Orange Honey Glazed Fried Chicken Recipe

1. Pat the chicken pieces dry with paper towels. In a large bowl, combine buttermilk, 1.5 tbs salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika and 1 tsp hot sauce (if using). Submerge the chicken in the marinade, cover, and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

2. Before breading, remove chicken from refrigerator and let sit at room temperature for 20–30 minutes. Shake off excess buttermilk but do not wipe completely dry; a thin coating helps the breading adhere.

3. In a large shallow rimmed dish or bowl, whisk together flour, cornstarch, 1 tsp salt, 1 tsp black pepper, 1 tsp granulated garlic, 1 tsp onion powder, 1 tsp smoked paprika and 0.5 tsp baking powder until evenly combined.

4. Working one piece at a time, dredge each marinated chicken piece into the flour mixture, pressing firmly so the coating adheres. Shake off excess and set the breaded pieces on a wire rack. For extra-crispy double-coating (optional): dip the breaded piece back briefly into the leftover buttermilk, then re-coat in the flour mixture and return to the rack.

5. Let the breaded chicken rest on the rack for 15–20 minutes to allow the coating to set; this reduces loss of breading when frying.

6. Pour oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1.5–2 inches (roughly 3–4 cups depending on pan). Heat oil over medium-high heat to 325–350°F (160–175°C). Use a thermometer for accuracy; if you don’t have one, test with a small pinch of breading — it should sizzle and slowly brown but not burn instantly.

7. Fry the chicken in batches, skin-side down first if applicable, without overcrowding the pan. Maintain oil temperature: start at 325°F and as batches finish temperature should stay between 300–350°F. Cook bone-in thighs and drumsticks about 12–16 minutes per batch, turning occasionally, until coating is golden brown and internal temperature reaches 165°F (74°C). Adjust time for size.

8. Use tongs to transfer fried chicken to a wire rack set over a baking sheet to drain. Keep finished pieces in a low oven (200°F/95°C) if needed while you finish remaining batches so they stay warm and crisp.

9. While the chicken finishes frying, make the orange honey glaze. In a small saucepan over medium heat combine 1 cup fresh orange juice, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp orange zest, 3/4 cup honey, 1 tsp grated fresh ginger, 1 tsp minced garlic and 1/4 tsp red pepper flakes. Stir to combine and bring the mixture to a gentle simmer.

10. Let the mixture simmer gently for 6–8 minutes to concentrate flavors. Taste and adjust sweetness or acidity: add another 1 tsp vinegar if too sweet or a pinch more salt if needed.

11. Thicken Glaze

In a small bowl, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering glaze and cook for 1–2 minutes until the mixture thickens slightly and becomes glossy. Remove from heat. The glaze will thicken more as it cools; you want it to be pourable but cling to the chicken.

12. Place a few pieces of hot fried chicken in a large bowl or on a platter. Spoon the warm orange honey glaze evenly over the chicken, tossing gently with tongs to coat each piece. Work in small batches so the glaze evenly covers the surface without making the breading soggy.

13. Alternatively, for a stickier finish, brush the glaze onto the chicken with a pastry brush and return pieces to the warmed oven (200°F/95°C) for 3–4 minutes to set the glaze (do not overheat or the glaze may thin out).

14. Transfer glazed chicken to a serving platter. Garnish with orange slices and chopped parsley or cilantro. Serve immediately while hot and crispy.