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Sweet Heat Glazed Fried Chicken

A delightful twist on traditional fried chicken, this Sweet Heat Glazed Fried Chicken combines crispy coating with a sweet and spicy glaze, perfect for family gatherings.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 pieces
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 cups buttermilk
  • 2 pieces eggs
  • 1 tablespoon hot sauce
  • 8-10 pieces bone-in chicken Use thighs, breasts, or drumsticks.
For the Coating
  • 2 cups potato starch
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne Optional for extra spice.
For the Glaze
  • 1/2 cup honey
  • 1/2 cup hot sauce Adjust to taste.
  • 1/2 cup pickle juice
  • 1/4 cup finely chopped pickles
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
For Frying
  • Oil for frying (peanut or vegetable) Enough to submerge the chicken.

Method
 

Marinating the Chicken
  1. In a large bowl, whisk together the buttermilk, eggs, and hot sauce. Add the chicken pieces, making sure they’re well coated. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.
Preparing the Coating
  1. Mix the potato starch, salt, pepper, paprika, garlic powder, onion powder, and cayenne in a shallow bowl.
  2. Remove the chicken from the marinade and coat each piece generously in the starch mixture, pressing firmly to adhere.
  3. Place each piece on a wire rack and let it rest for about 10-15 minutes.
Frying the Chicken
  1. Heat oil in a deep skillet to about 325-350°F.
  2. Fry the chicken in small batches (3-4 pieces) for 12-15 minutes until golden brown and crispy, ensuring the internal temperature reaches 165°F.
  3. Transfer to a wire rack to drain excess oil.
Making the Glaze
  1. Combine honey, hot sauce, pickle juice, brown sugar, and garlic powder in a saucepan over medium heat.
  2. Let it simmer for 3-4 minutes until thickened slightly, then whisk in the butter and add chopped pickles.
Serving
  1. Toss the fried chicken in the warm glaze to coat, or brush on for a lighter touch. Serve hot.

Notes

For extra spice, adjust the cayenne level. Marinating overnight enhances flavor and tenderness. Patience is key for frying to achieve a crispy exterior.