Honey Butter Crispy Chicken – Sweet, Crunchy, and Totally Addictive

Kicking off with one of the most irresistible comfort foods ever created: honey butter crispy chicken. Imagine juicy, perfectly seasoned chicken with a shatteringly crunchy crust, then drenched in golden honey butter that seeps into every crack. It’s southern charm meets sweet indulgence, and it’ll make you rethink every fast-food chicken sandwich you’ve ever eaten. Let’s get into the crispy, sticky, buttery goodness.

Why This Recipe Works

• Double Coating Magic: The flour–buttermilk–flour dredge locks in moisture while creating that classic, audible crunch. No soggy chicken allowed here.
• Honey Butter Glaze: A simple mix of honey and butter transforms plain fried chicken into something sweet, rich, and unforgettable. The glaze caramelizes slightly, adding texture and shine.
• Temperature Control: Frying at 350°F ensures the chicken turns out crisp and golden without burning the coating or drying out the meat.
• Resting After Frying: Letting the chicken rest for a few minutes helps the coating set and keeps it crispy even after drizzling the honey butter.
• Balanced Flavor: The savory spice blend meets buttery sweetness for a flavor explosion that satisfies both your salty and sweet cravings.

Ingredients

• 2 lbs boneless, skinless chicken thighs (cut into sandwich-sized pieces)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp cornstarch
• 2 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper
• ½ tsp black pepper
• Vegetable oil (for frying)
• 4 tbsp unsalted butter
• 3 tbsp honey
• 1 tbsp hot sauce (optional, for glaze)

Equipment Needed

• Large mixing bowls
• Deep skillet or Dutch oven
• Instant-read thermometer
• Wire rack + baking sheet
• Tongs
• Small saucepan
• Whisk

Instructions

Step 1: Marinate the Chicken Like You Mean It

Pour 2 cups of buttermilk into a large bowl and add 1 teaspoon of salt, ½ teaspoon of black pepper, and a pinch of cayenne pepper. Stir it up, then add your chicken pieces, making sure they’re fully submerged. Cover the bowl and refrigerate for at least 1 hour (or up to overnight if you want the juiciest possible results). This step tenderizes the meat and helps the coating stick like a dream later on.

Step 2: Create the Crispy Coating

In a separate bowl, combine 2 cups of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon each of paprika, garlic powder, and onion powder, plus 1 teaspoon of salt and ½ teaspoon of cayenne. Stir well so the seasoning is evenly distributed. The cornstarch is your secret weapon—it makes the coating extra light and shatter-crisp. One pro tip: press the chicken into the flour mixture rather than just tossing it; that helps form those beautiful craggly bits.

Step 3: Double Dip for Extra Crunch

Remove each piece of chicken from the buttermilk, let excess drip off, and dredge it in the seasoned flour. Dip it back into the buttermilk, then into the flour again. This double coat builds that golden armor your chicken needs to survive the honey butter bath later. Shake off excess flour gently, and place each coated piece on a wire rack for about 10 minutes before frying. This rest time helps the coating adhere better—no flakes left behind in the oil.

Step 4: Fry to Crispy Perfection

Heat about 1½ inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Use an instant-read thermometer to keep it steady; if it dips too low, your chicken will absorb oil and turn greasy. Fry 2–3 pieces at a time, about 6–7 minutes per side, or until the internal temperature hits 165°F and the crust is a rich golden brown. Transfer the fried chicken to a wire rack set over a baking sheet to drain. Tip: never stack fried chicken—it traps steam and ruins the crunch.

Step 5: Make the Honey Butter Glaze

In a small saucepan, melt 4 tablespoons of unsalted butter over low heat. Once melted, whisk in 3 tablespoons of honey and 1 tablespoon of hot sauce (if you like a spicy kick). Let it bubble for 1 minute, just until it slightly thickens and smells like pure temptation. Remove from heat. The glaze should be pourable but sticky enough to cling to the chicken.

Step 6: Coat and Serve

Brush or drizzle the honey butter glaze over the freshly fried chicken while it’s still warm. Watch it glisten as it soaks into the crispy coating. Give it 2–3 minutes to set before biting in—trust me, molten honey butter is hotter than it looks. Serve on its own, over waffles, or in a sandwich bun with pickles. Tip: if you’re making a batch, keep fried pieces warm in a 250°F oven until serving.

