Name: Buttermilk Fried Chicken with Honey Drizzle
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 pieces Chicken Thighs (bone-in, skin-on); 2 cups Buttermilk; 2 tbsp Hot Sauce; 2 cups All-Purpose Flour; 0.5 cup Cornstarch; 1 tbsp Smoked Paprika; 0.25 cup Honey; 1 quart Vegetable Oil for frying

"Experience the ultimate comfort food with this ultra-crispy buttermilk fried chicken, marinated for tenderness and finished with a luscious honey glaze. Every bite delivers a perfect balance of savory heat and golden sweetness."

1 Ingredients

Qty	Item
8 pieces 1200 g	Chicken Thighs (bone-in, skin-on)
2 cups 480 ml	Buttermilk
2 tbsp 30 ml	Hot Sauce
2 cups 250 g	All-Purpose Flour
0.5 cup 64 g	Cornstarch
1 tbsp 6 g	Smoked Paprika
0.25 cup 60 ml	Honey
1 quart 946 ml	Vegetable Oil for frying

2 Instructions

In a large bowl, whisk together the buttermilk, hot sauce, 1 teaspoon of salt, and 1 teaspoon of black pepper. Add the chicken thighs, cover, and refrigerate for at least 4 hours or overnight.

In a separate large shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper.

Remove each piece of chicken from the buttermilk, shaking off the excess, and dredge thoroughly in the flour mixture, pressing firmly to ensure the coating adheres. For extra craggy bits, drizzle a few tablespoons of buttermilk into the flour mix before dredging.

Heat about 2 inches of vegetable oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C).

Carefully place chicken in the hot oil. Fry in batches to avoid crowding the pan, turning occasionally, for 12-15 minutes or until the skin is deep golden brown and the internal temperature reaches 165°F (74°C).

Transfer chicken to a wire rack set over a baking sheet to drain. Warm the honey in a small saucepan or microwave and drizzle generously over the hot chicken immediately before serving.

·
Use a candy or meat thermometer to ensure your oil stays at a consistent 350°F to avoid greasy chicken.
·
A wire rack is better than paper towels for draining; it allows air to circulate and prevents the bottom of the chicken from getting soggy.
·
Marinating for at least 4 hours is crucial; the acidity in the buttermilk breaks down the proteins for maximum tenderness.
·
Add a pinch of red chili flakes to the honey while warming for a 'hot honey' kick.

? Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but keep in mind that breast meat cooks faster and can dry out more easily. Monitor the internal temperature and remove once it hits 165°F.

How do I keep the coating from falling off?

Make sure to pat the chicken dry before the initial soak, and after dredging, let the coated chicken rest for 10 minutes before frying to set the crust.

Is it possible to make this in an air fryer?

Yes. Spray the breaded chicken heavily with oil on all sides and cook at 375°F for 20-25 minutes, flipping halfway through.

What are the best sides for this dish?

Coleslaw, mashed potatoes, or buttery biscuits complement the sweet and savory flavors of this chicken perfectly.

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