Hot Honey Crispy Chicken

Total Time:
50 min
30 min
20 min

4 to 6 servings

  • Seasoning Flour:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon seafood seasoning, such as Old Bay
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon black pepper
  • Brine:
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon ground celery seed
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 4 to 6 boneless, skinless chicken thighs
  • Oil, for frying
  • Buffalo Honey Sauce:
  • 1 tablespoon butter
  • 1/4 cup honey
  • 2 tablespoons hot sauce, such as Frank's RedHot
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, finely chopped
  • 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.

  • Special equipment: a tabletop fryer or deep-frying thermometer

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