Honey Lemon Pepper Colossal Shrimp

There is something about giant, golden fried shrimp that feels instantly indulgent. Now imagine that crunch giving way to sweet heat, bright citrus, cracked black pepper, and a slow kiss of garlic infused honey dripping over every ridge. These Honey Lemon Pepper Giant Shrimp are bold, glossy, and unapologetically crave worthy.

The lemon pepper infused hot honey is the real star. Fresh lemon slices, zest, coarse black pepper, red pepper flakes, and garlic slowly melt into honey, creating layers of warmth and brightness that cling to every crispy edge. After a quick fry, the shrimp come out shatteringly crisp thanks to a light batter and seasoned panko coating that locks in their natural sweetness.

Sticky fingers are encouraged. This one was made to be savored.

Why You’re Going to Love This Recipe

• That sweet and spicy lemon pepper hot honey hits every note
• Extra crispy coating with a light, airy crunch
• Colossal shrimp that stay juicy inside
• Perfect for game day, date night, or an elevated appetizer
• The infused honey can be used on chicken, salmon, or wings too

Ingredients

Shrimp

• Colossal shrimp, cleaned, deveined, shells removed
• Canola oil, for frying

Lemon Pepper Infused Hot Honey

• Honey
• Large lemon, thinly sliced
• Coarse black pepper
• Red pepper flakes
• Lemon zest
• Garlic cloves
• Salt
• Cayenne pepper

Crispy Batter

• Flour
• Cornstarch
• Ice cold water
• Lemon zest
• Black pepper
• Garlic paste
• Onion powder
• Paprika
• Salt

Seasoned Panko Breadcrumbs

• Panko breadcrumbs
• Garlic powder
• Onion powder
• Salt
• Black pepper

How to Make Honey Lemon Pepper Giant Shrimp

1. Infuse the Hot Honey

In a container with a tight lid, combine all ingredients listed under Lemon Pepper Infused Hot Honey. Stir well, seal, and allow the flavors to marry for at least 1 to 2 hours. The longer it sits, the deeper the flavor.

2. Prepare the Seasoned Panko

In a bowl, combine all ingredients listed under Seasoned Panko Breadcrumbs. Mix thoroughly and set aside.

3. Make the Crispy Batter

In a separate bowl, combine all ingredients listed under Crispy Batter. Whisk until a light batter forms. Add small amounts of water if needed until the consistency resembles pancake batter. It should coat the back of a spoon without being too thick.

4. Heat the Oil

Heat a deep pot of canola oil to 350°F. Maintaining the correct temperature is key for that golden, crisp finish.

5. Coat the Shrimp

Working in batches, dip each cleaned shrimp into the batter, ensuring it is fully coated.

Next, transfer the shrimp into the seasoned breadcrumbs. Press firmly so the panko adheres well and creates a textured crust.

6. Fry to Perfection

Carefully place the shrimp into the hot oil. Fry for 3 to 4 minutes, or until golden brown and cooked through. Do not overcrowd the pot. Work in batches for the best results.

Remove and place on a wire rack or paper towel lined tray.

7. Drizzle and Serve

While still hot, plate the shrimp and generously drizzle with the lemon pepper infused hot honey. Serve immediately.

Tips for the Crispiest Shrimp

• Keep your batter cold. Ice cold water helps create a lighter texture.
• Do not overcrowd the oil. This drops the temperature and leads to soggy shrimp.
• Press the panko firmly onto the shrimp for maximum crunch.
• Let the shrimp rest on a wire rack instead of stacking them.

Storage and Reheating

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.

The lemon pepper infused hot honey can be stored in a sealed jar at room temperature for up to 1 week, or refrigerated for up to 2 weeks. If refrigerating, allow it to come to room temperature before serving so it loosens back up.

Reheating

For best results, reheat shrimp in an air fryer at 375°F for 3 to 5 minutes until crispy and warmed through. You can also reheat in the oven at 400°F for about 8 minutes. Avoid microwaving, as it softens the crust.

Frequently Asked Questions

Can I use smaller shrimp?
Yes, but reduce the frying time slightly to avoid overcooking.

