"Crispy fried chicken thighs drizzled with a homemade hot honey of garlic, chilis and apple cider vinegar."
Sweet, spicy, crunchy. Boneless thighs get Andy's double-coat treatment for a craggy crust, then a drizzle of hot honey simmered with garlic and fresh chilis. Pile it on a bun or eat it straight off the plate.
Use any chili you like in the hot honey. Fresno and jalapeño are a great place to start, and rice wine or distilled vinegar work in place of apple cider.
In a bowl, take 1 cup of your favorite Andy's Chicken Breading and mix with 4 cups of water to make a thin batter (it should coat the back of a spoon).
Add your chicken to the mixture and coat completely.
Let marinate for 10-15 minutes.
In a separate bowl or bag, add the remaining Andy's Chicken Breading.
Take your chicken from the batter mixture and add it to the remaining chicken breading.
Completely coat your chicken in the breading.
Heat your oil to 350°F.
Add your breaded chicken and cook until it reaches an internal temperature of 165°F (approx. 8-10 minutes for boneless, 12-14 minutes for bone-in).
For the hot honey: in a sauce pan, combine the honey, garlic, chilis, salt, and vinegar.
Let simmer for 10-15 minutes.
Strain into a bowl or container and drizzle over your crispy chicken.
Enjoy your distinct taste of St. Louis. Don't forget to take a photo and tag us @AndysSeasoning
Our Andy's Hot 'N' Spicy Chicken Breading is the key to that authentic restaurant flavor. Crafted with premium spices and grains for over 40 years.
100% Authentic St. Louis Flavor