Honey Butter Fried Chicken Recipe
Fried chicken has always been a favorite in my house, but when I first tried honey butter fried chicken, I knew it was something special. The combination of crispy, golden-brown chicken with a sweet, buttery glaze is just irresistible. It’s the kind of meal that feels indulgent without being too complicated to make.The first time I made this recipe, I was experimenting in the kitchen, trying to combine my love for fried chicken with something sweet. I had seen honey butter used on biscuits and cornbread, so I figured, why not drizzle it over crispy chicken? It turned out better than I expected—the crispy coating soaked up just the right amount of honey butter, creating a perfect balance of salty and sweet. Now, this recipe is one I come back to over and over again.
Equipment
- A deep frying pan or Dutch oven
- A wire rack for draining the chicken
- A small saucepan for the honey butter glaze
- Mixing bowls
- A whisk for the glaze
- Tongs for handling the chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs (or drumsticks)
- 2 cups buttermilk
- 1 tsp salt
- ½ tsp black pepper
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- Vegetable or canola oil (enough for frying)
- ½ cup unsalted butter
- ¼ cup honey
- ½ tsp salt
Instructions
- In a large bowl, whisk together the buttermilk, salt, and black pepper.
- Add the chicken pieces, making sure they are fully coated. Cover and refrigerate for at least 1 hour (or up to overnight for best results).
- In another bowl, mix the flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper.
- Remove the chicken from the buttermilk, letting the excess drip off.
- Dredge each piece in the flour mixture, pressing gently to make sure the coating sticks.
- Let the coated chicken sit for 10 minutes—this helps the breading adhere better.
- In a deep frying pan or Dutch oven, heat about 2 inches of oil to 350°F (175°C).
- Carefully place the chicken in the hot oil, frying in batches to avoid overcrowding.
- Fry for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer the fried chicken to a wire rack to drain.
- In a small saucepan over low heat, melt the butter.
- Stir in the honey and salt, whisking until smooth.
- Brush the honey butter mixture over the fried chicken while it’s still hot.
- Let it soak in for a minute before serving.
- Serve the chicken warm with your favorite sides. Enjoy!