Ingredients:
For the Chicken:
2 lbs chicken drumsticks or thighs
2 cups buttermilk
1 tsp paprika
1 tsp garlic powder
½ tsp cayenne pepper
2 cups all-purpose flour
1 tsp salt
½ tsp black pepper
Vegetable oil for frying
For the Honey Butter Glaze:
½ cup unsalted butter
⅓ cup honey
1 tbsp soy sauce
½ tsp garlic powder
Directions:
Marinate the Chicken: In a large bowl, combine buttermilk, paprika, garlic powder, and cayenne pepper. Add the chicken pieces, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours or overnight.
Prepare the Coating: In a shallow dish, mix flour, salt, and black pepper. Remove the chicken from the marinade, letting excess drip off, and coat each piece thoroughly in the flour mixture.
Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through. Place on a wire rack to drain excess oil.
Make the Glaze: In a small saucepan, melt butter over medium heat. Stir in honey, soy sauce, and garlic powder until well combined. Simmer for 2-3 minutes.
Coat the Chicken: Brush the honey butter glaze generously over the fried chicken before serving.
Prep Time: 15 minutes (+2 hours marination) | Cooking Time: 20 minutes | Total Time: 35 minutes (+marination)
Kcal: 410 kcal | Servings: 4 servings
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