Spicy Honey Butter Fried Chicken (Printable)
Crispy buttermilk-brined chicken glazed with spicy honey butter for a sweet-heat, juicy finish.
# 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
# How To Make:
01 - In a large bowl, whisk together the buttermilk, hot sauce, sea salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade, turning to coat evenly. Cover tightly and refrigerate for at least 2 hours, or up to overnight for deeper flavor penetration.
03 - 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 until uniformly blended.
04 - Remove chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly on all sides to ensure a complete, even coating. Arrange coated pieces on a wire rack and let rest for 10 minutes to allow the coating to adhere.
05 - 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 temperature accurately.
06 - 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 reaches 165°F (74°C). Transfer finished pieces to a paper towel–lined plate or wire rack to drain.
07 - 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.
08 - Drizzle the spicy honey butter glaze generously over the fried chicken, or toss the pieces directly in the glaze for full coverage. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- The buttermilk marinade does most of the work for you, keeping every bite impossibly juicy even if you overcook it slightly.
- That honey butter glaze hits every single note: sweet, fiery, rich, and just sticky enough to coat your fingers in the best way.
02 -
- If you rush the resting time after dredging, the coating will slide right off in the oil and you will end up with naked chicken.
- The glaze thickens as it cools, so if it seizes before you are ready, just warm it gently again over low heat with a splash of water.
03 -
- For the ultimate crunch, double dip by returning each dredged piece to the buttermilk and then back into the flour before frying.
- Let the glazed chicken sit for just thirty seconds on the rack before serving so the sauce sets slightly and does not completely soak through the crust.