Southern-Style Buttermilk Fried Chicken with Spicy Honey Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender chicken pieces marinated in tangy buttermilk, fried to a golden crisp, then drizzled with a spicy honey glaze for a perfect balance of heat and sweetness. This southern-inspired chicken ready in about 290 minutes pairs chicken thighs, bone-in and skin-on, buttermilk, hot sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 and skin-on
• 2 cups buttermilk
• 2 tbsp hot sauce
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• for frying, about 4 cups vegetable oil
• 1/3 cup honey
• 1/2 tsp cayenne pepper
• 2 tbsp unsalted butter

Instructions

1. Step 1: In a large bowl, whisk together 2 cups buttermilk and 2 tbsp hot sauce. Add 8 pieces chicken thighs, ensuring they are fully submerged, cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
2. Step 2: In a separate wide bowl, mix 2 cups all-purpose flour with 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper. Remove chicken from marinade, letting excess drip off, then dredge each piece thoroughly in the seasoned flour, pressing to coat evenly.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F on a thermometer. Carefully add chicken pieces in batches, frying for 12-15 minutes, turning occasionally until the crust is deep golden and the internal temperature reaches 165°F. Transfer to a wire rack to drain.
4. Step 4: In a small saucepan, combine 1/3 cup honey, 1/2 tsp cayenne pepper, and 2 tbsp unsalted butter over low heat, stirring until butter melts and sauce is smooth and slightly thickened, about 3 minutes.
5. Step 5: Drizzle the spicy honey glaze over the hot fried chicken before serving, allowing the sweet heat to complement the crispy crust and juicy meat.