Save to Pinterest The first time I made hot honey butter, I was trying to save a batch of fried chicken that turned out way too spicy. The honey completely transformed it, and now this spicy-sweet combo is the only way my family will eat fried chicken. That kitchen accident taught me that sometimes the best flavors come from fixing mistakes.
Last summer I served this at a backyard barbecue and my brother-in-law literally stood by the platter picking at pieces until I had to shoo him away. The way the honey caramelizes slightly in the hot oil while the cayenne hits the back of your throat creates this addictive flavor that makes everyone reach for just one more piece.
Ingredients
- Chicken thighs: Dark meat stays juicier and forgives longer cooking times better than breasts
- Buttermilk: The acidity tenderizes the meat and helps the flour coating adhere better than regular milk
- Cornstarch: This is the secret weapon for extra crunch, creating a lighter crisper crust than flour alone
- Hot sauce in marinade: Adds subtle heat throughout the meat, not just on the surface
- Honey: Use local honey if you can find it, it adds floral complexity that pairs beautifully with spicy cayenne
- Unsalted butter: Control your salt levels by starting with unsalted butter and adjusting to taste
- Cayenne pepper: Start with half teaspoon if you are heat sensitive, you can always add more
Instructions
- Marinate the chicken:
- Whisk buttermilk and hot sauce together in a bowl, submerge the chicken thighs completely, and let them soak up flavor for at least 20 minutes. The longer they sit, the more tender and seasoned they become.
- Prepare the coating:
- Whisk flour, cornstarch, garlic powder, paprika, salt, and pepper in a wide shallow bowl until everything is evenly distributed. This dry mixture will create that golden crunchy exterior we are after.
- Dredge the chicken:
- Lift each piece from the buttermilk, let the excess drip off for a second, then press firmly into the flour mixture. Really work the coating into the crevices and shake off any loose powder.
- Heat the oil:
- Pour enough oil into your Dutch oven or heavy skillet to reach about 1 inch up the sides and bring it to 350 degrees Fahrenheit. A thermometer takes the guesswork out of frying temperature.
- Fry until golden:
- Carefully lower chicken into the hot oil and fry for 5 to 7 minutes per side until deeply golden brown and the internal temperature hits 165 degrees. Let the pieces drain on a wire rack instead of paper towels so they stay crispy on all sides.
- Make the glaze:
- Melt butter in a small saucepan over medium heat, then whisk in honey, hot sauce, cayenne, and salt until completely smooth. Keep it warm until you are ready to toss the chicken.
- Glaze and serve:
- Arrange the crispy chicken on a platter and pour that hot honey butter all over it, turning pieces to coat evenly. Serve immediately while the sauce is still warm and the crust is at maximum crunchiness.
Save to Pinterest This recipe became our Friday night tradition after a particularly rough week when comfort food was the only thing that seemed to help. Now the smell of frying chicken with honey hitting the hot pan signals that the weekend has officially begun and we can all relax together around the table.
Getting the Crispiest Coating
Room temperature chicken helps the coating adhere better than cold meat straight from the fridge. Let your marinated chicken sit out for about 20 minutes before dredging to help the flour mixture really grab onto the meat and create that restaurant quality crunch we all want.
Balancing Sweet and Heat
The beauty of hot honey butter is how customizable it is to your personal heat tolerance. Taste your sauce before tossing it with the chicken and remember that a little honey goes a long way to tame the fire, so start conservative with the cayenne and add more if you are feeling brave.
Make-Ahead Strategy
You can marinate the chicken up to 24 hours in advance and store the dry coating mix in a sealed container. The sauce can be made ahead and gently reheated while the chicken fries, though you may need to add a splash of water if it thickens too much in the refrigerator.
- Fry chicken at 350 degrees, no lower or higher
- Let fried chicken drain on a wire rack not paper towels
- Toss with sauce immediately before serving for maximum crunch
Save to Pinterest This dish is guaranteed to disappear quickly, so you might want to double the recipe if you are feeding a crowd. Enjoy those sticky fingers and happy faces around your table.
Questions & Answers
- → What makes the chicken extra crispy?
The combination of buttermilk marinade and a flour-cornstarch coating creates exceptional crunch. For even more texture, try double-dipping the chicken in buttermilk and flour mixture before frying.
- → Can I adjust the spice level?
Absolutely. Control the heat by varying the amount of hot sauce and cayenne pepper in the honey butter glaze. Start with less and add more to taste.
- → What oil works best for frying?
Vegetable, canola, or peanut oil all work well due to their high smoke points. Heat to 350°F for optimal frying results.
- → How long should I marinate the chicken?
Marinate for at least 20 minutes, but up to 4 hours for deeper flavor penetration. The buttermilk helps tenderize the meat while adding subtle tanginess.
- → What sides complement this dish?
Soft rolls, pickles, and crisp coleslaw make excellent accompaniments. The cool crunch of coleslaw balances the sweet heat perfectly.
- → Can I use other chicken cuts?
Chicken breasts or drumsticks work well too. Just adjust frying time accordingly to ensure the meat reaches 165°F internally.