Buttermilk Fried Chicken with Hot Honey Glaze

This buttermilk fried chicken delivers crisp, well-seasoned crust and juicy dark meat, finished with a warm chile-infused honey glaze. The sweet heat settles into the fresh crust for a bold Southern-style dinner.

Makes: 4 servings
Marinate: At least 4 hours or overnight

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• Peanut oil, for frying
• 1/4 cup Weeks Hawt Honey
• 1 tablespoon apple cider vinegar

How to Make Hot Honey Fried Chicken

1. Marinate the chicken. Place the thighs and buttermilk in a covered container. Refrigerate for at least 4 hours or overnight.
2. Season the flour. Combine the flour, salt, black pepper, and paprika in a shallow dish.
3. Dredge. Lift each thigh from the buttermilk, let the excess drip off, and coat thoroughly in seasoned flour. Set on a rack for 10 minutes so the coating can hydrate and cling.
4. Heat the oil. Add enough peanut oil to a heavy pot for safe frying, leaving plenty of room at the top. Heat to 350°F.
5. Fry in batches. Carefully lower the chicken into the oil without crowding the pot. Maintain a steady frying temperature and cook until deeply golden and the thickest part reaches at least 165°F, about 14 minutes depending on size.
6. Drain. Transfer the cooked chicken to a wire rack set over a sheet pan. Let the oil return to 350°F between batches.
7. Make the glaze. Warm the Hawt Honey and apple cider vinegar together over low heat just until fluid and combined.
8. Glaze and serve. Drizzle the warm glaze over the freshly fried chicken so it flows into the crisp crust. Serve immediately.

Frying Tips

• Use a deep-fry or instant-read thermometer to monitor both the oil and chicken.
• Never fill the pot more than halfway with oil, and lower chicken carefully to prevent splashing.
• Drain on a rack rather than paper towels to keep the bottom crust crisp.
• For milder heat, use less Hawt Honey glaze and serve extra at the table.

Shop Weeks Hawt Honey

Weeks Hawt Honey combines raw honey with chile heat for fried chicken, biscuits, pizza, roasted vegetables, and more.

Shop Chile-Infused Hawt Honey

Always cook poultry to an internal temperature of at least 165°F. Never leave hot frying oil unattended. Raw honey should not be given to infants under one year of age.