Double Dipped Honey Chicken with Serrano and Habanero Peppers

Brenda Watts’ Double Dipped Honey Chicken with Serrano and Habanero Peppers entry in the Sue Bee® honey Sweet Eats Recipe Contest!


  • 1 cup Sue Bee® Honey
  • 3 pounds boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 large egg, beaten
  • 1 teaspoon sriracha
  • 2 cups all-purpose flour
  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1/2 teaspoon paprika
  • Peanut oil, for frying
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup sweet onions, finely chopped
  • 3 large serrano peppers, seeded and finely chopped
  • 2 large habanero peppers, seeded and finely chopped
  • 3 tablespoons soy sauce


  • Cut chicken breasts into half pieces. Rinse breast halves and pat dry.
  • In a small bowl, whisk together buttermilk, egg and sriracha until well-blended.
  • In a medium shallow bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper and paprika and stir together until blended.
  • Dip each chicken piece into buttermilk mixture.
  • Roll each dipped chicken piece into flour mixture to coat.
  • Dip flour-coated chicken pieces for a second time into the buttermilk.
  • Roll the double-dipped chicken pieces a second time into the flour mixture to coat again.
  • Place a large piece of wax paper on a large cutting board or work surface to cover.
  • Place the coated chicken pieces on the wax paper.
  • Pour the peanut oil in a large heavy skillet to a depth of 1/4 inch.
  • Heat over medium-high heat until hot enough to sizzle a drop of water. Reduce heat.
  • Add half the coated chicken pieces to skillet and cook uncovered, for 2 to 3 minutes per side, until crusts on both sides are golden brown. Repeat for all the pieces.
  • Drain partially cooked chicken pieces on a large platter that has been lined with several paper towels.
  • Heat butter and olive oil in a small skillet over medium-high heat.
  • Add onions, serrano peppers, habanero peppers and remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper into heated oil; cook for 1 or 2 minutes, or until vegetables are tender, stirring occasionally.
  • Remove from heat and set aside.
  • In a small bowl, whisk honey and soy sauce together until blended.
  • Stir cooked vegetable mixture into honey mixture. Heat oven to 350 F.
  • Lightly spray bottom and sides of a 13-by-9-by-2-inch glass baking dish with cooking spray.
  • Place chicken pieces into prepared baking dish.
  • Spoon honey vegetable mixture evenly over top of each crusted chicken piece into prepared baking dish.
  • Bake for 20-25 minutes, or until chicken is cooked thoroughly. Remove from oven and serve immediately with favorite sides.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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