Here’s a delicious Fried Chicken with Honey Butter recipe—crispy, juicy chicken with a sweet buttery glaze:
Ingredients
For the chicken:
- 2 lbs (900 g) chicken pieces (drumsticks, thighs, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Oil for frying (vegetable or canola)
For the honey butter:
- 4 tbsp unsalted butter
- 3 tbsp honey
- Pinch of salt
Instructions
- Marinate the chicken:
- Place chicken in a bowl and cover with buttermilk.
- Let marinate for at least 1 hour (or overnight in the fridge).
- Prepare the coating:
- In a shallow dish, mix flour, salt, pepper, paprika, and garlic powder.
- Dredge the chicken:
- Remove chicken from buttermilk, letting excess drip off.
- Coat each piece in the seasoned flour, pressing lightly so it sticks.
- Fry the chicken:
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches until golden brown and cooked through, about 12–15 minutes depending on size.
- Drain on paper towels.
- Make honey butter:
- In a small saucepan or microwave, melt butter.
- Stir in honey and a pinch of salt until smooth.
- Glaze the chicken:
- Drizzle honey butter over fried chicken while still warm.
- Serve immediately for the best combination of crispiness and sweet buttery flavor.
💡 Tips:
- For extra crunch, double-dip the chicken in buttermilk and flour before frying.
- Keep fried chicken warm in a low oven (200°F / 95°C) while frying remaining batches.
- Try a sprinkle of cayenne in the flour for a mild kick.
If you want, I can also give a honey butter baked chicken version that’s lighter but still has that sticky, sweet finish.
Do you want me to share that version too?
