Crispy Hot Honey Chicken Bites

🧺Ingredients

• 1½ lbs chicken breast or tenders, cut into 1½-inch bites
• 1 cup buttermilk
• 1½ cups all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• ½ tsp cayenne pepper
• Vegetable oil, for frying
• ⅔ cup honey
• 1–2 tbsp hot sauce (such as Frank's)
• 1 tsp red pepper flakes
• 1 tbsp apple cider vinegar
• Flaky sea salt and chopped chives, for serving

👩‍🍳Instructions

1. Brine the chicken. Soak the chicken bites in buttermilk for at least 15 minutes (or up to 8 hours in the fridge). This is the secret to juicy interiors.
2. Season the flour. In a shallow dish, whisk the flour with garlic powder, smoked paprika, ½ tsp salt, black pepper, and cayenne.
3. Heat the oil. Pour 1 inch of oil into a heavy skillet or Dutch oven and heat to 350°F (175°C). A thermometer is worth it here.
4. Dredge twice. Coat each chicken bite in the seasoned flour, pressing firmly. For extra shattering crunch, dip back in buttermilk and dredge a second time.
5. Fry in batches. Fry 4–5 minutes until deep golden and cooked through (165°F internal). Don't crowd the pan. Drain on a wire rack — never paper towels, which steam the crust.
6. Make the hot honey. Gently warm the honey with hot sauce, red pepper flakes, and vinegar in a small saucepan for 2 minutes. Don't boil — you just want it loose and infused.
7. Drizzle and serve. Pour the hot honey generously over the crispy chicken. Finish with flaky sea salt and chives. Serve immediately while the crunch is at its peak.

Save for later

Love this recipe?

Save it to your "Game Day Eats" board so it's there when the craving hits.

📌 Pin it for later