Hensons Gourmet Poultry

Crispy Honey Glazed Fried Chicken

The sweet is somewhat balanced by the savories of the chicken – the marinade and that crunchy fried crust. But overall, it is a sweet dish. There is no sign of any sour or spicy in the Honey Sauce.

Crispy Honey Glazed Fried Chicken is a dish typically made by coating chicken pieces in a seasoned flour mixture, then deep-frying them until golden brown and crispy. The cooked chicken is then glazed with a mixture of honey, butter, and spices to add sweetness and flavor. This dish is often served as a main course and can be paired with various sides such as coleslaw, mashed potatoes, or macaroni and cheese.

Fried chicken glaze is a type of coating that is applied to fried chicken after it is cooked. Glazes can be made using a variety of ingredients, but they are typically made using a mixture of sugar, butter, and spices. The glaze is usually brushed or drizzled onto the chicken while it is still hot, so that it adheres to the surface and creates a sweet and savory coating. Some popular variations of glaze include honey glaze, spicy glaze, and sweet and tangy glaze.

Crispy Honey Glazed Fried Chicken

Crispy Honey Glazed Fried Chicken


Total Time

40 minutes


Cook Time

30 minutes


for 8 servings

  • 2 tablespoons salt
  • 3 tablespoons black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 3 tablespoons paprika
  • 2 tablespoons ground cumin
  • 2 tablespoons dried oregano
  • 2 teaspoons cayenne powder
  • 3 cups all-purpose flour(375 g)
  • 4 bone-in, skin-on chicken drumsticks
  • 4 bone-in, skin-on chicken thighs
  • 3 cups buttermilk(720 mL)
  • peanut or vegetable oil, for frying
  • honey, for serving


  1. In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
  2. Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
  3. Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
  4. Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
  5. Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it’ll burn while frying.
  6. Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
  7. Drizzle the chicken with honey, then serve.
  8. Enjoy!

Related Products

A chicken thigh cutlet

A chicken thigh cutlet is a cut of meat taken from the thigh of a chicken. It is a boneless, skin-on cut of meat that is relatively easy to cook. The skin provides a crispy texture when cooked and is a good source of flavor. Chicken thigh cutlets can be marinated for additional flavor before cooking, and are commonly pan-fried, grilled or oven-roasted. They are considered a more flavorful and moist alternative compared to chicken breast meat.
It is a popular cut of meat in many cuisines around the world. Idle to prepare Crispy Honey Glazed Fried Chicken.

Chicken Mini Drums

Chicken mini drums are small drumettes cut from the wing of a chicken. They are also known as drummettes or wingettes. They are similar in appearance to regular chicken drumsticks, but are smaller in size. They are usually seasoned or marinated before cooking and are commonly fried, grilled, or baked. They are a popular appetizer or snack and can be served with a variety of dips or sauces. They can also be used in a variety of dishes such as sandwiches, salads and can be added to soups and stir-fries.

Chicken Drumsticks

Chicken drumsticks are a cut of meat taken from the lower portion of a chicken’s leg. The drumstick is the meatier portion of the leg and consists of the bone, connective tissue, and muscle. They are usually cooked by roasting, grilling, or frying. Drumsticks have a slightly darker meat, which can be attributed to the muscles being used more frequently and thus having a stronger flavor. Due to their lower cost and higher fat content, they are considered a more economical cut of chicken than the breast. These drumsticks can be marinated, seasoned, glazed or rubs before cooking, it also can be added to soups, curries, and other dishes.