Buttermilk Fried Chicken with Honey Drizzle

I have made this recipe a number of times and it always turns out great.  Soaking the chicken overnight in buttermilk is the key.  The chicken fries up tender and moist and the overnight soak gives the chicken time to absorb all the great spice flavors.

Yield:  Serves 4-6


1 quart buttermilk, plus 2 cups

2 tablespoons hot sauce

2 chickens (3-4 lbs) cut up into 8 pieces

3 cups all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon sweet paprika

2 teaspoons cayenne pepper

Salt and freshly ground black pepper

Peanut oil for frying

Warm honey for drizzle, if desired


1.    Combine 1 quart of the buttermilk, kosher salt and hot sauce in a large baking dish.  Add the chicken and coat each piece.  Cover and refrigerate for a minimum of 4 hours or overnight.  Place remaining 2 cups of buttermilk in a bowl and refrigeration for later use.


2.    Stir together the flour, garlic powder, onion powder, paprika and cayenne pepper in a large bowl.  Divide the mixture among 2 shallow platters and season with salt and freshly ground black pepper.


3.    Drain the chicken in a colander and pat dry.  Dredge a few pieces at a time through the flour mixture and pat off the excess.  Dip the chicken in the reserved buttermilk and then into the second platter of flour and pat off the excess flour.  Place chicken pieces on a baking rack set over a baking sheet while the oil heats.


4.    Pour about 3 inches of oil into a deep cast iron skillet (I think a cast iron dutch oven is ideal).  Make sure that the oil does not come up more than one half up the sides of the skillet.  Put the pot over medium high heat and heat the oil to 375 degrees F on a deep fryer thermometer.


5.    Working in small batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until golden brown and cooked through, about 20 minutes.  Remove from oil with slotted spoon and transfer to a rack to drain; repeat with the remaining pieces.


6.    If desired, while hot, drizzle the chicken pieces with honey.



Recipe:  Bobby Flay – FoodNetwork – Boy Meets Grill



Comments are closed.