Hot honey chicken
Crispy pan-fried chicken tenders in a light, spiced coating, drizzled with chili-spiked hot honey. Sweet, spicy and crunchy in 20 minutes.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 3
- Per serve
- 620 kcal
Ingredients
Method
Pour the oil into a 12-inch skillet (about 1/8 inch deep) and heat over medium-high to 350°F, or until a pinch of flour sizzles instantly. While it heats, mix the flour, cornstarch, paprika, garlic powder, salt and pepper on a plate, and beat the egg with the hot sauce in a shallow bowl.
Dip each tender in the egg, let the excess drip off, then press into the flour mixture to coat lightly on all sides.
Lay half the tenders in the oil, away from you, and fry until deep golden underneath. Flip and fry the second side until crisp and cooked through (165°F inside). Drain on a rack or paper towels.
Fry the second batch the same way, adjusting the heat so the oil keeps sizzling steadily without smoking.
Meanwhile, warm the honey, red pepper flakes and vinegar in a small saucepan over low heat, or in the microwave, until runny and fragrant.
Pile the chicken on a plate and drizzle with the hot honey just before serving so the coating stays crisp.
Tips
- Keep the oil at a steady sizzle: too cool and the coating turns greasy, too hot and it browns before the chicken is cooked.
- Turn it into hot honey chicken sandwiches with toasted brioche buns, pickles and a swipe of mayo.
- Never leave hot oil unattended, and let it cool completely before discarding.
