Real Recipes From Real Home Cooks ®

buttermilk fried chicken with spicy honey drizzle

★★★★★ 11
a recipe by
Mary Lundschen
San Antonio, TX

I think that frying chicken is what God made cast iron skillets for. Also, if you are frying a lot of chicken, you can dip the chicken for frying, place on a large sheet pan and refrigerate overnight to fry the next day. If you are really in a hurry, have two skillets going at one time. But you must be sure the chicken fries long enough to cook through and don't crowd the pieces.

Blue Ribbon Recipe

We just love the crispiness of this buttermilk fried chicken recipe. Soaking the chicken in buttermilk tenderizes the meat and makes the final outcome very moist. Frying in a cast iron skillet is just like how grandma used to make it. The spicy honey drizzle on top is the perfect complement to the savory chicken. Serve with crispy waffles and this meal is a dream.

— The Test Kitchen @kitchencrew
★★★★★ 11
method Deep Fry

Ingredients For buttermilk fried chicken with spicy honey drizzle

  • 1 fryer
    cut up or your favorite chicken pieces, bone in (about 4 lbs.)
  • 2 c
  • 2 c
    all-purpose flour
  • 1 tsp
  • 1/4 tsp
  • 2 tsp
    dry mustard
  • 1 1/2 tsp
    garlic powder
  • 2 Tbsp
  • 2 c
    Crisco oil - fill 10 inch to 12 inch skillet about 1/2 inch deep

How To Make buttermilk fried chicken with spicy honey drizzle

  • Removing skin from the chicken.
    Remove skin.
  • Patting dry the rinsed chicken.
    Rinse and pat dry. Salt & pepper pieces.
  • Placing chicken in a resealable bag with seasoned flour.
    Add flour to a plastic bag along with the salt, cayenne, dry mustard, garlic powder, and paprika. Dip pieces of chicken, one at a time, into flour.
  • Shaking bag to coat the chicken.
    Shake bag to coat chicken.
  • Dipping coated chicken into buttermilk.
    Pour buttermilk into a pie plate. Remove chicken from the flour and dip pieces in the buttermilk.
  • Chicken pieces placed back in the flour.
    Then back into the flour and shake bag to coat.
  • Shaking off excess flour.
    Remove chicken from bag, shaking off excess flour.
  • Coated chicken on a wire rack.
    Put on a plate or wire rack. You can cover and refrigerate for an hour or overnight, but not necessary.
  • Frying chicken in a cast iron skillet.
    When the oil is hot place chicken pieces in the skillet, but do not crowd. Oil should be hot but not smoking. Fry chicken at least 12 minutes per SIDE. It will depend on how large the pieces are and dark meat takes longer than the white meat. If the oil is too hot it will burn the outside and not cook the inside.
  • Draining chicken on a paper towel.
    When the chicken is fried, drain on paper towels.
  • Tray covered in aluminum foil.
    Put in an ovenproof dish and cover with foil. Place in a 250 degree oven to keep warm and also it will keep cooking.
  • Adding hot sauce to honey.
    Yummy drizzle for chicken. Add a few drops of hot sauce in 1/2 cup honey.
  • Warming the honey in the microwave.
    Warm in the microwave.
  • Drizzling honey over fried chicken.
    Lightly drizzle over pieces of chicken. Finger-lickin' good.