Crispy Honey Butter Fried Chicken

Imperial June 15, 2026June 15, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 4 hours 50 minutes, including 4 hours marinating

Quick Ingredients

Chicken: 3 pounds bone-in, skin-on chicken pieces, such as thighs and drumsticks
Buttermilk marinade: 2 cups buttermilk, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon black pepper
Dredge: 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon baking powder, 1/2 teaspoon black pepper
For frying: 6 cups neutral oil, such as peanut, canola, or vegetable oil
Honey butter glaze: 1/3 cup honey, 4 tablespoons unsalted butter, 1 teaspoon apple cider vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder
Finish: Flaky salt and 1 tablespoon chopped fresh parsley, optional

Do This

1. Marinate chicken in buttermilk, salt, and spices for at least 4 hours in the refrigerator.
2. Whisk together flour, cornstarch, baking powder, salt, and spices for the dredge.
3. Dredge chicken, pressing the flour mixture firmly onto each piece; rest on a rack for 15 minutes.
4. Heat oil in a Dutch oven to 325°F and fry chicken in batches for 12 to 15 minutes per batch, until deeply golden and 165°F inside.
5. Keep fried chicken on a wire rack while you make the glaze.
6. Warm honey, butter, vinegar, salt, and garlic powder until glossy, then brush or drizzle over the hot chicken.
7. Finish with flaky salt and parsley if you like, then serve right away.

Why You’ll Love This Recipe

Crispy outside, juicy inside: A buttermilk soak tenderizes the chicken while the flour-cornstarch coating fries up beautifully crunchy.
Sweet, salty, and mild: The warm honey-butter glaze is glossy and flavorful without being spicy, so it is perfect for a wide range of tastes.
Restaurant-style at home: Resting the dredged chicken before frying helps create those craggy, golden, extra-crisp edges.
Great for family dinners: Serve it with biscuits, coleslaw, mashed potatoes, cornbread, or a simple green salad.

Grocery List

Meat: 3 pounds bone-in, skin-on chicken pieces, such as thighs and drumsticks
Produce: Fresh parsley, optional for garnish
Dairy: Buttermilk, unsalted butter
Pantry: All-purpose flour, cornstarch, honey, apple cider vinegar, kosher salt, black pepper, garlic powder, onion powder, paprika, baking powder, neutral frying oil, flaky salt

Full Ingredients

For the Buttermilk-Marinated Chicken

3 pounds bone-in, skin-on chicken pieces, preferably 4 thighs and 4 drumsticks
2 cups buttermilk
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper

For the Crispy Dredge

2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons kosher salt
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon baking powder
1/2 teaspoon freshly ground black pepper

For Frying

6 cups neutral oil, such as peanut, canola, or vegetable oil, or enough to reach 2 inches deep in a Dutch oven

For the Warm Honey-Butter Glaze

1/3 cup honey
4 tablespoons unsalted butter
1 teaspoon apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder

Optional Finishes

Flaky salt, to taste
1 tablespoon finely chopped fresh parsley

Crispy Honey Butter Fried Chicken – Closeup

Step-by-Step Instructions

Step 1: Marinate the chicken

Pat the chicken pieces dry with paper towels. In a large bowl or zip-top bag, combine the buttermilk, kosher salt, garlic powder, onion powder, paprika, and black pepper. Add the chicken and turn each piece until fully coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or up to 12 hours for the juiciest result.

About 30 minutes before frying, remove the chicken from the refrigerator. This helps the chicken cook more evenly and prevents the oil temperature from dropping too sharply.

Step 2: Mix the crispy dredge

In a wide shallow bowl, whisk together the all-purpose flour, cornstarch, kosher salt, paprika, garlic powder, onion powder, baking powder, and black pepper. The cornstarch helps make the coating light and crisp, while the baking powder encourages a craggy, bubbly crust.

Step 3: Coat the chicken

Lift one piece of chicken from the buttermilk marinade and let the excess drip off for a few seconds. Place it into the flour mixture and press firmly so the coating sticks to all sides, especially around the skin and edges. For extra crunch, spoon a few teaspoons of the buttermilk marinade into the flour mixture and rub it between your fingers to create small shaggy clumps, then press those clumps onto the chicken.

