Zaxby’s Hot Honey Mustard (Print View)

Crispy chicken coated with hot honey mustard brings together spicy, tangy, and sweet notes for bold flavor.

# What You'll Need:

→ Chicken

01 - 3 pounds chicken breast, cut into strips or bite-sized pieces

→ Wet Batter

02 - 4 large eggs
03 - 1/2 cup all-purpose flour
04 - 1/2 teaspoon baking powder
05 - 1/4 cup buttermilk
06 - 2 tablespoons mayonnaise

→ Breading

07 - 3 cups all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon smoked paprika
10 - 1 tablespoon seasoned salt
11 - 1 tablespoon regular salt
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 1 teaspoon dried thyme
15 - 1 tablespoon brown sugar
16 - 1/2 teaspoon white pepper
17 - 1 teaspoon ground cumin

→ Hot Honey Mustard Sauce

18 - 1/2 cup Dijon mustard
19 - 1/2 cup yellow mustard
20 - 1/2 cup honey
21 - 2 tablespoons apple cider vinegar
22 - 1-2 tablespoons hot sauce
23 - 1/2 teaspoon kosher salt, or to taste
24 - 1/4 teaspoon ground black pepper, or to taste

# Directions:

01 - Arrange all measured ingredients for efficient workflow and minimized handling.
02 - Whisk Dijon mustard and yellow mustard in a medium bowl until fully combined.
03 - Add honey to the mustard blend and mix thoroughly to achieve a uniform consistency.
04 - Pour in apple cider vinegar and hot sauce, adjusting the hot sauce to taste; stir until well blended.
05 - Season sauce with kosher salt and black pepper, tasting and refining as needed.
06 - Transfer the sauce to an airtight container and refrigerate for a minimum of 30 minutes to allow the flavors to meld.
07 - In a bowl, whisk eggs, 1/2 cup flour, baking powder, buttermilk, and mayonnaise until smooth.
08 - Combine 3 cups flour, baking powder, smoked paprika, seasoned salt, regular salt, garlic powder, onion powder, thyme, brown sugar, white pepper, and cumin in a large shallow dish.
09 - Dip chicken pieces into wet batter, allowing excess to drip, then dredge in flour mixture to evenly coat.
10 - Heat oil in a deep fryer or heavy pan to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 4–6 minutes per batch.
11 - Transfer fried chicken to a wire rack or paper towel–lined tray to drain. Serve hot with chilled hot honey mustard sauce.

# Notes:

01 - For optimum crispiness, avoid overcrowding the fryer and always monitor the oil temperature.

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