Buttermilk-Brined Fried Chicken with Spicy Southern Hot Honey

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Juicy fried chicken marinated in tangy buttermilk and finished with a drizzle of sweet and spicy hot honey for a perfect Southern-inspired meal. This Southern-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs bone-in, skin-on, buttermilk, paprika 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
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 2 cups all-purpose flour
• 1 tsp cayenne pepper
• for frying, about 4 cups vegetable oil
• 1/3 cup honey
• 1/2 tsp red pepper flakes
• 1 tbsp apple cider vinegar

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, combine 2 cups buttermilk, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper. Add 8 pieces chicken thighs, skin-on and bone-in, turning to coat fully. Cover and refrigerate for at least 4 hours or overnight to brine and tenderize.
2. Step 2: In a shallow dish, whisk together 2 cups all-purpose flour and 1 tsp cayenne pepper. Remove chicken from buttermilk marinade, letting excess drip off, then dredge each piece thoroughly in the flour mixture, pressing to adhere.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F over medium heat. Fry chicken in batches, without overcrowding, for 12-15 minutes, turning occasionally until golden brown and internal temperature reaches 165°F. Drain on a wire rack.
4. Step 4: While chicken fries, combine 1/3 cup honey, 1/2 tsp red pepper flakes, and 1 tbsp apple cider vinegar in a small saucepan over low heat. Stir gently until honey is warm and infused with spice, about 3 minutes; do not boil.
5. Step 5: Drizzle the spicy hot honey over the fried chicken just before serving to add a sweet and fiery glaze that complements the crispy crust.