Hot Honey Chicken

Pat the chicken dry with paper towels to remove surface moisture; this ensures a crispy crust when frying.

In a shallow bowl, whisk together flour, paprika, garlic powder, salt, and black pepper.

Dredge each piece of chicken in the seasoned flour mixture, coating both sides evenly and shaking off excess.

Heat vegetable oil in a large cast-iron skillet over medium-high heat until it shimmers (about 350°F).

Carefully place the floured chicken in the hot oil and fry for 12–15 minutes, turning once halfway through, until golden brown and the internal temperature reaches 165°F.

Transfer the fried chicken to a paper towel-lined plate to drain briefly.

In a small saucepan over medium heat, melt butter and stir in minced garlic, cooking for about 30 seconds until fragrant.

Add honey and hot sauce to the pan, stirring to combine; simmer for 1–2 minutes until smooth and slightly thickened.

Drizzle the warm hot honey glaze over the fried chicken, or toss gently in a bowl to coat evenly.

Transfer to a serving plate and garnish with sliced green onion and sesame seeds if desired; serve warm.