven or air fryer to bring back the crisp.
-
Freeze unsauced fried chicken in a freezer bag for up to 2 months.
FAQs
Q: Can I bake the chicken instead of frying?
A: You can, but it won’t be as crispy. Try air frying for a better crunch.
Q: Can I use chicken tenders?
A: Yep! Just cut them into bite-size pieces if you like.
Q: What’s the best hot sauce for this?
A: Frank’s RedHot is great, but use your favorite.
Q: Is it too spicy for kids?
A: You can reduce or skip the hot sauce and flakes for a milder version.
Q: Can I make the sauce ahead of time?
A: Totally. Just warm it before using.
Q: What oil is best for frying?
A: Use vegetable, canola, or peanut oil.
Q: How do I know the chicken is done?
A: Internal temp should be 165°F. Or cut one open to check—juices should run clear.
Conclusion
Alright, friend, now you’ve got the secret to crispy hot honey garlic chicken that hits all the right spots. Try it, enjoy every sticky-spicy-sweet bite, and let me know how yours turned out. 💥
You Might Also Want To Try
⬇⬇⬇
Crispy Hot Honey Garlic Chicken Sauce
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1 cup buttermilk (or milk + 1 tbsp vinegar if you don’t have buttermilk)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil for frying
- For the Hot Honey Garlic Sauce:
- 1/2 cup honey
- 4 garlic cloves (minced)
- 2 tbsp hot sauce (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1/2 tsp red pepper flakes (optional for more heat)
Instructions
Step 1: Marinate the chicken
- In a bowl, mix the buttermilk, salt, pepper, and paprika.
- Toss in the chicken pieces and coat them well.
- Cover and chill for at least 30 minutes (or up to 4 hours).
Step 2: Prep the coating
- In a shallow dish, combine the flour and cornstarch.
- Take each piece of chicken from the marinade and coat it in the flour mix. Press it down to get that extra crispy texture.
Step 3: Heat the oil
- In a deep skillet or frying pan, heat oil over medium-high heat. You’ll need enough to submerge the chicken pieces halfway.
Step 4: Fry the chicken
- Once the oil is hot (around 350°F), add the chicken in batches. Don’t overcrowd the pan.
- Fry each batch for about 5-7 minutes until golden and crispy.
- Transfer to a wire rack or paper towel-lined plate.
Step 5: Make the sauce
- In a small saucepan, combine the honey, garlic, hot sauce, soy sauce, apple cider vinegar, and red pepper flakes.
- Bring it to a simmer and let it bubble gently for 3-4 minutes, stirring occasionally.
Step 6: Coat the chicken
- Toss the hot, crispy chicken pieces in the warm sauce until they’re glossy and sticky. Serve immediately.
Notes
- Always taste your sauce and adjust spice levels to your liking.
- Use a meat thermometer if you're unsure about doneness.
- Perfect for game days, casual dinners, or when you're just craving something next-level.
Nutrition Information
Yield 4Amount Per Serving Calories 420 per serving
