Ingredients
Scale
- 4 boneless chicken breasts or thighs, cut into pieces
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 large eggs
- 1 cup buttermilk
- Oil for frying (vegetable or peanut oil)
- 1/2 cup honey
- 2–3 teaspoons hot sauce (e.g., sriracha)
- 1 tablespoon apple cider vinegar
Instructions
- In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- In another bowl, whisk together the eggs and buttermilk.
- Dip each chicken piece into the egg mixture, then dredge in the seasoned flour, ensuring an even coating.
- Heat oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
- Carefully add the coated chicken pieces to the hot oil, frying in batches to avoid overcrowding.
- Cook for about 8-10 minutes per side until golden brown and cooked through (internal temperature 165°F).
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- In a small saucepan, combine honey, hot sauce, and apple cider vinegar.
- Heat over low heat, stirring until smooth and slightly warmed.
- Remove from heat and brush generously over the crispy fried chicken.
Notes
- Ensure oil temperature remains steady at 350°F for optimal frying results.
- Adjust hot sauce quantity to control spice level.
- For extra crispy chicken, double coat in seasoned flour before frying.
- Hot honey glaze can be stored separately and warmed before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: Gluten-Free (if using gluten-free flour)
Nutrition
- Serving Size: 1 piece
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg