RECIPE REHAB | MEAL MAKEOVER
Take something
HOT HONEY CHICKEN
makes a lot of servings!!!
For the Chicken:
You can do any combination of thighs, drums, and breasts you’d like, but note that breasts are generally bigger, so you may need to double the brine, flour, + sauce.
I used:
- 4 skinless, boneless chicken thighs
- 2 x 4 oz. skinless, boneless chicken breasts – if they come thick, you may want to pound them down into thinner pieces with a meat mallet in order to have them all cook at a uniform time. Check my chicken cooking chart for more cooking hacks.
- 8 wings (“drumettes”)
For the Seasoning Flour:
- 3/4 cups tapioca flour
- 3/4 cups cornflake crumbs
- 1 TB Old Bay seasoning
- 2 tsp sea salt
- 1 1/2 tsp smoked paprika
- 1 tsp mustard powder
- 1 tsp black pepper, best if from freshly ground peppercorns
For the Brine:
- 2 cups coconut milk
- 1 TB hot sauce – I used a probiotic Sriracha I love
- 2 tsp sea salt
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper, best if from freshly ground peppercorns
- Avocado oil, to brush with for air-frying
For the hot honey sauce:
- 1 TB butter, melted in a skillet
- 1/4 cup raw honey, melted or room temperature
- 2 TB hot sauce
- 1 TB Worcestershire sauce
- 1 clove garlic, minced
TO MAKE
For the Chicken:
- Mix the brine together in one bowl.
- Mix the seasoned flour together in one bowl.
- Dip chicken into the brine, cover in the flour, shake, and place on a lined baking sheet. NOTE: You may need to air-fry in shifts.
- Prep the air fryer + spray or brush the chicken with cooking oil. Air fry until desired crispiness…meanwhile preparing…
For the Sauce:
- In a small saucepan, melt the butter and add the honey, hot sauce, Worcestershire and garlic.
- Simmer gently until it thickens.
- Remove from heat.
To Serve:
- Drizzle the hot-honey sauce over the chicken after air-frying, brush, + save some extra to dip!
- Top with parsley and chives, chopped
