Hot Honey Chicken

For the Chicken:

• 1 lb boneless chicken breast or thighs, cut into bite-sized chunks

• 1 cup buttermilk (or milk + 1 tbsp lemon juice)

• 1 cup flour

• 1/2 cup cornstarch (for extra crispiness)

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

• Oil for frying (vegetable or peanut oil)
  
  

For the Hot Honey:

1/3 cup honey
1–2 tbsp hot sauce (Frank’s, Cholula, or your fave)
1/2 tsp red pepper flakes
1 tsp apple cider vinegar 

For Serving:

Blue cheese or ranch dipping sauce

1. Marinate the chicken in buttermilk for at least 30 minutes (or overnight in the fridge for maximum tenderness).

2. Heat oil in a deep skillet or pot to 350°F (175°C).

3. Mix dry ingredients: flour, cornstarch, garlic powder, paprika, salt, and pepper.

4. Coat the chicken – remove from buttermilk, and dredge in the flour mix until well-coated.

5. Fry in batches until golden and crispy (about 3–4 mins per side). Drain on paper towels.

6. Make the hot honey – In a small saucepan, combine honey, hot sauce, red pepper flakes, and vinegar. Warm gently, stirring, but don’t boil.

7. Toss or drizzle – Coat the crispy chicken bites in hot honey or serve it on the side for dipping.