Print

Crispy Cold Fried Chicken Recipe with Easy Honey Butter Glaze

crispy cold fried chicken - featured image
Print Recipe

A unique fried chicken recipe served cold with a sweet and savory honey butter glaze, perfect for summer picnics and parties. The crispy texture holds up beautifully even when chilled.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 2 cups buttermilk
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon baking powder
  • Vegetable oil or peanut oil (about 4 cups)
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons honey
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of sea salt

Instructions

  1. Marinate the Chicken: In a large bowl, combine buttermilk, salt, pepper, smoked paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
  2. Prepare the Breading: In a separate large bowl, mix the flour, kosher salt, black pepper, cayenne pepper, and baking powder. Stir well to evenly distribute the spices.
  3. Heat the Oil: Pour oil into your Dutch oven or fryer to about 3 inches deep. Heat to 350°F (175°C). Use a thermometer to monitor temperature consistently.
  4. Bread the Chicken: Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly to create a thick coating. Shake off any loose flour.
  5. Fry the Chicken: Carefully lower pieces into hot oil, working in batches to avoid overcrowding. Fry each piece for 12-15 minutes, turning occasionally until golden brown and internal temperature reaches 165°F (74°C).
  6. Drain and Cool: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let cool completely at room temperature, then refrigerate uncovered for at least one hour.
  7. Make the Honey Butter Glaze: In a small saucepan, melt butter over low heat. Stir in honey, cinnamon, and a pinch of sea salt until smooth and combined. Remove from heat.
  8. Glaze the Chicken: Using a brush or spoon, gently drizzle the honey butter glaze over the cold fried chicken pieces.
  9. Serve and Enjoy: Arrange glazed chicken on a platter and serve cold or at room temperature.

Notes

Use a thermometer to maintain oil temperature between 325°F and 375°F for best crispiness. Chill chicken uncovered to keep crust crisp. Apply honey butter glaze sparingly to avoid sogginess. For extra crispness after chilling, broil chicken for 2 minutes before glazing. Can substitute almond flour and dairy-free butter for gluten-free and dairy-free versions.

Nutrition

Keywords: fried chicken, cold fried chicken, honey butter glaze, crispy chicken, summer recipe, picnic food, easy fried chicken

Find it online: https://juliamadeit.com/crispy-cold-fried-chicken-recipe-with-easy-honey-butter-glaze/