Crispy Chicken Breasts with Spicy Honey

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Chicken:

4 cups vegetable oil, canola oil, peanut oil or duck fat, for frying

1 cup cornstarch

2 teaspoons baking powder

Pinch of kosher salt

1 teaspoon your favorite seasonings, like smoked paprika or cayenne pepper

8 boneless skinless chicken breasts, each about 6 ounces

Batter:

1/2 cup cornstarch

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1 teaspoon smoked paprika

1 teaspoon celery salt

1 teaspoon cayenne pepper

Pinch of kosher salt

1/4 cup pilsner

1/4 cup water

1/2 cup vodka

Spicy Honey:

1/2 cup honey

1/2 cup Sriracha or 1/2 cup thinly sliced various chiles, such as jalapeno, fresno and serrano peppers

Directions

  1. For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F.
  2. In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge.
  3. In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
  4. Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn't drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray.
  5. For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes.
  6. To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.