Name: Hot Honey Chicken
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: New American
Ingredients: 1 batch of marinade, see below; 4-6 boneless chicken thighs; 1 batch of dredge, see below; peanut or canola oil for frying; 1 cup(s) honey; 2 tsp chili flakes; 1/4 cup(s) hot sauce; 2 cup(s) buttermilk; 1/2 lemon, juiced; 1/4 cup(s) hot sauce; 1 tsp dried thyme; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp black pepper; 1 tsp cayenne pepper; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp kosher salt; 1 tblsp paprika; 2 cup(s) all-purpose flour; 1 tsp dried thyme; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp black pepper; 1 tsp cayenne pepper; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp kosher salt; 1 tblsp paprika

Ingredients

Servings:

For the Hot Honey Chicken

batch of marinade, see below

4-6

boneless chicken thighs

batch of dredge, see below

peanut or canola oil for frying

1 cup(s)

honey

2 tsp

chili flakes

1/4 cup(s)

hot sauce

For the Marinade

2 cup(s)

buttermilk

1/2

lemon, juiced

1/4 cup(s)

hot sauce

1 tsp

dried thyme

1 tsp

dried basil

1 tsp

dried oregano

1 tsp

black pepper

1 tsp

cayenne pepper

2 tsp

garlic powder

2 tsp

onion powder

2 tsp

kosher salt

1 tblsp

paprika

For the Dredge

2 cup(s)

all-purpose flour

1 tsp

dried thyme

1 tsp

dried basil

1 tsp

dried oregano

1 tsp

black pepper

1 tsp

cayenne pepper

2 tsp

garlic powder

2 tsp

onion powder

2 tsp

kosher salt

1 tblsp

paprika

Directions 7 steps | 55 Minutes

Step 1

In a large bowl, whisk together all the ingredients for the marinade.

Step 2

Add the chicken thighs that have been trimmed of excess fat, tendons, veins and bone bits. Marinate in the fridge for at least 30 minutes and at most 4 hours.

Step 3

In a separate bowl, whisk together all the ingredients for the dredge.

Step 4

Dip the marinated chicken thighs into the dredge, thoroughly coating the outside and shaking off the excess. Place on a tray with a wire rack and move the tray to the fridge to firm up the coating.

Step 5

Preheat the oil to 275°F in a large Dutch oven or a deep cast iron pan. In a small saucepan, combine honey and chili flakes and heat until simmering. Turn off heat and allow to steep while you fry the chicken.