Buttermilk-Brined Fried Chicken with Honey Hot Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken pieces brined in tangy buttermilk, then fried to a golden crisp and tossed in a sticky honey hot sauce for a perfect balance of heat and sweetness. This American-inspired chicken recipe, ready in about 35 minutes, pairs bone-in chicken thighs and drumsticks, buttermilk, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 600 cal/serving

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Ingredients

2 lbs bone-in chicken thighs and drumsticks
2 cups buttermilk
1 tbsp kosher salt
2 cups all-purpose flour
1 tbsp paprika
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp black pepper
for frying, about 4 cups vegetable oil
1/4 cup honey
2 tbsp hot sauce
2 tbsp unsalted butter

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Instructions

Step 1: In a large bowl, combine 2 cups buttermilk and 1 tbsp kosher salt; add 2 lbs bone-in chicken thighs and drumsticks, submerging fully. Cover and refrigerate for at least 4 hours or overnight.
Step 2: In another bowl, whisk together 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp cayenne pepper, and 1 tsp black pepper.
Step 3: Remove chicken pieces from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to coat well.
Step 4: Heat about 4 cups vegetable oil in a deep heavy pot or fryer to 350°F.
Step 5: Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F; transfer to a wire rack set over a baking sheet to drain.
Step 6: In a small saucepan, melt 2 tbsp unsalted butter over low heat; whisk in 1/4 cup honey and 2 tbsp hot sauce until combined and warm.
Step 7: Toss the fried chicken pieces gently in the honey hot sauce until evenly coated; serve immediately.