Our Boneless Fried Chicken Recipe Is Slathered In Hot Honey Mustard
Prep Time:
1 hour, 20 minutes
Cook Time:
8 minutes
Servings:
4 Servings
Ingredients
  • 1 cup buttermilk
  • 3 teaspoons salt, divided
  • 1½ pounds boneless skinless chicken breasts
  • 6 cups vegetable oil for frying
  • 1½ cups flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ cup honey
  • ¼ cup Louisiana-style hot sauce
  • 1 tablespoon Dijon mustard
Directions
  1. Stir the buttermilk, 1 teaspoon salt, and chicken in a medium bowl. Refrigerate for at least 1 hour, or up to 8 hours.
  2. Heat the oil in a large cast iron skillet or Dutch oven over medium heat until the end of a wooden spoon sizzles when you dip it into the oil.
  3. Whisk the flour, cornstarch, baking powder, onion powder, garlic powder, paprika, and 2 teaspoons of salt in a shallow bowl.
  4. Take a piece of chicken out of the buttermilk marinade and let the excess marinade drip off. Coat the chicken on both sides with the flour mixture.
  5. Repeat with the remaining chicken.
  6. Gently place 2–3 pieces of chicken into the hot oil. Fry for 4–5 minutes on one side.
  7. Flip and fry for an additional 2–3 minutes, or until golden brown all over.
  8. Repeat with any remaining chicken.
  9. While the chicken is cooking, whisk together the honey, hot sauce, and Dijon mustard.
  10. Drizzle the hot honey over the freshly fried chicken, and serve right away.