Best Buttermilk Fried Chicken With Spicy Honey Drizzle Recipes

Crispy Honey-Glazed Fried Chicken Recipe by Tasty image

Provided by Alvin Zhou

Categories Dinner

Yield 8 servings

Number Of Ingredients 14

2 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons dried oregano
2 teaspoons cayenne powder
3 cups all-purpose flour
4 bone-in, skin-on chicken drumsticks
4 bone-in, skin-on chicken thighs
3 cups buttermilk
peanut or vegetable oil, for frying
honey, for serving

Steps:

In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
Drizzle the chicken with honey, then serve.
Enjoy!

Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams

Paula Dean's Spicy Buttermilk Fried Chicken image

Provided by sunnysld

Categories Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 quart buttermilk
1 tablespoon hot sauce
2 teaspoons Lawry's Seasoned Salt, divided
1 (4 -5 lb) chicken, cut into 8 pieces
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon ground red pepper
1 teaspoon onion powder
peanut oil (for frying)

Steps:

In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
Enjoy!

Buttermilk Fried Chicken With Spicy Honey Drizzle image

Provided by Mary Lundschen

Categories Chicken

Number Of Ingredients 9

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

Steps:

1. Remove skin.
2. Rinse and pat dry. Salt & pepper pieces.
3. 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.
4. Shake bag to coat chicken.
5. Pour buttermilk into a pie plate. Remove chicken from the flour and dip pieces in the buttermilk.
6. Then back into the flour and shake bag to coat.
7. Remove chicken from bag, shaking off excess flour.
8. Put on a plate or wire rack. You can cover and refrigerate for an hour or overnight, but not necessary.
9. 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.
10. When the chicken is fried, drain on paper towels.
11. Put in an ovenproof dish and cover with foil. Place in a 250 degree oven to keep warm and also it will keep cooking.
12. Yummy drizzle for chicken. Add a few drops of hot sauce in 1/2 cup honey.
13. Warm in the microwave.
14. Lightly drizzle over pieces of chicken. Finger-lickin' good.