Crispy Honey Butter Fried Chicken – Sweet, Salty & Addictive
So, let’s talk about fried chicken. Not just any fried chicken—the kind that makes you question every other piece of chicken you’ve ever had. The kind that’s crispy, golden, and covered in a sticky, sweet, buttery glaze that makes you involuntarily close your eyes after the first bite.
This isn’t just fried chicken—it’s honey butter fried chicken. And let me tell you, once you make this, you’ll wonder why you’ve ever eaten it plain. The crunch. The salty-sweet combo. The fact that butter is involved. It’s borderline dangerous (for your self-control, at least).
Why is this recipe so ridiculously good?
- The buttermilk brine makes the chicken juicy and flavorful.
- The extra crispy coating (we’re double-dredging, because duh).
- The honey butter glaze turns it into an experience, not just a meal.
Get ready. Your kitchen is about to smell like a dream.
Ingredients
🐔 For the Chicken:
- 2 lbs bone-in, skin-on chicken (thighs and drumsticks are best, but use what you love)
- 2 cups buttermilk (trust me, this is non-negotiable)
- 1 tablespoon hot sauce (optional, but highly recommended)
- 2 cups all-purpose flour
- ½ cup cornstarch (hello, extra crispiness)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (for a little kick)
- 1 teaspoon baking powder (the secret to light, crispy breading)
- 2 eggs
- Oil for frying (vegetable or peanut oil work best)
🍯 For the Honey Butter Glaze:
- ½ cup butter (because butter makes everything better)
- ¼ cup honey (the star of the show)
- ½ teaspoon salt (to balance the sweetness)
- ½ teaspoon cayenne pepper (optional, but trust me—yes)
Instructions
1. Brine the Chicken (Don’t Skip This)
- Throw your chicken into a large bowl or zip-top bag.
- Pour in the buttermilk and hot sauce, mix it up, and let it sit for at least 4 hours (overnight is best). This is where the magic starts—tender, flavorful chicken begins here.
2. Set Up Your Breading Station
- In a shallow bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne, and baking powder.
- In another bowl, whisk together the eggs with a splash of buttermilk.
3. Double Dredge for Maximum Crunch
- Take a piece of chicken, shake off the excess buttermilk, and coat it in the flour mixture.
- Dip it in the egg wash.
- Coat it in the flour again. Press it in. Get it fully covered—crispy dreams don’t happen by accident.
4. Fry Like You Mean It
- Heat your oil to 350°F (175°C). If it’s too hot, you’ll have burnt chicken with a raw inside. Too low, and you’ll get soggy, oily sadness.
- Fry the chicken in batches. Don’t overcrowd the pan!
- Cook for about 12-15 minutes, flipping occasionally, until the chicken is golden brown and screaming crispy.
- Drain on a wire rack (not paper towels—those trap steam and mess with the crunch).
5. Make the Honey Butter Glaze
- Melt the butter in a small saucepan over medium heat.
- Stir in the honey, salt, and cayenne. Let it bubble for about 30 seconds so the flavors meld together.
6. Drench That Chicken in Heaven
- Brush (or drizzle) that golden, buttery, honey goodness all over the fried chicken.
- Stare at it for a moment. Appreciate what you’ve just created.
Alternatives & Variations
Want it spicier?
- Add extra cayenne to the flour mixture.
- Throw in a little hot sauce to the glaze.
No buttermilk?
- Mix 2 cups of milk with 2 tablespoons of vinegar or lemon juice. Let it sit for 10 minutes. Boom—instant buttermilk.
Don’t feel like frying?
- Bake it at 425°F (218°C) for 40-45 minutes. Not as crispy, but still delicious.
Common Mistakes (Don’t Be That Person)
🔥 Skipping the buttermilk brine.
- Dry, bland chicken is a crime. Just saying.
🔥 Frying at the wrong temperature.
- Use a thermometer. Guessing isn’t your friend.
🔥 Not double-dredging.
- If you’re only coating it once, you’re just making basic fried chicken. We’re here for next-level crunch.
🔥 Ditching the wire rack.
- Paper towels make your chicken soggy. Let it rest on a wire rack to keep it crispy.
FAQ – Because I Know You Have Questions
1. Can I use boneless chicken?
Yes, but the bone-in, skin-on pieces give you the juiciest results. If you must go boneless, chicken thighs > chicken breasts.
2. Can I make this ahead of time?
Sort of. Fried chicken is always best fresh. If you must reheat, do it in an oven at 375°F for about 10 minutes to get that crisp back.
3. Can I air-fry this?
Yes! Spray it with oil and air-fry at 375°F for 20-25 minutes, flipping halfway. Not as good as deep-fried, but still crispy.
4. Is this ridiculously addictive?
Oh, absolutely. Don’t say I didn’t warn you.
Final Thoughts – Just Make It Already
This crispy honey butter fried chicken is everything you want in comfort food. It’s crispy. It’s juicy. It’s sweet, salty, and buttery. It’s what fried chicken dreams are made of.
So, what are you waiting for? Grab that buttermilk, heat up that oil, and get ready to make some seriously dangerous fried chicken. Just don’t blame me if you can’t stop eating it. 😏
Let me know how it turns out! 👇👇