Can I make the hot honey ahead of time?
Absolutely. In fact, making it ahead deepens the flavor and makes this recipe even easier.

What can I serve this with?
They are perfect with fries, creamy coleslaw, buttery corn, or even over a fresh citrus salad.

If you love bold flavor, crispy texture, and that sweet heat finish, these Honey Lemon Pepper Giant Shrimp are about to become your new favorite. Drizzle generously, savor every bite, and do not forget extra napkins.

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Honey Honey Lemon Pepper Shrimp

There is something about giant, golden fried shrimp that feels instantly indulgent. Now imagine that crunch giving way to sweet heat, bright citrus, cracked black pepper, and a slow kiss of garlic infused honey dripping over every ridge. These Honey Lemon Pepper Giant Shrimp are bold, glossy, and unapologetically crave worthy.

Course Appetizer, Main Course

Cuisine American

Keyword crispy shrimp, hot honey, lemon pepper

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 1 lb colossal shrimp cleaned deveined and shells removed
• Canola oil for frying

Lemon Pepper Infused Hot Honey

• 1 1/4 cups honey
• 1 large lemon sliced thinly ( about 10-12 slices total)
• 1 tbsp coarse black pepper
• 1 tsp red pepper flakes
• 1 tbsp lemon zest
• 3 cloves garlic
• 1/2 tsp salt
• 1/2 tsp cayenne pepper

Crispy Batter

• 1 cup flour
• 1/2 cup cornstarch
• 1 1/2 cup water ice cold
• 1 tbsp lemon zest
• 2 tsp black pepper
• 1 tsp garlic paste
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt

Seasoned Panko Breadcrumbs

• 2 cups panko bread crumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper

Instructions

Lemon Pepper Infused Hot Honey

• In a container with a tight lid, add all ingredients listed under “Lemon Pepper Infused Hot Honey” and mix to combine. Set aside to allow the flavors to marry for at least 1-2 hours.

Seasoned Panko Breadcrumbs

• In a bowl, combine all ingredients listed under “Seasoned Panko Breadcrumbs.” Mix until thoroughly combined and set aside.

Crispy Batter

• In a bowl combine all ingredients listed under “Crispy Batter.”
• Whisk until a light batter forms. If more water needed, add a small amount at a time until the right consistency is reached. It should resemble pancake batter.

Assemble

• Heat a pot of oil to 350F.
• Working in batches, dip the cleaned shrimp into the crispy batter making sure each shrimp is covered.
• Then, dip each shrimp into the seasoned breadcrumbs, pressing down firmly to assure the breading adheres well.
• Finally, fry until each shrimp is golden and cooked through. This should take 3-4 minutes.
• Once cooked, plate and drizzle with the lemon pepper infused hot honey. Serve immediately and enjoy!

Hot Honey Lemon Pepper Fried Chicken Wings

There is something irresistible about a perfectly fried chicken wing. Crispy on the outside, juicy on the inside, and bold enough to make you lick your fingers without shame. These Hot Honey Lemon Pepper Fried Chicken Wings hit every craving at once. Tangy, peppery, sweet, and just spicy enough to keep things interesting.

The wings start with a lemon pepper buttermilk marinade that tenderizes the meat and layers in bright citrus flavor. After a dredge in a seasoned flour mixture, they are fried until golden and crunchy, then tossed in a lemon pepper infused hot honey that clings to every nook and cranny. It is messy in the best way and completely worth it.

Whether you are making wings for game day, a weekend dinner, or just because you want something really good, this recipe delivers every single time.

