Honey Butter Fried Chicken

Honey butter fried chicken has been my signature recipe for years—and trust me, it’s unforgettable. Hi, I’m Brooklyn Taylor, founder of Easy Protein Kitchen, mom of two, and lifelong chicken lover. After spending over a decade perfecting this dish in my Austin kitchen, I’ve finally nailed the ultimate crispy, juicy fried chicken finished with a buttery-sweet honey drizzle that steals the show every time.

This isn’t just comfort food—it’s comfort food with a crunch, flavor, and flair you’ll crave again and again.

Let’s get into the recipe that’s made me famous in every potluck, picnic, and backyard BBQ I’ve ever hosted.

The Ultimate Honey Butter Fried Chicken Guide

Why This Recipe is a Game-Changer

There’s fried chicken—and then there’s honey butter fried chicken that’s crispy, juicy, sweet, salty, and unforgettable. What makes this one a total showstopper?

It’s the culmination of ten years of testing every single method I could find—different flours, oils, spice combos, and cooking vessels. I’ve messed up more batches than I can count, but every failure taught me something. What you get in this honey butter fried chicken recipe is the final draft. The best version. The one that works every time.

Here’s why it works:

• Unbeatable Crunch: Using the right flour mix and resting the battered chicken before frying creates a crust that shatters.
• Insane Juiciness: Room temperature chicken + proper oil temp = juicy meat every single time.
• The Honey Butter Drizzle: It’s buttery. It’s sweet. It’s silky. And it ties everything together like a bow on top of flavor heaven.

This dish is so good, you’ll want to drizzle the honey butter on shrimp, pork chops, maybe even fries. Honestly? I’ve done it all. Once you learn the technique behind honey butter fried chicken, the possibilities are endless.

The Journey: 10 Years of Crispy Trial and Error

I’ve been frying chicken since I was a kid. Back then, I’d stand beside my mom’s stove with a wooden spoon, watching and learning. Over the years, I went from burnt crusts and soggy pieces to crispy perfection—and honey butter fried chicken became my ultimate creation.

Key lessons I learned:

• Use a deep vessel like a Dutch oven to control oil temp and get even browning.
• Let your chicken rest after coating. This is the difference between flaky, crunchy crust and flour falling off in the fryer.
• Season smart—not just your flour, but also your wet batter. Flavor all the way through.

This isn’t just a recipe. It’s a piece of my journey, and I’ve shared it with hundreds of friends and followers who now call it their favorite honey butter fried chicken ever.

Honey Butter Fried Chicken

Keyword: butter, cayenne pepper, heavy cream, Honey, sazon seasoning

Prep Time: 2 hours hours

Cook Time: 25 minutes minutes

Total Time: 2 hours hours 25 minutes minutes

Servings: 4

Calories: 625kcal

Author: Brooklyn

Golden, crispy, and drizzled with sweet buttery goodness—this Honey Butter Fried Chicken is the ultimate comfort food! Marinated in seasoned buttermilk, double-coated for crunch, and finished with a warm honey-butter glaze, this recipe strikes the perfect balance between savory, crispy, and sweet. Whether it's for Sunday dinner, a family gathering, or a treat-yourself moment, this chicken always delivers serious flavor and satisfying texture.

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Ingredients

• 6-8  mixed pieces of chicken dark and white meat!
• 3  cups all purpose flour
• 3/4 cup cornstarch
• 5-6 cups  vegetable oil for frying you can use canola, or, corn oil
• 1 1/2 packets of Sazon Seasoning if you can't find this use 3 tbsps of paprika instead
• 2 tbsps garlic powder
• 2 tbsps salt
• 1 tbsps black pepper
• 1 quart buttermilk you can use heavy cream as a substitute!
• 1/4 tsp cayenne pepper

For the Honey Butter Drizzle (optional)

