If you've ever dreamed of that perfect crispy, golden fried chicken kissed with a luscious, warm drizzle of honey butter, then this Honey Butter Fried Chicken Recipe is exactly the comfort-food hug you need. Picture biting into a crisp, crackling crust, followed by juicy, tender meat that bursts with savory goodness-the sweet, buttery finish brings it all together like a melody. I love making this recipe when I want an indulgent dinner that feels like a celebration, whether it's a weekend treat or a cozy gathering with friends. Get ready for a sensory experience that's crunchy, creamy, and sweet-salty all at once!
Jump to:
- The Cozy Reasons You'll Make Honey Butter Fried Chicken Recipe Again
- Ingredients You'll Actually Use
- How to Make Honey Butter Fried Chicken Recipe Without Stress
- Little Tricks That Make Honey Butter Fried Chicken Recipe Better
- Serving Ideas That Look Great
- Storing & Reheating Honey Butter Fried Chicken Recipe
- Honey Butter Fried Chicken Recipe FAQs
- You Made It - Now Tell Me!
- Complete Recipe
The Cozy Reasons You'll Make Honey Butter Fried Chicken Recipe Again
This recipe nails that golden, crackly crust paired with juicy, tender chicken beneath. It's like a warm embrace on a plate that's both sweet and savory with every bite. I always find it's a big hit with family and friends, and it's surprisingly easy to make once you get the rhythm of brining, dredging, frying, and glazing.
- Big flavor, simple steps: From aromatic brine to spice-packed dredge, each stage layers flavor effortlessly.
- Comfort-food energy: That crispy crunch plus honey butter glaze is pure nostalgia and modern crave-worthy rolled into one.
- Everyday ingredients: No fancy or rare items needed - mostly pantry staples you likely have on hand.
- Easy to customize: Spice it up, tone down the heat, or swap chicken parts to suit your taste and occasion.
Ingredients You'll Actually Use
When making this Honey Butter Fried Chicken Recipe, focusing on quality and prep of your ingredients makes all the difference. Start with fresh, bone-in chicken pieces for juicy results; skin-on ensures a crispy crust that's totally next-level. If you prefer, thighs or drumsticks work wonderfully too. The buttermilk brine tenderizes and adds tangy depth, while the seasoned flour coating brings spicy, smoky notes. For the honey butter glaze, stick with real unsalted butter and pure honey for that rich, silky finish. Don't worry if you want to mix things up: swap hot sauce for sriracha in the brine for a sharper heat or use smoked paprika instead of regular for a smokier vibe. Ready to tailor it? Let's dive into what each ingredient does for you.
- Chicken: Bone-in, skin-on pieces (legs and thighs preferred for juiciness). Swap for boneless if you want quicker cooking but watch for dryness.
- Flavor Builders: Buttermilk, hot sauce, garlic, onion powder, smoked paprika, salt, pepper-each brings layers of aroma and zing that soak into the meat.
- Texture Helpers: Flour, cornstarch, and baking powder team up for an ultra-crispy coat that crunches delightfully without being heavy.
- Optional Add-Ins: Toss in cayenne for heat, herbs like thyme and oregano for earthiness, or a pinch of sugar in dredge to balance spice.
Ingredient Note: Exact measurements for Honey Butter Fried Chicken Recipe are listed in the printable recipe card at the bottom of the post.
How to Make Honey Butter Fried Chicken Recipe Without Stress
Step 1 - Set Up for Success
The key to a perfect start is the brine-this is where the magic begins. Mix your buttermilk with salt, pepper, garlic and onion powders, smoked paprika, and a splash of hot sauce to awaken your chicken. Make sure to pat the pieces dry before starting, then submerge them fully in the brine and pop into the fridge for at least 4 hours or overnight if you can plan ahead. While your chicken soaks in that tangy bath, prepare your dredge with fragrant spices and cornstarch for added crispness. Having everything set up in shallow dishes and a wire rack ready for resting the coated chicken will make frying smoother. Trust me, this prep pays off big time!
Step 2 - Cook Honey Butter Fried Chicken Recipe Until It Smells Amazing
Heat your frying oil to a steady 325-350°F in a heavy-bottomed pot or fryer-this moderate heat lets the chicken cook through without burning the crust. Working in small batches, carefully lower pieces into the bubbling oil. You'll hear that satisfying, lively sizzle as the chicken cooks; the aroma of spices and frying crust will soon fill your kitchen. Turn occasionally every few minutes to brown all sides evenly. After about 12-18 minutes, check the internal temperature-it should reach 165°F for safe, juicy chicken. The crust will be a deep, golden amber, crunchy to the touch but still tender inside. Once cooked, transfer to a wire rack to drain and crisp up further.
