A delicious recipe for Spicy Honey Butter Fried Chicken that combines crispy fried chicken with a sweet and spicy honey butter glaze.
Author:Lorenzo Bonucci
Prep Time:2 hours
Cook Time:15 minutes
Total Time:2 hours 15 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds chicken pieces (legs, thighs, or breasts)
1 cup buttermilk
1 teaspoon hot sauce (adjust to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1/2 teaspoon cayenne pepper (optional, for extra heat)
Vegetable oil (for frying)
1/2 cup unsalted butter, softened
1/4 cup honey
1 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon salt
Instructions
In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
In a shallow dish, mix flour and cayenne pepper. Remove chicken from the buttermilk mixture, allowing excess to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere. Place coated chicken on a wire rack and let it rest for 15 minutes.
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F. Fry chicken in batches, being careful not to overcrowd the pan, for about 12-15 minutes or until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken and place on a paper towel-lined plate to drain excess oil.
While the chicken is frying, prepare the spicy honey butter by mixing softened butter, honey, cayenne pepper, and salt in a bowl until well combined.
Once the chicken is done, brush it generously with the spicy honey butter. Serve hot.
Notes
For extra crunch, double-dip the chicken by returning it to the buttermilk mixture after the first flour coating and then dredging it in flour again before frying.
Try adding different spices to the flour mixture, such as dried thyme or oregano, for a unique flavor twist.