I Am Hot Honey Fried Chicken with a Kick
Share
Because your chicken deserves to be as bold as you are.
Ingredients
For the Chicken Marinade:
• 500g chicken thighs or drumsticks
• 1 cup buttermilk
• 2 tablespoons I Am Hot Honey
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt & pepper to taste
For the Hot Honey Batter:
• 1 cup all-purpose flour
• ½ cup cornstarch (for extra crunch)
• 1 tablespoon I Am Hot Honey
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 egg
• ¾ cup sparkling water (for light, airy batter)
• Pinch of salt
For Frying:
• Neutral oil (like canola or sunflower)
For Drizzle (Optional but Recommended):
• 3 tablespoons I Am Hot Honey
• 1 teaspoon soy sauce
• Squeeze of lime
Instructions
Step 1: Marinate That Chicken
Combine chicken, buttermilk, I Am Hot Honey, garlic powder, smoked paprika, salt, and pepper in a bowl. Cover and marinate for at least 2 hours (overnight if you want a full flavor glow-up).
Step 2: Mix That Batter
In a large bowl, whisk together flour, cornstarch, chili powder, garlic powder, onion powder, and a pinch of salt. In a separate bowl, whisk egg, sparkling water, and I Am Hot Honey until frothy. Combine wet and dry ingredients to form a light, smooth batter.
Step 3: Heat Things Up
Heat oil in a deep pan to 175°C (350°F). You’re aiming for hot but not smoking — just like you.
Step 4: Batter Up
Remove chicken from the marinade, let excess drip off, then dip each piece into the hot honey batter. Make sure it’s coated like it’s dressing for the red carpet.
Step 5: Fry & Sizzle
Carefully fry chicken in batches until golden brown, crispy, and cooked through — about 6-8 minutes depending on size. Drain on paper towels.
Step 6: Drizzle & Serve
Mix I Am Hot Honey, soy sauce, and lime juice for a sweet and spicy drizzle. Pour it seductively over your hot honey fried chicken.
Serve with wasabi mayo, fresh herbs, or even a side of slaw if you want to cool things down (but why would you?).
Repeat after me… I Am Hot Honey!