Honey Fried Chicken
Indulge in the irresistible crunch and sweet-savory flavors of Honey Fried Chicken, a mouthwatering twist on a comfort food classic. This recipe starts with tender, bone-in chicken pieces marinated in tangy buttermilk and a touch of hot sauce for maximum juiciness and flavor. Coated in a perfectly seasoned flour and cornstarch mixture, each piece is fried to golden-brown perfection for a crispy, satisfying texture. The star of the dish is the luscious honey glaze, enriched with butter and a splash of apple cider vinegar, offering the perfect balance of sweetness and tang. Ideal for family dinners or casual gatherings, this Honey Fried Chicken is a crowd-pleaser you’ll find yourself making again and again. Pair it with fluffy biscuits or a crisp slaw for a truly memorable meal!
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Recipe Information
Ingredients
- 8 pieces bone-in chicken pieces (legs, thighs, or drumsticks)
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper (optional)
- 4 cups vegetable oil
- 0.75 cup honey
- 2 tablespoons butter
- 2 teaspoons apple cider vinegar
Instructions
In a large mixing bowl, combine the buttermilk and hot sauce.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or ideally overnight, to marinate.
In a separate large bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to ensure an even coating. Set aside on a wire rack.
In a deep skillet or Dutch oven, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain a consistent frying temperature.
Carefully lower the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 12-15 minutes per batch, turning occasionally, until the chicken is golden brown and fully cooked to an internal temperature of 165°F (74°C).
Remove the fried chicken from the oil and place on a paper towel-lined plate or wire rack to drain excess oil.
In a small saucepan over low heat, combine the honey, butter, and apple cider vinegar. Stir until the butter is melted and the sauce is smooth.
Drizzle the warm honey glaze over the fried chicken before serving. Alternatively, serve the glaze on the side for dipping.
Enjoy your Honey Fried Chicken while it’s hot and crispy!
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.6 g | 321% | |
| Saturated Fat | 44.7 g | 223% | |
| Polyunsaturated Fat | 134.7 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 51.9 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
