Southern Fried Chicken Hot Honey (Printable)
Experience the irresistible Southern classic: crispy, juicy chicken enhanced with a sweet and spicy hot honey finish.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken pieces (legs, thighs, breasts, or a mix)
02 - 2 cups buttermilk
03 - 1 tablespoon hot sauce
→ Breading
04 - 2 cups all-purpose flour
05 - 1/2 cup cornstarch
06 - 2 teaspoons kosher salt
07 - 1 teaspoon ground black pepper
08 - 1 teaspoon paprika
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon cayenne pepper
→ For Frying
11 - Approximately 1.5 quarts vegetable oil, for deep frying
→ Hot Honey
12 - 1/2 cup honey
13 - 2 tablespoons hot sauce
14 - 1 teaspoon red pepper flakes
15 - 1 tablespoon unsalted butter
# How-To Steps:
01 - In a large bowl, combine buttermilk and 1 tablespoon hot sauce. Add the chicken pieces, ensuring they are thoroughly coated. Cover the bowl and refrigerate for a minimum of 2 hours, or ideally, overnight.
02 - In a separate bowl, whisk together the flour, cornstarch, kosher salt, ground black pepper, paprika, garlic powder, and cayenne pepper until well combined.
03 - Remove chicken from the marinade, allowing any excess liquid to drip off. Thoroughly dredge each piece of chicken in the prepared flour mixture, pressing firmly to ensure the coating adheres. Place the dredged chicken on a wire rack and allow it to rest for 10 minutes.
04 - Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a cooking thermometer to monitor the temperature accurately.
05 - Carefully place chicken pieces into the hot oil in batches, avoiding overcrowding the pot. Fry the chicken, turning occasionally, until it reaches a golden brown color and the internal temperature registers 165°F (74°C). This typically takes 12–15 minutes per batch. Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
06 - In a small saucepan, combine the honey, 2 tablespoons hot sauce, red pepper flakes, and butter over low heat. Stir continuously until the butter is melted and all ingredients are well combined; do not allow the mixture to boil. Remove from heat immediately.
07 - Drizzle the warm hot honey over the fried chicken just before serving, or present it on the side as a dipping sauce.
# Expert Tips:
01 -
- It's surprisingly simple to achieve that restaurant-quality crispiness right in your own kitchen.
- The hot honey adds a layer of sweet and spicy magic that truly elevates every single bite, making it utterly irresistible.
02 -
- Don't overcrowd the pot when frying; it drops the oil temperature too much, leading to soggy, greasy chicken instead of crispy perfection.
- Always let the dredged chicken rest for a few minutes before frying; this crucial step helps the breading stick better and prevents it from falling off in the oil.
03 -
- For the absolute crispiest skin, after dredging, place the chicken on a wire rack and let it air dry in the fridge for an hour or two before frying; this creates a drier surface for a super crunchy crust.
- Reuse your frying oil! Let it cool completely, strain it through a fine-mesh sieve (or coffee filter) to remove crumbs, and store it in an airtight container in a cool, dark place for future batches.