Spicy Honey Butter Fried Chicken (Printable)
Crispy, buttermilk-marinated fried chicken tossed in a sweet, spicy honey butter glaze—juicy and full of flavor.
# 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 - 1/2 teaspoon black pepper
→ Coating
06 - 1 1/2 cups all-purpose flour
07 - 1/2 cup cornstarch
08 - 2 teaspoons paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1 teaspoon cayenne pepper
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Frying
14 - Vegetable oil, for frying
→ Spicy Honey Butter Glaze
15 - 1/3 cup unsalted butter
16 - 1/4 cup honey
17 - 1 to 2 tablespoons hot sauce, to taste
18 - 1/4 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.
02 - Submerge the chicken pieces in the marinade, cover tightly, and refrigerate for at least 2 hours or up to overnight for maximum tenderness and 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 thoroughly to distribute all spices evenly.
04 - Remove chicken pieces from the marinade, allowing excess buttermilk to drip off. Press each piece firmly into the seasoned flour mixture, ensuring an even, thick coating on all sides. Place the coated chicken on a wire rack and let rest for 10 minutes to allow the coating to adhere.
05 - Pour approximately 2 inches of vegetable oil into a heavy-bottomed skillet or deep fryer. Heat to 350°F over medium-high heat. Use a thermometer to maintain consistent temperature throughout frying.
06 - Carefully lower chicken pieces into the hot oil in batches, being careful not to overcrowd the pan. Fry for 12 to 15 minutes, turning occasionally, until deep golden brown and the internal temperature registers 165°F. Transfer 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 and simmer for 1 minute until the glaze is smooth and well blended.
08 - Drizzle the warm spicy honey butter glaze over the fried chicken or toss the chicken pieces directly in the glaze until evenly coated. Serve immediately while hot and crispy.
# Expert Hints:
01 -
- The buttermilk marinade does the heavy lifting, making every bite impossibly tender while the cayenne sneaks in a gentle warmth that builds with each piece.
- That honey butter glaze is the kind of thing you will want to put on everything once you taste it, balancing sweet heat with rich buttery goodness.
02 -
- Do not rush the oil temperature, because if it drops below 325 degrees Fahrenheit the coating absorbs grease instead of frying crisp, and you end up with soggy chicken that no amount of glaze can save.
- Letting the coated chicken rest on the rack before frying was a trick I learned after watching my dredged pieces shed their coating into the oil one too many times, and it makes an enormous difference.
03 -
- For the ultimate crust, do a double dredge by dipping the floured chicken back into the buttermilk and then into the flour again, which creates those craggy, crunchy bits that hold extra glaze.
- Use a thermometer clipped to the side of your pan so you can maintain a steady oil temperature, because consistent heat is the single biggest factor between amateur and restaurant quality fried chicken.