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Hot Honey Chicken (Crispy, Sweet & Spicy in 30 Minutes)

This Hot Honey Chicken is crispy, juicy, and coated in a sticky sweet-and-spicy hot honey glaze. A fast, family-friendly dinner that’s ready in about 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 1/2 lb boneless skinless chicken thighs or chicken breasts cut into strips
Breading
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1-2 cups neutral frying oil as needed (avocado, canola, vegetable)
Hot Honey Sauce
  • 1/2 cup honey
  • 1-2 tbsp hot sauce adjust to taste
  • 1/2 tsp red pepper flakes
  • 1 tbsp butter
  • 1 tsp apple cider vinegar optional, for balance
Optional for Serving
  • sesame seeds for garnish
  • chopped parsley for garnish

Equipment

  • Large skillet
  • Mixing Bowls
  • Tongs
  • Wire Rack or Paper Towels
  • Small saucepan

Method
 

  1. Pat the chicken dry. Season with paprika, garlic powder, salt, and black pepper.
  2. Set up a breading station: flour in one bowl, beaten eggs in a second, and panko breadcrumbs in a third.
  3. Dredge each piece of chicken in flour, dip in egg, then coat well in panko. Press the crumbs in so they stick.
  4. Heat about 1/2 inch of oil in a large skillet over medium heat. Fry chicken in batches until golden and cooked through (about 4–5 minutes per side). Drain on a rack or paper towels.
  5. Make the hot honey sauce: in a small saucepan over low heat, stir together honey, hot sauce, red pepper flakes, butter, and apple cider vinegar until smooth and warmed. Don’t boil.
  6. Drizzle the warm hot honey sauce over the crispy chicken (or toss gently). Garnish with sesame seeds or parsley, if using, and serve immediately.

Notes

For extra crunch, add 1 tablespoon cornstarch to the flour. Prefer a lighter version? Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway, then drizzle with hot honey sauce. Store leftovers unsauced for best crispiness.