• 2 tbps honey
• 1 tbps butter

Instructions

• In a large bowl, season chicken with cayenne pepper, garlic powder, and salt. Pour in buttermilk and 1 packet of sazon and mix. Let the chicken marinate in the refrigerator for at least an hour. Remove the chicken from the refrigerator and allow it to rest at room temperature for another hour before beginning the frying process
• In a medium sized bowl, combine flour, cornstarch, 1⁄2 pack sazon,1 tbsp of garlic powder, 1 tbsp of pepper and 1 tbsp of salt
• After the chicken is at room temperature , coat chicken in flour mix, and shake off any excess.
• Once the chicken is coated, let it get to room temperature for twenty minutes.
• Preheat oil to 350 degrees. You'll need to use 5-6 cups of oil.
• Drop the chicken in hot oil, flipping occasionally and allow the chicken to cook until there’s an internal temperature of 165 degrees or until golden brown.
• Combine melted honey and butter, then drizzle over chicken before serving. (optional)

Notes

• Let chicken come to room temp before frying for even cooking.
• Rest after flouring to lock in that ultra-crispy crust.
• No Sazon? Sub with paprika + garlic powder + salt.
• Dutch oven + thermometer = perfect results every time.
• This method works for shrimp, pork chops, even salmon.
• Honey butter is optional—but wildly recommended.
• Reheat in the oven or air fryer to keep it crispy.

Nutrition

Calories: 625kcal | Carbohydrates: 32g | Protein: 32g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 1180mg | Fiber: 1g | Sugar: 6g | Vitamin A: 18IU | Calcium: 12mg | Iron: 15mg

What Makes Honey Butter Fried Chicken Irresistible?

Crunch + Juicy = Flavor Bomb

The magic of honey butter fried chicken lies in one thing: texture. That first bite? It’s everything. The shatteringly crisp crust gives way to tender, juicy meat inside—creating the kind of mouthfeel that fast food chains dream of but rarely achieve.

What sets this apart from your average fried chicken?

• Double-layer seasoning: Both the wet and dry mixes are seasoned generously to ensure every bite delivers on flavor.
• Perfect frying technique: A consistent oil temp (350°F) guarantees even cooking and zero soggy spots.
• Rest time before frying: This helps the batter cling to the meat, giving you that signature crunch.

If you eat a piece straight from the oil—carefully, of course—it practically melts in your mouth. That hot crunch, paired with buttery honey glaze, makes this dish dangerously craveable.

The Role of Honey Butter: Sweet Meets Savory

Let’s be real—honey butter fried chicken wouldn’t be what it is without the golden drizzle at the end. While the chicken itself is full of bold, salty, spiced flavor, the honey butter adds a final flourish that’s warm, silky, and just a little decadent.

Here’s why the combo works:

• Sweet balances the spice: The honey soothes the heat from cayenne, paprika, and pepper.
• Butter adds richness: It brings out the flavor in the crust and helps every bite linger a little longer on your palate.
• Shine and stickiness: The glaze doesn’t just taste great—it looks irresistible and makes the coating even crispier once it sets.

I always recommend drizzling the honey butter while the chicken is still hot. That way, it soaks in just slightly without making the crust soggy. Trust me—it’s what makes this recipe unforgettable.

Must-Have Ingredients for Honey Butter Fried Chicken

The Four Core Elements You Can’t Skip

Every great dish starts with great ingredients—and honey butter fried chicken is no exception. While the final result might feel gourmet, the ingredients list is surprisingly simple. It’s the technique and balance that elevate this from “good” to unforgettable.

