Spicy Honey Butter Fried Chicken (Printable Version)

Fried chicken tossed with spicy honey butter, offering crispy texture, balanced sweetness, and a touch of heat.

# What You'll Need:

→ Fried chicken

01 - 680 grams boneless chicken thighs or breasts, cut into pieces
02 - 480 millilitres buttermilk or milk plus 15 millilitres lemon juice
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 0.5 teaspoon cayenne pepper (optional)

→ Coating

07 - 190 grams all-purpose flour
08 - 70 grams cornstarch
09 - 1 teaspoon paprika
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 0.5 teaspoon salt
13 - 0.5 teaspoon black pepper

→ Frying

14 - Sufficient neutral oil for deep-frying (such as vegetable or canola oil)

→ Spicy honey butter sauce

15 - 80 millilitres honey
16 - 28 grams unsalted butter
17 - 5–10 millilitres hot sauce (to taste)
18 - 0.5 teaspoon red pepper flakes (optional)
19 - Pinch salt

# Steps To Follow:

01 - In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and cayenne pepper. Add chicken pieces and mix to coat evenly. Cover and refrigerate for at least 60 minutes or overnight to enhance tenderness.
02 - In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure proper adhesion. Arrange coated chicken on a wire rack.
03 - Heat oil in a deep fryer or heavy saucepan to 175°C. Working in batches, fry chicken pieces for 6 to 8 minutes, turning occasionally, until golden and crisp. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
04 - Melt butter over low heat in a small saucepan. Stir in honey, hot sauce, red pepper flakes (if desired), and a pinch of salt. Simmer gently for 1 to 2 minutes until smooth and heated through, avoiding boiling.
05 - Transfer fried chicken to a large bowl. Drizzle with the warm spicy honey butter sauce or gently toss until each piece is evenly coated for a sticky, flavorful finish.

# Notes and Tips:

01 - For extra crunch, fry the chicken twice by returning it to the hot oil for an additional 1 to 2 minutes.
02 - Increase heat by adding chipotle powder or more hot sauce to the marinade.
03 - For a baked alternative, coat chicken in seasoned breadcrumbs and bake at 220°C for 20 to 25 minutes, then finish with the sauce.
04 - Pairs well with buttermilk biscuits, coleslaw, mashed sweet potatoes, or waffles.

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