Description
Crispy, golden honey butter fried chicken combines juicy, tender chicken thighs or drumsticks marinated in buttermilk and coated in a flavorful spiced flour mixture, then deep-fried to perfection and finished with a luscious honey butter glaze that adds a sweet and savory punch.
Ingredients
Scale
For the Chicken:
- 1 lb chicken thighs or drumsticks
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp cayenne pepper (optional)
For Frying:
- Vegetable oil for frying (enough to fill a deep pan 2-3 inches deep)
For the Honey Butter Glaze:
- 1/4 cup unsalted butter
- 1/4 cup honey
- 1/2 tsp garlic powder
- Pinch of salt
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken thighs or drumsticks and coat thoroughly. Cover and refrigerate for at least 20 minutes to allow the flavors to penetrate and to tenderize the meat.
- Prepare the Coating: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and cayenne pepper if using. This mixture will give the chicken its crispy crust.
- Coat the Chicken: Remove the chicken pieces from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to adhere the coating evenly.
- Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 2-3 inches. Heat the oil to 350°F (175°C) over medium heat, ensuring it’s hot enough for frying without burning the coating.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil without crowding the pan. Fry for about 7-9 minutes per side or until the chicken is golden brown and cooked through (internal temperature reaches 165°F/74°C). Adjust heat as necessary to maintain oil temperature.
- Drain Excess Oil: Remove the fried chicken using tongs and place on a wire rack over a baking sheet or on paper towels to drain excess oil. This helps keep the crust crispy.
- Make the Honey Butter Glaze: In a small saucepan, melt the unsalted butter over low heat. Stir in the honey, garlic powder, and a pinch of salt, cooking gently until well combined and warm.
- Glaze the Chicken: Brush the honey butter glaze generously over the hot fried chicken pieces, ensuring an even coating for that perfect sweet and savory finish.
- Serve: Serve the honey butter fried chicken immediately while hot and crispy. It pairs wonderfully with classic sides like coleslaw, mashed potatoes, or cornbread.
Notes
- For extra crispy chicken, double dredge by dipping the chicken back into the buttermilk then again into the flour mixture before frying.
- Adjust cayenne pepper quantity to control the spice level or omit for a milder flavor.
- Ensure oil temperature remains steady to prevent greasy or undercooked chicken.
- This dish can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
- Leftover glazed chicken can be reheated in an oven at 350°F for 10-15 minutes to retain crispiness.
