If you’ve been craving the perfect crunch with a sweet, spicy kick, this Easy Hot Honey-Glazed Fried Chicken is about to become your new favorite. Each golden, crispy piece is marinated for maximum juiciness, fried until outrageously crunchy, and crowned with a sticky hot honey glaze that makes every bite sing. Trust me, the contrast of fiery chilies and lingering sweetness will have everyone at your table reaching for seconds—and begging for the recipe.

Easy Hot Honey-Glazed Fried Chicken Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Easy Hot Honey-Glazed Fried Chicken plays a starring role: from the tangy buttermilk that ensures tenderness, to the bold spices that keep each bite interesting, to that drizzle of molten honey infusing spicy-sweet magic. Here’s what you’ll need and why it matters:

Chicken pieces: Opt for thighs, drumsticks, or a mix for the best balance of juicy meat and crispy skin.
Buttermilk: This classic marinade tenderizes the chicken and gives a subtle tang that enhances flavor.
Hot sauce: Infuses the chicken from the inside out with warmth and depth, not just heat.
All-purpose flour: The backbone of your crunchy coating, creating that irresistible fried exterior.
Cornstarch: Blended with flour, it lightens the breading and gives you extra crispiness.
Garlic powder: Lends savory depth and aroma to every bite.
Onion powder: Adds a subtle sweetness and umami boost to the dredge.
Smoked paprika: Brings a fragrant smokiness, elevating the color and flavor profile.
Cayenne pepper: Dial up the spice level with this feisty addition—perfect for the heat-seekers.
Salt: Essential for seasoning the chicken at every step so flavors pop.
Sugar: Just a touch rounds out the heat and intensifies browning.
Vegetable oil: A neutral oil for frying ensures golden, even results without overpowering flavors.
Honey: The star of your glaze—thick, luscious, and ready to soak into those ridges and nooks.
Fresh red chilies: Bring a certain fiery freshness to your hot honey sauce.
Garlic (for the glaze): Adds punch and savory complexity to the sticky topping.
Apple cider vinegar: Cuts through the sweetness and keeps the glaze vibrant and bold.

How to Make Easy Hot Honey-Glazed Fried Chicken

Step 1: Marinate the Chicken

Start by nestling your chicken pieces in a big bowl, then pour over the buttermilk and hot sauce, coating each piece thoroughly. Cover and let this marinate in the fridge for at least two hours—the longer, the deeper the flavor and the juicier the chicken. This is your secret weapon for meat that’s tender all the way to the bone!

Step 2: Dredge the Chicken

When you’re ready to fry, whisk the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and sugar in a separate bowl. Remove each chicken piece from the marinade, shaking off the excess, then press into the flour mixture until every crevice is well-coated. For extra crunch, double dip: after the first dredge, a quick return to the buttermilk and another coat of the seasoned flour.

Step 3: Set Up for Frying

Pour enough vegetable oil into a large, deep skillet so it’s about an inch deep. Heat over medium until it shimmers and reaches 325°F (use a thermometer for best results). A steady temperature means perfectly crispy, evenly cooked Easy Hot Honey-Glazed Fried Chicken every time.

Step 4: Fry to Golden Perfection

Working in batches, gently lower the chicken into the hot oil, skin side down. Fry for 6–8 minutes per side, turning only once, until the coating is deep golden brown and the juices run clear. Set each cooked piece on a wire rack, not paper towels—this keeps the crust shatteringly crisp.

Step 5: Make the Hot Honey Glaze

While your chicken rests, combine honey, chopped chilies, minced garlic, and apple cider vinegar in a small pan. Warm gently until aromatic and slightly thickened. Adjust the chilies to your spice preference. This glaze isn’t just sticky—it’s a flavor-packed finale for your fried chicken.

Step 6: Glaze and Serve

Arrange the hot chicken on a platter and generously drizzle over the hot honey glaze, letting it pool into every crispy crackle. Serve immediately while everything’s still sticky, spicy, and irresistible.

How to Serve Easy Hot Honey-Glazed Fried Chicken

Garnishes

For that show-stopping finish, sprinkle freshly sliced red chilies, chopped parsley, or even a dash of extra smoked paprika on your Easy Hot Honey-Glazed Fried Chicken. A little flaky sea salt right before serving amps up both crunch and flavor.

