KFC x Mike’s Hot Honey Recipes: Sweet Heat at Home
KFC’s collaboration with Mike’s Hot Honey took the fast-food world by storm, delivering a tantalizing combination of crispy fried chicken and the sweet, spicy kick of Mike’s Hot Honey. While the limited-time offer may be over, the craving for that perfect sweet heat remains. Fortunately, you can recreate and even elevate the KFC x Mike’s Hot Honey experience in your own kitchen. This comprehensive guide provides recipes, tips, and tricks to bring that iconic flavor to your homemade dishes.
Understanding the Magic: Mike’s Hot Honey and KFC’s Fried Chicken
Before diving into the recipes, let’s dissect what makes this collaboration so successful:
* **Mike’s Hot Honey:** This isn’t just any honey. It’s infused with chili peppers, typically habaneros or a similar variety, creating a complex flavor profile that balances sweetness with a lingering heat. The honey’s viscosity also allows it to cling beautifully to fried chicken, providing maximum flavor impact.
* **KFC’s Fried Chicken:** The Colonel’s secret recipe is legendary, but the essence lies in the perfectly seasoned, crispy coating and juicy, tender chicken. The key is achieving that golden-brown perfection without drying out the meat.
Combining these two elements creates a symphony of flavors and textures: the crispy crunch of the chicken, the savory spices, the sweet floral notes of honey, and the fiery chili kick. The contrast is what makes it so addictive.
Recipe 1: Mike’s Hot Honey Fried Chicken (KFC Inspired)
This recipe aims to recreate the KFC x Mike’s Hot Honey chicken as closely as possible. It involves brining, a double-dredging technique, and a homemade Mike’s Hot Honey-inspired glaze.
**Yields:** 6-8 servings
**Prep time:** 30 minutes (plus 4-8 hours for brining)
**Cook time:** 20-25 minutes
**Ingredients:**
* **For the Brine:**
* 8 cups water
* 1/2 cup kosher salt
* 1/4 cup sugar
* 2 tablespoons black peppercorns, crushed
* 4 cloves garlic, smashed
* 1 teaspoon paprika
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 2-3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts, wings)
* **For the Dredge:**
* 3 cups all-purpose flour
* 1/2 cup cornstarch
* 2 tablespoons paprika
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 tablespoon ground black pepper
* 1 tablespoon ground white pepper
* 1 teaspoon cayenne pepper (adjust to taste)
* 1 teaspoon ground ginger
* 1 teaspoon celery salt
* 1 teaspoon mustard powder
* 2 large eggs, beaten
* 1 cup buttermilk
* **For the Mike’s Hot Honey Glaze (Homemade):**
* 1 cup honey
* 2-3 tablespoons chili flakes (adjust to heat preference)
* 1 tablespoon rice vinegar (or apple cider vinegar)
* 1/2 teaspoon cayenne pepper (optional, for extra heat)
* Pinch of salt
* **For Frying:**
* Vegetable oil or peanut oil, for frying (enough to reach 2-3 inches deep in your pot or fryer)
**Equipment:**
* Large bowl or container for brining
* Shallow dishes for dredging
* Large pot or deep fryer
* Wire rack
* Instant-read thermometer
**Instructions:**
1. **Brining:** In a large bowl or container, combine the water, salt, sugar, black peppercorns, garlic, paprika, thyme, and oregano. Stir until the salt and sugar are dissolved. Add the chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 8 hours). Brining is crucial for juicy and flavorful chicken.
2. **Preparing the Dredge:** In a large shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, thyme, black pepper, white pepper, cayenne pepper, ground ginger, celery salt, and mustard powder. This is your dry dredge.
3. **Preparing the Egg Wash:** In another shallow dish, whisk together the eggs and buttermilk. This is your wet dredge.
4. **Double Dredging:** Remove the chicken pieces from the brine and pat them completely dry with paper towels. This step is essential for achieving a crispy coating. Dip each piece of chicken into the dry dredge, ensuring it’s fully coated. Then, dip it into the egg wash, allowing the excess to drip off. Finally, dredge it again in the dry mixture, pressing the flour firmly onto the chicken to create a thick, even coating. This double dredging is what gives the chicken its signature KFC-like crust.
