Spicy Honey Butter Fried Chicken (Printable)
Crispy fried chicken with a sweet-spicy honey butter glaze; buttermilk-marinated and double-dredged for extra crunch.
# 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
→ 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 Steps:
01 - In a large bowl, whisk together the buttermilk, hot sauce, sea salt, and black pepper until fully combined. Submerge the chicken pieces in the marinade, cover tightly, and refrigerate for a minimum of 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 distribute all seasonings evenly throughout the flour mixture.
03 - Remove each chicken piece from the buttermilk marinade, allowing the excess to drip off. Press each piece firmly into the seasoned flour mixture, ensuring an even and complete coating on all sides. Place the dredged chicken on a wire rack and let it rest for 10 minutes to allow the coating to adhere properly.
04 - Pour approximately 2 inches of vegetable oil into a heavy-bottomed skillet or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C), using a thermometer to verify the temperature for consistent results.
05 - Carefully lower the coated chicken pieces into the hot oil in batches, avoiding overcrowding the pan. Fry for 12 to 15 minutes, turning occasionally, until the exterior is deep golden brown and the internal temperature registers 165°F (74°C). Transfer the 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 let the mixture simmer for 1 minute until all ingredients are fully incorporated and the glaze is smooth.
07 - Drizzle the spicy honey butter glaze generously over the fried chicken, or toss the chicken pieces directly in the glaze to coat evenly. Serve immediately while the chicken remains hot and crispy.
# Expert Advice:
01 -
- The buttermilk soak does something almost magical to the meat, keeping every bite ridiculously juicy even when you fry it a little too long like I always do.
- That honey butter glaze is the kind of thing that makes people close their eyes when they take a bite, and you can dial the heat up or down depending on who is at your table.
02 -
- If your oil temperature drops below 325 degrees Fahrenheit, the coating absorbs oil instead of crisping, so use a thermometer and fry in small batches to keep the heat steady.
- Letting the coated chicken rest on the rack before frying is not optional because it gives the flour time to hydrate slightly from the buttermilk, which creates a much stronger crunch.
03 -
- For the ultimate crunch, double dip your chicken by dredging it in flour, dipping it back into the buttermilk, and then coating it in flour a second time before resting and frying.
- Warm your honey slightly before mixing it into the glaze so it blends smoothly with the butter instead of seizing up and creating a greasy separated mess.