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Hot Honey Chicken

Sticky, crispy, and spicy, these hot honey chicken bites will rival your favorite fast food.
Course Dinner, Main Course
Cuisine Southern
Keyword Chicken, Honey, Hot Honey
Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings 3 people

Equipment

  • candy thermometer

Ingredients

  • 2 chicken breasts cut into 1 inch cubes makes approx 18 pieces
  • 3 cups corn flakes grounded in the food processor
  • 3/4 cup panko unseasoned
  • 3/4 cup flour +/-
  • 3 eggs beaten
  • oil canola or vegtable
  • 1 tsp chili powder
  • 2 tsp paprika or smoked paprika

Hot Honey

  • 1 cup honey recommended Southwest Local Hive Honey
  • 2 tbsp chili flakes
  • 1 1/2 tbsp apple chide vinegar

Instructions

Hot Honey

  • In a small saucepan over low-medium heat add the chili flakes and the honey. Bring to a simmer (not a boil) and simmer for 5 minutes.
  • Remove from the heat and add in the vinegar.
  • Pour into a clean air tight container of your choice and allow the honey to come back down to room temperature. If opting to strain out the chili flakes strain after 10 minutes.
  • Store in an air tight container out of the fridge for approx 2 weeks or in the fridge for about a month.

Crispy Chicken

  • In a bowl combine grounded cornflakes, panko, chili powder, paprika and 1 tsp of salt.
  • Salt the chicken with a heavy pinch of salt. Dredge the chopped chicken in egg, flour, egg again, then the breading.
  • In a pot over medium heat bring 1 1/2 inches of oil to 325 degrees. Once reached carefully drop the chicken in one by one careful to not over crowd the pan (may need more than one batch). Cook for 4 min on each side then remove and place on a cooling rack. *depending on the thickness the chicken might need more or less time. Always check that the internal temperature is at 165°F
  • Once the chicken cools and you are ready to serve drizzle, toss, or dunk the chicken in the hot honey. Serve immediately.