Ingredients
Chicken Marinade
- 2 pounds boneless skinless chicken breast (cut or pounded thin, about 6 thin pieces)
- 1 cup buttermilk
Coating
- 1 cup flour
- 2 tablespoons paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Cooking & Glaze
- 1/4 cup oil (your preferred cooking oil, plus more as needed)
- 1/4 cup honey
- 1 teaspoon red pepper flakes
- 1 teaspoon hot sauce
Instructions
- Marinate Chicken: Pour the buttermilk over the chicken breasts and stir to coat thoroughly. Cover and let the chicken sit in the refrigerator while you prepare the coating and honey glaze, allowing the chicken to tenderize and absorb moisture.
- Prepare Coating Mix: In a shallow dish, combine the flour, paprika, salt, and ground black pepper. Mix well to ensure even seasoning throughout the flour mixture.
- Make Hot Honey Glaze: In a small bowl, whisk together the honey, red pepper flakes, and hot sauce until smooth and well combined. Set aside for drizzling later.
- Coat Chicken: Remove the chicken breasts from the buttermilk, letting any excess drip off. Dredge each piece liberally on both sides with the flour mixture, ensuring even coverage. Repeat for all pieces.
- Cook Chicken: Heat the oil in a large skillet over medium heat until hot. Arrange the coated chicken pieces in a single layer, making sure they do not touch. Cook for 3-4 minutes on one side, then flip and continue cooking for another 4-5 minutes, or until the internal temperature reaches 165˚F and the chicken is cooked through with a crispy exterior. Adjust heat to medium-low if the chicken is browning too quickly before cooking through. Remove cooked chicken to a paper towel-lined plate to drain excess oil.
- Repeat Cooking: Repeat the frying process with any remaining chicken pieces, adding more oil to the skillet if necessary to prevent sticking or burning.
- Serve: Arrange all cooked chicken pieces on a platter and generously drizzle the hot honey glaze over the top. Optionally, serve extra hot honey on the side so diners can add more to their taste.
Notes
- For even cooking, pound the chicken breasts to an even thickness before marinating.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165˚F.
- If you prefer less heat, reduce red pepper flakes or hot sauce in the honey glaze.
- This recipe is best served immediately to maintain the crispiness of the coating.
- You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or white vinegar as a quick buttermilk substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
