Description
Sweet and Spicy Honey Pepper Chicken brings together a perfect blend of flavors that dance across your taste buds with zesty excitement. Crispy chicken pieces glazed in a honey-pepper sauce guarantee a delicious dinner that comes together faster than ordering takeout.
Ingredients
Scale
Proteins:
- 2 boneless, skinless chicken breasts
Dry Coating Ingredients:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Wet Ingredients and Sauce:
- 1 cup buttermilk
- 1 egg
- Oil for frying
- ½ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 cloves garlic
- 1 tablespoon butter
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Mix 1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper in a large bowl until completely combined.
- Whisk 1 cup buttermilk with 1 egg in a separate bowl until smooth and well-blended.
- Dip each chicken piece into buttermilk mixture, letting excess drip off. Press chicken firmly into flour mixture, ensuring a complete and even coating.
- Warm cooking oil to exactly 350°F (175°C) in a deep skillet. Your oil temperature matters for perfect crispiness.
- Gently lower coated chicken pieces into hot oil, frying 4-5 minutes until golden brown. Avoid overcrowding the pan to maintain oil temperature.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil and keep the coating crisp.
- Melt 1 tablespoon butter in a small saucepan. Add 2 minced garlic cloves and sauté until fragrant, about 30 seconds.
- Pour ½ cup honey, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon black pepper, and ½ teaspoon red pepper flakes into the pan.
- Simmer sauce for 2-3 minutes, stirring constantly. Whisk in 1 teaspoon cornstarch mixed with 1 tablespoon water to thicken.
- Toss hot chicken pieces in sauce, ensuring each piece gets a glossy, even coating.
- Plate immediately, optionally garnishing with extra black pepper or sesame seeds for added texture and visual appeal.
Notes
- Check chicken temperature with a meat thermometer to ensure it reaches 165°F for safe eating.
- Pat chicken dry before coating to help breading stick better and create crispier texture.
- Adjust pepper quantities based on personal heat tolerance, starting with less and adding more gradually.
- For a gluten-free version, substitute all-purpose flour with cornstarch or almond flour when breading the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 858 kcal
- Sugar: 37 g
- Sodium: 865 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 97 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 140 mg