Hot Honey Air Fried Chicken Meal Makeover


Take something


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


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