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Extra crispy fried chicken drizzled with honey-butter glaze on a white plate, garnished with parsley.

Extra Crispy Fried Chicken with Honey Butter Drizzle

This extra crispy fried chicken features a shatteringly crisp coating and juicy chicken, all drizzled with a homemade honey-butter glaze. It’s an irresistible comfort food classic that blends crunch, spice, and sweetness, perfect for any occasion.
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Prep Time 4 hours
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 3437 kcal

Ingredients
  

  • One 2 1/2– to 3 1/2 – pound chicken (1.1 to 1.6kg)
  • 2 1/4 cups (540g) buttermilk
  • 1/2 cup (130g) Frank's RedHot hot sauce
  • 1 teaspoon (4g) garlic powder
  • 1 teaspoon (4g) onion powder
  • 1/2 teaspoon (2g) freshly ground black pepper
  • 2 teaspoons (8g) kosher salt
  • 5 cups (1.1kg) peanut or safflower oil
  • 2 1/2 cups (375g) Italian 00 flour
  • 2 teaspoons (8g) kosher salt, plus more for seasoning
  • 1/3 cup (120g) clover honey
  • 2 tablespoons (30g) water
  • 3 1/2 tablespoons (50g) butter
  • 10 árbol chiles (about 6g)
  • 12 Kashmiri red chiles (18g)
  • 2 pieces (2g) star anise
  • 1 black cardamom pod (2g), inner seeds only
  • One 2-inch piece of cinnamon (4g)
  • 1 teaspoon (2g) cumin seeds
  • 1 tablespoon (5g) Sichuan peppercorns
  • 2 tablespoons (6g) porcini mushroom powder

Instructions
 

  • Prepare the buttermilk brine: Break the chicken into 2 drumsticks, 2 thighs, 2 wings, and 4 breast pieces. Whisk together buttermilk, hot sauce, garlic powder, onion powder, black pepper, and salt in a large bowl. Submerge the chicken in the brine, cover, and refrigerate for 8-12 hours (overnight for best results).
  • Preheat the oil: Fill a 12-inch skillet with oil, ensuring it reaches halfway up the pan. Heat to 325°F (163°C), monitoring with a thermometer.
  • Coat the chicken: Combine Italian 00 flour with salt. Add a few tablespoons of the buttermilk brine to the flour and gently mix. Dredge each piece of chicken, pressing firmly to form a thick crust.
  • Fry in batches: Place chicken in the oil without overcrowding. Maintain an oil temperature between 250°F and 325°F. Fry legs and thighs for about 8 minutes per side, wings and breasts for about 6 minutes per side, or until golden brown and cooked through.
  • Make the honey-butter drizzle: Caramelize honey in a saucepan over medium heat until nutty brown. Stir in water and butter until smooth.
  • Prepare the spice dust: Toast chilies and spices in a dry pan until fragrant, then grind with porcini powder. Set aside.
  • Assemble and serve: Drizzle fried chicken with honey-butter sauce, sprinkle with spice dust, and serve immediately.

Notes

The buttermilk brine infuses the chicken with flavor and keeps it juicy. An overnight soak is ideal, but even a quick 4-hour brine makes a difference.