Here are the four non-negotiables:

1. Chicken
   • Bone-in, skin-on thighs or drumsticks deliver the most flavor and moisture. They hold up well to high heat and stay juicy inside.
2. Seasoned Flour
   • All-purpose flour is the base, but it’s the spice mix that matters. Think paprika, cayenne, garlic powder, onion powder, salt, and pepper—all blended evenly to create a flavorful crust. (Don’t forget: seasoning your flour is critical.)
3. Buttermilk + Egg Batter
   • The buttermilk tenderizes the meat while the egg helps the flour adhere. This duo creates the sticky coating that traps in flavor and forms that crackly crunch we all crave.
4. Oil for Frying
   • Use a neutral, high smoke-point oil like canola, peanut, or vegetable oil. Avoid olive oil—it burns too quickly. Keep that oil steady at 350°F for even frying.

Together, these four elements create the base for amazing honey butter fried chicken—before the glaze even comes in.

Special Touches: Spices, Buttermilk, and the Golden Butter Drizzle

If you want to take your fried chicken from classic to unforgettable, don’t just follow the basics—elevate them.

• The Spice Mix: Think bold. Use smoked paprika for depth, cayenne for heat, and even a pinch of dry mustard or white pepper for complexity.
• Let the Buttermilk Sit: Soak your chicken in seasoned buttermilk overnight if you have the time. It adds tenderness and tang that balances the final honey drizzle.
• Honey Butter Glaze: Melt real butter, mix in honey (local if you can), a pinch of sea salt, and even a splash of hot sauce or lemon juice to keep it from being too sweet.

Once the chicken is fried to a deep golden brown, drizzle this warm glaze right over the top. It seeps into the cracks, clings to the crust, and transforms the dish into a crave-worthy, golden-fried masterpiece.

Pro-Level Prep Tips Before You Fry

Room Temperature Rule: Why It Matters

Here’s one of the biggest mistakes I see people make when frying chicken: pulling it straight from the fridge to the fryer. Don’t do it! If you want perfectly crisp and juicy honey butter fried chicken, your chicken must be at room temperature before it ever touches the oil.

Why?

• Cold chicken drops the oil temperature, which leads to greasy, uneven cooking.
• Room temp chicken cooks more evenly, ensuring a golden crust and juicy center.
• Wet chicken ruins crispness—so pat it dry thoroughly before seasoning.

A quick tip: take your chicken out of the fridge at least 30–45 minutes before frying. Lay it on a paper towel-lined tray and let it come to temp while absorbing any extra moisture.

The Art of Seasoning: Wet + Dry Layer Magic

Want flavor in every single bite? Then you need to season not once, but twice. Both your flour mix and your wet batter should be packed with the same spice blend. This layered approach guarantees full-bodied flavor from the first crack of the crust to the last bite of meat.

Here’s how to do it right:

• Flour Mix: Paprika, garlic powder, cayenne, salt, pepper, onion powder.
• Wet Batter: Buttermilk, egg, and the same spices used in the flour.

After coating your chicken in buttermilk and seasoned flour, let it rest on a cooling rack for 20 minutes. This helps the crust set and stick—key to getting that signature crispy honey butter fried chicken texture.

Let’s Talk Technique: Frying Like a Pro

Best Tools: Dutch Ovens, Thermometers, and Oil Picks

Perfect honey butter fried chicken doesn’t just happen—it’s the result of the right tools and a little patience. Using the proper equipment takes the guesswork out of frying and gives you consistent, mouthwatering results.

Here’s what you’ll need:

• Dutch Oven or Deep Fryer: A deep, heavy pot like a Dutch oven helps control temperature and prevents dangerous oil splatters. Shallow pans don’t offer the same consistency.
• Clip-On Thermometer: Don’t eyeball it. A thermometer is essential to keep your oil steady at 350°F—the sweet spot for crispy, golden chicken.
• Neutral Oil: Choose a high smoke-point oil like canola, vegetable, or peanut oil. Avoid oils that burn quickly or alter the taste.

This setup ensures every piece of chicken cooks evenly, stays juicy inside, and gets that rich, golden crust on the outside.

The Right Way to Rest Your Chicken Before Frying

Once your chicken is coated and resting on a rack, resist the urge to rush. Letting it sit for 20 minutes allows the flour to hydrate slightly and adhere to the meat. This rest time is one of the key secrets to getting that honey butter fried chicken extra crispy and picture-perfect.

