Prep time:
24 hours (marinate time) + 10 minutes
|
Cook time:
24 minutes
|
Total time:
(24 hours marinate time) 34 minutes
Moist with a spicy tang, this Hot Honey Chicken is guilt-free and an easy weeknight meal. Made for Bubbies by Three Cups of Chai.
Ingredients
Brine:
- ½ cup Bubbies Kosher Dill Pickle brine
- 1 cup buttermilk
- 1 tsp cayenne pepper
- ½ tsp salt
- ¼ black pepper
Breading:
- 1 cup Panko bread crumbs
- ⅓ cup all-purpose flour
- 1 ½ tbsp fresh thyme
- ½ salt
- ¼ tsp black pepper
Sauce:
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1-2 tsp cayenne (adjust to your preference)
- ¼ tsp ancho chili powder
- ⅛ tsp citric acid
- ¼ tsp Kashmiri chili powder
- Pinch black pepper
- ½ tsp chili powder
- ¾ tsp salt
- 5 tbsp melted butter
- 2 tbsp honey
Directions
- Cut your chicken or keep it whole, as desired. Combine brine ingredients and place chicken in brine making sure it’s fully immersed. Cover and refrigerate overnight, up to 24 hours.
- When you’re ready to bake, combine the bread mixture. Preheat your oven to 350 degrees F.
- Place the chicken into the breading, and press breading in we’ll so it sticks.
- Place on a foil or parchment-lined baking sheet, brush with oil and bake for about 12 minutes per side or until golden and crispy on both sides. Flip only once and when the bottom has crisped up.
- While the chicken is baking, mix sauce ingredients in a small saucepot, bring to a slow simmer and stir to combine.
- Brush the warm sauce over the chicken as soon as it comes out of the oven.
- Serve with your dinner rolls, favorite sides, or in a sandwich.
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