What could be better than a recipe for Honey Bourbon Buttermilk Fried Chicken?
Weekends are perfect for making extra-special dinners and snacks.
This chicken marinates overnight in buttermilk, bourbon, and honey…
…is fried to a golden, crispy finish…
…and served with warm biscuits and a drizzle of spicy honey.
Take a moment to imagine that combination, then read on to make it at home.
How to make Honey Bourbon Buttermilk Fried Chicken
For this recipe I used boneless, skinless chicken thighs for juicy, flavorful results.
I marinated them overnight in a gallon-sized bag with a pint of buttermilk, 1/2 cup bourbon, 1/2 cup honey, hot sauce, and kosher salt.
Since I wanted to serve the chicken with biscuits, I baked the biscuits first so they would be ready when the chicken finished.
Fill a skillet about 3/4 inch deep with vegetable oil and heat over medium. When the oil reaches 350°F (about 5 minutes) you’re ready to fry.
Set up a simple breading station: the marinated chicken, a bowl of seasoned flour, and the hot oil. Remove one piece of chicken at a time, dredge it in the flour to coat, then gently place it in the oil. Fry three to four pieces at once to avoid crowding the pan.
Fry the chicken for about 12 to 15 minutes, turning gently halfway through so it browns evenly.
Serve the Honey Bourbon Buttermilk Fried Chicken with biscuits and spicy honey
The spicy honey is simple: mix honey with your favorite hot sauce (I used Frank’s RedHot). It’s the perfect sweet-and-spicy drizzle to complement the fried chicken.
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More recipes to try like Bourbon Buttermilk Fried Chicken
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Honey Bourbon Buttermilk Fried Chicken
Honey Bourbon Buttermilk Fried Chicken is marinated overnight, dredged in seasoned flour, fried until crisp, and served with spicy honey.
Ingredients
Honey Bourbon Buttermilk Fried Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 pint buttermilk
- 1/2 cup bourbon
- 1/2 cup honey
- 3 Tbsps hot sauce (Frank’s RedHot suggested)
- 1 1/2 Tbsps kosher salt
- 1 1/4 cup flour
- 1 Tbsp Old Bay seasoning
- ground red pepper to taste
- vegetable oil, enough to fill a skillet 3/4 inch deep
Spicy Honey
- 1/2 cup honey
- 1/4 cup hot sauce
Instructions
Honey Bourbon Buttermilk Fried Chicken
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Place the chicken in a gallon-size plastic bag. Add the buttermilk, bourbon, honey, hot sauce, and 1 Tbsp kosher salt. Massage to combine and refrigerate to marinate overnight.
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In a bowl, combine the flour, remaining 1/2 Tbsp kosher salt, Old Bay, and a pinch or two of ground red pepper.
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Heat a skillet (cast iron works well) over medium and add vegetable oil to 3/4 inch depth. When the oil reaches 350°F, dredge three to four pieces of chicken in the seasoned flour and carefully place them in the oil.
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Fry the chicken 12 to 15 minutes, flipping halfway through. Use an instant-read thermometer to ensure an internal temperature of 170°F.
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Transfer cooked chicken to paper towels to drain excess oil and repeat with remaining pieces.
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Serve with spicy honey and warm biscuits if desired.
Spicy Honey
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Whisk the honey and hot sauce together in a small bowl and serve alongside the chicken.
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