Description
Crispy buttermilk fried chicken coated in a sweet and spicy hot honey glaze. This restaurant-quality recipe features tender, juicy chicken with an extra-crunchy coating, finished with a sticky glaze made from honey, hot sauce, and vinegar. Perfect for family dinners, gatherings, or weekend treats.
Ingredients
For the Chicken
- 2–3 pounds chicken pieces (bone-in preferred — thighs, drumsticks, or a mix)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼–½ teaspoon cayenne pepper (optional, for heat)
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- Oil for frying (vegetable, canola, or peanut)
For the Hot Honey Glaze
- ½ cup honey
- 3–4 tablespoons hot sauce (adjust heat to taste)
- 1–2 tablespoons white vinegar
- 1–2 teaspoons chili flakes (optional, for extra kick)
For Serving
- Fresh lemon wedges
- Chopped parsley or scallions
- Extra hot honey drizzle
Instructions
In a large bowl, whisk together paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Add the buttermilk and whisk until everything is well blended and smooth.
Add the chicken pieces to the buttermilk mixture, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, but up to 8 hours is even better. This step is crucial — the buttermilk tenderizes the meat and infuses it with flavor!
In a shallow dish, combine the flour and cornstarch. Mix well with a fork or whisk so the coating will be uniformly crisp. The cornstarch is what gives you that extra-crunchy texture, so don’t skip it!
Pour enough oil into a deep skillet or Dutch oven so it’s about 2–3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test it by dropping a small piece of bread in — it should sizzle immediately and turn golden brown. Don’t rush this step; proper oil temperature is key to crispy (not greasy) chicken.
Remove each piece of chicken from the marinade, letting the excess buttermilk drip off, then dredge thoroughly in the flour-cornstarch mixture. Press the coating onto the chicken to make sure it sticks well. Shake off any excess flour.
Carefully place the chicken into the hot oil, working in batches so you don’t crowd the pan. Crowding lowers the oil temperature and makes the coating soggy instead of crispy. Fry for about 12–15 minutes, turning occasionally with tongs, until the chicken is deep golden brown and cooked through. The internal temperature should reach 165°F when you check with a thermometer.
Transfer the fried chicken to a paper-towel-lined tray or wire rack to drain. Let it rest for a minute or two while you prepare the glaze.
In a small saucepan, combine honey, hot sauce, and vinegar. Warm gently over low heat, stirring occasionally, until the honey thins out and all the flavors meld together, about 3–5 minutes. Add chili flakes if you want extra heat. Taste and adjust — more hot sauce for spicier, more honey for sweeter!
Place the fried chicken in a large bowl or on a serving platter. Drizzle the warm hot honey glaze generously over each piece, or toss gently so every piece gets coated in that sweet-spicy goodness. Serve immediately while it’s hot and crispy!
Notes
- Don’t skip the cornstarch — it’s the secret to that extra-crispy coating that stays crunchy even under the glaze
- Pat the chicken dry before dredging for maximum coating adhesion
- Let the oil come back to temperature between batches — wait 1–2 minutes before adding the next batch
- Make your own spice blend by adjusting the cayenne and paprika to your taste
- Use a splatter screen to keep your stovetop cleaner while frying
- Double dredge for extra crunch — dip in buttermilk, flour, buttermilk again, then flour again
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American