Hot Honey Chicken

Crispy buttermilk fried chicken thighs, brushed with a warm hot honey butter glaze the second they come out of the oil. Sweet, salty, crunchy, with a proper habanero kick at the end.

Shop Ouro Habanero Infused Honey – 330g, £8.

Serves 4 · Prep 20 mins, plus at least 2 hours marinating · Cook 25 mins

Ingredients

For the chicken

  • 8 boneless, skinless chicken thighs (about 800g)
  • 300ml buttermilk
  • 1 tsp fine sea salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder

For the coating

  • 150g plain flour
  • 50g cornflour
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1 tsp smoked paprika
  • ½ tsp ground black pepper
  • About 1 litre vegetable or sunflower oil, for frying

For the hot honey glaze

  • 4 tbsp Ouro Habanero Infused Honey, plus extra to serve
  • 20g unsalted butter
  • Pinch of flaky sea salt

Method

  1. Mix the buttermilk, salt, paprika and garlic powder in a bowl. Add the chicken, turn to coat, cover and chill for at least 2 hours, or overnight.
  2. Whisk the flour, cornflour, baking powder, salt, paprika and pepper in a wide dish. Drizzle in 2 tbsp of the buttermilk marinade and rub it through with your fingers to make little craggy bits – these fry up extra crunchy.
  3. Lift each thigh out of the buttermilk, let the excess drip off, then press firmly into the coating on both sides. Set on a rack for 10 minutes so the coating sets.
  4. Heat the oil in a large, heavy, deep pan to 170°C (use a thermometer and never fill the pan more than a third full). Heat the oven to 120°C (fan) to keep cooked batches warm.
  5. Fry 3–4 pieces at a time for 7–9 minutes, turning halfway, until deep golden. The chicken is done when it reaches 75°C in the thickest part, or the juices run clear with no pink meat when cut. Drain on a rack set over a tray and keep warm in the oven while you fry the rest, letting the oil come back to 170°C between batches.
  6. For the glaze, gently warm the butter and Ouro Habanero Infused Honey in a small pan over a low heat until just melted and loose. Don't let it boil.
  7. Brush the glaze over the hot chicken, sprinkle with flaky salt and serve straight away with extra hot honey on the side.

Tips

  • Thighs over breast. They stay juicy and forgive a minute or two extra in the oil. If you use breast, slice into 2cm-thick strips and fry for 4–5 minutes, still checking for 75°C.
  • Glaze at the end. Honey burns quickly in hot oil, and glazing too early softens the crust. Brush it on just before serving.
  • Oven method. No deep fryer? Coat as above, spray well with oil and bake on a rack at 200°C (fan) for 25–30 minutes, turning halfway, until golden and 75°C inside. Glaze as normal.
  • Make it a burger. Toasted brioche bun, crunchy slaw, pickles and a spoonful of mayo. Extra hot honey over the top.
  • Kitchen safety. Keep raw chicken separate from ready-to-eat food and wash boards, knives and hands after handling it.

More ways to use hot honey

Get the honey

This recipe uses Ouro Habanero Infused Honey: honey, habaneros, white wine vinegar and sea salt, made in small batches in County Down, Northern Ireland. Sweet first, then a proper habanero kick.

Buy a 330g bottle for £8, or stock up with the Triple Threat – 3 × 330g with free UK shipping.