Transfer the coated chicken to a wire rack set over a baking sheet. Repeat with the remaining chicken. Let the coated chicken rest at room temperature for 15 minutes. This short rest hydrates the flour coating and helps it stay attached during frying.

Step 4: Heat the oil

Pour the oil into a large heavy Dutch oven or deep cast-iron pot until it is about 2 inches deep. Heat over medium to medium-high heat until the oil reaches 325°F on a deep-fry or instant-read thermometer. While the oil heats, place a clean wire rack over a rimmed baking sheet and set it near the stove for draining the fried chicken.

If you do not have a thermometer, test the oil with a small pinch of flour coating. It should sizzle steadily and rise to the surface, but it should not darken immediately. For the most reliable results, a thermometer is strongly recommended.

Step 5: Fry the chicken in batches

Carefully lower 3 to 4 pieces of chicken into the hot oil, skin-side down if using thighs. Do not crowd the pot. Fry for 6 to 7 minutes on the first side, then carefully turn and fry for another 6 to 8 minutes, adjusting the heat as needed to keep the oil between 310°F and 335°F. The crust should be deep golden brown and crisp.

The chicken is done when the thickest part reaches 165°F for drumsticks and at least 165°F for thighs; thighs are especially tender when cooked to 175°F. Transfer the fried chicken to the clean wire rack and sprinkle lightly with a pinch of kosher salt while it is hot. Let the oil return to 325°F before frying the next batch.

Step 6: Make the warm honey-butter glaze

While the last batch of chicken rests, make the glaze. In a small saucepan over low heat, combine the honey, unsalted butter, apple cider vinegar, kosher salt, and garlic powder. Warm for 2 to 3 minutes, stirring often, until the butter is melted and the glaze looks smooth, shiny, and pourable. Do not boil it; gentle heat keeps the glaze silky.

Step 7: Glaze and serve

Brush the warm honey-butter glaze over the fried chicken, or drizzle it generously with a spoon. For the best texture, glaze the chicken just before serving so the crust stays crisp while still getting that sweet, salty, glossy finish. Add a light sprinkle of flaky salt and chopped parsley if desired.

Serve immediately while the chicken is hot and the coating is crunchy. This chicken is especially good with soft biscuits, creamy coleslaw, mashed potatoes, macaroni and cheese, or crisp pickles on the side.

Pro Tips

Keep the oil steady: The ideal frying range is 310°F to 335°F. If the oil is too cool, the crust can become greasy; if it is too hot, the coating may brown before the chicken is cooked through.
Use a wire rack, not paper towels: A rack lets steam escape so the bottom of the chicken stays crisp. Paper towels can trap moisture and soften the crust.
Press the coating on firmly: Really pack the flour mixture onto the chicken so it forms a hearty, craggy crust.
Glaze at the end: Honey butter is delicious, but adding it too early can soften the crust. Brush it on right before serving.
Check doneness by temperature: Golden crust is not enough. Use an instant-read thermometer and check the thickest part without touching bone.

Variations

Hot honey butter chicken: Add 1 to 2 teaspoons hot sauce or 1/4 teaspoon cayenne pepper to the glaze for a gentle kick.
Biscuit-style brunch plate: Serve the chicken over warm split biscuits with extra honey butter spooned on top.
Boneless version: Use 2 pounds boneless, skinless chicken thighs cut into large pieces. Fry at 325°F for 5 to 7 minutes total, until the centers reach 165°F.

Storage & Make-Ahead

To store: Refrigerate leftover fried chicken in an airtight container for up to 3 days. For the crispiest reheating, place the chicken on a wire rack set over a baking sheet and warm in a 375°F oven for 15 to 20 minutes, or until heated through to 165°F. Avoid microwaving if possible, because it softens the crust.

To make ahead: The chicken can marinate in the refrigerator for up to 12 hours. You can also whisk together the dredge up to 3 days ahead and store it covered at room temperature. The honey-butter glaze can be made 3 days ahead, refrigerated, and gently rewarmed over low heat before serving. For best results, fry the chicken the day you plan to eat it.

Nutrition (per serving)