Spicy Honey Butter Fried Chicken (Print Version)
Crispy, juicy chicken coated in a sweet-spicy honey butter glaze, marinated in buttermilk for deep flavor.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs or drumsticks
→ Marinade
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon sea salt
05 - ½ teaspoon black pepper
→ Coating
06 - 1½ cups all-purpose flour
07 - ½ cup cornstarch
08 - 2 teaspoons paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1 teaspoon cayenne pepper
12 - ½ teaspoon salt
13 - ½ teaspoon black pepper
→ Frying
14 - Vegetable oil, for frying (about 2 inches depth in pan)
→ Spicy Honey Butter Glaze
15 - ⅓ cup unsalted butter
16 - ¼ cup honey
17 - 1–2 tablespoons hot sauce, adjusted to taste
18 - ¼ teaspoon crushed red pepper flakes (optional)
19 - Pinch of salt
# How to Cook:
01 - In a large bowl, whisk together buttermilk, hot sauce, sea salt, and black pepper until well combined. Add the chicken pieces, turning to coat evenly. Cover tightly and refrigerate for at least 2 hours or up to overnight for maximum flavor penetration.
02 - In a separate large bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk thoroughly to distribute all seasonings evenly throughout the flour mixture.
03 - Remove chicken pieces from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly on all sides to ensure a thick, even coating. Place coated pieces on a wire rack and let rest for 10 minutes to allow the coating to adhere properly.
04 - Pour vegetable oil to a depth of 2 inches into a heavy-bottomed skillet or deep fryer. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer to monitor and maintain consistent temperature throughout frying.
05 - Carefully lower coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 12–15 minutes, turning occasionally, until the exterior is deep golden brown and the internal temperature registers 165°F (74°C). Transfer finished pieces to a paper towel-lined plate or wire rack to drain.
06 - While the chicken fries, melt unsalted butter in a small saucepan over medium heat. Stir in honey, hot sauce, crushed red pepper flakes if using, and a pinch of salt. Bring to a gentle simmer and cook for 1 minute until the glaze is smooth and well blended.
07 - Drizzle the spicy honey butter glaze generously over the fried chicken, or toss the pieces directly in the saucepan to coat evenly. Serve immediately while the coating remains crisp.
# Expert Advice:
01 -
- The buttermilk soak is a game changer that guarantees every bite stays unbelievably juicy beneath the crust.
- That sticky, fiery honey butter glaze transforms ordinary fried chicken into something people will text you about the next day.
02 -
- Skipping the rest period after dredging will cause the coating to slide right off in the oil, so be patient those ten minutes matter more than anything.
- If your oil temperature drops below 325 degrees Fahrenheit the chicken will absorb grease instead of frying crisp, so use a thermometer and fry in small batches.
03 -
- For an even thicker, crunchier crust, try the double dip method by dredging the chicken, dipping it back into the buttermilk, and coating it in flour one more time before frying.
- Toss the chicken in the glaze right before serving, not a minute before, because the longer it sits the more the crust softens.