Buttermilk Fried Chicken Honey (Print)

Golden-crisp chicken, juicy inside, served with a sweet and spicy honey hot sauce for bold Southern flavor.

# Components:

→ Buttermilk Marinade

01 - 2 cups buttermilk
02 - 2 tablespoons hot sauce
03 - 1 tablespoon kosher salt
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 whole chicken (3–4 pounds), cut into pieces, or 8 chicken pieces

→ Seasoned Flour Coating

07 - 2 cups all-purpose flour
08 - 1 tablespoon paprika
09 - 1 tablespoon garlic powder
10 - 1 tablespoon onion powder
11 - 1 teaspoon cayenne pepper
12 - 1 teaspoon dried thyme
13 - 2 teaspoons kosher salt
14 - 1 teaspoon freshly ground black pepper

→ For Frying

15 - 6 to 8 cups vegetable oil or peanut oil

→ Honey Hot Sauce

16 - 1/4 cup honey
17 - 2 tablespoons hot sauce
18 - 1 tablespoon apple cider vinegar
19 - 1 tablespoon unsalted butter
20 - Pinch of salt

# Directions:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, garlic powder, and onion powder. Add chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for optimal flavor and tenderness.
02 - In a large shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper. Mix thoroughly to distribute seasonings evenly.
03 - Pour oil into a heavy-bottomed Dutch oven or large cast-iron skillet to a depth of at least 2 inches. Heat to 350°F using a deep-fry thermometer for accurate temperature control.
04 - Remove marinated chicken from buttermilk, letting excess drip off. Thoroughly coat each piece in the seasoned flour. To create a double crust, briefly return to buttermilk and re-coat in flour before frying.
05 - Working in batches and avoiding crowding, place chicken pieces skin-side down in hot oil. Fry 12 to 15 minutes for larger cuts, 8 to 10 minutes for wings, turning once until deep golden brown and the internal temperature reaches 165°F.
06 - Transfer fried chicken to a wire rack set over paper towels to drain excess oil. Let rest for 5 minutes to maintain crispness.
07 - In a small saucepan over low heat, whisk honey, hot sauce, apple cider vinegar, unsalted butter, and a pinch of salt until smooth and warmed through.
08 - Arrange the chicken on a serving platter. Drizzle with honey hot sauce or serve the sauce alongside for dipping.

# Expert Advice:

01 -
  • Uses familiar pantry staples so you can whip it up any time
  • Double-dredging results in a shatteringly crisp crust every time
  • Pairs savory fried chicken with a luscious spicy-sweet sauce
  • Make-ahead marinade means less fuss at dinner time
02 -
  • High in protein for real southern soul food satisfaction
  • Crispy coating and juicy interior every single batch thanks to buttermilk marinade
  • Best served hot and fresh but makes stellar leftovers cold
03 -
  • Always keep the oil between three hundred twenty five and three hundred fifty degrees for perfectly crisp and ungreasy chicken
  • Double-dredging is the secret to ultra crunchy coating that clings tight to the meat
  • Letting fried pieces rest on a wire rack ensures every side stays crisp not steamy
  • Tuck in a few sprigs of fresh thyme or rosemary when frying to scent the oil with herbal aroma
  • Use a meat thermometer to check doneness so no piece is raw or overcooked
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