There’s something absolutely irresistible about crispy, golden fried chicken coated in a sticky-sweet honey butter glaze. This dish is comfort food at its finest—perfect for sharing with friends and family or keeping all to yourself. It’s indulgent, satisfying, and surprisingly easy to make at home.
Why You’ll Love This Recipe?
This isn’t just any fried chicken. The crunchy exterior, tender interior, and rich glaze make every bite a flavor explosion. It’s the perfect balance of sweet, savory, and buttery goodness, and it’s guaranteed to be the highlight of any meal. Plus, it’s a crowd-pleaser—who doesn’t love fried chicken?
Ingredients
Here’s a sneak peek of what you’ll need to whip up this delicious dish. You’ll find the full ingredient list in the recipe card below.
- Chicken pieces (thighs, drumsticks, or wings work best)
- All-purpose flour
- Buttermilk
- Honey
- Butter
Directions
Prepping the Chicken
Soak the chicken pieces in buttermilk for at least an hour (or overnight if you have time). This step ensures the chicken stays juicy and flavorful.
Coating the Chicken
In a shallow dish, mix flour with a pinch of salt, pepper, paprika, and garlic powder. Remove the chicken from the buttermilk, letting the excess drip off, and coat each piece in the flour mixture.
Frying the Chicken
Heat oil in a deep skillet or Dutch oven to 350°F. Fry the chicken in batches, ensuring the oil temperature stays steady. Cook each piece for about 12–15 minutes, turning occasionally, until golden brown and fully cooked. Place the chicken on a wire rack to drain excess oil.
Making the Honey Butter Glaze
In a small saucepan, melt the butter over low heat. Stir in honey and a pinch of salt, letting the mixture bubble gently for a minute or two.
Coating the Chicken
Brush or drizzle the warm honey butter glaze generously over the fried chicken. Serve immediately for the ultimate experience.
Expert Tips and Tricks
- Don’t overcrowd the frying pan; it’ll lower the oil temperature and make the chicken less crispy.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- For extra flavor, add a dash of hot sauce to the honey butter glaze.
Recipe Variations and Possible Substitutions
- Swap buttermilk for plain yogurt mixed with a splash of milk.
- Add a sprinkle of chili powder or cayenne to the flour mixture for a spicy kick.
- Try maple syrup instead of honey for a fun flavor twist.
Serving and Pairing Suggestions
Honey Butter Fried Chicken pairs beautifully with fluffy buttermilk biscuits, creamy mashed potatoes, or a fresh green salad. For a Southern-inspired feast, add a side of coleslaw or cornbread. Wash it all down with sweet tea or an ice-cold lemonade for the perfect meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the chicken on a baking sheet and warm it in the oven at 375°F until crispy and hot. Avoid the microwave, as it can make the coating soggy.
FAQs
1. Can I use chicken breast for this recipe?
Absolutely! Just cut it into smaller pieces for more even cooking.
2. Can I bake instead of fry the chicken?
Yes, bake it at 400°F for about 25–30 minutes. Spray with oil for a crispier texture.
3. What kind of oil should I use for frying?
Peanut oil or vegetable oil works best for frying chicken due to their high smoke points.
4. How can I make the glaze less sweet?
Reduce the honey and add a splash of soy sauce or lemon juice to balance the flavors.
Conclusion
Honey Butter Fried Chicken is the kind of dish that brings joy to any table. It’s crispy, sticky, and oh-so-satisfying—every bite feels like a little celebration. Whether you’re cooking for a family dinner or a weekend treat, this recipe is bound to become a favorite. Now, go grab your skillet and get ready to impress everyone (or just yourself) with this irresistible creation.
Print
Honey Butter Fried Chicken
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Fried Chicken
- Method: Deep-Frying
- Cuisine: American, Southern
Description
Crispy and golden fried chicken glazed with a sweet and savory honey butter sauce, this recipe is a game-changer for fried chicken lovers. Perfect for family dinners or special occasions, this dish brings irresistible flavors to the table.
Ingredients
For the Chicken:
- 2 lbs chicken pieces (drumsticks, thighs, or wings)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
For the Breading:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Honey Butter Sauce:
- 1/4 cup unsalted butter
- 1/3 cup honey
- 1 teaspoon soy sauce (optional for depth of flavor)
For Frying:
- Vegetable oil (enough to deep-fry)
Instructions
- 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.
- In another bowl, mix flour, salt, pepper, paprika, and garlic powder for the breading.
- Remove chicken from the marinade, letting excess drip off. Coat each piece in the flour mixture, pressing to ensure an even coating. Set aside.
- 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.
- In a small saucepan, melt butter over medium heat. Stir in honey and soy sauce, cooking until combined. Remove from heat.
- Drizzle or brush the honey butter sauce over the fried chicken. Serve immediately.
Notes
- For extra crispiness, double-dip the chicken in buttermilk and flour before frying.
- Pair with coleslaw, mashed potatoes, or biscuits for a complete meal.
- Adjust the cayenne pepper and soy sauce for your preferred spice and flavor balance.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 680
- Sugar: 12g
- Sodium: 820mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg