Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken breast (cut or pounded thin, about 6 thin pieces)
- 1 cup buttermilk
Coating
- 1 cup flour
- 2 tablespoons paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Cooking and Sauce
- 1/4 cup oil (your preferred cooking oil, plus more as needed)
- 1/4 cup honey
- 1 teaspoon red pepper flakes
- 1 teaspoon hot sauce
Instructions
- Marinate the Chicken: Pour the buttermilk over the chicken breast pieces in a bowl and stir to coat them evenly. Refrigerate the marinating chicken while you prepare the coating and honey sauce. This step helps tenderize the chicken and adds moisture.
- Prepare the Coating: In a shallow dish, combine the flour, paprika, salt, and ground black pepper. Mix well to create a seasoned flour mixture for dredging the chicken.
- Make the Hot Honey Sauce: In a small bowl, whisk together the honey, red pepper flakes, and hot sauce until fully blended. Set this spicy-sweet sauce aside to drizzle over the cooked chicken later.
- Coat the Chicken: Remove each piece of chicken from the buttermilk, letting any excess drip off. Dredge each chicken cutlet liberally on both sides in the flour mixture, ensuring an even and thorough coating.
- Fry the Chicken: Heat the oil in a large skillet over medium heat until hot. Carefully add the chicken pieces in a single layer without overcrowding the pan (cook in batches if needed). Cook the chicken for 3-4 minutes on the first side. Flip and continue cooking for another 4-5 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy. Adjust the heat to medium-low as necessary to avoid burning the coating before the chicken cooks through. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- Finish and Serve: Repeat the frying process until all chicken pieces are cooked. Arrange the fried chicken on a serving platter and drizzle the prepared hot honey sauce evenly over each piece. Optionally, serve extra hot honey on the side for guests to add to their taste preference.
Notes
- For best results, pound the chicken breasts to an even thickness to ensure uniform cooking.
- Adjust the amount of red pepper flakes and hot sauce in the honey mixture based on your preferred heat level.
- Make sure the oil is sufficiently hot before adding the chicken to get a crispy crust without sticking.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Serve with a side of fresh greens or coleslaw for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
