Hot Honey Lemon Pepper Fried Chicken
Hot Honey Lemon Pepper Fried Chicken
Ingredients
For the Fried Chicken
- 2 1/2 pounds chicken pieces, a mix of drumsticks and thighs
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups vegetable oil, for frying, or as needed
For the Hot Honey Lemon Pepper Glaze
- 1/2 cup honey
- 2 tablespoons butter
- 1 tablespoon lemon pepper seasoning
- 2 garlic, cloves, minced
- 1 tablespoon hot sauce, or more, to taste
- 1 teaspoon apple cider vinegar
Instructions
- 1
Prepare the chicken marinade: In a large bowl or resealable bag, combine the buttermilk and 1 tablespoon of hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
⏱️ 10 min
- 2
Prepare the seasoned flour: In a shallow dish or large resealable bag, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
⏱️ 5 min
- 3
Dredge the chicken: Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Do not rinse. Dredge each piece of chicken thoroughly in the seasoned flour mixture, pressing to ensure a thick, even coating. Place the coated chicken on a wire rack set over a baking sheet and let it rest for 15-20 minutes. This helps the coating adhere better.
⏱️ 15 min
- 4
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Fry the chicken: Carefully add 2-3 pieces of chicken to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Adjust heat as needed to maintain a consistent oil temperature. Remove the fried chicken and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken pieces.
⏱️ 20 min•🌡️ 350
- 6
Prepare the hot honey lemon pepper glaze: While the chicken is frying or immediately after, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the honey, lemon pepper seasoning, hot sauce, and apple cider vinegar. Bring to a gentle simmer, then remove from heat.
⏱️ 5 min
- 7
Glaze and serve: Once all the chicken is fried, transfer it to a large bowl. Pour the hot honey lemon pepper glaze over the chicken and toss gently to coat each piece evenly. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Lemon Pepper Fried Chicken
For the Fried Chicken
- 2 1/2 pounds chicken pieces, a mix of drumsticks and thighs
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups vegetable oil, for frying, or as needed
For the Hot Honey Lemon Pepper Glaze
- 1/2 cup honey
- 2 tablespoons butter
- 1 tablespoon lemon pepper seasoning
- 2 garlic, cloves, minced
- 1 tablespoon hot sauce, or more, to taste
- 1 teaspoon apple cider vinegar
Instructions
- 1
Prepare the chicken marinade: In a large bowl or resealable bag, combine the buttermilk and 1 tablespoon of hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
⏱️ 10 min - 2
Prepare the seasoned flour: In a shallow dish or large resealable bag, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
⏱️ 5 min - 3
Dredge the chicken: Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Do not rinse. Dredge each piece of chicken thoroughly in the seasoned flour mixture, pressing to ensure a thick, even coating. Place the coated chicken on a wire rack set over a baking sheet and let it rest for 15-20 minutes. This helps the coating adhere better.
⏱️ 15 min - 4
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Fry the chicken: Carefully add 2-3 pieces of chicken to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Adjust heat as needed to maintain a consistent oil temperature. Remove the fried chicken and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken pieces.
⏱️ 20 min•🌡️ 350 - 6
Prepare the hot honey lemon pepper glaze: While the chicken is frying or immediately after, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the honey, lemon pepper seasoning, hot sauce, and apple cider vinegar. Bring to a gentle simmer, then remove from heat.
⏱️ 5 min - 7
Glaze and serve: Once all the chicken is fried, transfer it to a large bowl. Pour the hot honey lemon pepper glaze over the chicken and toss gently to coat each piece evenly. Serve immediately and enjoy!
⏱️ 5 min