Golden, Crispy Chicken with a Sweet-and-Heat Glaze That’s Irresistibly Addictive

Few dishes offer the satisfying crunch and juicy interior of perfectly fried chicken—but when finished with a drizzle of sticky, spiced hot honey, the result is nothing short of transcendent. This version elevates a beloved comfort food into something special: tender brined chicken, coated in a deeply seasoned crust, and finished with a glossy glaze that’s equal parts fiery and floral. Whether served atop waffles, biscuits, or straight off the rack, it’s the kind of dish that turns an ordinary night into a celebration.

Ingredients

Serves 4

For the chicken

• 8 pieces chicken thighs or drumsticks, bone-in and skin-on
• 500ml buttermilk (2 cups)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• ½ tsp cayenne pepper
• 1 tsp garlic powder

For the flour coating

• 1½ cups all-purpose flour (180g)
• ½ cup cornstarch (60g)
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp white pepper

For the hot honey glaze

• ½ cup honey
• 1 tbsp hot sauce (e.g., Frank’s RedHot)
• 1 tsp apple cider vinegar
• ½ tsp red pepper flakes

To fry

• Neutral oil, for deep frying (canola or peanut)

Instructions

In a large bowl, combine the chicken pieces with buttermilk, salt, pepper, paprika, cayenne, and garlic powder. Cover and refrigerate for at least 4 hours, preferably overnight. This not only tenderizes the chicken but infuses it with flavor.

When ready to cook, bring the chicken to room temperature. In a shallow dish, whisk together the flour coating ingredients until evenly mixed. Remove each chicken piece from the marinade, letting the excess drip off, then dredge thoroughly in the seasoned flour. Press the coating in firmly to ensure a crisp crust.

Heat oil in a deep pot to 170–175°C (340–350°F). Fry the chicken in batches, without overcrowding, for 12–15 minutes, depending on size, turning occasionally. The coating should be deeply golden and the internal temperature should reach 75°C (165°F). Drain on a wire rack.

Meanwhile, prepare the hot honey glaze by warming honey, hot sauce, apple cider vinegar, and red pepper flakes in a small saucepan over low heat. Stir just until it loosens and melds—do not boil. Keep warm.

Once all chicken is fried and rested briefly, drizzle generously with the warm hot honey or brush on for a more lacquered effect. Serve immediately while hot and crispy.

Cooking Tips

Marinating in buttermilk is essential—it creates a tender, juicy interior and helps the flour stick better. For extra crispy results, let the floured chicken sit for 15 minutes before frying to allow the coating to hydrate slightly. Keep your frying oil at a steady temperature—too cool and the coating will absorb oil; too hot and the exterior will burn before the inside cooks through. The hot honey can be customized—add more chili flakes for extra fire or a knob of butter for richness. Leftover hot honey makes a brilliant drizzle over fried tofu, roasted vegetables, or even cornbread.