Garlic Honey Buffalo Fried Chicken
Garlic Honey Buffalo Fried Chicken
Ingredients
For the Overnight Marinade
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup pickle juice
- 2 tablespoons hot sauce
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 1/4 teaspoon MSG
- 4 chicken thighs, bone-in, skin-on
- 4 chicken drumsticks, bone-in, skin-on
For the Seasoned Flour
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 1/4 teaspoon MSG
- 4 cups vegetable oil, for frying, or as needed
For the Garlic Honey Buffalo Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, grated
- 1/2 cup Frank's RedHot Wingz Sauce
- 1/4 cup honey
- 1 teaspoon Worcestershire sauce, (optional)
- 1/4 teaspoon black pepper
For Serving
- 2 tablespoons fresh chives, minced, or green onions, sliced
- 1/2 cup ranch dressing, for dipping
Instructions
- 1
In a large bowl or a gallon-sized resealable bag, whisk together the buttermilk, eggs, pickle juice, hot sauce, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, mustard powder, and MSG for the marinade.
⏱️ 5 min
- 2
Add the chicken thighs and drumsticks to the marinade, ensuring they are fully submerged. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (8-12 hours).
⏱️ 5 min
- 3
In a large shallow dish or another resealable bag, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, mustard powder, and MSG for the seasoned flour.
⏱️ 5 min
- 4
From the chicken marinade, spoon out 3 to 4 tablespoons of the liquid and stir it into the seasoned flour mixture. Use your fingers to mix it in, creating small craggly bits. This will help create an extra crispy coating on the chicken.
⏱️ 5 min
- 5
Remove the chicken pieces from the marinade, allowing any excess to drip off. Do not pat dry. Dredge each piece of chicken thoroughly in the seasoned flour, pressing firmly to ensure it is completely coated.
⏱️ 5 min
- 6
Dip each floured chicken piece back into the marinade briefly, just enough to moisten the coating, then dredge it one more time in the seasoned flour, pressing firmly again to create a thick, craggy crust. Set aside on a wire rack.
⏱️ 10 min
- 7
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 8
Carefully add chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry in batches. Fry chicken thighs for about 6-8 minutes per side, and drumsticks for about 10-12 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F when checked with a meat thermometer. Adjust heat as needed to maintain 350°F.
⏱️ 20 min•🌡️ 350
- 9
Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 5 min
- 10
While the chicken is frying or resting, prepare the garlic honey buffalo sauce. In a small saucepan, melt the butter over low heat. Add the grated garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
⏱️ 3 min
- 11
Whisk in the Frank's RedHot Wingz Sauce, honey, Worcestershire sauce (if using), and black pepper. Increase heat slightly and simmer for 2-3 minutes, whisking occasionally, until the sauce is glossy and slightly thickened.
⏱️ 3 min
- 12
In a large bowl, toss the warm fried chicken with the garlic honey buffalo sauce until evenly coated. Alternatively, for an extra crispy coating, brush the sauce onto each piece of chicken.
⏱️ 2 min
- 13
Garnish with fresh chives or sliced green onions. Serve immediately with ranch dressing for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Honey Buffalo Fried Chicken
For the Overnight Marinade
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup pickle juice
- 2 tablespoons hot sauce
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 1/4 teaspoon MSG
- 4 chicken thighs, bone-in, skin-on
- 4 chicken drumsticks, bone-in, skin-on
For the Seasoned Flour
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 1/4 teaspoon MSG
- 4 cups vegetable oil, for frying, or as needed
For the Garlic Honey Buffalo Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, grated
- 1/2 cup Frank's RedHot Wingz Sauce
- 1/4 cup honey
- 1 teaspoon Worcestershire sauce, (optional)
- 1/4 teaspoon black pepper
For Serving
- 2 tablespoons fresh chives, minced, or green onions, sliced
- 1/2 cup ranch dressing, for dipping
Instructions
- 1
In a large bowl or a gallon-sized resealable bag, whisk together the buttermilk, eggs, pickle juice, hot sauce, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, mustard powder, and MSG for the marinade.
⏱️ 5 min - 2
Add the chicken thighs and drumsticks to the marinade, ensuring they are fully submerged. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (8-12 hours).
⏱️ 5 min - 3
In a large shallow dish or another resealable bag, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, mustard powder, and MSG for the seasoned flour.
⏱️ 5 min - 4
From the chicken marinade, spoon out 3 to 4 tablespoons of the liquid and stir it into the seasoned flour mixture. Use your fingers to mix it in, creating small craggly bits. This will help create an extra crispy coating on the chicken.
⏱️ 5 min - 5
Remove the chicken pieces from the marinade, allowing any excess to drip off. Do not pat dry. Dredge each piece of chicken thoroughly in the seasoned flour, pressing firmly to ensure it is completely coated.
⏱️ 5 min - 6
Dip each floured chicken piece back into the marinade briefly, just enough to moisten the coating, then dredge it one more time in the seasoned flour, pressing firmly again to create a thick, craggy crust. Set aside on a wire rack.
⏱️ 10 min - 7
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 8
Carefully add chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry in batches. Fry chicken thighs for about 6-8 minutes per side, and drumsticks for about 10-12 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F when checked with a meat thermometer. Adjust heat as needed to maintain 350°F.
⏱️ 20 min•🌡️ 350 - 9
Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 5 min - 10
While the chicken is frying or resting, prepare the garlic honey buffalo sauce. In a small saucepan, melt the butter over low heat. Add the grated garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
⏱️ 3 min - 11
Whisk in the Frank's RedHot Wingz Sauce, honey, Worcestershire sauce (if using), and black pepper. Increase heat slightly and simmer for 2-3 minutes, whisking occasionally, until the sauce is glossy and slightly thickened.
⏱️ 3 min - 12
In a large bowl, toss the warm fried chicken with the garlic honey buffalo sauce until evenly coated. Alternatively, for an extra crispy coating, brush the sauce onto each piece of chicken.
⏱️ 2 min - 13
Garnish with fresh chives or sliced green onions. Serve immediately with ranch dressing for dipping.
⏱️ 1 min