Fiery Honey Garlic Fried Chicken with Smoked Paprika

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes (plus 30 minutes marinating, recommended)
• Cook Time: 25 minutes
• Total Time: 50 minutes (about 1 hour 20 minutes with marinating)

Quick Ingredients

• 2 lb (900 g) boneless, skinless chicken thighs, cut into 1.5 in pieces
• 1 cup (240 ml) buttermilk
• 2 cups (250 g) all-purpose flour
• 1/2 cup (60 g) cornstarch
• Honey 1/3 cup (115 g) + hot sauce 3 Tbsp
• Garlic 3–4 cloves, minced
• Smoked paprika, garlic powder, cayenne, salt, pepper
• Soy sauce 2 Tbsp, vinegar 2 Tbsp, butter 1 Tbsp
• Neutral oil for frying (about 1.5–2 qt / 1.5–2 L)

Do This

• 1. Toss chicken with buttermilk, 1.5 tsp salt, 1 tsp pepper, 1.5 tsp garlic powder, 1 tsp smoked paprika; marinate 30–60 minutes.
• 2. Mix coating: flour, cornstarch, 1.5 tsp salt, 1 tsp pepper, 1.5 tsp smoked paprika, 1 tsp garlic powder, 1/2–1 tsp cayenne.
• 3. Dredge chicken in seasoned flour, pressing to coat; rest coated pieces 5–10 minutes.
• 4. Heat oil to 350°F (175°C). Fry chicken in batches 6–8 minutes, until deep golden and cooked through (165°F / 74°C).
• 5. Simmer honey, hot sauce, soy sauce, vinegar, garlic, smoked paprika, red pepper flakes, and butter until glossy and slightly thickened.
• 6. Toss hot fried chicken in warm glaze until every piece is shiny and coated.
• 7. Garnish with sliced green onions and sesame seeds if you like; serve at once over rice, with biscuits, or by itself.

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Why You’ll Love This Recipe

• Crispy, craggy fried chicken coated in a sticky, fiery honey-garlic glaze that hits sweet, smoky, and spicy all at once.
• Simple pantry ingredients and straightforward steps, written for home cooks with no fancy equipment required.
• Easy to customize the heat level while keeping that deep, smoky paprika flavor.
• Great for game nights, family dinners, or serving over rice, waffles, or mashed potatoes.

Grocery List

• Produce: Garlic (1 small head), green onions (2–3, optional), lemon or lime (1, optional for serving)
• Dairy: Buttermilk (1 cup), unsalted butter (1 Tbsp)
• Pantry: Boneless skinless chicken thighs (2 lb), all-purpose flour, cornstarch, honey, hot sauce (such as sriracha or similar), soy sauce, vinegar (rice or apple cider), smoked paprika, garlic powder, onion powder (optional), cayenne pepper, crushed red pepper flakes, kosher or sea salt, black pepper, neutral frying oil (canola, peanut, or vegetable), sesame seeds (optional)

Full Ingredients

For the Chicken

• 2 lb (900 g) boneless, skinless chicken thighs, trimmed and cut into 1.5 in (4 cm) chunks

For the Buttermilk Marinade

• 1 cup (240 ml) buttermilk
• 1.5 tsp kosher salt (or 1 tsp fine sea salt)
• 1 tsp freshly ground black pepper
• 1.5 tsp garlic powder
• 1 tsp onion powder (optional but recommended)
• 1 tsp smoked paprika
• 1/2–1 tsp cayenne pepper (adjust to taste)
• 2 Tbsp hot sauce (optional, for extra fiery flavor)

For the Crispy Coating

• 1.5 cups (190 g) all-purpose flour
• 1/2 cup (60 g) cornstarch
• 1/2 tsp baking powder
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1.5 tsp smoked paprika
• 1 tsp garlic powder
• 1/2–1 tsp cayenne pepper (depending on desired heat)

For Frying

• 1.5–2 qt (1.5–2 L) neutral oil (canola, peanut, or vegetable), enough for 2–3 in (5–7 cm) depth in your pot

Fiery Honey-Garlic Glaze

• 1/3 cup (115 g) honey
• 3 Tbsp hot sauce (such as sriracha, chili-garlic sauce, or a similar thick hot sauce)
• 2 Tbsp soy sauce (regular or low-sodium)
• 2 Tbsp rice vinegar or apple cider vinegar
• 3–4 cloves garlic, very finely minced or grated
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (optional, for extra kick)
• 1 Tbsp unsalted butter
• 2–3 Tbsp water, as needed to adjust thickness

For Serving (Optional)

• 2 green onions, thinly sliced
• 1–2 tsp toasted sesame seeds
• Lemon or lime wedges
• Steamed rice, mashed potatoes, or buttermilk biscuits

Step-by-Step Instructions

Step 1: Marinate the Chicken in Spiced Buttermilk

Place the chicken thigh pieces into a large bowl or zip-top bag. In a separate bowl, whisk together the buttermilk, salt, pepper, garlic powder, onion powder (if using), smoked paprika, cayenne, and hot sauce. Pour this mixture over the chicken, ensuring all pieces are well coated. Cover the bowl (or seal the bag), then refrigerate for at least 30 minutes and up to 8 hours. This step seasons the meat all the way through and helps keep the chicken juicy and tender. If you are in a rush, even 20–30 minutes helps.

Step 2: Make the Crispy Coating

In a shallow dish or large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, smoked paprika, garlic powder, and cayenne. The combination of flour and cornstarch gives you that extra craggy, crunchy texture that holds the glaze beautifully. Taste a pinch of the dry mix (it should taste assertively seasoned); if it tastes flat, add a small pinch more salt or spices now so your finished chicken will be well-flavored.

