Spicy Honey Butter Fried Chicken (Printable)
Crispy fried chicken tossed in a sweet, spicy honey butter glaze; juicy, crunchy, bold 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
→ Seasoned 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 (approximately 2 inches depth)
→ Spicy Honey Butter Glaze
15 - 1/3 cup unsalted butter
16 - 1/4 cup honey
17 - 1 to 2 tablespoons hot sauce, adjusted to taste
18 - 1/4 teaspoon crushed red pepper flakes (optional)
19 - Pinch of salt
# Directions:
01 - In a large bowl, whisk together buttermilk, hot sauce, sea salt, and black pepper until well combined. Add the chicken pieces, turning to coat evenly. Cover tightly 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 all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk thoroughly to ensure even distribution of all seasonings.
03 - Remove chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly on all sides to build a thick, even coating. Arrange coated pieces on a wire rack and let rest for 10 minutes to allow the coating to adhere.
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 consistent temperature throughout frying.
05 - Carefully lower chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 12 to 15 minutes, turning occasionally, until deep golden brown and the internal temperature registers 165°F (74°C). Transfer finished pieces to a paper towel-lined plate or wire rack to drain.
06 - While the chicken fries, melt unsalted butter in a small saucepan over medium heat. Stir in honey, hot sauce, crushed red pepper flakes if using, and a pinch of salt. Simmer for 1 minute, stirring continuously, until the glaze is smooth and well blended.
07 - Drizzle the spicy honey butter glaze generously over the fried chicken, or toss pieces in a large bowl to coat evenly. Serve immediately while the coating remains crisp.
# Expert Advice:
01 -
- The buttermilk marinade does double duty, tenderizing the meat while adding a subtle tang that permeates every bite.
- That honey butter glaze is the kind of thing that makes people close their eyes when they take the first bite and forget to reopen them.
- Cornstarch in the coating is a small addition that delivers an audibly crisp crust nobody will believe came from your kitchen.
02 -
- Skipping the ten minute rest after dredging is the number one reason coating falls off during frying, so be patient and let that flour seal itself to the chicken.
- Dropping chicken into oil that has not reached 350°F will give you greasy, pale crust instead of the shatteringly crisp shell you are after.
03 -
- The cornstarch to flour ratio is not negotiable if you want that glass shatter crust, so measure carefully and resist the urge to just use all flour.
- Toss the chicken in the glaze at the very last second before serving, because even the best crust in the world will surrender to moisture if left sitting too long.