Air Fryer Hot Honey Chicken
Crispy, juicy chicken coated in a sweet, spicy, buttery hot honey glaze — this Air Fryer Hot Honey Chicken brings major flavor with way less mess. Fast, easy, and so addictive you’ll wonder why you ever bothered deep frying.
Servings: 4
Calories: 344kcal
Ingredients
Chicken
- 4 chicken breasts boneless and skinless, cut in half
- 1 cup buttermilk
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
Hot Honey
- ¼ cup hot sauce such as Frank's RedHot
- ¼ cup honey
- 2 tablespoons butter unsalted
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
Garnish
- 2 tablespoons fresh parsley for garnish
Instructions
- Place the chicken breasts in a large bowl and cover them with the buttermilk. Make sure the chicken is fully coated in the buttermilk, then cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
- In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper. Mix well.
- Remove the chicken breasts from the buttermilk, shaking off any excess. Dredge the chicken in the flour mixture, shaking off any excess.
- Preheat your air fryer to 375°F.
- Place the chicken breasts in the air fryer basket in a single layer. Spray the chicken with cooking spray on both sides.
- Cook the chicken for 12-15 minutes, or until it is golden brown and cooked through.
- In a small saucepan, combine the hot sauce, honey, butter, chili powder, and garlic powder. Cook over low heat, stirring occasionally, until the butter is melted and the mixture is smooth.
- Drizzle the hot honey mixture over the chicken breasts in the air fryer basket. Use a spoon to spread the sauce evenly over the chicken.
- Return the air fryer basket to the air fryer and cook for an additional 2-3 minutes, or until the sauce is bubbly and caramelized.
- Garnish the hot honey chicken with chopped fresh parsley, if desired. Serve hot and enjoy!
Video
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze cooked (unsauced) chicken for up to 3 months.
- Reheating: Air fry at 375°F for 4–5 minutes to get that crisp back. Oven works too — about 7–10 minutes at 375°F. Microwave if you must, but expect softer chicken.
- Adjust the heat: Dial the spice up or down in the hot honey glaze to match your mood (or your audience).
- Chicken swaps: Breasts or thighs both work — just adjust cooking time slightly if you swap.
- Batch it: Cooking for a crowd? Cut the chicken into bite-sized pieces and make Hot Honey Chicken bites — warning: they will vanish faster than you think.
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 34g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 598mg | Potassium: 581mg | Fiber: 1g | Sugar: 21g | Vitamin A: 698IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 2mg
