Nashville Hot Honey Butter Chicken (Recipe for Printing)
Spicy-sweet Nashville hot honey chicken, crisped to perfection and paired with pickles, mayo, and butter, served on toasted Hawaiian rolls. Ideal for summer parties or game days. Save & click.
# What You Need:
→ Chicken and Marinade
01 -
2 large chicken breasts, cut into slider-sized pieces
02 -
1 cup buttermilk
03 -
1 teaspoon hot sauce
→ Coating
04 -
1 cup all-purpose flour
05 -
1/2 cup cornstarch
06 -
1 teaspoon paprika
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon garlic powder
→ Frying Oil
11 -
2 cups oil for frying
→ Hot Honey Butter
12 -
3 tablespoons butter, melted
13 -
1 tablespoon hot sauce
14 -
1/2 teaspoon cayenne pepper
→ Assembly
15 -
8 Hawaiian rolls, toasted
16 -
8 slices pickle chips
17 -
1/4 cup mayonnaise mixed with 1 teaspoon garlic powder
# How to Make It:
01 -
In a large bowl, combine buttermilk and 1 teaspoon hot sauce. Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate for 30 minutes to allow flavors to develop.
02 -
Whisk together flour, cornstarch, paprika, smoked paprika, salt, black pepper, and garlic powder in a shallow dish.
03 -
Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring an even, generous coating.
04 -
Pour oil into a deep pan and heat over medium-high to 350°F (175°C).
05 -
Fry the coated chicken pieces in batches for 4–6 minutes per side until deeply golden and cooked through. Remove and drain on a wire rack or paper towels.
06 -
In a small bowl, mix melted butter, 1 tablespoon hot sauce, and cayenne pepper. Brush the mixture over the hot fried chicken pieces.
07 -
Lightly toast Hawaiian rolls. Spread the garlic mayonnaise on each roll base. Top with hot honey butter chicken, a pickle slice, and the roll top. Serve immediately.
# Extra Tips:
01 -
For extra crispiness, ensure excess marinade is drained before dredging and avoid overcrowding the pan when frying.