Sweet Honey Glazed Fried Chicken (Printer-Friendly Version)
# What You'll Need:
→ For the Chicken
01 -
2 lbs chicken pieces (drumsticks, thighs, or wings)
02 -
1 cup buttermilk
03 -
1 teaspoon salt
04 -
1 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon paprika
07 -
1/2 teaspoon cayenne pepper (optional for heat)
→ For the Breading
08 -
2 cups all-purpose flour
09 -
1 teaspoon salt
10 -
1 teaspoon black pepper
11 -
1 teaspoon paprika
12 -
1/2 teaspoon garlic powder
→ For the Honey Butter Sauce
13 -
1/4 cup unsalted butter
14 -
1/3 cup honey
15 -
1 teaspoon soy sauce (optional for depth of flavor)
→ For Frying
16 -
Vegetable oil (enough to deep-fry)
# Let's Cook!:
01 -
In a large bowl, mix buttermilk, salt, pepper, garlic powder, paprika, and cayenne pepper. Add chicken pieces, ensuring they're fully coated. Cover and marinate for at least 1 hour or overnight in the refrigerator
02 -
In another bowl, mix flour, salt, pepper, paprika, and garlic powder for the breading
03 -
Remove chicken from the marinade, letting excess drip off. Coat each piece in the flour mixture, pressing to ensure an even coating. Set aside
04 -
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/75°C). Place on a wire rack to drain excess oil
05 -
In a small saucepan, melt butter over medium heat. Stir in honey and soy sauce, cooking until combined. Remove from heat
06 -
Drizzle or brush the honey butter sauce over the fried chicken. Serve immediately
# Cook's Notes:
01 -
For extra crispiness, double-dip the chicken in buttermilk and flour before frying
02 -
Pair with coleslaw, mashed potatoes, or biscuits for a complete meal
03 -
Adjust the cayenne pepper and soy sauce for your preferred spice and flavor balance