Buttermilk-Brined Fried Chicken with Hot Honey Drizzle

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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.

Juicy fried chicken brined in buttermilk, seasoned and fried until golden, served with a sweet and spicy hot honey drizzle. This Southern-inspired chicken recipe, ready in about 35 minutes, pairs chicken pieces (legs and thighs), buttermilk, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 Southern cuisine 650 cal/serving

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Ingredients

8 pieces (about 3 pounds) chicken pieces (legs and thighs)
4 cups buttermilk
2 tbsp salt
1 tbsp black pepper
2 tsp paprika
1 tsp garlic powder
2 cups all-purpose flour
4 cups vegetable oil
1/4 cup honey
2 tbsp hot sauce
1 tbsp unsalted butter

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Instructions

Step 1: In a large bowl, combine 4 cups buttermilk, 2 tbsp salt, 1 tbsp black pepper, 2 tsp paprika, and 1 tsp garlic powder. Submerge 8 chicken pieces (legs and thighs) in the brine, cover, and refrigerate for at least 4 hours or overnight.
Step 2: In a separate large bowl, mix 2 cups all-purpose flour with 1 tsp salt and 1 tsp black pepper for dredging.
Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven over medium heat to 350°F (175°C).
Step 4: Remove chicken from the buttermilk brine, letting excess drip off, then dredge each piece thoroughly in the seasoned flour, shaking off excess.
Step 5: Fry the chicken pieces in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F), then drain on paper towels.
Step 6: In a small saucepan over low heat, melt 1 tbsp unsalted butter with 1/4 cup honey and 2 tbsp hot sauce, stirring until combined and warm.
Step 7: Drizzle the hot honey sauce over the fried chicken just before serving for a sweet and spicy finish.