Hot Honey Butter Fried Chicken
This Hot Honey Butter Fried Chicken is crispy, juicy, and bursting with sweet, spicy, and buttery flavors that will ignite your taste buds!
Servings: 4 servings
Ingredients
For the Chicken and Marinade:
- 4 pieces chicken (legs or thighs) for juicy meat
- 1 cup buttermilk for tenderizing and flavor
- 1 teaspoon hot sauce adds a gentle heat to the marinade
For the Seasoned Flour:
- 1 cup all-purpose flour the base for our crisp coating
- 1 teaspoon paprika smoky depth
- 1 teaspoon garlic powder aromatic punch
- 1 teaspoon onion powder savory undertone
- salt and pepper to taste (essential seasoning)
- vegetable oil for frying (neutral oil with a high smoke point)
For the Hot Honey Butter Sauce:
- 1/2 cup unsalted butter for the luscious sauce
- 1/4 cup honey the natural sweetness
- 1 teaspoon cayenne pepper optional, for that spicy kick
- fresh herbs for garnish (optional, for a pop of color and freshness)
Instructions
Marinate the Chicken
- Begin by placing the chicken pieces in a large bowl. Pour in 1 cup of buttermilk and 1 teaspoon of hot sauce. Mix gently to coat all pieces evenly. Cover and refrigerate for at least 1 hour, or ideally overnight. This step tenderizes the meat and infuses it with subtle heat.
Prepare the Seasoned Flour
- In a shallow dish, combine 1 cup all-purpose flour with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Mix well to distribute the spices evenly throughout the flour. This seasoned coating will add layers of flavor and crispiness.
Dredge the Chicken
- Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the seasoned flour, pressing lightly so the coating adheres well. Set aside on a plate.
Heat the Oil
- Pour vegetable oil into a heavy skillet to a depth of about 1 inch. Heat the oil to 350°F (175°C). Maintaining the right temperature is crucial to get a crispy crust without greasy chicken.
Fry the Chicken
- Carefully place the chicken pieces in the hot oil, skin side down if using skin-on thighs or legs. Fry in batches if necessary to avoid overcrowding. Cook for about 8-10 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Drain and Rest
- Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and keep the coating crisp. Let it rest for a few minutes before adding the finishing touch.
Make the Hot Honey Butter Sauce
- In a small saucepan over low heat, melt 1/2 cup unsalted butter. Stir in 1/4 cup honey and 1 teaspoon cayenne pepper (if using). Heat just until combined and warm; do not boil.
Glaze and Garnish
- Drizzle the hot honey butter sauce generously over the fried chicken. Garnish with fresh herbs like parsley or thyme if desired. Serve immediately for a delightful contrast of textures and flavors.
Equipment
- Large Mixing Bowl
- Shallow dish or plate
- Heavy skillet or deep frying pan
- Thermometer
- Wire rack
- Small saucepan
- Tongs
Notes
- Maintain oil temperature between 325-350°F to avoid greasy or burnt chicken.
- Press the flour coating firmly onto the chicken to prevent it from falling off during frying.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best crispiness.
- Customize the sauce by substituting honey with maple syrup or adding minced garlic for extra flavor.
