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Nashville Hot Honey Fried Chicken

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This Nashville Hot Honey Fried Chicken recipe delivers extra crispy, juicy chicken coated in a fiery, sweet-spicy glaze. With a double-dipped crust and sticky hot honey finish, it brings bold Southern flavor and serious crunch to your table—perfect for comfort food lovers and spice fans alike.

Ingredients

Scale
  • 3 pounds chicken pieces (bone-in thighs, drumsticks, or breasts—skin-on for max crispiness)
  • 1 cup buttermilk
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon cayenne pepper (adjust for heat preference)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Vegetable oil or peanut oil (about 6 cups, for deep frying)
  • 1/3 cup unsalted butter, melted
  • 1/4 cup hot sauce (such as Frank’s RedHot or Texas Pete)
  • 2 tablespoons brown sugar
  • 2 tablespoons honey (plus extra for drizzling)
  • 1 tablespoon cayenne pepper (more if desired)
  • 1/2 teaspoon smoked paprika
  • Pinch of kosher salt

Instructions

  1. In a large bowl, combine chicken pieces with buttermilk, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika. Toss to coat evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours) to marinate.
  2. While the chicken marinates, whisk together flour, cornstarch, garlic powder, onion powder, 1 tablespoon cayenne, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
  3. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly so the coating sticks. For extra crispiness, dip each piece back into the buttermilk, then bread again (double-dip). Place coated chicken on a rack or tray and let rest for at least 10 minutes.
  4. Pour enough oil into a Dutch oven or deep fryer to submerge chicken pieces (about 2–3 inches deep). Heat oil over medium-high until it reaches 350–365°F.
  5. Fry chicken in batches, 3–4 pieces at a time, for 6–9 minutes per side (12–18 minutes total per batch), turning once, until deeply golden brown and chicken registers 165°F at the thickest part. Remove to a wire rack over a baking sheet to drain.
  6. While the last batch fries, melt butter in a small saucepan over low heat. Whisk in hot sauce, brown sugar, honey, 1 tablespoon cayenne, 1/2 teaspoon smoked paprika, and a pinch of salt. Warm until combined and glossy.
  7. Brush or spoon the hot honey glaze over each piece of fried chicken while still hot. Drizzle with extra honey if desired. Serve immediately for maximum crunch.

Notes

Double-dip the chicken for an extra thick, crunchy crust. Let breaded chicken rest before frying to help the coating adhere. Adjust cayenne for your preferred heat level. For gluten-free, use a 1:1 gluten-free flour blend and ensure cornstarch is gluten-free. Serve hot and fresh for best texture; leftovers reheat best in the oven. Glaze just before serving to keep the crust crispy.

Nutrition

Keywords: Nashville hot chicken, fried chicken, hot honey chicken, Southern fried chicken, spicy chicken, comfort food, crispy chicken, game day, easy fried chicken, homemade fried chicken

Find it online: https://atomicbite.com/nashville-hot-honey-fried-chicken-recipe-extra-crispy-and-easy/