Tips and Tricks

Here’s where we turn your crispy chicken from great to legendary. First, temperature control is non-negotiable—keep the oil between 340°F and 360°F. A thermometer isn’t optional; it’s the difference between perfect crunch and soggy sadness. Second, use dark meat like thighs for the juiciest results; breasts work too, but they can dry out faster. Third, don’t crowd your pan. Each piece of chicken needs room to breathe so the temperature doesn’t plummet. Fourth, resting your dredged chicken before frying helps the coating bond firmly—this small step makes a huge textural difference.

Want to keep leftovers crisp? Reheat them in a 400°F oven for about 10 minutes on a wire rack. Skip the microwave—it’s the mortal enemy of crispy anything. When making the honey butter, resist the urge to crank the heat; slow melting preserves that creamy texture and prevents the honey from scorching. Finally, if you’re prepping ahead, dredge the chicken and freeze it uncooked on a tray. Once solid, store in a freezer bag, and fry straight from frozen—just add a few extra minutes to the cook time.

Recipe Variations

1. Spicy Maple Chicken: Swap honey for maple syrup and add ½ teaspoon of crushed red pepper flakes to the glaze for a sweet-heat combo that’ll wake up your taste buds.
2. Garlic Parmesan Crunch: Skip the honey butter and toss your fried chicken in melted butter mixed with grated Parmesan and minced garlic. Perfect for a game-day platter.
3. Korean-Inspired Glaze: Replace honey with gochujang and soy sauce for a sweet, savory, and slightly smoky flavor that pairs perfectly with steamed rice.
4. Hot Honey Version: Stir 1 tablespoon of chili oil into your honey butter for a spicy glaze that still keeps the sweetness front and center.
5. Waffle Sandwich: Slide the chicken between two buttermilk waffles, drizzle extra honey butter, and top with a fried egg for the ultimate brunch indulgence.

Frequently Asked Questions

Q1: Can I bake this instead of frying?
Yes, but expect a slightly different texture. To bake, place double-dredged chicken on a wire rack over a baking sheet, spray lightly with cooking oil, and bake at 425°F for 25–30 minutes, flipping halfway through. It won’t be quite as shatter-crisp as fried, but it’s still golden and delicious, especially once glazed with that honey butter.

Q2: Can I use chicken breasts instead of thighs?
Absolutely. Slice them in half horizontally so they cook evenly, and reduce frying time slightly since breasts cook faster. Keep an eye on internal temperature—165°F is the goal. Chicken breasts tend to dry out more easily, so brining or marinating longer in buttermilk can help retain juiciness.

Q3: What kind of oil is best for frying?
Neutral oils with high smoke points work best, like vegetable, peanut, or canola oil. Avoid olive oil—it smokes too quickly and can add unwanted bitterness. Always use fresh oil if possible; old or reused oil can darken your crust prematurely and give it a stale flavor.

Q4: How do I make the glaze thicker or thinner?
For a thicker glaze, simmer the honey butter for an extra minute or add a tiny pinch of cornstarch. For a thinner version, simply reduce the honey slightly or whisk in a teaspoon of warm water. Adjusting the ratio of honey to butter gives you total control over how sticky or saucy you want it.

Q5: Can I make this ahead of time?
You can prep the dredged chicken up to a day in advance. Store it on a parchment-lined tray, uncovered, in the fridge. This air-drying helps the coating firm up, giving you even crispier results when fried. Just make the honey butter fresh when you’re ready to serve—reheated glaze tends to separate.

Summary

This honey butter crispy chicken is everything comfort food should be: crunchy, juicy, and drenched in sweet buttery glaze. Whether you’re serving it over waffles, in a sandwich, or straight from the rack, it’s guaranteed to impress every taste bud in the room.

Honey Butter Crispy Chicken – Sweet, Crunchy, and Totally Addictive

Recipe by Joseph Hudson

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

300

kcal

Ingredients

• 2 lbs boneless chicken thighs

• 2 cups buttermilk

• 2 cups all-purpose flour

• 1 tbsp cornstarch

• 2 tsp salt

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper

• ½ tsp black pepper

• Vegetable oil for frying

• 4 tbsp butter

• 3 tbsp honey

• 1 tbsp hot sauce (optional)

Directions

• Marinate chicken in buttermilk with salt and pepper for at least 1 hour.
• Mix flour, cornstarch, and spices for coating.
• Double dip chicken in buttermilk and seasoned flour.
• Fry at 350°F for 6–7 minutes per side until golden brown and 165°F inside.
• Melt butter with honey and optional hot sauce for glaze.
• Brush glaze over fried chicken and serve warm.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.