Buttermilk-Brined Fried Chicken with Spiced Honey Glaze

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Tender fried chicken marinated in buttermilk and finished with a warm honey glaze infused with smoked paprika and cayenne for a subtle kick. This Southern American-inspired chicken recipe, ready in about 300 minutes, pairs chicken thighs, bone-in, skin-on, buttermilk, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 8 pieces chicken thighs, bone-in, skin-on
• 2 cups buttermilk
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 cups all-purpose flour
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• for frying, about 4 cups vegetable oil
• 1/2 cup honey
• 2 tbsp unsalted butter
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 2 cups buttermilk, 1 tbsp kosher salt, and 1 tsp black pepper. Add 8 chicken thighs, ensuring they are fully submerged, and refrigerate for at least 4 hours or overnight to tenderize and flavor the meat.
2. Step 2: In a separate shallow dish, combine 2 cups all-purpose flour, 1 tbsp smoked paprika, 1 tsp cayenne pepper, and 1 tsp garlic powder, mixing until evenly distributed.
3. Step 3: Remove chicken from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly to adhere a thick coating.
4. Step 4: Heat 4 cups vegetable oil in a large heavy-bottomed skillet or Dutch oven to 350°F. Fry the chicken in batches, cooking each side for 6-7 minutes until the crust is deep golden brown and an internal temperature of 165°F is reached. Transfer to a wire rack to drain.
5. Step 5: In a small saucepan, combine 1/2 cup honey, 2 tbsp unsalted butter, and 1 tbsp lemon juice. Warm over low heat, stirring frequently until butter melts and the glaze is smooth and fragrant. Drizzle the warm spiced honey over the fried chicken before serving.