Of course! Crispy Honey Butter Fried Chicken is a legendary combination of ultra-craggy, crunchy fried chicken coated in a sweet, salty, buttery, and aromatic glaze. It’s an absolute showstopper.
This recipe breaks it down into two key parts: achieving the perfect crispy fry and creating the magical honey butter sauce.
Part 1: The Crispy Fried Chicken
This method uses a double-dredge (dipping in buttermilk and flour twice) for an extra-thick, shatteringly crisp crust that can stand up to the glaze.
Ingredients for the Chicken & Brine:
· 4-6 bone-in, skin-on chicken thighs and drumsticks (about 2-3 lbs total)
· 4 cups cold water
· ¼ cup kosher salt
· 2 tbsp sugar
Ingredients for the Dredge & Frying:
· 2 cups buttermilk
· 1 large egg
· 2 cups all-purpose flour
· 2 tbsp cornstarch (for extra crunch)
· 1 tsp garlic powder
· 1 tsp onion powder
· 1 tsp smoked paprika
· ½ tsp cayenne pepper (optional, for a little heat)
· 1 tbsp kosher salt
· 1 tsp black pepper
· Neutral oil for frying (vegetable, canola, or peanut oil)
Part 2: The Honey Butter Glaze
This is the star of the show. It’s simple but incredibly flavorful.
· 6 tbsp unsalted butter
· ⅓ cup honey
· 2 tbsp soy sauce (or 1 tbsp fish sauce for a more complex saltiness)
· 2 cloves garlic, finely minced or grated
· 1 tsp freshly grated ginger (optional, but highly recommended)
Instructions
For the Chicken: (Start this 1-4 hours before frying)
- Brine the Chicken: In a large bowl, whisk the cold water, ¼ cup salt, and 2 tbsp sugar until dissolved. Submerge the chicken pieces, cover, and refrigerate for at least 1 hour or up to 4 hours. (This step ensures juicy, well-seasoned meat.)
- Prep for Frying: Remove chicken from the brine and pat it completely dry with paper towels. This is crucial for the coating to stick.
- Set up Dredging Station: In one shallow bowl, whisk together the buttermilk and egg. In a second shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
- Dredge Twice: Working with one piece at a time, coat the chicken in the flour mixture, then dip it into the buttermilk, letting the excess drip off. Then, dip it back into the flour mixture. Press firmly to create a thick, clumpy coating. Place the dredged chicken on a wire rack set over a baking sheet. Let it rest for 15-20 minutes while you heat the oil. (This rest helps the coating adhere.)
- Heat the Oil: Pour oil into a large, heavy-bottomed pot (like a Dutch oven) until it’s about 1.5-2 inches deep. Heat over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Chicken: Carefully lower 2-3 pieces of chicken into the hot oil, skin-side down. Don’t overcrowd the pot. Fry for 6-8 minutes per side (12-16 minutes total), until the crust is deep golden brown and the internal temperature reaches 165°F (74°C) for white meat or 175°F (79°C) for dark meat.
- Drain: Remove chicken and place it on a clean wire rack set over a baking sheet. This keeps it crispy on all sides. Let it rest for a few minutes before glazing.
For the Honey Butter Glaze & Assembly:
- Make the Glaze: While the chicken is resting, melt the butter in a small saucepan over medium heat. Add the minced garlic and ginger (if using) and cook for 1 minute until fragrant.
- Combine: Whisk in the honey and soy sauce. Bring to a gentle simmer for 1-2 minutes until it slightly thickens and becomes a cohesive sauce. Remove from heat.
- Glaze the Chicken: You have two options:
· Brush Method: Gently brush the warm honey butter glaze over each piece of crispy chicken. This preserves the maximum crunch.
· Toss Method (More Flavor, Less Crunch): Place the fried chicken in a large bowl and pour about half the sauce over it. Gently toss to coat. Add more sauce as desired. This gives a more intense flavor but will soften the crust faster.
Serve immediately! Garnish with sliced scallions or sesame seeds if desired.
Chef’s Tips & Tricks
· Don’t Skip the Brine: It’s the #1 secret to juicy chicken.
· Temperature is Key: Keep the oil between 325°F and 350°F. If it’s too low, the chicken will be greasy; too high, it will burn before cooking through.
· Work in Batches: Overcrowding the pot will drop the oil temperature and lead to soggy chicken.
· Sauce Just Before Serving: To keep the chicken as crispy as possible, glaze it right before you serve it. The sauce will eventually soften the crust.
· Spice it Up: Add a pinch of red pepper flakes to the honey butter sauce for a sweet and spicy kick.
Enjoy your incredible homemade Crispy Honey Butter Fried Chicken! It’s well worth the effort.