Description
Crispy buttermilk‑marinated chicken smothered in a sweet‑spicy hot honey sauce—perfectly crisp outside, juicy inside, and ready in under an hour.
Ingredients
Units
Scale
- 3 boneless, skinless chicken breasts (cut in half horizontally, pounded even)
- 3/4 tsp kosher salt
- 1 cup buttermilk
- 3/4 cup all‑purpose flour
- 3/4 cup panko breadcrumbs
- 2 tsp garlic powder (breading)
- 3/4 tsp smoked paprika (breading)
- 3/4 tsp baking powder
- 1/2 tsp ground black pepper
- Canola oil (for frying)
- 1/4 cup butter, melted
- 1/4 cup honey
- 1 tbsp smoked paprika (sauce)
- 3/4 tsp cayenne pepper
- 1/2 tsp garlic powder (sauce)
- 1/4 tsp kosher salt (sauce)
Instructions
- Sprinkle chicken with kosher salt; place in bowl and pour buttermilk over. Marinate 30 min at room temp (or up to 4 hrs in fridge).
- Whisk together sauce ingredients (butter, honey, smoked paprika, cayenne, garlic powder, salt); set aside.
- In shallow dish, combine flour, panko, garlic powder, smoked paprika, baking powder, black pepper.
- Heat oil in skillet to 350°F (medium‑high). Dredge each chicken piece in breading mixture.
- Fry chicken in batches until golden and cooked through, about 3–4 min per side. Transfer to wire rack.
- Brush or drizzle warm hot honey sauce over chicken cutlets. Serve immediately.
Notes
- Let coated chicken rest 5 min before frying so breading adheres better.
- Use smoked paprika for the signature smoky flavor.
- Can reheat cooked chicken in air fryer (350°F, 10–12 min).
- Sauce: adjust cayenne to taste—mild to fiery.
Nutrition
- Serving Size: 1 chicken breast (with sauce)
- Calories: 360 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg