Ingredients
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- 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
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Preparation
7 steps
Step 1
Marinate the chicken in buttermilk for at least 30 minutes (or overnight in the fridge for maximum tenderness).
Step 2
Heat oil in a deep skillet or pot to 350°F (175°C).
Step 3
Mix dry ingredients: flour, cornstarch, garlic powder, paprika, salt, and pepper.
Step 4
Coat the chicken – remove from buttermilk, and dredge in the flour mix until well-coated.
Step 5
Fry in batches until golden and crispy (about 3–4 mins per side). Drain on paper towels.
Step 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.
Step 7
Toss or drizzle – coat the crispy chicken bites in hot honey or serve it on the side for dipping.