Step 3 - Finish Strong
While your chicken rests briefly, melt butter gently and stir in honey, brown sugar, apple cider vinegar, salt, and a touch of cayenne or red pepper flakes for that signature sweet-spicy glaze. Let it simmer until the sauce thickens slightly to a shiny, luscious coating. Toss your hot fried chicken in the sauce just before serving to lock in warmth and flavor. Garnish with fresh herbs like chopped chives or parsley and a sprinkle of toasted sesame seeds for added crunch and color. Knowing it's done comes down to that perfect crisp exterior and juicy meat inside-that's why a thermometer is your best friend here. Dig in while it's warm for the ultimate honey butter fried experience!
Little Tricks That Make Honey Butter Fried Chicken Recipe Better
I've learned a few handy tips after making this recipe many times that help you get the crispiest crust and juiciest chicken every time. Watching your oil temperature carefully means no greasy or underdone bites. Letting the coated chicken rest before frying helps the crust set and stick better. Double dredging with a quick buttermilk dip adds an irresistible crunch, so don't skip this extra step if you have time!
- Doneness cues: Use a meat thermometer to hit 165°F, and look for a deep golden color with firm but springy texture.
- Heat control: Keep your oil steady between 325-350°F; too hot burns crust, too low soaks oil.
- Make-ahead options: Brine the chicken up to 12 hours ahead for ease and flavor, or fry ahead and reheat with honey butter just before serving.
- Common issues + fixes: If crust soggy, try resting dredged chicken on a wire rack before frying; if oily, ensure oil temp is high enough.
Serving Ideas That Look Great
Finishing Touches
Drizzle extra honey butter sauce over the top just before serving for a glossy, sticky finish that invites finger-licking. Sprinkle finely chopped fresh herbs like chives or parsley to add a pop of green and fresh aroma. Toasted sesame seeds add a subtle crunch and nutty undertone that's delightful. For a little zing, add a squeeze of fresh lemon or lime-this brightness balances the richness beautifully.
Perfect Pairings
This honey butter fried chicken is downright crave-worthy with light, crisp side salads like a crunchy coleslaw or tangy cucumber salad. Creamy mashed potatoes or a simple mac and cheese round out the comfort vibe. Roasted seasonal vegetables add color and earthiness, while warm buttermilk biscuits or crusty bread help soak up any extra sauce. I often love pairing with a bright green salad with vinaigrette for balance and freshness.
Make It Photo-Ready
When plating your honey butter fried chicken, stack pieces to show off the golden crust and shiny glaze. Use garnishes like fresh herbs and toasted sesame seeds strategically for contrast and texture. Adding a sprig of fresh parsley or chives on top really makes the dish pop in photos. Serve on a simple white or wooden platter to highlight those warm tones. Clean up plate edges and wipe away any spills to keep the presentation sharp and inviting.
Storing & Reheating Honey Butter Fried Chicken Recipe
Fridge Storage
Store leftover honey butter fried chicken in an airtight container in the fridge for up to 3 days. To keep the crust crispy, arrange pieces on a wire rack rather than piling in a sealed box. You'll notice some textural softening but reheated properly it comes back nicely.
Freezing Tips
This fried chicken freezes well-portion into airtight freezer bags or containers, separating layers with parchment paper. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor retention.
Reheating Without Drying Out
Reheat leftovers in a 375°F oven on a wire rack set over a baking sheet for 10-15 minutes until piping hot and the crust re-crisped. Avoid microwaving unless pressed for time - it can make the crust soggy. If microwaving, cover loosely and add a quick zap then finish under a broiler or in a cast iron skillet on medium heat for a minute or two.
Honey Butter Fried Chicken Recipe FAQs
Yes! Boneless chicken breasts or thighs work, but cook time will be shorter and the meat can dry out faster. Keep a close eye on internal temperature and consider brining longer for juiciness.
I recommend brining for a minimum of 4 hours and up to overnight (12 hours) for the best flavor and tenderness. The longer it soaks, the juicier and more flavorful it becomes.
You can prepare the sauce ahead and gently rewarm before tossing with fried chicken. Just warm it slightly to loosen the texture before drizzling.
Neutral, high smoke-point oils like peanut, canola, or vegetable oil work best. They create a crispy crust without imparting unwanted flavors.
You Made It - Now Tell Me!
I hope this Honey Butter Fried Chicken Recipe brings as much joy to your table as it does to mine. When you try it, please come back and share how it went-did you add a spicy kick, change up the sides, or maybe double dredge for extra crunch? Your stories and tweaks are pure gold! Don't forget to rate the recipe and save or pin it so this cozy dish is always close by when you crave that perfect honey butter fried chicken moment.
