In a large bowl, combine the buttermilk and 1 tablespoon of salt. Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.

Marinate the Chicken

In another bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and remaining salt. Set aside.

Prepare the Coating

In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.

Coat the Chicken

Carefully place the coated chicken pieces in the hot oil, frying in batches to avoid overcrowding. Fry for 12-15 minutes, or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (75°C).

Fry the Chicken

Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain excess oil. While still warm, drizzle the honey over the fried chicken pieces before serving.

Drizzle with Honey

Serve the honey-drizzled Southern fried chicken hot, alongside your favorite sides for a family-style meal.

honey-drizzled southern fried chicken

Recipe information

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