Honey Fried Chicken Bites are crispy, juicy, and coated in a sticky-sweet glaze that hits all the right notes. Each bite-sized piece of tender chicken is fried to golden perfection, then tossed in a warm honey sauce that’s equal parts comforting and crave-worthy. Whether I serve them as an appetizer, game-day snack, or weeknight dinner, they’re always a hit.
Why You’ll Love This Recipe
I love this recipe because it delivers that irresistible crunch and flavor of fried chicken in a fun, poppable format. The honey glaze adds a sweet, glossy finish that balances the savory coating perfectly. These bites are quick to make, easy to customize, and just the kind of finger food I keep coming back to—especially when I want something both satisfying and crowd-pleasing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
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Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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Buttermilk (or milk + lemon juice as a substitute)
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All-purpose flour
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Cornstarch (for extra crispiness)
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Garlic powder
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Paprika
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Salt and pepper
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Oil for frying (vegetable or canola)
For the honey glaze:
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Honey
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Soy sauce
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Butter
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Garlic, minced
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Red pepper flakes (optional, for heat)
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Lemon juice or apple cider vinegar (for brightness)
Directions
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I soak the chicken pieces in buttermilk for at least 30 minutes (or overnight) to tenderize and flavor the meat.
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In a shallow bowl, I mix the flour, cornstarch, garlic powder, paprika, salt, and pepper.
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I remove the chicken from the buttermilk and dredge each piece in the flour mixture, pressing lightly so the coating sticks well.
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I heat oil in a deep skillet or pot to 350°F (175°C), then fry the chicken in batches until golden brown and cooked through—about 4–6 minutes. I drain the pieces on a wire rack or paper towels.
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While the chicken rests, I make the honey glaze. In a small saucepan, I melt butter, then stir in honey, soy sauce, garlic, and a splash of lemon juice. I simmer for 1–2 minutes until slightly thickened.
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I toss the hot fried chicken in the warm honey glaze or drizzle it over just before serving.
Servings and timing
This recipe serves 4.
Prep time: 20 minutes (plus marinating time)
Cook time: 20 minutes
Total time: 40 minutes (plus optional marinate)
Variations
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I add cayenne or chili paste to the glaze for a spicy-sweet kick.
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I use chicken tenders and cut them into uniform pieces for even frying.
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I make it gluten-free by using a gluten-free flour blend.
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I swap honey with maple syrup for a different kind of sweetness.
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I serve it over waffles or rice for a more filling meal.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake the chicken at 375°F (190°C) for about 10–12 minutes to regain crispiness. I avoid microwaving to keep the coating from getting soggy. The glaze can be reheated separately and poured on just before serving.
FAQs
Can I bake or air fry the chicken instead of deep frying?
Yes, I sometimes air fry the bites at 400°F (200°C) for 12–15 minutes, flipping halfway. Baking is also possible, but won’t be as crispy without oil spray.
What’s the best chicken cut for this recipe?
I prefer boneless chicken thighs for juicier bites, but breasts work well too—they just cook slightly faster.
Can I make these ahead of time?
Yes, I fry the chicken ahead and reheat in the oven before tossing in the glaze. I keep the sauce separate until serving for the best texture.
What oil is best for frying?
I use a neutral, high-smoke-point oil like vegetable, canola, or peanut oil.
Can I double the glaze?
Absolutely. If I want extra sauce for dipping or drizzling over rice or vegetables, I double the honey glaze recipe.
Conclusion
Honey Fried Chicken Bites are the perfect combination of crispy, sticky, and savory-sweet. I love how easy they are to make and how every bite delivers comfort food satisfaction with just the right kick of flavor. Whether I serve them as a snack, party appetizer, or full-on dinner, these golden bites are guaranteed to disappear fast.
PrintHoney Fried Chicken Bites
Honey Fried Chicken Bites are crispy, juicy chicken pieces fried to golden perfection and tossed in a sticky‑sweet honey glaze with savory and bright accents—perfect as an appetizer, snack or dinner dish.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 20 minutes
- Total Time: 40 minutes (not including marinating)
- Yield: Serves 4
- Category: Appetizer/Main
- Method: Frying & Glazing
- Cuisine: American/Comfort
- Diet: Halal
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite‑sized pieces
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice) for marinating
- 1 cup all‑purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- Oil for frying (vegetable or canola)
- For the honey glaze:
½ cup honey
2 Tbsp soy sauce
2 Tbsp butter
2 cloves garlic, minced
½ tsp red pepper flakes (optional)
1 Tbsp lemon juice or apple cider vinegar
Instructions
- Season the chicken pieces with salt, pepper, paprika and garlic powder. Place in a bowl and pour the buttermilk over; cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
- In a shallow bowl, mix together the flour, cornstarch, garlic powder (again), paprika and a little salt and pepper.
- Remove chicken from the marinade, let excess drip off, and dredge each piece in the flour‑cornstarch mixture, pressing lightly so the coating adheres.
- Heat oil in a deep skillet or pot (about 2‑3 inches deep) to ~350 °F (175 °C). Fry the chicken in batches until golden brown and cooked through (about 4–6 minutes per batch). Drain on a wire rack or paper towels to keep the coating crisp.
- While chicken rests, prepare the honey glaze: In a small saucepan, melt the butter. Add the minced garlic and sauté for ~1 minute. Stir in the honey, soy sauce, red pepper flakes (if using) and lemon juice or vinegar. Simmer for 1–2 minutes until slightly thickened.
- Toss the hot fried chicken bites in the warm honey glaze until well coated, or drizzle the glaze over them just before serving.
- Serve immediately while the bites are crisp, optionally with extra glaze on the side for dipping.
Notes
- You can add extra heat by increasing red pepper flakes or adding a dash of chili garlic paste.
- Using thighs instead of breasts gives juicier bite pieces.
- For a gluten‑free version, use a gluten‑free flour blend and cornstarch and verify soy sauce is gluten‑free.
- If you’d rather not deep‑fry, you can air‑fry at 400 °F (200 °C) for about 12‑15 minutes, flipping halfway—though crispiness may be slightly less than deep fried. ([turn0search2](https://www.recipetineats.com/honey-chicken-stay-crispy/) & other sources show variations of sticky fried chicken with honey glaze.)
- Leftovers reheat best in the oven at 375 °F (190 °C) for about 10 minutes to keep coating crisp—microwaving tends to soften the coating.
