Crispy Southern Hot Honey Fried Chicken is a bold and irresistible twist on the classic fried chicken recipe. Coated in a spicy buttermilk marinade and fried to golden perfection, the chicken is then drizzled with a homemade hot honey glaze that strikes the perfect balance between heat and sweetness.
Ingredients
for the Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil for frying
For the Hot Honey:
- 1/2 cup honey
- 2 tablespoons hot sauce
- 1 tablespoon red pepper flakes
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon smoked paprika
Steps
1. Marinate the Chicken
Start by preparing the buttermilk marinade. In a large bowl, whisk together buttermilk, hot sauce (if using), paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the chicken thighs and drumsticks, ensuring they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This step is crucial for tender, juicy chicken with maximum flavor infusion.
2. Prepare the Coating
In a separate large bowl, combine the all-purpose flour, cornstarch, and a pinch of salt and pepper. The cornstarch helps make the chicken extra crispy by adding an additional layer of texture to the coating. Remove the marinated chicken from the fridge and let any excess buttermilk drip off. Dredge each piece of chicken in the flour mixture, ensuring an even coating. For added crunch, dip the chicken back into the buttermilk mixture and then dredge again in the flour.
3. Fry the Chicken
Heat about 1-2 inches of vegetable oil in a large cast-iron skillet or Dutch oven over medium heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small pinch of flour into the oil; if it sizzles, you’re good to go. Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C). Place the fried chicken on a wire rack to drain excess oil while you finish frying the rest.
4. Make the Hot Honey
While the chicken is frying, prepare the hot honey glaze. In a small saucepan, combine honey, hot sauce, red pepper flakes, apple cider vinegar, and smoked paprika. Stir the mixture over low heat until it’s warmed through and well combined. Remove from heat and set aside.
5. Glaze and Serve
Once all the chicken is fried and still hot, drizzle the hot honey glaze generously over each piece. The honey will soak into the crispy coating, adding a perfect blend of sweetness and heat. For an extra touch of flavor, sprinkle some additional red pepper flakes or smoked paprika on top. Serve immediately and enjoy your Crispy Southern Hot Honey Fried Chicken with a side of cornbread, mashed potatoes, or a simple slaw.
Tips for Variation
- Boneless Option: For a quicker version, use boneless, skinless chicken breasts or thighs. They fry faster and are easier to eat.
- Air-Fried Version: If you want a healthier option, air-fry the chicken at 375°F (190°C) for about 20 minutes, turning halfway through.
- Spicy Honey Substitute: Swap the hot sauce with sriracha or chipotle sauce for a different kind of heat.
- Crunchier Coating: Double dredge the chicken in the flour mixture for an even thicker, crunchier crust.
- Honey Butter Glaze: For a sweeter version, mix melted butter with the honey before drizzling it on the chicken.
- Extra Heat: Add chopped fresh jalapeños or habanero peppers to the hot honey glaze for a fiery kick.
- Baking Alternative: Bake the coated chicken in a 400°F (200°C) oven for 35-40 minutes for a lighter, non-fried option.
- Flavored Oil: Add garlic or rosemary to the frying oil for an aromatic twist.
Macros (Per Serving)
- Calories: 450
- Protein: 26g
- Fat: 25g
- Carbohydrates: 38g
- Fiber: 2g
- Sugars: 18g
- Sodium: 750mg
FAQs
- Can I make this chicken less spicy?
- Yes! You can reduce the amount of cayenne pepper and red pepper flakes in both the marinade and the hot honey glaze. You can also skip the hot sauce in the marinade for a milder flavor.
- Can I use different types of chicken cuts?
- Absolutely! You can use chicken breasts, wings, or tenders in place of thighs and drumsticks. Just be mindful of cooking times; breasts may take a little longer, and tenders will cook faster.
- Can I store leftovers?
- Yes, you can store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (175°C) to retain its crispiness.
- What oil is best for frying chicken?
- Neutral oils with high smoke points, such as vegetable oil, canola oil, or peanut oil, are ideal for frying chicken. They ensure the chicken cooks evenly without burning.
- How do I prevent the chicken from getting soggy?
- Place the freshly fried chicken on a wire rack instead of paper towels to drain. This allows air to circulate around the chicken, keeping it crispy. Avoid covering it, as that traps moisture and makes the crust soggy.
Crispy Southern Hot Honey Fried Chicken: The Perfect Sweet and Spicy Twist
Ingredients
Ingredients for the Chicken:
- 4 bone-in skin-on chicken thighs
- 4 bone-in skin-on chicken drumsticks
- 2 cups buttermilk
- 1 tablespoon hot sauce optional
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 cups all-purpose flour
- ½ cup cornstarch
- Vegetable oil for frying
For the Hot Honey:
- ½ cup honey
- 2 tablespoons hot sauce
- 1 tablespoon red pepper flakes
- 1 teaspoon apple cider vinegar
- ½ teaspoon smoked paprika
Instructions
Marinate the Chicken
- Start by preparing the buttermilk marinade. In a large bowl, whisk together buttermilk, hot sauce (if using), paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the chicken thighs and drumsticks, ensuring they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This step is crucial for tender, juicy chicken with maximum flavor infusion.
Prepare the Coating
- In a separate large bowl, combine the all-purpose flour, cornstarch, and a pinch of salt and pepper. The cornstarch helps make the chicken extra crispy by adding an additional layer of texture to the coating. Remove the marinated chicken from the fridge and let any excess buttermilk drip off. Dredge each piece of chicken in the flour mixture, ensuring an even coating. For added crunch, dip the chicken back into the buttermilk mixture and then dredge again in the flour.
Fry the Chicken
- Heat about 1-2 inches of vegetable oil in a large cast-iron skillet or Dutch oven over medium heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small pinch of flour into the oil; if it sizzles, you’re good to go. Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C). Place the fried chicken on a wire rack to drain excess oil while you finish frying the rest.
Make the Hot Honey
- While the chicken is frying, prepare the hot honey glaze. In a small saucepan, combine honey, hot sauce, red pepper flakes, apple cider vinegar, and smoked paprika. Stir the mixture over low heat until it’s warmed through and well combined. Remove from heat and set aside.
Glaze and Serve
- Once all the chicken is fried and still hot, drizzle the hot honey glaze generously over each piece. The honey will soak into the crispy coating, adding a perfect blend of sweetness and heat. For an extra touch of flavor, sprinkle some additional red pepper flakes or smoked paprika on top. Serve immediately and enjoy your Crispy Southern Hot Honey Fried Chicken with a side of cornbread, mashed potatoes, or a simple slaw.