Buttermilk-Brined Fried Chicken with Spiced Hot Honey Drizzle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Juicy fried chicken marinated in tangy buttermilk, seasoned with classic Southern spices, and finished with a sweet and spicy hot honey drizzle. This american southern-inspired chicken ready in about 40 minutes pairs chicken thighs and drumsticks, buttermilk, hot sauce 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 and drumsticks
• 2 cups buttermilk
• 2 tbsp hot sauce
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 2 tsp salt
• 1 tsp black pepper
• for frying, about 4 cups vegetable oil
• 1/4 cup honey
• 1 tsp red pepper flakes
• 1 tsp apple cider vinegar

Instructions

1. Step 1: In a large bowl, whisk together 2 cups buttermilk and 2 tbsp hot sauce. Submerge 8 pieces of chicken thighs and drumsticks in the mixture, cover and refrigerate for 4 to 6 hours to tenderize and infuse flavor.
2. Step 2: In a shallow dish, combine 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 2 tsp salt, and 1 tsp black pepper. This seasoned flour will create the crispy coating.
3. Step 3: Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly so the coating adheres well.
4. Step 4: Heat 4 cups vegetable oil in a deep cast iron skillet or pot to 350°F. Fry the chicken in batches, avoiding overcrowding, for 12 to 15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on a wire rack.
5. Step 5: Meanwhile, in a small saucepan, combine 1/4 cup honey, 1 tsp apple cider vinegar, and 1 tsp red pepper flakes. Warm over low heat for 3 minutes until fragrant and slightly thickened.
6. Step 6: Drizzle the hot honey sauce over the fried chicken pieces before serving to add a sweet and spicy finish.