Crispy Hot Honey Chicken with Wingstop Ranch

Ingredients

• 2 lb boneless chicken breast (Cut into strips)
• 3 cup buttermilk (For wet batter)
• 4 tbsp hot sauce (For wet batter)
• 1 tbsp smoked red pepper powder (For wet batter)
• 1 tsp red chili powder (For wet batter)
• 1 tbsp garlic powder (For wet batter)
• 1 tsp black pepper (For wet batter)
• salt (To taste; for wet batter)
• 2 cup all-purpose flour (For dry batter)
• 0.333 cup cornstarch (For dry batter)
• 1 tbsp baking powder (For dry batter)
• 1 tbsp smoked red pepper powder (For dry batter)
• 1 tsp red chili powder (For dry batter)
• 1 tbsp garlic powder (For dry batter)
• 1 tsp black pepper (For dry batter)
• salt (To taste; for dry batter)
• frying oil (About 3–4 inches in the frying pan; amount depends on pan size)
• 0.333 cup butter (For hot honey glaze)
• 6 tbsp honey (For hot honey glaze)
• 2.5 tbsp hot sauce (For hot honey glaze; source gives 2–3 tbsp, adjust to taste)
• 1 tsp smoked red pepper powder (For hot honey glaze)
• 1 tbsp garlic powder (For hot honey glaze)
• 3 tbsp mayonnaise (For ranch)
• 3 tbsp sour cream (For ranch)
• 4 tbsp buttermilk (For ranch)
• salt (To taste; for ranch)
• 1 tbsp garlic powder (For ranch)
• 1 tsp black pepper (For ranch)
• 1 tsp parsley (For ranch)
• 0.5 tsp dill (For ranch)

Steps

1. 1

   In a large bowl, whisk together the buttermilk, hot sauce, smoked red pepper powder, red chili powder, garlic powder, black pepper, and salt for the wet batter.

2. 2

   Add the chicken strips to the wet batter and marinate for 3–4 hours or overnight.

3. 3

   In a separate bowl, whisk together the flour, cornstarch, baking powder, smoked red pepper powder, red chili powder, garlic powder, black pepper, and salt for the dry batter.

4. 4

   Remove the chicken from the wet batter and coat it in the dry batter, shaking off the excess.

5. 5

   Dip the coated chicken back into the wet batter, then coat it again in the dry batter.

6. 6

   Heat about 3–4 inches of oil in a deep frying pan to 350°F.

7. 7

   Fry the chicken in batches until golden brown and crispy, about 6–8 minutes per batch, or until the internal temperature reaches 165°F.

8. 8

   Transfer the fried chicken to a cooling rack to drain.

9. 9

   In a small saucepan over medium heat, melt the butter for the glaze.

10. 10

    Add the honey, hot sauce, smoked red pepper powder, and garlic powder. Whisk until the glaze is smooth.

11. 11

    Brush the hot honey glaze onto the fried chicken strips.

12. 12

    In a bowl, whisk together the mayonnaise, sour cream, buttermilk, salt, garlic powder, black pepper, parsley, and dill until smooth.

13. 13

    Serve the hot honey fried chicken with the Wingstop ranch dressing for dipping.

Notes

The source does not state an exact yield or the amount of oil needed beyond 3–4 inches in the pan. The hot sauce quantity for the glaze is 2–3 tablespoons and should be adjusted to taste.

Nutrition per serving

• main
• fried
• chicken
• crispy
• spicy
• hot honey
• dipping sauce
• American