Brad Makes Fermented Hot Honey
Brad Makes Fermented Hot Honey is a medium American Fusion recipe that serves 4. 320 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 20 min | Cook: 15 min | Total: 50 min
Cost: $41.83 total, $10.46 per serving
Ingredients
- 6 pieces Habanero Peppers (Seeds included for extra heat; sliced thin)
- 2 pieces Serrano Peppers (Sliced thin)
- 2 pieces Jalapeño Peppers (Red jalapeños, sliced thin)
- 1 cup Raw Honey (Local, unfiltered raw honey for best fermentation)
- 3 pieces Garlic Cloves (Crushed or thinly sliced)
- 1/2 teaspoon Sea Salt (Helps control fermentation and adds flavor)
- 8 pieces Chicken Thighs (Bone‑in, skin‑on; about 2 lb total)
- 1 cup All‑Purpose Flour (For dredging)
- 1 cup Panko Breadcrumbs (Provides extra crunch)
- 1/2 cup Regular Breadcrumbs (Seasoned lightly with salt and pepper)
- 2 large Eggs (Beaten, for egg wash)
- 2 cups Vegetable Oil (High‑smoke‑point oil for frying)
- 1/2 teaspoon Black Pepper (Freshly ground)
Instructions
Prepare the Peppers
Wash the habaneros, serranos, and jalapeños. Slice all peppers thinly, seeds and all, and place them in a mixing bowl.
Time: PT5M
Combine Honey, Garlic, and Salt
Add 1 cup raw honey, 3 crushed garlic cloves, and ½ tsp sea salt to the bowl with the sliced peppers. Stir until the honey coats the peppers evenly.
Time: PT3M
Transfer to Jar and Cover
Pack the honey‑pepper mixture into a clean glass jar, leaving about ½ inch of headspace. Cover the opening with cheesecloth secured by a rubber band to allow gases to escape.
Time: PT2M
Ferment
Store the jar in a dark, warm spot (60‑75°F) for 7‑14 days. Check daily; bubbles indicate active fermentation. Stir gently once every 2‑3 days.
Time: PT0M
Temperature: 60-75°F
Prepare the Chicken
Pat 8 chicken thighs dry. Season lightly with salt and pepper. Set up a dredging station: bowl 1 with 1 cup flour, bowl 2 with 2 beaten eggs, bowl 3 with a mixture of 1 cup panko and ½ cup regular breadcrumbs.
Time: PT5M
Coat the Chicken
Dredge each thigh in flour, shaking off excess, dip in egg wash, then press into the breadcrumb mixture, ensuring an even crust.
Time: PT5M
Fry the Chicken
Heat 2 cups vegetable oil in a large frying pan over medium‑high heat until it reaches 350°F. Carefully add the coated thighs, frying 4‑5 minutes per side until golden brown and the internal temperature reaches 165°F.
Time: PT15M
Temperature: 350°F
Drain and Rest
Transfer fried chicken to a plate lined with paper towels. Let rest for 2 minutes to allow excess oil to drain.
Time: PT2M
Finish with Fermented Chili Honey
When the fermented honey has reached your desired consistency (usually after 7‑10 days), give it a quick stir. Drizzle warm honey over the fried chicken or serve it on the side for dipping.
Time: PT3M
Nutrition Facts
- Calories
- 320
- Protein
- 20 g
- Carbohydrates
- 22 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains honey, Contains gluten
Allergens: Honey, Gluten
Ingredient Substitutions
- Instead of Habanero Peppers: Scotch Bonnet, Thai Bird's Eye
- Instead of Serrano Peppers: Jalapeño, Fresno
- Instead of Jalapeño Peppers: Serrano, Fresno
- Instead of Raw Honey: Raw clover honey, Manuka honey (more expensive)
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Sea Salt: Kosher salt
- Instead of Chicken Thighs: Chicken drumsticks, Chicken breast (less juicy)
- Instead of All‑Purpose Flour: Bread flour
- Instead of Panko Breadcrumbs: Regular breadcrumbs
- Instead of Regular Breadcrumbs: Panko
- Instead of Eggs: Milk (1/4 cup) for wash
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Black Pepper: White pepper
Equipment Needed
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Cheesecloth
- Glass Jar with Lid
- Frying Pan or Deep Fryer
- Tongs
- Thermometer (optional)
- Paper Towels
Critical Steps — Do Not Skip
- Wearing gloves while slicing habaneros to prevent skin irritation.
- Ensuring the fermentation jar is covered with breathable cheesecloth, not sealed airtight.
- Maintaining oil temperature at 350°F for a crisp, non‑greasy crust.
