Honey Butter Fried Chicken 🍯🧈🍗

Crispy, juicy fried chicken drenched in a silky honey butter glaze—sweet heat, golden crunch, absolute comfort.

Ingredients (Serves 4–6)

For the chicken

• 2 lbs chicken thighs or drumsticks, bone-in, skin-on
• 2 cups buttermilk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups all-purpose flour
• 1 tablespoon cornstarch (optional, extra crisp)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne (optional, for heat)
• Neutral oil for frying (about 6 cups)

For the honey butter glaze

• ½ cup honey
• 6 tablespoons unsalted butter
• 1 tablespoon apple cider vinegar or lemon juice
• ½ teaspoon salt
• Optional: 1–2 teaspoons hot sauce or ¼ teaspoon chili flakes

Instructions

1. Marinate: In a bowl, whisk buttermilk with salt and pepper. Add chicken and refrigerate 1–4 hours (overnight for best flavor).
2. Mix dredge: In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, and cayenne.
3. Dredge: Remove chicken from buttermilk (let excess drip). Coat thoroughly in flour mixture, pressing to adhere. Rest 10 minutes.
4. Heat oil: In a heavy pot, heat oil to 325–350°F (165–175°C).
5. Fry: Fry chicken in batches 12–16 minutes until deeply golden and juices run clear (internal temp 165°F/74°C). Drain on a rack.
6. Make glaze: In a small saucepan over low heat, melt butter. Stir in honey, vinegar/lemon, salt, and hot sauce if using until smooth.
7. Toss: While chicken is hot, drizzle or toss with the honey butter glaze until coated.
8. Serve: Sprinkle with flaky salt or chopped parsley and serve immediately.

Tips

• Extra crisp: Double-dip—back into buttermilk and dredge again.
• Temperature: Keep oil between 325–350°F; adjust heat as needed.
• Balance: