Easy Hot Honey Chicken
A Little Sweet, A Little Heat — The Perfect Comfort Meal
Ingredients
For the Chicken
- 2 Large Chicken breasts Or 4 thighs, boneless and skinless
- 1 Cup Flour
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Paprika
- 2 Eggs
- 2 Tbsp Milk
- Oil for frying Alternative to frying, see below for baking instructions
For Hot Honey Sauce
- ½ Cup Honey
- 2 Tbsp Sweet Chili Sauce
- 1 Tbsp Franks Red Hot Can omit if you don't want the extra heat or add more if you want to kick up the spice
- 1 Tbsp Butter
- 1 Tsp Apple cider vinegar Balances the sweetness
Instructions
Prep your Chicken
- Pat dry and, if needed, cut into cutlets for even cooking.
Set up your Dredging Station
- Bowl 1: flour + salt, pepper, garlic powder, paprika
- Bowl 2: eggs + milk (whisked)
Coat the Chicken
- Dip in flour → egg → back into flour for a nice crispy coating.
Cook the Chicken
- Pan-fry: Heat oil over medium heat, cook 4–5 minutes per side until golden and cooked through
- OR Bake: 400°F (200°C) for 20–25 minutes, flipping halfway
- OR Air fry: 375°F for 12–15 minutes
Make the Hot Honey
- In a small saucepan, warm honey, sweet chili sauce, butter, hot sauce (if using), and vinegar. Stir until smooth and heated through.
Bring it all Together
- Drizzle (or generously brush) the hot honey over the chicken while warm.
Notes
💡 Tips
- For an easy & time saving chicken option, use pre-breaded chicken fingers or nuggets
- Start light on the Hot sauce— you can always add more heat, but its tough to get rid of it once its there
- This is amazing over a simple salad, in a wrap, or just straight off the plate
- Leftovers? (If there are any 😉) — reheat and drizzle fresh sauce to wake it back up
- Mixed greens
- Cherry tomatoes
- Cucumber
- Crumbled feta or goat cheese
- Drizzle with extra hot honey + olive oil or ranch dressing