Fried Chicken Recipe
Crispy fried chicken served with a side of house-made honey butter.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Breading
Frying
Honey Butter
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
Breading the Chicken
- 3
Prepare the Breading
In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper.
- 4
Bread the Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, coating thoroughly. Shake off any excess flour.
Frying the Chicken
- 5
Heat the Oil
In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 7
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
Making Honey Butter
- 8
Combine Ingredients
In a small bowl, mix the softened unsalted butter with honey until well combined and smooth.