Hot Honey Fried Chicken Recipe

INGREDIENTS

FOR THE CHICKEN

• Vegetable oil for frying
• 1½ cups buttermilk
• 1 large egg
• 2 teaspoons hot sauce such as Frank’s RedHot
• 2 teaspoons kosher salt divided
• 1 teaspoon black pepper divided
• 3 pounds assorted bone-in, skin-on chicken pieces
• 2 cups all-purpose flour
• ⅓ cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground paprika
• 1 teaspoon ground cayenne pepper

FOR THE HOT HONEY SAUCE

• ½ cup unsalted butter 1 stick
• ½ cup honey
• ¼ cup hot sauce such as Frank’s RedHot
• ½ teaspoon crushed red pepper flakes

EQUIPMENT

• Dutch Oven
• Deep Fry Oil Thermometer
• Baking Sheet
• Instant-Read Thermometer (optional)

INSTRUCTIONS

• Add about 2 inches worth of frying oil to a cast iron skillet or Dutch oven set over medium-high heat. Line a baking sheet with parchment paper and line a wire rack with paper towels. Set both aside.Vegetable oil
• While the oil heats, whisk the buttermilk, egg, hot sauce, 1 teaspoon salt and ½ teaspoon pepper together in a large bowl. Nestle the chicken pieces in the liquid and allow it to marinate while you continue prepping.1½ cups buttermilk,1 large egg,2 teaspoons hot sauce,2 teaspoons kosher salt,1 teaspoon black pepper,3 pounds assorted bone-in, skin-on chicken pieces
• In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and remaining salt and pepper.2 cups all-purpose flour,⅓ cup cornstarch,1 tablespoon garlic powder,1 tablespoon onion powder,1 tablespoon ground paprika,1 teaspoon ground cayenne pepper
• One piece at a time, remove the chicken from the buttermilk and dredge it through the flour mixture, turning to coat and packing into crevices. Shake off excess flour and transfer to the prepared baking sheet, then repeat with the remaining chicken.
• When the oil reaches 325-350°F, fry the chicken in batches, 2 or 3 pieces at a time, turning often for 5-8 minutes until deep golden brown and 165°F inside. Drain fried chicken on a the prepared wire rack.
• While the chicken is frying, make the hot honey sauce. Melt the butter in a small saucepan set over medium heat until it begins to boil. Remove it from the heat and whisk in the honey, hot sauce, and red pepper flakes until combined.½ cup unsalted butter,½ cup honey,¼ cup hot sauce,½ teaspoon crushed red pepper flakes
• Serve the chicken with the hot honey.

NOTES

• Pat the chicken dry before marinating to remove any residual packaging juices and allow the marinade to fully penetrate the chicken.
• Don’t try to fry too much chicken at once. Frying more than 2-3 pieces at a time will drop the temperature of the oil too much, leading to greasy chicken.
• Keep fried chicken warm by laying pieces on a wire rack set in a rimmed baking sheet with space between them and placing them in a 200°F oven until ready to serve.
• You can dip the fried chicken in the hot honey sauce, or baste the sauce on with a pastry brush or by tossing the chicken pieces in a large bowl with the honey.
• Serve hot honey fried chicken with a side salad, french fries, or buttermilk biscuits! 

Storage:  Store hot honey fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.