Honey Butter Fried Chicken

Name: Honey Butter Fried Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp baking powder; 1 tsp cayenne pepper (optional); Vegetable oil for frying; 1/4 cup unsalted butter; 1/4 cup honey; 1/2 tsp garlic powder; Pinch of salt

Isabella

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Honey Butter Fried Chicken a crispy, golden fried chicken coated in a luscious honey butter glaze strikes the perfect balance of savory and sweet. This dish is ideal for comforting dinners, family gatherings, or when you want to elevate classic fried chicken.

Why You’ll Love This Recipe

The honey butter glaze brings a perfect blend of sweetness and richness that complements the crispy fried chicken.

Marinating the chicken in buttermilk ensures tender, juicy meat with every bite.

The flour-cornstarch coating creates an irresistibly crispy crust.

Simple ingredients come together to create a restaurant-quality dish at home.

It’s easy to customize with your favorite spices or heat level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fried Chicken:

1 pound chicken thighs or drumsticks

1 cup buttermilk

1/2 teaspoon salt

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon black pepper

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1 teaspoon cayenne pepper (optional)

Vegetable oil for frying

For the Honey Butter Glaze:

1/4 cup unsalted butter

1/4 cup honey

1/2 teaspoon garlic powder

Pinch of salt

Directions

Marinate the chicken:
I combine buttermilk, garlic powder, paprika, salt, and black pepper in a bowl. I add the chicken, tossing to coat it evenly. Cover the bowl and refrigerate for at least 1 hour, or overnight for deeper flavor.

Prepare the coating:
In a separate bowl, I mix flour, cornstarch, baking powder, cayenne pepper (if using), and a pinch of salt.

Heat the oil:
In a deep skillet or fryer, I heat vegetable oil to 350°F (175°C).

Coat the chicken:
I dredge the chicken pieces in the flour mixture, pressing to ensure an even coating. I shake off any excess flour before frying.

Fry the chicken:
Fry the chicken in batches to avoid overcrowding the pan. It takes 12-15 minutes per batch until the chicken is golden, crispy, and reaches an internal temperature of 165°F (75°C). I drain the chicken on a wire rack or paper towels.

Make the glaze:
In a small saucepan, I melt butter over medium heat. Then, I stir in the honey, garlic powder, and a pinch of salt until the mixture is smooth and well combined.

Glaze the chicken:
While the chicken is still warm, I brush or drizzle the honey butter glaze generously over each piece. Serve immediately for the best flavor and texture.

Servings and Timing

Servings: 4

Prep Time: 15 minutes (plus marinating time)

Cooking Time: 20 minutes

Total Time: 35 minutes

Variations

Spicy Honey Glaze: Add a teaspoon of hot sauce or red pepper flakes to the honey butter glaze for a kick of heat.

Herbaceous Flavor: Mix fresh herbs like thyme or rosemary into the glaze for an earthy twist.

Different Protein: Swap the chicken for shrimp or tofu to suit different preferences.

Air Fryer Option: Coat the chicken as directed and cook in an air fryer at 375°F for 15-20 minutes, flipping halfway through.

Gluten-Free: Use gluten-free flour and cornstarch for the coating.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: For crispy results, I reheat the chicken in an oven or air fryer at 375°F for 8-10 minutes. Avoid microwaving to maintain the crunch.

Related Recipes:

Fried Banana Bites

FAQs

How can I make the chicken extra crispy?

I recommend double-dipping the chicken: dredge it in the flour mixture, dip it back in buttermilk, and coat it again in the flour mixture before frying.

Can I use chicken breasts instead of thighs or drumsticks?

Yes, but I suggest cutting them into smaller pieces to ensure even cooking and retain moisture.

Can I prepare the glaze in advance?

Yes, I make the glaze and store it in the refrigerator for up to 3 days. Reheat gently before drizzling it over the chicken.

What’s the best oil for frying?

Neutral oils with high smoke points, like vegetable oil, canola oil, or peanut oil, work best for frying chicken.

Can I bake the chicken instead of frying?

Yes, but I find baking doesn’t achieve the same level of crispiness. To bake, coat the chicken and place it on a greased wire rack over a baking sheet. Bake at 400°F for 25-30 minutes.

Conclusion

This honey butter fried chicken is a delectable combination of crispy, savory goodness and a rich, sweet glaze. It’s easy to make and versatile enough for any occasion. Once you try it, I’m confident it’ll become a favorite in your home. Enjoy.

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