Amazing Spicy Crispy Hot Honey Feta Chicken
This recipe delivers perfectly crispy chicken drizzled with a sweet and spicy hot honey, topped with creamy, tangy feta. It's an explosion of flavor and texture that's surprisingly easy to make. The buttermilk soak ensures juicy and tender chicken, while the hot honey adds a delicious kick.
Equipment
- Medium bowl
- Whisk
- Shallow Dish
- Baking Sheet
- Parchment paper
- Large, heavy-bottomed skillet or Dutch oven
- Thermometer (optional)
- Wire rack
- Paper towels
- Small saucepan
- Large bowl
- Serving platter
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 tbsp hot sauce such as Frank's RedHot
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper or more, to taste
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- ½ cup honey
- 2 tbsp hot sauce adjust to taste
- 1 tbsp apple cider vinegar
- ½ tsp red pepper flakes optional, for extra heat
- 4 oz feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
Instructions
- In a medium bowl, whisk together the buttermilk and hot sauce.
- Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Remove the chicken pieces from the buttermilk marinade, letting any excess drip off.
- Dredge each piece of chicken in the flour mixture, pressing to ensure it is fully coated. Shake off any excess flour.
- Place the dredged chicken on a baking sheet lined with parchment paper.
- Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven until it is about 1 inch deep.
- Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully add the chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan.
- Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- While the chicken is frying, prepare the hot honey. In a small saucepan, combine the honey, hot sauce, apple cider vinegar, and red pepper flakes (if using).
- Heat the mixture over medium heat, stirring constantly, until it is smooth and slightly thinned, about 2-3 minutes.
- Remove from heat and set aside.
- In a large bowl, toss the crispy fried chicken with the hot honey, ensuring each piece is well coated.
- Transfer the hot honey chicken to a serving platter.
- Sprinkle generously with crumbled feta cheese, chopped parsley, and chopped chives.
- Garnish with sesame seeds and sliced green onions, if desired.
- Serve immediately and enjoy!
Notes
For extra crispy chicken, ensure the oil temperature remains consistent during frying. Adjust the amount of hot sauce and cayenne pepper to suit your spice preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. For a healthier option, air fry the chicken at 400°F (200°C) for 12-15 minutes, flipping halfway through.