Golden Buttermilk Fried Chicken Drizzled with Honey
Crispy on the outside, juicy on the inside, and just a little sweet from a drizzle of honey—this buttermilk fried chicken with honey drizzle is exactly what your weeknight (or weekend) dinner needs.
The chicken soaks in tangy buttermilk before getting a golden, crunchy crust that snaps with every bite.
Add the honey at the end, and suddenly, ordinary fried chicken becomes a flavor-packed, slightly sticky, totally irresistible treat everyone will fight over.
It’s totally doable without turning your kitchen into a greasy war zone (okay, maybe a little).
Buttermilk Fried Chicken With Honey Drizzle
Ingredients
- 4 chicken thighs bone-in, skin-on for maximum crisp
- 2 chicken drumsticks
- 2 cups buttermilk any brand works, just don’t cheat!
- 2 cups all-purpose flour
- 1 tsp paprika smoky or sweet
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil enough for frying, about 2 inches deep
- Honey for drizzling
- Optional flair: pinch of cayenne for heat fresh herbs for garnish.
Instructions
- Marinate the chicken: In a large bowl, pour buttermilk over the chicken pieces. Cover and refrigerate for at least 2 hours (overnight is better for tender, juicy meat).
- Prep your dredging station: In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.
- Coat the chicken: Remove chicken from buttermilk (let excess drip off), then dredge in the seasoned flour. Pat the coating so it sticks well. Pro tip: double-dip for extra crunch—back in the buttermilk, then the flour again.
- Heat the oil: In a deep skillet or Dutch oven, pour vegetable oil to a depth of about 2 inches. Heat over medium-high until it reaches 350°F (or test by dropping a little flour in—if it sizzles, it’s ready).
- Fry the chicken: Carefully place chicken pieces in the hot oil. Don’t overcrowd the pan! Fry for about 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F).
- Drain & rest: Remove chicken and place on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes.
- Add the honey drizzle: Warm the honey slightly for easy pouring and drizzle over the chicken just before serving. Boom—restaurant-quality chicken at home.
Why This Recipe is Awesome
Let’s be real: fried chicken is magic. But when you toss it in buttermilk, it becomes borderline unfair.
The acid in the buttermilk tenderizes the meat, the seasonings penetrate deeper, and the crust? Pure perfection.
And the honey drizzle? It’s that little “wow” factor that makes it feel like you actually tried—without having to wear a chef’s hat. It’s idiot-proof, I promise.
Even I didn’t mess it up (and I’m the queen of burning toast).
Ingredients You’ll Need
- 4 chicken thighs (bone-in, skin-on for maximum crisp)
- 2 chicken drumsticks
- 2 cups buttermilk (any brand works, just don’t cheat!)
- 2 cups all-purpose flour
- 1 tsp paprika (smoky or sweet)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil (enough for frying, about 2 inches deep)
- Honey, for drizzling
Optional flair: pinch of cayenne for heat, fresh herbs for garnish.
Step-by-Step Instructions
- Marinate the chicken: In a large bowl, pour buttermilk over the chicken pieces. Cover and refrigerate for at least 2 hours (overnight is better for tender, juicy meat).
- Prep your dredging station: In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.
- Coat the chicken: Remove chicken from buttermilk (let excess drip off), then dredge in the seasoned flour. Pat the coating so it sticks well. Pro tip: double-dip for extra crunch—back in the buttermilk, then the flour again.
- Heat the oil: In a deep skillet or Dutch oven, pour vegetable oil to a depth of about 2 inches. Heat over medium-high until it reaches 350°F (or test by dropping a little flour in—if it sizzles, it’s ready).
- Fry the chicken: Carefully place chicken pieces in the hot oil. Don’t overcrowd the pan! Fry for about 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F).
- Drain & rest: Remove chicken and place on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes.
- Add the honey drizzle: Warm the honey slightly for easy pouring and drizzle over the chicken just before serving. Boom—restaurant-quality chicken at home.
How to Serve
Serve your buttermilk fried chicken hot with sides that complement the crispy, sweet, juicy goodness.
Think mashed potatoes, coleslaw, cornbread, or roasted veggies.
For a casual twist, place the chicken on a soft brioche bun for a deluxe fried chicken sandwich.
And don’t skimp on extra honey—it’s basically edible gold.
Nutrition Facts (per piece, approximate)
- Calories: 430 kcal
- Fat: 23g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Protein: 30g
- Sugar: 2g (without honey drizzle)
- Sodium: 780mg
Tip: Using skinless chicken reduces fat slightly, but IMO, the skin is worth it.
Common Mistakes to Avoid
- Skipping the buttermilk: Rookie mistake. Your chicken will be dry and flavorless without it.
- Oil too hot or cold: Too hot = burnt crust, raw inside. Too cold = greasy chicken. Use a thermometer if you can.
- Overcrowding the pan: It drops the oil temp, and you end up with soggy chicken. Fry in batches if needed.
- Not resting: Letting it rest prevents juice from running all over the place. Patience = flavor.
Alternatives & Substitutions
- Milk + vinegar or lemon juice: No buttermilk? Make your own by adding 1 tbsp vinegar or lemon juice to 1 cup milk. Let it sit for 5 min.
- Spice variations: Swap paprika for smoked paprika, add chili powder, or even a little cumin for a subtle warmth.
- Oven-baked option: If frying scares you, bake at 425°F for 40–45 minutes, flipping halfway, for a healthier (but slightly less crispy) version.
- Sweetener switch: Maple syrup instead of honey for a different drizzle vibe—trust me, still delicious.
Final Thoughts
Now you’ve got crispy, golden, juicy buttermilk fried chicken with honey drizzle ready to impress anyone at the table—or just yourself.
The buttermilk marinade makes the meat tender, the seasoned flour gives it that perfect crunch, and the honey drizzle?
A sweet little exclamation point. You’ve earned every bite—so go ahead, indulge, and don’t feel guilty about licking your fingers.
FAQ (Frequently Asked Questions)
Q: Can I use chicken breasts instead of thighs?
A: Technically yes, but breasts dry out faster. Consider brining them first or shortening frying time.
Q: Do I have to double-dip in flour?
A: No, but double-dipping = extra crispy. Your call on commitment level.
Q: Can I make this ahead of time?
A: Fry ahead and reheat in the oven. Don’t drizzle honey until just before serving to keep the crust crisp.
Q: What if I don’t have a thermometer?
A: Drop a little flour in the oil; sizzle = good. But seriously, a thermometer is worth it for safety.
Q: Can I skip the honey?
A: Sure, but the sweet-savory contrast is part of the magic. IMO, don’t skip.
Q: Is it okay to use olive oil?
A: You can, but neutral oils like vegetable or canola fry better for this recipe. Olive oil can smoke at high temps.
Q: How spicy can I make it?
A: Add cayenne, chili powder, or hot paprika to the flour mix. Adjust to taste, but start small—you can always add more.
