Honey Glazed Southern Fried Chicken
A classic Southern fried chicken recipe with a sweet honey glaze that perfectly balances crispy, juicy chicken with a sticky, flavorful finish. This medium-difficulty dish is ideal for a comforting American dinner.
Ingredients
Check ingredients as you go.
- Chicken
- Marinade
- Coating
- Seasoning
- Frying
- Glaze
Let’s make it
Marinade
In a large bowl, combine buttermilk, half the salt, and hot sauce if using. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 1 hour, preferably up to 4 hours.
Coating
In a separate large bowl, mix flour, paprika, garlic powder, onion powder, black pepper, and the remaining salt to create the seasoned coating.
Preparation
Remove chicken pieces from the marinade, allowing excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing lightly to adhere. Place coated chicken on a wire rack and let rest for 10 minutes to set the crust.
Frying
In a deep heavy skillet or Dutch oven, heat vegetable oil to 175°C (350°F). Carefully add chicken pieces in batches, avoiding crowding, and fry for about 10-12 minutes, turning occasionally, until golden brown and internal temperature reaches 74°C (165°F). Drain on paper towels.
Glaze
While chicken fries, prepare the glaze by heating honey, butter, and apple cider vinegar in a small saucepan over low heat, stirring until butter melts and glaze is smooth. Remove from heat and set aside.
Finishing
Once chicken has drained slightly and is still hot, brush the honey glaze generously over each piece. Serve immediately for best texture and flavor.
Tips & notes
Ensure the oil temperature stays consistent between 175°C and 180°C (350°F to 356°F) during frying to get a crispy crust without overcooking the chicken. Let the flour-coated chicken rest for 10 minutes before frying to help the crust set firmly. Glaze the chicken right after frying while it's hot to maximize the sticky honey coating.
Saving it for later
Store leftover fried chicken in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 days for best quality. The glaze may soften the crust on reheating.
Reheating
Reheat fried chicken in a preheated oven at 190°C (375°F) for 10-15 minutes until warmed through and the crust is crisp. Avoid microwaving to preserve texture.
