Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon (5g) smoked paprika
  • 1 teaspoon (6g) garlic powder
  • 1/2 teaspoon (3g) onion powder
  • 1/2 teaspoon (3g) cayenne pepper
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1.5g) black pepper
  • 2 large eggs, beaten
  • 1/4 cup (60ml) milk
  • Vegetable oil or peanut oil, for frying (approx. 3 cups/720ml)
  • 1/2 cup (170g) honey
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (15ml) hot sauce
  • 1 teaspoon (2g) red pepper flakes
  • 1/4 teaspoon (1.5g) salt

Instructions:

  1. Cut the chicken into bite-sized pieces.
  2. In a large bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
  3. In a separate bowl, whisk together the eggs and milk.
  4. Dip each piece of chicken in the egg wash, then dredge in the flour mixture, ensuring it's fully coated.
  5. Heat oil in a large skillet or Dutch oven over medium-high heat (about 350°F/175°C). Fry chicken in batches until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 5-7 minutes per batch. Drain on a wire rack.
  6. In a small saucepan, combine honey, apple cider vinegar, butter, hot sauce, and red pepper flakes (if using). Heat over medium heat, stirring occasionally, until butter is melted and sauce is smooth and slightly thickened, about 3-5 minutes.
  7. Add the fried (or baked) chicken to a large bowl and pour the hot honey sauce over it. Toss to coat evenly.
  8. Serve immediately.