Crispy Hot Honey Garlic Chicken Bites

5 from 3 votes

Crispy Hot Honey Garlic Chicken Bites

These crispy hot honey garlic chicken bites are crunchy, sweet, garlicky, and have just enough heat to keep things interesting without being too much. They are perfect for game day, easy weeknight dinners, or whenever you're craving something simple, but a little special!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Calories: 485kcal

Author: Ashley Boyd

Equipment

Ingredients

Chicken

1.5 pounds chicken tenders or breasts cut into chunks
½ teaspoon salt
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon cayenne

Egg Wash

2 eggs
1 tablespoon milk
2 teaspoons hot sauce

Breading

½ cup flour
½ cup panko breadcrumbs
¼ cup cornstarch
1 teaspoon paprika
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon chipotle pepper powder
Avocado or olive oil for frying

Hot Honey Garlic Sauce

4 tablespoons salted butter
4 cloves garlic minced
½ cup raw honey
2 tablespoons hot sauce adjust to taste
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon red wine vinegar
Salt to taste

Get Recipe Ingredients

Instructions

Season chicken evenly with salt, paprika, garlic powder, onion powder, black pepper, and cayenne.
Whisk eggs, milk, and hot sauce in a shallow bowl.
In another bowl, combine flour, panko, cornstarch, paprika, salt, garlic powder, black pepper, and chipotle powder.
Dip chicken into egg mixture, then dredge in flour mixture, pressing gently to adhere. Allow the breaded chicken to rest while you heat the oil. This helps the breading stick.
Heat about an inch of oil in a skillet over medium heat to 350°F. Fry chicken in batches until golden brown and cooked through (about 3 to 4 minutes per side).
Drain on a paper towel-lined plate.
In a saucepan set over medium heat, melt the butter and cook, stirring often, until it turns foamy, about 2 to 3 minutes. Add the garlic and continue cooking, stirring, until fragrant and lightly toasted, another 2 to 3 minutes.
Whisk in the honey, hot sauce, garlic powder, red pepper flakes, red wine vinegar, and salt until the sauce is smooth and well combined.
Toss chicken in warm sauce until coated.
Garnish with parsley and serve.

Notes

To store: Place leftovers in an airtight container in the refrigerator for up to three days.

To Reheat: Reheat in a 375°F oven or air fryer until warmed through and crispy again. Avoid the microwave if possible, as it softens the breading
Cut your chicken into even-sized pieces so everything cooks at the same rate.
Toss the chicken in the sauce while it's still hot so it soaks up all that flavor.
Keep the oil around 350°F for the best golden crust.
Do not overcrowd the pan. Fry in batches for maximum crispiness.
Let the coated chicken rest for 5 to 10 minutes before frying to help the breading stick.

Nutrition