Description
A crispy, golden fried chicken recipe featuring juicy pieces marinated in buttermilk and spices, then fried to perfection and topped with a luscious honey butter glaze that adds a sweet and savory finish.
Ingredients
Scale
For the Chicken Marinade and Coating
- 1 lb chicken thighs or drumsticks
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp cayenne pepper (optional)
- Vegetable oil for frying
For the Honey Butter Glaze
- 1/4 cup unsalted butter
- 1/4 cup honey
- 1/2 tsp garlic powder
- Pinch of salt
Instructions
- Marinate the Chicken: Place the chicken thighs or drumsticks in a bowl and pour the buttermilk over them. Add 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Mix well, cover, and refrigerate for at least 30 minutes to tenderize and flavor the meat.
- Prepare the Coating: In a separate large bowl, combine the all-purpose flour, cornstarch, baking powder, and cayenne pepper if using. Mix thoroughly to ensure even distribution of the dry ingredients.
- Coat the Chicken: Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, pressing the coating onto the chicken to form a thick layer. Set coated pieces aside on a plate.
- Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C), suitable for frying.
- Fry the Chicken: Carefully add the coated chicken pieces to the hot oil without overcrowding the pan. Fry for about 8 to 10 minutes per side, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F (74°C).
- Make the Honey Butter Glaze: While the chicken is frying, melt the unsalted butter in a small saucepan over low heat. Stir in the honey, 1/2 tsp garlic powder, and a pinch of salt until combined and warm.
- Glaze the Chicken: Once the chicken is cooked and drained on paper towels, toss or brush the pieces with the honey butter glaze to coat evenly for a sweet and savory finish.
- Serve: Arrange the glazed chicken on a serving platter and enjoy immediately for the best flavor and texture.
Notes
- For extra crispy chicken, double dredge by dipping coated chicken back into the buttermilk and then again in the flour mixture before frying.
- The cayenne pepper is optional; adjust the heat level to your preference.
- Use a kitchen thermometer to ensure the oil is at the correct temperature for frying to avoid greasy or undercooked chicken.
- Leftover chicken can be reheated in the oven at 350°F (175°C) to maintain crispiness.
- Substitute honey with maple syrup for a different but delicious flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
