Description
Honey Butter Fried Chicken is a classic American comfort food combining juicy, tender fried chicken brushed with a luscious honey butter glaze. The chicken is marinated in buttermilk and seasoned with a blend of spices, then fried to golden crispiness before being coated with a sweet and savory honey butter finish. Perfect for a delicious homemade meal with a beautiful balance of flavors and textures.
Ingredients
Scale
Chicken and Marinade
- 2 pounds chicken pieces (thighs, drumsticks, or breasts)
- 2 cups buttermilk
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Coating
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- Remaining salt and black pepper from above
Frying and Glaze
- Vegetable oil for frying
- 4 tablespoons unsalted butter
- 3 tablespoons honey
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with buttermilk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to tenderize and infuse flavor.
- Prepare the Flour Mixture: In a separate shallow dish, mix together the all-purpose flour, paprika, garlic powder, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper if using. This seasoned flour will create a flavorful crust.
- Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the flour mixture until fully coated for a crispy exterior.
- Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth suitable for frying and heat it to 350°F. Maintaining this temperature is key for even cooking and crispiness.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches, frying for 12 to 15 minutes. Turn occasionally to ensure even golden browning, and cook until the internal temperature reaches 165°F to ensure safety.
- Drain the Fried Chicken: Remove the cooked chicken pieces and place them on a wire rack set over paper towels to drain excess oil while keeping the crust crisp.
- Make the Honey Butter: In a small saucepan over low heat, melt the unsalted butter and stir in honey until smooth and combined to create a sweet glaze.
- Glaze the Chicken: While the chicken is still warm, brush the honey butter evenly over each piece for a deliciously sweet and savory finish.
- Serve: Serve the honey butter fried chicken immediately to enjoy the crispy texture and fresh flavors at their best.
Notes
- For extra crispy chicken, double-dip by returning the chicken to the buttermilk and then the flour mixture before frying.
- Adjust the amount of honey in the glaze to your preferred sweetness.
- Leftovers can be reheated in a 350°F oven for 10 minutes to maintain crispiness.
