Spicy Honey Butter Fried Chicken (Printable)
Crispy, buttermilk-brined chicken tossed in a spicy honey butter glaze—juicy interior and crunchy golden 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 depth)
→ Spicy Honey Butter Glaze
15 - ⅓ cup unsalted butter
16 - ¼ cup honey
17 - 1–2 tablespoons hot sauce, 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. Submerge the chicken pieces in the marinade, cover tightly with plastic wrap, 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 distribute all seasonings evenly throughout the flour mixture.
03 - Remove the chicken pieces from the buttermilk marinade, allowing excess liquid to drip off. Press each piece firmly into the seasoned flour mixture, ensuring complete and even coating on all sides. Arrange the coated chicken on a wire rack and let it 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 the oil over medium-high heat until it reaches 350°F (175°C), using a thermometer to monitor the temperature for consistent results.
05 - Carefully lower the coated chicken pieces into the hot oil in batches, avoiding overcrowding. 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 excess oil.
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 the glaze for 1 minute, stirring continuously, until all ingredients are fully incorporated and the mixture is smooth.
07 - Drizzle the spicy honey butter glaze generously over the fried chicken pieces, or toss them gently in a large bowl to coat evenly. Serve immediately while the coating remains crisp and the glaze is warm.
# Cooking Tips:
01 -
- The honey butter glaze walks a tightrope between sweet and fiery that keeps everyone reaching for just one more piece.
- Buttermilk does something almost magical to the meat, keeping every bite tender even if you accidentally overcook a piece.
02 -
- If your oil temperature drops below 325 degrees Fahrenheit the coating will absorb oil instead of crisping, so use a thermometer and fry in small batches.
- Letting the coated chicken rest on the rack before frying was a trick I learned after watching my coating slide right off into the oil one too many times.
03 -
- For a crust that defies logic, try the double dip method, dredge the chicken, dip it back into the buttermilk, then dredge again for an extra thick shell of crunch.
- Warm your honey slightly before mixing it into the glaze so it blends seamlessly with the butter instead of seizing up in the pan.