Honey Buttered Fried Chicken is a rich, indulgent twist on classic Southern fried chicken, delivering a mouthwatering combination of savory, crispy meat and a luscious, sweet-savory honey butter glaze. This dish is known for its golden, crunchy coating that perfectly contrasts with the sticky, buttery topping, making it a beloved comfort food that bridges bold flavor and homestyle nostalgia. It’s an irresistible choice for gatherings, weekend treats, or anytime you crave a luxurious version of fried chicken that satisfies both sweet and salty cravings in one bite.
The History of Honey Buttered Fried Chicken
Fried chicken has deep roots in American culinary history, particularly within the traditions of the American South where it evolved through a blend of African, Scottish, and later, African-American influences. The technique of deep-frying chicken in lard or oil was brought by Scottish immigrants, while enslaved African cooks in the American South added spices and seasoning that transformed it into a flavorful staple. Over generations, Southern fried chicken became a symbol of soul food and hospitality. The addition of honey and butter as a finishing glaze is a relatively modern twist that gained popularity through comfort food restaurants and food trucks. This sweet-savory combo reflects influences from Korean fried chicken trends, which often feature sweet glazes, as well as Southern American baking traditions where honey and butter are central to cornbread and biscuits. Today, honey buttered fried chicken represents a fusion of tradition and innovation, beloved for its ability to elevate the classic fried chicken experience with just a few additional ingredients.
Ingredients Breakdown
For the Chicken: ▢ 2 pounds chicken pieces (thighs, drumsticks, or a mix) ▢ 2 cups buttermilk ▢ 1 tablespoon hot sauce (optional, for marinade) ▢ 2 cups all-purpose flour ▢ 1/2 cup cornstarch ▢ 2 teaspoons salt ▢ 1 teaspoon black pepper ▢ 1 teaspoon garlic powder ▢ 1 teaspoon paprika ▢ 1/2 teaspoon cayenne pepper ▢ Vegetable oil for frying
For the Honey Butter Glaze: ▢ 1/3 cup honey ▢ 1/4 cup unsalted butter ▢ 1/4 teaspoon salt ▢ A pinch of cayenne or chili flakes (optional)
Step-by-Step Recipe
- Marinate the Chicken: In a large bowl, mix the buttermilk and hot sauce (if using). Add the chicken pieces and coat them well. Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize and flavor the meat. 2. Prepare the Dredge: In another bowl, combine the flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne. Mix thoroughly to ensure even seasoning. 3. Dredge the Chicken: Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to create a thick, even coating. For extra crispiness, dip the coated chicken back into the buttermilk briefly, then dredge again in the flour mixture. 4. Fry the Chicken: Heat vegetable oil in a large, deep skillet or Dutch oven to 325–350°F (160–175°C). Carefully place the chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for about 10–14 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C). Transfer the fried chicken to a wire rack set over paper towels to drain excess oil. 5. Make the Honey Butter Glaze: In a small saucepan over low heat, melt the butter. Stir in the honey, salt, and a pinch of cayenne or chili flakes if using. Warm gently until well combined and slightly thickened, about 2–3 minutes. 6. Glaze the Chicken: While the chicken is still hot, brush or drizzle the honey butter glaze generously over each piece, allowing it to soak into the crispy crust. Serve immediately for the best texture and flavor.
Tips for the Perfect Honey Buttered Fried Chicken
Use bone-in, skin-on chicken for maximum flavor and juiciness. Marinate the chicken overnight for a deeply tender result. Adding cornstarch to the flour mix creates a lighter, crispier crust. Maintain a steady oil temperature while frying—too low and the chicken becomes greasy; too high and the crust burns before the inside cooks through. Always rest fried chicken on a wire rack to prevent sogginess. For extra crispy skin, double-dip the chicken: dredge, dip again in buttermilk, and dredge once more. Let the honey butter glaze warm slightly before brushing it on—never apply it cold. Serve immediately after glazing for the most irresistible combination of crispy and sticky.
Variations and Customizations
Swap the buttermilk for coconut milk and add ginger to the flour mixture for a tropical twist. Use boneless chicken tenders for a faster, kid-friendly version. Try a maple butter glaze instead of honey for a different kind of sweetness. Add crushed cornflakes or panko to the dredge for added crunch. Make it spicy with extra cayenne or hot sauce in the glaze. Use flavored honey, such as lavender or chipotle-infused, for a gourmet spin. Finish with a sprinkle of flaky sea salt or fresh herbs like thyme for an elevated touch.
Health Considerations and Nutritional Value
Honey buttered fried chicken is undoubtedly a rich and indulgent dish. It is high in protein but also relatively high in calories, saturated fat, and sodium due to deep frying and the buttery glaze. Using skinless chicken and air frying or baking instead of deep-frying can significantly reduce fat content. Replacing part of the butter with olive oil and opting for light mayonnaise or Greek yogurt in a glaze alternative can offer a healthier take. Cornstarch in the coating contributes to a crispier finish with slightly less oil absorption. The dish is best enjoyed in moderation as part of a balanced diet, paired with vegetables or lighter sides to offset its richness.
FAQ
Can I make it in advance? You can marinate the chicken a day ahead and refrigerate the glaze, but for best texture, fry and glaze just before serving.
Can I bake it instead of frying? Yes, bake at 425°F on a wire rack over a baking sheet for 35–45 minutes, flipping halfway. It won’t be quite as crispy but still delicious.
Is it very sweet? The glaze adds sweetness, but the spices and salt balance it. Adjust the amount of honey to suit your taste.
Can I make it gluten-free? Yes, use a gluten-free flour blend and cornstarch. Make sure your hot sauce and other seasonings are certified gluten-free.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to re-crisp the coating.
Honey Buttered Fried Chicken
Ingredients
For the Chicken:
- ▢ 6 to 8 assorted chicken pieces a mix of dark and white meat
- ▢ 3 cups of all-purpose flour
- ▢ 3/4 cup of cornstarch
- ▢ 5 to 6 cups of vegetable oil for frying canola or corn oil also work well
- ▢ 1 1/2 packets of Sazon seasoning if unavailable, substitute with 3 tablespoons of paprika
- ▢ 2 tablespoons of garlic powder
- ▢ 2 tablespoons of salt
- ▢ 1 tablespoon of black pepper
- ▢ 1 quart of buttermilk heavy cream can be used as an alternative
- ▢ 1/4 teaspoon of cayenne pepper
For the Optional Honey Butter Drizzle:
- ▢ 2 tablespoons of honey
- ▢ 1 tablespoon of butter
Instructions
- In a large mixing bowl, season the chicken pieces with cayenne pepper, garlic powder, and salt. Add the buttermilk and one packet of Sazon seasoning, stirring to ensure the chicken is evenly coated. Cover and refrigerate the chicken to marinate for at least one hour. After marinating, take the chicken out of the fridge and let it sit at room temperature for another hour before frying.
- In a separate medium bowl, mix together the flour, cornstarch, the remaining half packet of Sazon, 1 tablespoon of garlic powder, 1 tablespoon of black pepper, and 1 tablespoon of salt.
- Once the chicken has reached room temperature, dredge each piece in the seasoned flour mixture, coating thoroughly and shaking off any excess. Allow the coated chicken to rest at room temperature for about 20 minutes so the breading can set properly.
- Meanwhile, heat 5 to 6 cups of oil in a deep fryer or heavy pot to 350°F. Carefully lower the chicken pieces into the hot oil, turning them occasionally. Fry until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 165°F.
- (Optional) In a small bowl, combine melted butter and honey. Drizzle the warm honey butter over the fried chicken just before serving for a sweet and savory finish.