Spicy Honey Butter Fried Chicken (Print Version)
Buttermilk-marinated fried chicken tossed in a sweet-spicy honey butter glaze; crispy outside, juicy inside.
# 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)
→ 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
# Directions:
01 - In a large bowl, whisk together the 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 deeper flavor penetration.
02 - In a separate large bowl or shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk thoroughly to ensure even distribution of all seasonings.
03 - Remove chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly on all sides to build a thick, even coating. Arrange the 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 chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 12–15 minutes, turning occasionally, until deeply 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 the unsalted butter in a small saucepan over medium heat. Add the honey, hot sauce, crushed red pepper flakes if using, and a pinch of salt. Stir continuously and simmer 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 chicken remains crispy and the glaze is warm.
# Expert Tips:
01 -
- The honey butter glaze walks a tightrope between sweet and fiery that makes it impossible to stop eating.
- Buttermilk soaking overnight transforms even the most ordinary chicken into something ridiculously tender.
02 -
- Crowding the pan drops the oil temperature fast, leaving you with soggy instead of crispy, so fry in small batches even if it takes longer.
- Letting the coated chicken rest on the rack before frying is the difference between a crust that stays on and one that falls off in the pan.
03 -
- For a crust that clings like armor, try double dipping by returning the dredged chicken back into the buttermilk and then into the flour a second time before frying.
- Warm your honey slightly before mixing it into the glaze so it blends smoothly into the butter without seizing or separating.