Buttermilk fried chicken with honey drizzle
Buttermilk fried chicken with honey drizzle
Ingredients
For the Chicken
- 8 bone-in, skin-on chicken pieces, a mix of drumsticks and thighs, about 2 1/2 pounds total
For the Buttermilk Marinade
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Dredging Flour
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon cayenne pepper, optional
For Frying
- 6 cups vegetable oil, or other neutral oil like peanut or canola oil
For the Honey Drizzle
- 1/4 cup honey
- 1 tablespoon hot water, optional, to thin
Instructions
- 1
Pat the chicken pieces thoroughly dry with paper towels. This helps the marinade adhere better.
⏱️ 5 min - 2
In a large bowl or resealable plastic bag, whisk together the buttermilk, hot sauce, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Add the chicken pieces, ensuring they are fully coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight, up to 24 hours.
⏱️ 10 min - 3
When ready to fry, set up your dredging station. In a shallow dish or large bowl, whisk together the all-purpose flour, cornstarch, 2 teaspoons of kosher salt, 1 teaspoon of black pepper, 1 1/2 teaspoons of paprika, 1 1/2 teaspoons of garlic powder, 1 1/2 teaspoons of onion powder, and the optional 1/2 teaspoon of cayenne pepper.
⏱️ 5 min - 4
Line a baking sheet with a wire rack. In a large Dutch oven or deep, heavy-bottomed skillet, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) on an instant-read thermometer.
⏱️ 10 min•🌡️ 350°F - 5
Working with one piece at a time, remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge the chicken piece generously in the seasoned flour mixture, pressing firmly to ensure the flour adheres. Shake off any excess flour. Place the dredged chicken on the prepared wire rack. Repeat with the remaining chicken pieces.
⏱️ 10 min - 6
Carefully lower 3-4 pieces of chicken into the hot oil, ensuring not to overcrowd the pan, which would lower the oil temperature. Fry for 7-9 minutes per side, turning once, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer at the thickest part of the meat without touching the bone. Adjust heat as needed to maintain oil temperature around 325-350°F.
⏱️ 20 min•🌡️ 325-350°F - 7
Using tongs, carefully remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken, allowing the oil to come back up to temperature between batches.
⏱️ 20 min - 8
While the last batch of chicken is frying, prepare the honey drizzle. In a small bowl, combine the honey with the optional hot water, if you prefer a thinner consistency. Whisk until well combined.
⏱️ 2 min - 9
Once all chicken is fried, arrange it on a serving platter. Drizzle generously with the honey mixture before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Buttermilk fried chicken with honey drizzle
Ingredients
For the Chicken
- 8 bone-in, skin-on chicken pieces, a mix of drumsticks and thighs, about 2 1/2 pounds total
For the Buttermilk Marinade
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Dredging Flour
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon cayenne pepper, optional
For Frying
- 6 cups vegetable oil, or other neutral oil like peanut or canola oil
For the Honey Drizzle
- 1/4 cup honey
- 1 tablespoon hot water, optional, to thin
Instructions
- 1
Pat the chicken pieces thoroughly dry with paper towels. This helps the marinade adhere better.
⏱️ 5 min - 2
In a large bowl or resealable plastic bag, whisk together the buttermilk, hot sauce, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Add the chicken pieces, ensuring they are fully coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight, up to 24 hours.
⏱️ 10 min - 3
When ready to fry, set up your dredging station. In a shallow dish or large bowl, whisk together the all-purpose flour, cornstarch, 2 teaspoons of kosher salt, 1 teaspoon of black pepper, 1 1/2 teaspoons of paprika, 1 1/2 teaspoons of garlic powder, 1 1/2 teaspoons of onion powder, and the optional 1/2 teaspoon of cayenne pepper.
⏱️ 5 min - 4
Line a baking sheet with a wire rack. In a large Dutch oven or deep, heavy-bottomed skillet, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) on an instant-read thermometer.
⏱️ 10 min•🌡️ 350°F - 5
Working with one piece at a time, remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge the chicken piece generously in the seasoned flour mixture, pressing firmly to ensure the flour adheres. Shake off any excess flour. Place the dredged chicken on the prepared wire rack. Repeat with the remaining chicken pieces.
⏱️ 10 min - 6
Carefully lower 3-4 pieces of chicken into the hot oil, ensuring not to overcrowd the pan, which would lower the oil temperature. Fry for 7-9 minutes per side, turning once, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer at the thickest part of the meat without touching the bone. Adjust heat as needed to maintain oil temperature around 325-350°F.
⏱️ 20 min•🌡️ 325-350°F - 7
Using tongs, carefully remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken, allowing the oil to come back up to temperature between batches.
⏱️ 20 min - 8
While the last batch of chicken is frying, prepare the honey drizzle. In a small bowl, combine the honey with the optional hot water, if you prefer a thinner consistency. Whisk until well combined.
⏱️ 2 min - 9
Once all chicken is fried, arrange it on a serving platter. Drizzle generously with the honey mixture before serving immediately.
⏱️ 3 min