Side Dishes

This dish loves classic Southern sides: think fluffy buttermilk biscuits, creamy coleslaw, or a tangy potato salad. For a lighter plate, serve with vinegary greens or a refreshing cucumber salad to balance out the heat and richness.

Creative Ways to Present

Try stacking the chicken on a rustic wooden board for a family-style feast, or serve individual pieces in baskets lined with parchment for picnic vibes. Leftovers? Slice the chicken and pile it in sandwiches with tangy pickles for the ultimate next-day lunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Easy Hot Honey-Glazed Fried Chicken in an airtight container in the refrigerator. The chicken stays safe and tasty for up to three days, and the glaze continues to infuse the crust with spicy-sweet notes.

Freezing

If you want to stash some for later, let the fried chicken cool completely, then freeze on a tray before transferring to freezer bags. Store the hot honey glaze separately in a sealed jar, and your chicken will stay crisp and flavorful for up to two months.

Reheating

For that just-fried texture, reheat the chicken in a preheated 375°F oven on a wire rack until hot and crispy, about 15 minutes. Warm the hot honey glaze separately and drizzle fresh before serving—it’ll taste as good as new.

FAQs

Can I use boneless chicken for this recipe?

Absolutely! Boneless thighs or breasts work well, but you’ll want to reduce frying time slightly to avoid overcooking. Bone-in pieces offer extra flavor and up the juiciness factor, but boneless makes for convenient, quicker cooking.

How spicy is the hot honey glaze?

The heat level is entirely in your hands. Use fewer chilies for mild warmth, or go bolder if you crave more kick. Taste as you go, and adjust until it perfectly suits your preferences for Easy Hot Honey-Glazed Fried Chicken.

What if I don’t have buttermilk?

No worries! Mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar, let it sit for five minutes, and you’ve got a homemade buttermilk substitute that works beautifully for marinating chicken.

Can I make the hot honey glaze ahead of time?

Definitely. The hot honey glaze can be made up to a week ahead and stored in the refrigerator. Simply warm it gently before drizzling over your fresh-fried chicken for the full sticky, spicy experience.

What’s the secret to extra crispy fried chicken?

The combination of cornstarch with the flour is huge, and that double-dip technique (going back and forth between marinade and flour) creates an armored crust. Be sure to fry at the right oil temperature and let your chicken drain on a rack, not paper towels, for crisp perfection every time.

Final Thoughts

I can’t wait for you to try this Easy Hot Honey-Glazed Fried Chicken in your own kitchen. It’s exactly the kind of dish that makes memories—warm, crunchy, sweet, and spicy, all in perfect harmony. Gather your favorite people, serve it fresh and sticky, and watch it disappear. Let’s get frying!

Easy Hot Honey-Glazed Fried Chicken Recipe

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4.5 from 8 reviews

Author: admin
Total Time: 40 minutes (plus marinating)
Yield: 4–6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the crispy, succulent goodness of this Easy Hot Honey-Glazed Fried Chicken. A perfect blend of spicy, sweet, and savory flavors that will leave your taste buds tingling with delight.

Ingredients

Scale

For the Chicken:

8 bone-in chicken pieces (thighs, drumsticks, or a mix)
2 cups buttermilk
2 tablespoons hot sauce

For the Coating:

2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon sugar

For the Glaze:

vegetable oil for frying
1/2 cup honey
1–2 fresh red chilies, finely chopped
2 cloves garlic, minced
1 tablespoon apple cider vinegar

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Instructions

Marinate the Chicken: Place chicken in a large bowl, pour over buttermilk and hot sauce, cover, and refrigerate for at least 2 hours or overnight.
Prepare the Coating: Mix flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and sugar in a separate bowl.
Coat and Fry the Chicken: Dredge marinated chicken in the flour mixture, pressing to coat well. Fry in hot oil until golden brown and cooked through.
Make the Glaze: Warm honey, chilies, garlic, and vinegar in a saucepan until slightly thickened. Drizzle over fried chicken before serving.