5. **Heating the Oil:** Pour vegetable or peanut oil into a large pot or deep fryer to a depth of 2-3 inches. Heat the oil over medium-high heat to 325-350°F (160-175°C). Use an instant-read thermometer to monitor the temperature; maintaining a consistent temperature is crucial for even cooking.
6. **Frying the Chicken:** Carefully lower the chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry in batches to prevent the oil temperature from dropping too much. Fry for 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) in the thickest part. Use the thermometer to confirm doneness. Chicken thighs and drumsticks may take longer than chicken breasts or wings.
7. **Draining the Chicken:** Remove the fried chicken from the oil and place it on a wire rack to drain excess oil. This will help keep the chicken crispy.
8. **Making the Mike’s Hot Honey Glaze:** While the chicken is frying, prepare the glaze. In a small saucepan, combine the honey, chili flakes, rice vinegar (or apple cider vinegar), cayenne pepper (optional), and a pinch of salt. Heat over low heat, stirring occasionally, until the honey is warmed through and the chili flakes have infused the honey with their flavor (about 5-7 minutes). Be careful not to boil the honey.
9. **Glazing the Chicken:** Once the fried chicken is cooked and drained, brush or drizzle the Mike’s Hot Honey glaze generously over each piece. Serve immediately. The hot honey will soak into the crispy coating, creating that irresistible sweet and spicy flavor.
**Tips and Variations:**
* **Adjust the Heat:** The amount of chili flakes and cayenne pepper in the glaze can be adjusted to your preference. Start with less and add more to taste.
* **Use Different Chilies:** Experiment with different types of chili flakes for a unique flavor profile. Gochugaru (Korean chili flakes) will add a fruity and slightly smoky heat.
* **Add Garlic or Ginger to the Glaze:** Infuse the glaze with minced garlic or ginger for an extra layer of flavor.
* **For Extra Crispy Chicken:** After the first dredge in the dry mixture, refrigerate the chicken for 30 minutes before proceeding with the egg wash and second dredge. This allows the coating to adhere better and become extra crispy.
* **Air Fryer Option:** For a healthier option, you can air fry the chicken. Preheat your air fryer to 400°F (200°C). Place the dredged chicken in the air fryer basket in a single layer, being careful not to overcrowd. Cook for 15-20 minutes, flipping halfway through, until the chicken is cooked through and golden brown. Brush with the Mike’s Hot Honey glaze after cooking.
Recipe 2: Mike’s Hot Honey Chicken Sandwich
Inspired by popular spicy chicken sandwiches, this recipe combines the Mike’s Hot Honey glaze with a juicy fried chicken breast, tangy slaw, and toasted brioche bun.
**Yields:** 4 sandwiches
**Prep time:** 30 minutes (plus brining time)
**Cook time:** 20-25 minutes
**Ingredients:**
* **For the Chicken:**
* Same as the fried chicken recipe, using boneless, skinless chicken breasts (about 6 oz each), pounded to an even thickness.
* **For the Slaw:**
* 4 cups shredded cabbage (green and/or red)
* 1/2 cup shredded carrots
* 1/4 cup mayonnaise
* 2 tablespoons apple cider vinegar
* 1 tablespoon sugar
* 1 teaspoon Dijon mustard
* Salt and pepper to taste
* **For the Sandwich:**
* 4 brioche buns, split and toasted
* Pickles (optional)
* Mike’s Hot Honey Glaze (from previous recipe)
**Equipment:**
* Same as the fried chicken recipe, plus:
* Medium bowl for slaw
* Toaster or skillet for toasting buns
**Instructions:**
1. **Prepare the Chicken:** Brine, dredge, and fry the chicken breasts according to the instructions in the Mike’s Hot Honey Fried Chicken recipe.
2. **Prepare the Slaw:** In a medium bowl, combine the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Mix well and refrigerate for at least 30 minutes to allow the flavors to meld. This step can be done ahead of time.
3. **Toast the Buns:** Toast the brioche buns until golden brown, either in a toaster or in a skillet with a little butter or oil.
4. **Assemble the Sandwiches:** Spread a layer of slaw on the bottom bun. Place a fried chicken breast on top of the slaw. Drizzle generously with the Mike’s Hot Honey glaze. Add pickles, if desired. Top with the other half of the bun. Serve immediately.
**Tips and Variations:**
* **Spicy Mayo:** Mix a tablespoon of sriracha or your favorite hot sauce into the mayonnaise for a spicier slaw.