Why You’re Going to Love These Hot Honey Lemon Pepper Wings

• Crispy fried wings with juicy, flavorful meat
• Bright lemon zest balances the richness of the fry
• Sweet heat from hot honey with a peppery kick
• Perfect for parties, game day, or late night cravings
• Easy to prep ahead with a marinade that does the work for you

Ingredients for Hot Honey Lemon Pepper Fried Chicken Wings

Chicken Wings

• Bone in chicken wings
• Canola oil for frying

Lemon Pepper Chicken Marinade

• Buttermilk
• Lemon zest
• Coarse black pepper
• Garlic paste or garlic powder
• Ground thyme
• Onion powder
• Paprika
• Salt
• Celery salt

Crispy Breading

• All purpose flour
• Ground thyme
• Onion powder
• Ground ginger
• Black pepper
• Paprika
• Celery salt
• Salt

Lemon Pepper Infused Hot Honey

• Honey
• Thinly sliced lemon
• Coarse black pepper
• Red pepper flakes
• Lemon zest
• Garlic cloves
• Salt
• Cayenne pepper

How to Make Hot Honey Lemon Pepper Fried Chicken Wings

Marinate the Chicken Wings

In a large bowl, add all the ingredients for the lemon pepper chicken marinade and mix until fully combined. Add the chicken wings and toss to coat evenly. Cover and refrigerate for at least 20 minutes or up to 24 hours for deeper flavor.

Make the Lemon Pepper Infused Hot Honey

In a container with a tight fitting lid, add all the ingredients for the lemon pepper infused hot honey. Stir to combine, then cover and set aside at room temperature for one to two hours so the flavors can fully marry. Stir again before using.

Prepare the Crispy Breading

In a large bowl, whisk together all the ingredients for the crispy breading until evenly mixed. Set aside.

Fry the Chicken Wings

Heat canola oil in a large heavy bottom pot to 350F. Working in batches, dredge the marinated chicken wings in the crispy breading, making sure each wing is fully coated. Shake off excess flour and carefully lower into the hot oil.

Fry the wings for 10 to 12 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165F.

Remove the wings from the oil and allow them to rest briefly on a wire rack or paper towels.

Toss and Serve

While the wings are still hot, drizzle or toss generously with the lemon pepper infused hot honey until fully coated. Serve immediately with homemade ranch and enjoy every crispy, sticky bite.

Tips for the Best Fried Chicken Wings

• Fry in small batches to keep the oil temperature steady
• Let the wings rest briefly after frying so the breading stays crisp
• Stir the hot honey before using to redistribute the spices
• Serve immediately for maximum crunch

Storage and Reheating

Store leftover wings in an airtight container in the refrigerator. They will keep well for up to three days.

To reheat, place the wings in an air fryer or oven until heated through and crisp again. Avoid the microwave if possible, as it softens the breading. If needed, add a fresh drizzle of hot honey after reheating.

Final Thoughts

These Hot Honey Lemon Pepper Fried Chicken Wings are the kind of recipe that disappears fast. Crispy, saucy, sweet, and peppery with just enough heat, they bring serious flavor without being complicated. If lemon pepper wings are your thing, this is about to become your new favorite way to make them.

Why This Recipe Works

This recipe is all about balance and layering flavor at every step.

• The buttermilk marinade tenderizes the wings while infusing them with lemon zest and warm spices
• Coarse black pepper delivers that signature lemon pepper bite without overpowering
• The seasoned flour creates a crispy crust that holds up under sauce
• Lemon pepper infused hot honey adds sweet heat, citrus brightness, and a glossy finish that clings beautifully
• Frying at the right temperature keeps the wings juicy inside and shatteringly crisp outside

Every element builds on the last, so nothing tastes flat or one note.

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Hot Honey Lemon Pepper Fried Chicken Wings

Crispy, golden fried chicken wings get the glow up they deserve with this Hot Honey Lemon Pepper Fried Chicken Wings situation. These wings soak in a tangy, peppery buttermilk marinade that tenderizes every bite, then get coated in a seasoned breading that fries up shatteringly crisp. But the real moment? That lemon pepper infused hot honey. Sweet, citrusy, garlicky, and just spicy enough to make you reach for one more wing without thinking twice.