When you’re ready to fry:

• Gently place chicken pieces into the hot oil, skin-side down first.
• Don’t overcrowd the pot. Fry in batches so the oil temp stays stable.
• Flip halfway through and cook until the internal temp hits 165°F.

After frying, drain your chicken on a wire rack—not paper towels. This keeps the bottom crispy and avoids steam sogginess.

Honey Butter Magic – The Finishing Touch

How to Make the Perfect Honey Butter Sauce

Let’s talk about what takes honey butter fried chicken to the next level: the sweet, buttery glaze. It’s warm, golden, and the finishing touch that makes this dish unforgettable—and it’s super easy to make.

Here’s what you’ll need:

• 4 tablespoons of butter
• 3 tablespoons of honey
• A pinch of sea salt
• Optional: dash of hot sauce or lemon juice for balance

Gently melt the butter over low heat, whisk in the honey and salt, and stir until smooth. Add a little hot sauce for heat or a squeeze of lemon for brightness. What you get is a silky glaze that clings beautifully to freshly fried chicken—simple, flavorful, and impossible to resist.

Similar sticky glazes are used in Korean dishes like Yangnyeom Chicken, proving how a bold sauce can transform crispy fried chicken.

When and How to Drizzle for Max Flavor

The secret to getting the most out of your glaze? Drizzle it while the chicken is still piping hot. The residual heat helps the sauce soak slightly into the crust, enhancing flavor without softening the crunch.

How to do it right:

• Place your cooked pieces on a wire rack over a baking tray.
• Spoon or brush the glaze evenly across each piece.
• Let it rest for 2–3 minutes before serving to let everything set.

Whether you’re serving a weeknight dinner or hosting a backyard feast, the honey butter glaze transforms this into true honey butter fried chicken—a dish that never fails to impress.

Common Mistakes to Avoid

Soggy Skin? Here’s What Went Wrong

There’s nothing worse than soggy fried chicken—especially when you’re expecting that signature crunch. The good news? It’s usually an easy fix.

Here are the most common causes:

• Wet Chicken: If your chicken isn’t properly patted dry or is too cold, your coating won’t stick. This leads to a soggy, uneven crust.
• Skipping the Rest Time: After coating the chicken, letting it rest for at least 20 minutes helps the flour bind and prevents it from falling off during frying.
• Low Oil Temperature: Frying at the wrong temperature—especially too low—causes oil to seep into the crust rather than crisping it. Always use a thermometer and aim for a steady 350°F.

If your honey butter fried chicken didn’t come out crunchy, check these steps first. One small adjustment can turn a failed batch into fried gold.

How to Avoid Under or Overcooked Chicken

Cooking chicken just right is a balance of heat, timing, and patience. Overcooked pieces are dry and tough, while undercooked chicken is dangerous and unappetizing.

Here’s how to nail it:

• Use a Meat Thermometer: The internal temp should hit 165°F. This guarantees it’s cooked through while staying juicy.
• Don’t Crowd the Pot: Too many pieces at once will lower the oil temp, causing uneven cooking and soggy coating.
• Fry in Batches: It takes longer, but each piece will be crispier and cooked perfectly.

And remember—let the chicken rest for 5 minutes after frying. This helps juices redistribute so each bite of your honey butter fried chicken stays moist, flavorful, and perfectly tender.

Expert Tips for Reheating and Leftovers

How to Keep Honey Butter Fried Chicken Crispy the Next Day

One of the biggest challenges with leftover fried chicken is keeping that crunchy exterior. Luckily, you don’t have to sacrifice the texture if you reheat it the right way. Whether it’s lunch the next day or a quick midnight snack, there are easy ways to bring back the magic.