* **Pickled Onions:** Add pickled red onions to the sandwich for a tangy and crunchy element.
* **Cheese:** Add a slice of pepper jack cheese or cheddar cheese for extra flavor.
* **Lettuce and Tomato:** Add lettuce and tomato for a more classic sandwich experience.
Recipe 3: Mike’s Hot Honey Wings
This recipe adapts the Mike’s Hot Honey flavor to crispy chicken wings, perfect for game day or a casual gathering.
**Yields:** 4-6 servings
**Prep time:** 15 minutes
**Cook time:** 25-30 minutes
**Ingredients:**
* 2 lbs chicken wings, separated into drumettes and wingettes
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Mike’s Hot Honey Glaze (from previous recipe)
**Equipment:**
* Large bowl
* Baking sheet
* Wire rack
**Instructions:**
1. **Prepare the Wings:** Pat the chicken wings dry with paper towels. This is crucial for achieving crispy skin.
2. **Season the Wings:** In a large bowl, combine the chicken wings, baking powder, salt, and pepper. Toss to coat evenly. The baking powder helps to dry out the skin and promote crisping.
3. **Bake the Wings:** Arrange the wings in a single layer on a baking sheet lined with parchment paper or foil. Place a wire rack on top of the baking sheet to allow air to circulate around the wings for even crisping. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the wings are cooked through and the skin is crispy. Flip the wings halfway through for even cooking.
4. **Glaze the Wings:** Remove the wings from the oven and toss them in the Mike’s Hot Honey glaze. Make sure the wings are well coated with the glaze.
5. **Serve Immediately:** Serve the Mike’s Hot Honey wings immediately. Garnish with chopped scallions or sesame seeds, if desired.
**Tips and Variations:**
* **Air Fryer Wings:** For even crispier wings, air fry them at 400°F (200°C) for 20-25 minutes, flipping halfway through.
* **Grilled Wings:** Grill the wings over medium heat for 20-25 minutes, flipping frequently, until cooked through. Brush with the Mike’s Hot Honey glaze during the last few minutes of grilling.
* **Spicier Wings:** Add a pinch of cayenne pepper or a dash of hot sauce to the baking powder mixture for spicier wings.
* **Different Sauces:** Experiment with other sauces in addition to the Mike’s Hot Honey glaze. Try a combination of buffalo sauce and Mike’s Hot Honey for a unique flavor.
Recipe 4: Mike’s Hot Honey Pizza
This recipe takes the sweet and spicy combination to a whole new level by using Mike’s Hot Honey as a topping for pizza.
**Yields:** 1 pizza
**Prep time:** 20 minutes
**Cook time:** 12-15 minutes
**Ingredients:**
* 1 lb pizza dough
* 1/2 cup tomato sauce
* 8 oz mozzarella cheese, shredded
* 4 oz pepperoni, sliced
* Mike’s Hot Honey Glaze (from previous recipe)
* Fresh basil leaves, for garnish (optional)
**Equipment:**
* Pizza stone or baking sheet
* Pizza peel (optional)
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 500°F (260°C) with a pizza stone or baking sheet inside. If using a pizza stone, allow it to heat up for at least 30 minutes.
2. **Stretch the Dough:** On a lightly floured surface, stretch or roll out the pizza dough to your desired size and shape.
3. **Assemble the Pizza:** Spread the tomato sauce evenly over the pizza dough. Sprinkle with mozzarella cheese and top with pepperoni slices.
4. **Bake the Pizza:** Carefully transfer the pizza to the preheated pizza stone or baking sheet using a pizza peel or by carefully sliding it onto the baking surface. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
5. **Drizzle with Mike’s Hot Honey:** Remove the pizza from the oven and drizzle generously with the Mike’s Hot Honey glaze.
6. **Garnish and Serve:** Garnish with fresh basil leaves, if desired. Slice and serve immediately.
**Tips and Variations:**
* **Add Spicy Sausage:** Use spicy Italian sausage instead of pepperoni for a spicier pizza.
* **Add Vegetables:** Add vegetables such as bell peppers, onions, or mushrooms for a more complex flavor.
* **Gorgonzola Cheese:** Add a sprinkle of gorgonzola cheese for a tangy and salty flavor.
* **Ricotta Cheese:** Add dollops of ricotta cheese after baking for a creamy and slightly sweet element.
