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 chicken recipe, ready in about 300 minutes, pairs chicken thighs, bone-in, skin-on, buttermilk, and kosher salt for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 vegetable oil, about 4 cups
• 1/2 cup honey
• 2 tbsp unsalted butter
• 1 tbsp lemon juice

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.