PrintComplete Recipe
Honey Butter Fried Chicken Recipe
Experience the ultimate comfort food with this Honey Butter Fried Chicken recipe. Juicy, tender chicken pieces are brined in a flavorful buttermilk mixture, coated in a seasoned crispy flour blend, fried to a perfect golden brown, and finished with a luscious warm honey butter sauce. The combination of sweet honey, savory spices, and a hint of heat creates an irresistible dish perfect for family dinners or special occasions.
- Prep Time: 1 hour 15 minutes
- Cook Time: 55 minutes
- Total Time: 10 hours 10 minutes
- Yield: 8 pieces (serves about 4-6)
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Ingredients
Chicken and Brine
- 8 pieces bone-in, skin-on chicken (3-4 lbs)
- 4 cups buttermilk
- 2 tablespoons kosher salt (for brine)
- 1 tablespoon black pepper (for brine)
- 1 tablespoon hot sauce
- 1 tablespoon garlic powder (for brine)
- 1 tablespoon onion powder (for brine)
- 1 teaspoon smoked paprika (for brine)
Dredge
- 3 cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- 2 tablespoons kosher salt (for dredging)
- 1 tablespoon black pepper (for dredging)
- 1 tablespoon cayenne pepper (for dredging, adjust to taste)
- 1 tablespoon garlic powder (for dredging)
- 1 tablespoon onion powder (for dredging)
- 1 tablespoon smoked paprika (for dredging)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Honey Butter Sauce
- ½ cup (1 stick) unsalted butter
- ½ cup good quality honey
- 2 tablespoons light brown sugar, packed
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt (for sauce)
- ¼ teaspoon cayenne pepper or red pepper flakes (optional, for sauce)
Garnish (Optional)
- Fresh chives, finely chopped
- Fresh parsley, chopped
- Toasted sesame seeds
Instructions
- Prepare the chicken and brine: Trim any excess skin or fat from the chicken pieces, rinse them, and pat thoroughly dry with paper towels. In a large bowl or resealable zip-top bag, whisk together the buttermilk, kosher salt, black pepper, hot sauce, garlic powder, onion powder, and smoked paprika to create the brine. Submerge the chicken completely in the brine mixture, cover, and refrigerate for 4 to 12 hours, preferably overnight for maximum flavor and tenderness.
- Make the seasoned dredging mix: In a large shallow dish, combine the all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried oregano. Whisk thoroughly until the mixture is uniform and well blended.
- Dredge the chicken: Remove the chicken pieces from the brine without rinsing; let excess liquid drip off. One piece at a time, coat the chicken generously with the seasoned flour mixture, pressing firmly into the coating to adhere well. Shake off any excess flour. For extra crispiness, dip the coated chicken briefly back into the buttermilk and dredge again. Place the dredged pieces on a wire rack and let them rest at room temperature for 20 to 30 minutes to help the coating set.
- Heat the frying oil: In a heavy-bottomed pot or deep fryer, heat your chosen frying oil (peanut, canola, or vegetable) to 325-350°F (160-175°C). Maintain this temperature throughout frying to ensure even cooking and crispiness.
- Fry the chicken: Carefully add 2 to 3 pieces of chicken to the hot oil without overcrowding. Fry the chicken for 12 to 18 minutes total, turning occasionally, until the coating is deeply golden brown and the internal temperature of the chicken reaches 165°F (74°C). Adjust frying time depending on the size of the pieces to make sure they are fully cooked and juicy inside.
- Drain and season: Once each batch is cooked, transfer the fried chicken to a wire rack to drain excess oil. Immediately sprinkle a pinch of extra kosher salt on the hot chicken to enhance flavor. Keep the oil temperature consistent between batches and place cooked chicken in a 200°F (95°C) oven to keep warm if needed.
- Prepare the honey butter sauce: While frying, melt the unsalted butter in a small saucepan over medium-low heat. Whisk in honey, light brown sugar, apple cider vinegar, kosher salt, and optional cayenne pepper or red pepper flakes. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, stirring continuously, until the sauce thickens slightly. Taste and adjust seasoning as desired.
- Finish and serve: Just before serving, drizzle the warm honey butter sauce generously over all the fried chicken pieces or toss them in the sauce to coat evenly. Arrange the chicken on a serving platter and garnish with fresh chopped chives, parsley, and toasted sesame seeds for added color and flavor. Serve immediately for best taste and texture.
Notes
- For the best flavor and juiciness, brine the chicken overnight.
- Use a wire rack to let the coating set and drainage excess oil after frying for crispier chicken.
- Maintain oil temperature carefully to prevent greasy or undercooked pieces.
- Double dredging increases crispiness but requires additional preparation time.
- The sauce can be made milder by omitting cayenne pepper or red pepper flakes.
- Store leftover chicken in the refrigerator and reheat in the oven to keep the crispiness intact.
Leave a Reply