- Cooking chicken to an internal temperature of 165°F for safety.
Chef Tips from the Video
- Use local raw honey for the most complex flavor and active enzymes that aid fermentation.
- Thinly slice peppers to maximize surface area and speed up flavor infusion.
- Add a small cinnamon stick or a few saffron threads during fermentation for an exotic twist.
Troubleshooting
Honey does not bubble or show signs of fermentation.
Check that the storage temperature is at least 60°F. If too cool, move the jar to a warmer spot or add a small piece of ripe fruit to jump‑start fermentation.
Fried chicken is soggy instead of crisp.
Make sure the oil is at 350°F before adding the chicken and avoid overcrowding the pan, which drops the oil temperature.
Honey becomes overly thick and hard to drizzle.
Gently warm the jar in a water bath (30‑40°C) until it reaches a pourable consistency.
Storage
Refrigerator: Store the fermented chili honey in the refrigerator after opening; it will keep for several months.
Freezer: Not recommended; honey texture changes when frozen.
Room temperature: Unopened jar can sit at room temperature in a dark place for up to 6 months.
Make-Ahead Tips
- Prepare the fermented chili honey at least one week before you plan to serve; it improves with age.
- Fry the chicken up to 2 hours ahead and keep warm in a low oven (200°F). Reheat briefly before drizzling with honey.
Frequently Asked Questions
What is the cultural significance and history of fermented chili honey in American cuisine?
Fermented chili honey blends the American love of hot sauces with the ancient practice of honey fermentation, a technique used worldwide for preservation. In recent years, U.S. food culture has embraced spicy‑sweet condiments for everything from pizza to fried chicken, making this hybrid a modern staple.
What are the traditional regional variations of hot honey in the United States?
In the South, hot honey often features cayenne or chipotle peppers and is drizzled over biscuits. West Coast versions may use local honey and milder chilies like jalapeño. The Bon Appétit version uses tropical habaneros for a floral heat, setting it apart from more common milder blends.
How is fermented chili honey traditionally served in American households?
It is typically offered as a condiment alongside fried foods, pizza, biscuits, or used as a glaze for roasted vegetables. The Bon Appétit recipe highlights serving it over crispy fried chicken as a snack or dinner.
What occasions or celebrations is fermented chili honey commonly associated with in U.S. culture?
Spicy‑sweet honey is popular at backyard barbecues, game‑day gatherings, and holiday brunches where it adds a punch to fried chicken, biscuits, or cheese boards. Its bright flavor also makes it a fun addition to cocktail mixers for parties.
What authentic ingredients are essential for a true fermented chili honey versus acceptable substitutes?
Authentic fermented chili honey relies on raw, unfiltered honey and fresh whole peppers (including seeds). Substitutes like processed honey or dried chili flakes can work, but they lack the complex fermentation flavors that raw honey and fresh chilies provide.
What other American dishes pair well with fermented chili honey?
It pairs beautifully with fried chicken, biscuits, cornbread, roasted sweet potatoes, grilled shrimp, and even as a glaze for pork ribs. Drizzling it over a cheese platter or mixing it into a vinaigrette for a summer salad also works well.
What are the most common mistakes to avoid when making fermented chili honey?
Common errors include sealing the jar airtight (which traps gas), using pasteurized honey (which reduces fermentation activity), and storing the jar in a cold spot, which stalls the process. Also, handling habaneros without gloves can cause skin irritation.
Why does this recipe use a cheesecloth cover instead of a tight‑fitting lid during fermentation?
Cheesecloth allows carbon dioxide produced by lacto‑fermentation to escape while keeping insects out. A sealed lid would build pressure and could cause the jar to crack or the honey to become overly acidic.
Can I make the fermented chili honey ahead of time and how should I store it?
Yes, the honey can be prepared 1‑2 weeks in advance. Store the jar in a cool, dark place during fermentation, then refrigerate once it reaches the desired flavor. It will keep for several months in the fridge.
What texture and appearance should I look for when the fermented chili honey is ready?
The honey should be a smooth, pourable liquid with tiny bubbles and a slightly cloudy appearance from the pepper pieces. The peppers will look wilted and softer, and the honey may have a faint amber tint from the garlic.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit produces a wide range of cooking videos, from quick recipe demos to deep‑dive culinary experiments, often featuring professional chefs and a playful, approachable style.
How does the YouTube channel Bon Appétit's approach to American comfort food differ from other cooking channels?
Bon Appétit blends classic comfort‑food techniques with modern twists, such as fermenting sauces or using high‑quality ingredients, and presents them with a cinematic production value that emphasizes both flavor science and fun.
Last updated: August 24, 2026
