Honey-Glazed Southern Fried Chicken with Buttermilk Biscuits

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Juicy fried chicken coated in a honey glaze served alongside flaky homemade buttermilk biscuits. This Southern United States-inspired chicken recipe, ready in about 75 minutes, pairs chicken thighs, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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, bone-in, skin-on chicken thighs
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 tsp 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
• 2 tbsp unsalted butter
• 2 cups all-purpose flour (for biscuits)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt (for biscuits)
• 6 tbsp, cubed cold unsalted butter (for biscuits)
• 3/4 cup buttermilk (for biscuits)

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 with 1 tsp salt and add 8 chicken thighs. Cover and refrigerate for at least 4 hours or overnight to marinate.
2. Step 2: In another bowl, whisk together 2 cups all-purpose flour, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp salt.
3. Step 3: Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the seasoned flour mixture, pressing to coat thoroughly. Set aside on a wire rack.
4. Step 4: Heat about 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on a wire rack.
5. Step 5: While chicken fries, preheat oven to 425°F. In a large bowl, mix 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Cut in 6 tbsp cold cubed butter with a pastry cutter until mixture resembles coarse crumbs.
6. Step 6: Pour 3/4 cup buttermilk into the flour mixture and stir until just combined. Turn dough onto a floured surface, pat into 1-inch thick rectangle, and cut into biscuits with a 2.5-inch cutter. Place on baking sheet.
7. Step 7: Bake biscuits for 12-15 minutes until golden and flaky.
8. Step 8: For the glaze, melt 2 tbsp unsalted butter in a small saucepan over low heat, stir in 1/4 cup honey until smooth.
9. Step 9: Brush honey glaze over hot fried chicken pieces before serving with warm buttermilk biscuits.