Description
A modern comfort-food favorite featuring crispy chicken coated in sticky, spicy-sweet hot honey.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 1/2 to 2 cups buttermilk (or plain yogurt thinned with milk)
- 2 cups panko bread crumbs
- Oil for frying (neutral oil with high smoke point)
- 1/2 cup honey
- 2–3 tbsp hot sauce
- 1–2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 1 cup all-purpose flour (optional)
- 2 large eggs, beaten (optional)
Instructions
- Trim and, if needed, halve or pound chicken to even thickness.
- Salt the chicken lightly and place in a bowl with buttermilk. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours or overnight.
- If using flour/egg: put flour in one shallow bowl, beaten eggs in a second bowl, and panko mixed with 1 tsp salt and 1/2 tsp pepper in a third.
- If skipping flour/egg: season panko with salt and pepper.
- Remove chicken from buttermilk, letting excess drip off.
- Dredge each piece in flour, then egg, then panko (or directly in panko if not using flour/egg). Press crumbs to adhere.
- Heat 1/2–1 inch oil in a large skillet over medium heat until it reaches 325–350°F.
- Fry chicken in batches without crowding. Cook about 5–7 minutes per side until aimed for an internal temp of 165°F.
- Transfer cooked pieces to a wire rack over a sheet pan to drain and stay crisp. Let rest for 3 minutes.
- Meanwhile, warm honey and hot sauce in a small saucepan over low heat until smooth. Taste and adjust seasoning.
- Drizzle hot honey over the chicken and serve immediately.
Notes
For gluten-free, use certified gluten-free panko. Add a squeeze of lemon or a splash of vinegar to the hot honey for brightness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American