Here’s how to reheat honey butter fried chicken without losing its signature crisp:

• Use the oven or an air fryer: Skip the microwave—it steams the crust and turns it soggy. Instead, reheat in a preheated oven at 375°F for 10–15 minutes or toss it into the air fryer for about 5–8 minutes.
• Avoid foil wrapping: Foil traps steam, which softens the crust. Use a baking rack instead to keep air circulating around the chicken.
• Let it rest before reheating: If your chicken was in the fridge, let it sit out for 10–15 minutes to come closer to room temperature. This ensures even heating and helps prevent dried-out meat.

Done right, your leftovers will be just as satisfying as the fresh batch—still juicy inside and crispy outside. For another crispy favorite, try these Sous Vide Chicken Wings.

Freezing & Reheating Honey Butter Fried Chicken

Want to make a big batch ahead of time? You absolutely can. Here’s how to freeze it without sacrificing flavor:

To freeze:

• Let the chicken cool completely.
• Wrap each piece tightly in parchment paper, then place in a freezer-safe zip bag or container.
• Label and date it. It’ll stay good for up to 2 months.

To reheat from frozen:

• Thaw in the fridge overnight (never on the counter).
• Reheat in the oven or air fryer as described above.

While the honey butter glaze may lose a bit of its shine in the freezer, you can always whip up a fresh drizzle and pour it over once reheated. This brings your honey butter fried chicken right back to life—warm, sweet, and crunchy, just the way you love it.

Creative Variations and Serving Ideas

Spicy Honey Butter Chicken

If you’re a heat-seeker, give your honey butter fried chicken a fiery twist. Just a few tweaks can turn sweet and savory into sweet and spicy—without overpowering the dish. Add hot sauce to your honey butter glaze, spice up your flour mix with cayenne or chili powder, and brush the chicken with hot honey butter straight out of the fryer. And if you’re looking for other fun comfort food ideas, honey butter fried chicken also pairs beautifully on a platter alongside chicken nuggets and fries—a nostalgic twist that brings together crispy textures and sweet-savory flavors kids and adults both adore.

Here’s how to do it:

• Add hot sauce to your honey butter glaze — start with a teaspoon and adjust to taste.
• Spice up your flour mix with cayenne, chili powder, or crushed red pepper.
• For a real kick, brush the chicken with hot honey butter as soon as it comes out of the fryer, then hit it with a sprinkle of smoked paprika or Tajín.

The result? A flavor explosion that balances crispy texture with sweet heat—perfect for fans of bold bites.

Fried Chicken & Waffles: The Iconic Combo

When it comes to classic pairings, nothing beats chicken and waffles. And when you combine them with this golden, buttery glaze? Absolute perfection.

How to serve it:

• Plate a fresh, warm waffle.
• Top with two pieces of honey butter fried chicken.
• Drizzle extra honey butter (yes, more!) over the whole plate.
• Add a pat of butter, a little syrup, and maybe some hot sauce on the side.

This combo is ideal for weekend brunches, late-night cravings, or anytime you want to turn comfort food into an experience. Bonus points if you add a sunny-side-up egg on top.

Other serving ideas:

• Pair with coleslaw and mac & cheese for the ultimate soul food platter.
• Serve over a salad with tangy vinaigrette for a lighter take.
• Slice and add to a biscuit sandwich with pickles and spicy mayo.

However you plate it, honey butter fried chicken is the star — rich, golden, and impossible to forget.

Conclusion: Why Honey Butter Fried Chicken Deserves a Spot on Your Table

If you’re looking for a dish that checks every box—crispy, juicy, sweet, savory, and unforgettable—honey butter fried chicken is it. From the seasoned flour and juicy meat to that buttery glaze that pulls it all together, this recipe is more than dinner. It’s an experience.

Whether you’re cooking for guests or just treating yourself, this recipe delivers every time. And once you master it? Trust me—you’ll be tempted to use this method on everything from shrimp to pork chops.

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Frequently Asked Questions About Honey Butter Fried Chicken