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Crispy Buttermilk Fried Chicken with Sweet Spicy Glaze

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A crispy buttermilk fried chicken recipe soaked overnight for tenderness and coated with a sweet and spicy honey glaze, delivering a perfect balance of heat and sweetness.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon red chili flakes
  • 1 teaspoon grated fresh ginger (optional)
  • Vegetable oil or peanut oil (for deep frying)

Instructions

  1. Marinate the chicken: In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Add chicken pieces, fully submerged. Cover and refrigerate for at least 4 hours or overnight.
  2. Prepare the coating: In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Heat oil: Pour enough oil into a deep frying pan or Dutch oven to reach about 2 inches deep. Heat to 350°F (175°C), maintaining temperature with a thermometer.
  4. Coat the chicken: Remove chicken from marinade, let excess drip off. Dredge each piece in seasoned flour, pressing lightly. Set on a wire rack for a few minutes to let coating settle.
  5. Fry the chicken: Fry chicken pieces in batches, 12-15 minutes, turning occasionally until golden brown and internal temperature reaches 165°F (74°C). Drain on wire rack over baking sheet.
  6. Make the glaze: In a small saucepan, combine honey, soy sauce, apple cider vinegar, chili flakes, and grated ginger. Warm over medium heat, whisking until smooth and slightly thickened (about 5 minutes). Remove from heat.
  7. Glaze the chicken: Toss or brush the hot fried chicken with the glaze generously.
  8. Serve: Let chicken rest for 5 minutes before serving.

Notes

[‘Marinate chicken overnight for best tenderness and flavor.’, ‘Maintain steady oil temperature to avoid greasy or burnt chicken.’, ‘Pat chicken slightly dry before dredging to help coating stick.’, ‘Do not overcrowd the pan when frying; fry in batches.’, ‘Let coated chicken rest on wire rack before frying for better crust adhesion.’, ‘Brush glaze on while chicken is hot to keep crust crisp.’, ‘Store leftovers in airtight container in fridge up to 3 days; reheat in oven or air fryer to retain crispness.’]

Nutrition

Keywords: fried chicken, buttermilk chicken, crispy chicken, sweet spicy glaze, southern fried chicken, easy fried chicken

Find it online: https://elaraeats.com/crispy-buttermilk-fried-chicken-recipe-easy-sweet-spicy-glaze/