Description
This Honey Butter Fried Chicken recipe features crispy, golden fried chicken thighs or drumsticks soaked in a flavorful buttermilk marinade, then coated in a crispy seasoned flour mixture and fried to perfection. Finished with a luscious honey butter glaze, this dish offers a delightful balance of savory, sweet, and slightly spicy flavors, perfect for a satisfying family meal.
Ingredients
Scale
Chicken and Marinade
- 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
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp cayenne pepper (optional)
Honey Butter Sauce
- 1/4 cup unsalted butter
- 1/4 cup honey
- 1/2 tsp garlic powder
- Pinch of salt
Frying
- Vegetable oil for frying (enough to deep fry chicken pieces, approximately 2-3 cups)
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 ensure they are fully submerged. Cover and refrigerate for at least 1 hour to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, mix the all-purpose flour, cornstarch, baking powder, and cayenne pepper if using. This dry mixture will help create a crispy crust on the chicken.
- Heat the Oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil over medium-high heat to 350°F (175°C), suitable for deep frying.
- Coat the Chicken: Remove the chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere the coating evenly on all sides.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil without overcrowding. Fry for 10-12 minutes, turning occasionally, until the coating is golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on a wire rack or paper towels.
- Make the Honey Butter Sauce: While the chicken is frying or just after, melt unsalted butter in a small saucepan over low heat. Stir in honey, garlic powder, and a pinch of salt until well combined and warm.
- Glaze the Chicken: Brush or drizzle the honey butter sauce generously over the hot fried chicken pieces for a glossy, flavorful finish.
- Serve: Serve the honey butter fried chicken immediately while hot and crispy, pairing well with sides such as mashed potatoes or coleslaw.
Notes
- Marinating the chicken longer, up to overnight, enhances flavor and tenderness.
- Cayenne pepper is optional; adjust for preferred spice level.
- Use a thermometer to maintain oil temperature for even frying and to prevent greasy chicken.
- For extra crispiness, double dredge the chicken by dipping coated pieces back into the buttermilk and flour mixture.
- Store leftovers in an airtight container and reheat in the oven for best texture retention.
