Buttermilk Fried Chicken with Honey

With its craggy golden crust and juicy bone-in thighs, buttermilk fried chicken is all about the meeting of tender meat and well-seasoned crunch. The buttermilk helps soften the chicken and gives the flour coating something to grip, while paprika, garlic, black pepper and a little cayenne bring warmth without overwhelming the meat. Honey drizzled over the hot pieces adds a glossy sweet finish that catches on the crisp edges, making this a generous dinner dish best served straight from the rack while the coating is still crackling.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style American Southern-style cooking
Flavor profile Savoury • Lightly spicy • Sweet
Spice level Mild
Techniques Buttermilk marinating • Dredging • Deep-frying
Key equipment Large heavy pot • Cooking thermometer • Wire rack
Time commitment Under 2 hours

Why this recipe works

  • Crisp, well-set crust: Resting the floured chicken before frying lets the coating hydrate and cling more securely, giving a crunchier finish.
  • Seasoning in every bite: Paprika, garlic, black pepper and cayenne season the flour directly, so the crust carries the main flavour rather than relying only on the drizzle.
  • Sweet-savoury contrast: Honey added at the end sticks to the hot crust without softening it too early, balancing the salty, peppery coating.

Get the most out of this recipe

Timing notes

  • Buttermilk soak: A short chill gives the chicken tang and tenderness, while an overnight soak develops a deeper flavour if you want to prepare ahead.
  • Rest before and after frying: The first rest helps the coating set; the final rest lets steam settle so the crust stays crisp rather than turning damp.
  • Best served hot: Drizzle with honey just before serving, when the crust is still hot and crunchy.

Adjust the heat

  • Make it milder: Replace the cayenne with extra paprika for warmth and colour without noticeable chilli heat.
  • Add more heat: Increase the cayenne slightly or add a pinch of chilli powder to the flour mixture.
  • Keep the heat rounded: The honey softens the peppery edge, so add it after frying rather than mixing sweetness into the coating.

Common mistakes

  • Letting the oil drift: Keep the oil close to 170°C (340°F). Too cool and the coating absorbs oil; too hot and the crust can darken before the chicken cooks through.
  • Frying too many pieces at once: Work in batches so the oil temperature recovers quickly and each thigh has room to crisp evenly.
  • Relying only on colour: Deep golden crust is not enough; check that the thickest part of the chicken reaches 75°C (165°F), especially near the bone.

Serving ideas

  • Fresh sides: Serve with sharp slaw, pickles or a simple green salad to cut through the richness.
  • Comfort-style sides: Mashed potatoes, cornbread, biscuits or buttered corn all suit the sweet-savoury fried chicken.
  • Finish just before serving: A final light drizzle of honey gives gloss and sweetness without weighing down the crust.

Equipment you'll need

Cooling rack Kitchen thermometer Large pot Mixing bowl Tongs Whisk
Ingredients
Instructions
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  1. Put the chicken thighs in a bowl and pour over the buttermilk, turning to coat. Cover and chill for 45 minutes (or up to overnight for deeper flavour).
  2. In a wide bowl, whisk together the plain flour, ground paprika, ground garlic, fine sea salt, black pepper and cayenne pepper. Lift the chicken from the buttermilk, letting the excess drip back into the bowl.
  3. Dredge each piece of chicken in the seasoned flour, pressing firmly so the coating clings, then set on a rack for 10 minutes to hydrate and set. This helps the crust stay put during frying.
  4. Pour the vegetable oil into a large pot to a depth of about 4 to 5 cm and heat to 170°C (340°F). Fry the chicken in batches, turning occasionally, for 12 to 15 minutes until deep golden and the thickest part is cooked through (75°C (170°F) at the bone).
  5. Lift the chicken back onto the rack and rest for 5 minutes so the crust stays crisp. Drizzle with the honey and serve straight away while hot and crunchy.

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Recipe notes

Tips

  • Keep the oil temperature steady: if it drops below 165°C (330°F), the coating can turn greasy; if it rises above 180°C (355°F), the crust can darken before the chicken is cooked through.
  • For the crunchiest finish, let the coated chicken sit on the rack before frying so the flour absorbs a little buttermilk and forms a paste-like layer.
  • If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the chicken reaches 75°C (170°F) in the thickest part and avoid cross-contamination from the raw buttermilk.

Substitutions

  • Replace Chicken thighs with Chicken drumsticks for a slightly leaner bite; keep the same method and cook until 75°C (170°F) at the thickest part.
  • Replace Honey with Maple syrup for a different sweet finish that still clings well to the hot crust.
  • Replace Cayenne pepper with Ground paprika for a milder heat level while keeping the same overall seasoning.

Storage

  • Refrigerate up to 2 days
  • Cool completely, then refrigerate in a sealed container. Reheat on a rack in a 200°C (390°F) oven for 12 to 15 minutes until piping hot and crisp; drizzle with honey after reheating for the best crunch.

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Recipe overview

  • Servings: 4 servings
  • Total time: 1h 30min (35min active)
  • Difficulty: Advanced
  • Cuisine: American
  • Allergens:
    Gluten Milk Wheat
Kid friendly
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Equipment you'll need

Cooling rack Kitchen thermometer Large pot Mixing bowl Tongs Whisk
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Black pepper

1 cup ≈ 110.4 g
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Buttermilk

1 cup ≈ 240 ml
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Cayenne pepper

1 cup ≈ 86.4 g
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Fine sea salt

1 cup ≈ 268.8 g
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Ground garlic

1 cup ≈ 148.8 g
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Honey

1 cup ≈ 340 g
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