Honey Butter Fried Chicken

This Honey Butter Fried Chicken recipe is the perfect mix of crispy and juicy, glazed in a sweet and savory sauce that sticks to every bite. It’s easy to make at home and tastes like something you’d order at your favorite chicken spot. No reservation required!

If this recipe has your mouth watering, check out my Buttermilk Fried Chicken Sandwich next!

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Jump to:

• Easy Honey Butter Fried Chicken
• What Ingredients do I Need?
• How to Make Honey Butter Fried Chicken
• Tips for Making Crispy Fried Chicken
• What to Serve with Honey Butter Fried Chicken
• FAQ's
• I hope you enjoy preparing this recipe for Honey Butter Fried Chicken!
• Honey Butter Fried Chicken Recipe

Easy Honey Butter Fried Chicken

I’ve seen versions of honey butter fried chicken inspired by Korean flavors and even a famous Chicago spot, but this one brings a little Southern flair into the mix. It’s the best way to fry chicken if you want that crispy, juicy bite with a buttery glaze that sticks in all the right ways.

Whether you're making party food or planning for summer cookouts, this recipe checks every box. The ingredients are simple, the steps are easy to follow, and the result is the best fried chicken!

What Ingredients do I Need?

This recipe uses everyday ingredients, but the way they come together is what makes it special. The seasoned buttermilk marinade keeps the chicken tender and flavorful, while the flour and cornstarch mix creates that extra-crispy crust. A few spices build bold flavor into every layer, and the honey butter glaze brings it all home with a sticky-sweet finish that’s perfectly balanced with a hint of heat.

Ingredients for Honey Butter Fried Chicken

For the Chicken:

1. Chicken wings or tenders. These cuts are perfect for frying and soak up the marinade and glaze while staying juicy inside.
2. Buttermilk. Acts as a tenderizer and adds tangy depth, helping the breading stick better to the chicken.
3. Hot sauce. Adds a subtle heat and boosts the flavor of the marinade.
4. Garlic powder. Infuses the chicken with savory flavor before it even hits the flour.
5. Paprika. Adds color and a mild smoky depth to both the marinade and the breading.
6. Salt. Essential for seasoning the chicken from the inside out.
7. Black pepper. Balances out the other seasonings and adds mild heat.

For the Breading:

1. All-purpose flour. The base of the crispy coating, it helps create that classic golden crust.
2. Cornstarch. Lightens the breading and gives the chicken an extra-crispy texture.
3. Salt. Ensures the coating is just as flavorful as the chicken itself.
4. Black pepper. Adds a kick and complements the other spices.
5. Garlic powder. Layers in more flavor so every bite is seasoned.
6. Paprika. Helps with color and adds another level of warmth.
7. Cayenne pepper. Brings a touch of heat without overpowering the honey butter glaze.

For the Honey Butter Glaze:

1. Honey. The base of the glaze, it gives the chicken that sweet, sticky finish.
2. Unsalted butter. Adds richness and smoothness, balancing the sweetness of the honey.
3. Hot sauce (optional). If you want a little heat in your glaze, this rounds out the sweet and savory balance.

How to Make Honey Butter Fried Chicken

Marinate the Chicken

I start by whisking together the buttermilk, hot sauce, garlic powder, paprika, salt, and pepper in a bowl. Then, in a ziplock bag, I add the chicken and make sure every piece is fully coated. I let it chill in the fridge for at least an hour, or overnight if I want more flavor.

Prep the Breading

While the chicken marinates, I mix the flour, cornstarch, and all the seasoning for the breading. In a large baking dish or pan, I transfer the contents into the large pan.

Coat the Chicken

Once the chicken’s ready, I let the excess marinade drip off, then I coat the chicken thoroughly with the flour mixture using tongs. For extra crunch, I dip the chicken back into the buttermilk, then back into the flour mixture for a second coating.

Fry Until Crispy

I heat about 1½ to 2 inches of oil in a heavy skillet until it hits 350°F. Then I fry the chicken in batches, about 6 to 8 minutes per side, until it’s golden, crispy, and cooked through. I place the fried chicken on a wire rack set over a baking sheet lined with paper towels to drain.

Make the Honey Butter Glaze

While the chicken cools slightly, I melt butter in a small saucepan. I stir in the honey and a splash of hot sauce, then let it come to a slow boil. Once it thickens a bit, I take it off the heat.

Finish and Serve

Right before serving, I drizzle the warm glaze over the fried chicken. You can also brush it on if you want more control. Either way, it’s sweet, savory, and sticky in the best way.

Tips for Making Crispy Fried Chicken

• Marinate as long as you can. One hour is good, but overnight makes the chicken even more flavorful and tender.
• Use a mix of flour and cornstarch. The cornstarch lightens the coating and gives it that extra-crispy texture.
• Double dip for more crunch. Dipping the chicken back into the buttermilk and flour builds a thicker crust that fries up beautifully.
• Don’t overcrowd the skillet. Fry in batches so the oil temperature stays steady and the chicken gets evenly crispy.
• Let the chicken drain on a rack. This keeps the bottom from getting soggy and helps maintain that crunch.
• Make the glaze while the chicken rests. It only takes a few minutes and is best poured warm so it clings to the crust.
• Add hot sauce to taste. If you like a bit of heat, don’t skip the hot sauce in the glaze—it balances the sweetness perfectly.
• Add fresh lemon juice. If you taste the honey butter sauce and want to kick it up one extra notch, adding a squeeze of fresh lemon juice will do the trick. 🙂

What to Serve with Honey Butter Fried Chicken

Honey butter fried chicken pairs perfectly with my cornbread waffles for that sweet, savory, and crispy combo in every bite. You can also serve it with creamy mac and cheese, coleslaw, or a simple green salad to round out the meal. For something refreshing, try a lemonade or sweet tea on the side.

FAQ's

Can I use bone-in chicken instead of tenders or wings?

Yes, but keep in mind that bone-in pieces take longer to cook. Make sure they reach an internal temperature of 165°F and adjust the fry time as needed.

Is the glaze supposed to be thick?

The honey butter glaze should be pourable and slightly thickened, not sticky like syrup. Let it come to a slow boil and then cool for a minute or two before drizzling.

Can I make this recipe without deep frying?

Yes, you can bake or air fry it instead. For baking, place the coated chicken on a wire rack over a baking sheet, spray with oil, and bake at 400°F for 25–30 minutes, flipping halfway. For the air fryer, cook at 375°F for 15–18 minutes, also flipping and spraying with oil for even crispiness.

I hope you enjoy preparing this recipe for Honey Butter Fried Chicken!

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