Introduction

Get ready to make an incredible Crispy Honey Butter Fried Chicken that everyone will love! This recipe combines simple ingredients with great flavor to create something truly special. Perfect for any occasion, this dish is both delicious and easy to prepare.

Follow along as we show you how to make this wonderful recipe step by step!

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)

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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)

1. 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.)
2. Prep for Frying: Remove chicken from the brine and pat it completely dry with paper towels. This is crucial for the coating to stick.
3. 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.
4. 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.)
5. 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.
6. 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.
7. 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.

Ingredients

For the Honey Butter Glaze & Assembly:

1. 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.
2. 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.
3. 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.

Conclusion

Congratulations on making this delicious Crispy Honey Butter Fried Chicken! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.

🍽️ Looking for more amazing recipes? Browse through our collection of delicious dishes on YumPost! From quick weeknight dinners to impressive desserts, we have something for every taste and occasion.

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