Course Appetizer, chicken, Main Course

Cuisine American

Keyword chicken wings, fried chicken, hot honey, lemon pepper

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• Canola oil for frying

Lemon Pepper Chicken Marinade

• 2-3 lbs bone in chicken wings
• 2 cup buttermilk
• 2 tbsp lemon zest
• 1 tbsp coarse black pepper
• 1 tbsp garlic paste or powder
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp celery salt

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Lemon Pepper Infused Hot Honey

• 1 1/4 cups honey
• 1 large lemon sliced thinly ( about 10-12 slices total)
• 1 tbsp coarse black pepper
• 1 tsp red pepper flakes
• 1 tbsp lemon zest
• 3 cloves garlic
• 1/2 tsp salt
• 1/2 tsp cayenne pepper

Instructions

Lemon Pepper Chicken Marinade

• In a large bowl add all the ingredients listed under “Lemon Pepper Chicken Marinade” and mix thoroughly. Allow to marinate for at least 20 minutes or up to 24 hours.

Lemon Pepper Infused Hot Honey

• In a container with a tight lid, add all ingredients listed under “Lemon Pepper Infused Hot Honey” and mix to combine. Set aside to allow the flavors to marry for at least 1-2 hours.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.

Assemble

• Heat a large pot of canola oil over medium heat to 350F.
• Working in batches, dredge the marinaded chicken in the crispy breading. Make sure the entire wing is covered. Shake off any excess flour and slowly slide into the hot oil.
• Let the wings cook for 10-12 minutes or until golden brown and they have an internal temperature of 165F.
• Once cooked, cover in the lemon pepper infused hot honey. Serve with a side of ranch and enjoy!

Notes

How long does the infused honey lasts:
Your lemon pepper infused hot honey will keep about 2 to 3 weeks when stored properly.
Does it need to be refrigerated?
Yes, in this case refrigeration is recommended.

Here’s why
Because the honey is infused with fresh lemon slices and garlic, those fresh ingredients introduce moisture, which shortens shelf life and makes room temp storage less safe.

Best storage tips:
Store in an airtight container or jar
Keep it refrigerated
Let it sit at room temp for 10 to 15 minutes before using so it loosens up
Always use a clean spoon to avoid contamination
If you want it to last longer next time, you can
Gently warm the honey and strain out the lemon slices and garlic after infusion.
Then refrigerate or store it cold for up to 1 to 2 months
That honey is liquid gold though, so realistically… it won’t last that long

Get ready to elevate your fried chicken game with this irresistible Lemon Pepper Fried Chicken recipe. Every bite is a journey—a crispy, golden-brown exterior encasing tender, juicy chicken marinated in a tangy, flavor-packed lemon pepper buttermilk blend. The pièce de résistance? A drizzle of whipped lemon pepper hot honey that adds a sweet, zesty heat to every bite.

This recipe is designed to impress, whether you’re cooking for a cozy family dinner or hosting friends who crave bold, unforgettable flavors. Papi’s Lemon Pepper Deluxe Breading brings a vibrant kick, while the homemade hot honey perfectly balances sweet and spicy notes. It’s not just fried chicken—it’s an experience you’ll savor to the very last piece.

Let’s dive into the ultimate recipe that guarantees to turn any meal into an occasion worth celebrating!

Why You’re Going to Love This Recipe

This Lemon Pepper Fried Chicken is everything you want in a comfort food classic with a flavorful twist. Here’s why you’ll savor every bite:

• Bold, Zesty Flavor: Papi’s Lemon Pepper Deluxe Breading delivers a citrusy kick that takes ordinary fried chicken to extraordinary.
• Crispy Perfection: The combination of the marinade and breading creates a golden-brown crust with unbeatable crunch.
• Sweet Heat Finish: Whipped lemon pepper hot honey adds a luxurious balance of sweetness, spice, and zest.

• Versatile Crowd-Pleaser: Perfect for weeknight dinners or special gatherings—this recipe always steals the spotlight.

Ingredients

For the Lemon Pepper Marinade:

• Chicken pieces (thighs, legs, breasts, and wings)
• Buttermilk
• Papi’s Lemon Pepper Deluxe Breading

For the Crispy Breading:

• Papi’s Lemon Pepper Deluxe Breading

For the Lemon Pepper Hot Honey:

• Honey
• Lemon zest
• Fresh cracked black pepper
• Garlic powder
• Onion powder
• Cayenne pepper
• Salt

For Frying:

• Vegetable oil

Instructions

1. Marinate the Chicken: In a large bowl, combine chicken pieces, buttermilk, and Papi’s Lemon Pepper Deluxe Breading. Mix until the chicken is fully coated. Let it marinate for at least 20 minutes or up to 24 hours in the refrigerator.