Step 3: Dredge the Chicken

Remove a few pieces of chicken from the buttermilk, letting the excess drip off but leaving a light coating on the meat. Toss them into the seasoned flour mixture and use your hands to press the coating firmly onto each piece, turning to cover all sides. For extra craggy bits, lightly pinch and squeeze the coating onto the chicken so it forms rough, uneven edges. Place the coated pieces on a wire rack or tray. Repeat with remaining chicken.

Let the coated chicken rest on the rack for 5–10 minutes. This brief rest helps the coating hydrate and adhere better, so it will not fall off in the oil.

Step 4: Fry Until Deeply Golden and Crispy

Pour oil into a heavy pot or deep skillet to a depth of 2–3 in (5–7 cm). Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer if possible; keeping the oil near this temperature is key to crisp, not greasy, chicken.

Working in batches to avoid crowding, carefully lower a few pieces of coated chicken into the hot oil. Fry for about 6–8 minutes, turning occasionally, until the chicken is a deep golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as needed to keep the oil between 325–350°F (165–175°C). Transfer cooked chicken to a clean wire rack set over a baking sheet to drain. Repeat with remaining chicken.

If you want ultra-crispy chicken, you can double-fry: once all pieces have had their first fry and are draining, reheat the oil to 360°F (182°C), then fry the pieces again for 1–2 minutes until very crisp. Drain again.

Step 5: Cook the Fiery Honey-Garlic Glaze

While the last batch of chicken fries (or immediately after), make the glaze. In a small saucepan, combine the honey, hot sauce, soy sauce, vinegar, minced garlic, smoked paprika, and crushed red pepper flakes (if using). Place over medium heat and bring to a gentle simmer, stirring frequently. Cook for 3–5 minutes, until the garlic softens and the glaze thickens slightly and looks glossy. If it seems too thick, stir in 1–3 Tbsp water until it is pourable but still sticky.

Turn off the heat and stir in the butter until melted and the glaze is smooth. Taste and adjust: add a splash more vinegar for brightness, extra honey for sweetness, or more hot sauce for fire. Keep the glaze warm on very low heat or covered off the stove so it stays fluid.

Step 6: Toss the Chicken in the Glaze

Place the hot fried chicken into a large mixing bowl (or right into a warm cast-iron skillet for serving). Drizzle about two-thirds of the warm honey-garlic glaze over the chicken. Use tongs or a large spoon to gently toss until every piece is thoroughly coated and gleaming. Add more glaze as needed until the pieces are glossy but not swimming.

Transfer the glazed chicken to a serving platter, cast-iron pan, or shallow bowl. Spoon any remaining glaze from the bowl over the top for extra shine and flavor.

Step 7: Garnish and Serve

Sprinkle the chicken with sliced green onions and sesame seeds, if using. Serve immediately while the exterior is still crisp and the glaze is sticky and warm. The chicken is excellent on its own, over steamed rice, tucked into toasted buns for fiery sandwiches, or piled over waffles or mashed potatoes. Offer lemon or lime wedges and extra hot sauce on the side so everyone can adjust the brightness and heat to their liking.

Pro Tips

• Use dark meat for juiciness: Boneless chicken thighs stay moist and tender even if slightly overcooked, making them more forgiving than breast meat.
• Do not skip the rest after dredging: Letting the coated chicken sit 5–10 minutes before frying helps the crust stick and prevents bare spots.
• Monitor oil temperature: Too hot and the outside burns before the inside cooks; too cool and the coating soaks up oil. Aim for 325–350°F (165–175°C) during frying.
• Glaze right before serving: Toss the chicken in the sauce only when you are ready to eat so the crust stays crisp underneath the sticky glaze.
• Adjust heat level easily: Dial the heat up or down by changing the amount of cayenne, red pepper flakes, and hot sauce without touching the main structure of the recipe.

Variations

• Oven-Baked or Air-Fryer Version: For a lighter version, toss marinated chicken in 2–3 Tbsp oil and the seasoned flour mixture. Arrange on a greased rack over a baking sheet and bake at 425°F (220°C) for 18–22 minutes, flipping once, until crisp and cooked through. Or air-fry at 390°F (200°C) for 12–15 minutes, shaking halfway. Toss in the same glaze.
• Extra Fiery Ranch-Style Glaze: Add 1–2 tsp of your favorite chili crisp or a spoonful of gochujang to the glaze for deeper heat and more complexity. You can also finish with a dusting of smoked paprika and cayenne after tossing.
• Honey-Garlic Chicken Sandwiches: Pile the glazed chicken into toasted brioche or potato rolls with shredded lettuce, pickles, and a smear of mayo or ranch. The sweet-hot glaze makes an excellent sandwich sauce.

Storage & Make-Ahead

For best texture, enjoy this chicken fresh, right after glazing. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a wire rack over a baking sheet and warm at 375°F (190°C) for 10–12 minutes, until hot and slightly crisp. If you know you will have leftovers, keep some fried chicken unglazed and store the glaze separately in the fridge; reheat the chicken in the oven, rewarm the glaze gently on the stove, then toss just before serving for better texture. The marinated chicken can be held in the refrigerator for up to 8 hours before dredging and frying, making this a good make-ahead option for entertaining.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including frying oil absorption and glaze): about 750–850 calories; 45–50 g protein; 70–80 g carbohydrates; 30–40 g fat; 4–6 g fiber; 2,000–2,400 mg sodium. Actual values will vary based on exact ingredients, oil absorption, and portion size.