Recipe 5: Mike’s Hot Honey Brussels Sprouts
This recipe transforms Brussels sprouts into a sweet and spicy side dish that pairs perfectly with roasted chicken or pork.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 20-25 minutes
**Ingredients:**
* 1 lb Brussels sprouts, trimmed and halved
* 2 tablespoons olive oil
* Salt and pepper to taste
* Mike’s Hot Honey Glaze (from previous recipe)
* Toasted pecans or walnuts, for garnish (optional)
**Equipment:**
* Large bowl
* Baking sheet
**Instructions:**
1. **Prepare the Brussels Sprouts:** Preheat oven to 400°F (200°C). In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
2. **Roast the Brussels Sprouts:** Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
3. **Drizzle with Mike’s Hot Honey:** Remove the Brussels sprouts from the oven and drizzle generously with the Mike’s Hot Honey glaze. Toss to coat evenly.
4. **Garnish and Serve:** Garnish with toasted pecans or walnuts, if desired. Serve immediately.
**Tips and Variations:**
* **Add Bacon:** Add cooked and crumbled bacon to the Brussels sprouts for a smoky and savory flavor.
* **Balsamic Glaze:** Drizzle with a balsamic glaze in addition to the Mike’s Hot Honey for a tangy and sweet flavor.
* **Red Pepper Flakes:** Add a pinch of red pepper flakes to the Brussels sprouts before roasting for extra heat.
* **Lemon Juice:** Squeeze a little lemon juice over the Brussels sprouts after roasting for a bright and acidic flavor.
Tips for Perfecting Your Mike’s Hot Honey Creations
* **Quality Ingredients Matter:** Use high-quality honey and fresh chili flakes for the best flavor. Opt for local honey if possible.
* **Control the Heat:** Adjust the amount of chili flakes and cayenne pepper to control the heat level. Taste as you go and add more until you reach your desired spice level.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use an instant-read thermometer to ensure the chicken is cooked to the correct internal temperature.
* **Pat the Chicken Dry:** Patting the chicken dry before dredging is crucial for achieving a crispy coating. Moisture is the enemy of crispiness.
* **Don’t Overcrowd the Pan:** When frying or baking, don’t overcrowd the pan. Overcrowding will lower the temperature and prevent the food from cooking evenly.
* **Serve Immediately:** The Mike’s Hot Honey glaze is best when served immediately after cooking. The flavors will meld together and the food will be at its crispiest.
* **Experiment with Different Ingredients:** Don’t be afraid to experiment with different ingredients and flavors. The possibilities are endless!
Beyond Recipes: Serving Suggestions and Pairings
The KFC x Mike’s Hot Honey flavor profile lends itself well to a variety of serving suggestions and pairings:
* **Sides:** Coleslaw, mashed potatoes, mac and cheese, corn on the cob, green beans, fries, potato salad.
* **Drinks:** Iced tea, lemonade, beer (especially IPAs or lagers), sparkling water, cocktails (such as a whiskey sour or a margarita).
* **Desserts:** Apple pie, peach cobbler, vanilla ice cream, chocolate cake.
Creating Your Own Mike’s Hot Honey
While you can purchase Mike’s Hot Honey directly, it’s also relatively simple to make your own version at home:
**Ingredients:**
* 1 cup honey
* 2-3 tablespoons dried chili flakes (such as red pepper flakes or Calabrian chili flakes)
* 1 tablespoon vinegar (such as apple cider vinegar or rice vinegar)
**Instructions:**
1. In a small saucepan, combine the honey, chili flakes, and vinegar.
2. Heat over low heat, stirring occasionally, until the honey is warmed through and the chili flakes have infused the honey with their flavor (about 5-10 minutes). Do not boil.
3. Remove from heat and let cool completely.
4. Strain the honey through a fine-mesh sieve to remove the chili flakes (optional).
5. Store in an airtight container at room temperature.
Conclusion: The Sweet Heat Continues
Although the official KFC x Mike’s Hot Honey collaboration may have ended, the desire for that perfect blend of sweet and spicy doesn’t have to. With these recipes and tips, you can recreate the iconic flavor at home and explore your own culinary creations. Whether you’re frying chicken, making sandwiches, or adding a kick to your pizza, Mike’s Hot Honey brings a unique and irresistible dimension to any dish. So, fire up your stove, gather your ingredients, and get ready to experience the sweet heat!