2. Make the Lemon Pepper Hot Honey: In a stand mixer or bowl, whisk together honey, lemon zest, black pepper, garlic powder, onion powder, cayenne pepper, and salt. Whisk for 8-10 minutes until smooth and light. Set aside.

3. Heat the Oil: In a large pot, heat vegetable oil to 330°F.

4. Coat the Chicken: Dredge the marinated chicken in Papi’s Lemon Pepper Deluxe Breading, ensuring each piece is fully coated. Shake off any excess breading.

5. Fry the Chicken: Fry the chicken in batches, cooking similar pieces together for even cooking:

• Thighs: 14-18 minutes
• Legs: 12-15 minutes
• Breasts and wings: 10-12 minutes

Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of each piece.

6. Drizzle and Serve: Once fried, drizzle the chicken with the whipped lemon pepper hot honey. Serve immediately and enjoy! 

Tips for Success

• Marination Matters: For maximum flavor and tenderness, let the chicken marinate overnight.
• Temperature Control: Use a thermometer to monitor the oil temperature for consistent frying results.
• Hot Honey Pro Tip: Whisking the hot honey thoroughly creates a smooth, luxurious texture that’s perfect for drizzling.

Storage Suggestions

If you have leftovers (though it’s unlikely!), store the fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10-12 minutes to restore crispiness.

Whether it’s a casual dinner or a weekend indulgence, this Lemon Pepper Fried Chicken will have everyone coming back for seconds. With its bold flavors, irresistible crunch, and sweet-spicy finish, it’s bound to become a favorite in your kitchen!

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Juicy Lemon Pepper Fried Chicken

Crispy, juicy, and packed with zesty flavor, this Lemon Pepper Fried Chicken is a game-changer. Marinated in a tangy buttermilk blend and coated in Papi’s Lemon Pepper Deluxe Breading, each bite delivers bold, vibrant seasoning and perfect crunch. Finished with a drizzle of whipped lemon pepper hot honey, it’s fried chicken like you’ve never had before!

Course chicken, dinner, Main Course

Cuisine American

Keyword fried chicken, hot honey, lemon pepper

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Author kingcooks

Ingredients

• Vegetable oil for frying

Lemon Pepper Marinade

• 3-4 lbs bone in chicken pieces thighs legs breast and wings
• 2 1/2 cups buttermilk
• 1/4 cup Papi’s Lemon Pepper Deluxe Breading

Crispy Breading

• 2 cups Papi’s Lemon Pepper Deluxe Breading

Lemon Pepper Hot Honey

• 1 cup honey
• 1 tbsp lemon zest
• 1 tsp black pepper fresh cracked
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 tsp salt

Instructions

Lemon Pepper Marinade

• In a large bowl, add all ingredients listed under “Lemon Pepper Marinade” and mix until the chicken pieces are fully coated. Set aside to marinate at least 20 minutes of 24 hours in the fridge.

Lemon Pepper Hot Honey

• In a stand mixer or bowl add all ingredients listed under “Lemon Pepper Hot Honey.” Using the whisk attachment, whisk for 8-10 minutes until the mixture is fully incorporated and gains a smooth and light texture. Set aside.

Assemble

• Heat a large pot of vegetable oil to 330F.
• Working in batches, dredge the marinated chicken pieces in the Papi Cuisine Lemon Pepper Deluxe Breading until each is fully coated. Shake off any excess and gently place into the hot oil.
• I recommend frying like pieces together to assure a proper cook. Fry thighs for 14-18 minutes, legs for 12-15 minutes, breast and wings for 10-12 minutes.
• Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of each piece.
• Once all pieces are cooked, drizzle with the whipped lemon pepper hot honey. Enjoy!