Spicy Honey Butter Fried Chicken (Printable)
Crispy fried chicken tossed in a spicy honey-butter glaze for juicy, flavorful pieces with a crunchy crust.
# 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 deep 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 make it:
01 - In a large bowl, whisk together the buttermilk, hot sauce, sea salt, and black pepper until well combined. Submerge the chicken pieces in the marinade, cover tightly, and refrigerate for at least 2 hours or up to overnight for maximum 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 the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly on all sides to ensure a thick, even coating. Arrange the coated chicken 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 the temperature throughout frying.
05 - Carefully lower the chicken pieces into the hot oil in batches, being careful not to overcrowd the pan. Fry for 12–15 minutes, turning occasionally, until the exterior is deep golden brown and the internal temperature registers 165°F (74°C). Transfer 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. Stir in the honey, hot sauce, crushed red pepper flakes (if using), and a pinch of salt. Simmer gently for 1 minute, stirring constantly, until the glaze is smooth and well blended.
07 - Drizzle the spicy honey butter glaze generously over the fried chicken, or toss the chicken pieces in the glaze until evenly coated. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- The honey butter glaze clings to every crispy ridge and delivers a sweet kick that makes regular fried chicken seem boring.
- Buttermilk soaking overnight guarantees the juiciest chicken you will ever pull from a skillet.
- You can dial the heat up or down depending on who is sitting at your table.
02 -
- If the oil temperature drops below 325 degrees Fahrenheit the coating absorbs grease and turns soggy instead of shatteringly crisp.
- Letting the dredged chicken rest on a wire rack for 10 minutes helps the flour adhere so it does not slide off in the oil.
03 -
- Use a thermometer for the oil because guessing is how you get either raw centers or burnt crusts, and neither makes friends.
- A spoonful of the glaze tasted before you pour it over the chicken lets you adjust the heat and sweetness while there is still time to fix it.