Honey Butter Fried Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 2 cups buttermilk
- 1 tbsp hot sauce
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
For the dredge
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper
For frying
- 4 cups vegetable oil, for frying
For the honey butter
- 4 tbsp unsalted butter
- ⅓ cup honey
- ½ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
In a large bowl, whisk together the buttermilk, hot sauce, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Add the chicken pieces, turning to coat thoroughly. Transfer to a large zip-top bag or covered container and refrigerate for at least 4 hours, or up to overnight.
- 2
When ready to fry, remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes. In a shallow dish or pie plate, whisk together the flour, cornstarch, 1 1/2 tsp kosher salt, 1 tsp black pepper, smoked paprika, 1 tsp garlic powder, and cayenne until evenly combined.
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