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Honey Butter Fried Chicken

Honey Butter Fried Chicken

Honey Butter Fried Chicken features crispy, golden fried chicken coated in a rich honey butter glaze with hints of garlic. Juicy on the inside and irresistibly crunchy on the outside, this sweet and savory comfort food is perfect for family dinners, game days, or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating time 2 hours
Total Time 2 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 610
Ingredients Method Notes

Ingredients
  

  • For the Chicken Marinade
  • 2 –2½ lbs 1 kg chicken pieces (drumsticks, thighs, or wings)
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder optional
  • For the Crispy Coating
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon baking powder
  • For Frying
  • Vegetable or canola oil for deep frying
  • For the Honey Butter Sauce
  • 4 tablespoons unsalted butter
  • ⅓ cup honey
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • Optional: 1 teaspoon hot sauce or a pinch of chili flakes

Method
 

  1. Combine the buttermilk, salt, black pepper, paprika, garlic powder, and chili powder in a large bowl. Add the chicken pieces and coat well. Cover and refrigerate for at least 2 hours, or overnight for the best flavor and tenderness.
  2. In a separate bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, and baking powder.
  3. Remove the chicken from the marinade, allowing the excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently so the coating adheres well.
  4. Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
  5. Fry the chicken in batches for 12–15 minutes, turning occasionally, until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
  6. Transfer the cooked chicken to a wire rack to drain while preparing the sauce.
  7. In a small saucepan over low heat, melt the butter. Stir in the honey, minced garlic, salt, and optional hot sauce or chili flakes. Cook for 1–2 minutes until smooth and well combined.
  8. Brush the warm honey butter sauce generously over the fried chicken or lightly toss the chicken in the sauce just before serving to keep the coating crispy.
  9. Serve immediately with mashed potatoes, coleslaw, biscuits, fries, or corn on the cob.

Notes

  • Marinating overnight produces the juiciest chicken.
  • Cornstarch helps create an extra crispy crust.
  • Fry in batches to maintain the oil temperature.
  • Brush on the honey butter glaze just before serving to preserve crispiness.
  • For a spicy version, add cayenne pepper to the coating and hot sauce to the glaze.
  • Leftovers can be reheated in the oven or air fryer for the best texture.