Honey Garlic Glazed Fried Chicken

Why You’ll Love This Recipe

I love how this chicken delivers on both texture and flavor. The crispy golden coating on the chicken holds up beautifully under the sweet-savory glaze, which has just the right balance of honey, garlic, and soy. It feels indulgent but still easy enough for a weeknight. Whether I’m cooking for the family or sharing it with friends, it’s one of those dishes that always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound chicken pieces (wings, drumsticks, or thighs)

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 cup buttermilk

• Vegetable oil, for frying

• 1/4 cup honey

• 2 tablespoons soy sauce

• 3 cloves garlic, minced

• 1 tablespoon apple cider vinegar

• 1 tablespoon cornstarch mixed with 2 tablespoons water

• Chopped green onions or chives, for garnish

Directions

1. I start by combining the flour, salt, black pepper, paprika, and garlic powder in a large bowl.

2. I dip each chicken piece into the buttermilk, then coat it thoroughly in the seasoned flour mixture, shaking off any excess.

3. In a large skillet, I heat vegetable oil over medium-high heat. Once it’s hot, I add the chicken pieces and fry them for about 10–12 minutes per side, or until golden and fully cooked.

4. I transfer the fried chicken to a plate lined with paper towels to drain any extra oil.

5. While the chicken rests, I prepare the glaze by combining honey, soy sauce, garlic, and apple cider vinegar in a small saucepan. I bring it to a simmer over medium heat.

6. I stir in the cornstarch slurry and let the sauce cook for another 2–3 minutes, until thickened.

7. Once the chicken has drained, I move it to a serving plate and drizzle the warm honey garlic glaze generously over the top.

8. I finish it off with a sprinkle of chopped green onions or chives for a fresh, flavorful touch.

Servings and timing

This recipe serves 4 people. It takes about 20 minutes to prep and around 25–30 minutes to cook, so I can have it ready in under an hour.

Variations

• For extra heat, I add a teaspoon of sriracha or a pinch of chili flakes to the glaze.

• When I want something lighter, I bake the chicken at 400°F (200°C) for about 35–40 minutes, flipping halfway through, instead of frying.

• Boneless chicken tenders or breast pieces work great if I’m short on time.

• To make it gluten-free, I swap the flour for a gluten-free all-purpose blend and check that my soy sauce is also gluten-free.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or an air fryer at 375°F for about 10 minutes to keep the chicken crispy. I avoid microwaving, as it softens the coating.

FAQs

Can I use chicken breast instead of thighs or wings?

Yes, I’ve used boneless chicken breast or tenders when I need a quicker option. I just adjust the cooking time so the meat doesn’t dry out.

Is there a substitute for buttermilk?

If I’m out of buttermilk, I mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and use that instead.

Can I make the glaze ahead of time?

Definitely. I sometimes make the glaze earlier in the day and reheat it gently before serving. It thickens more as it sits, so I might thin it out with a splash of water.

How do I know the chicken is cooked through?

I use a meat thermometer to make sure the internal temperature reaches 165°F (74°C), or I check that the juices run clear when I cut into the thickest part.

What sides go well with this dish?

I usually serve it with steamed white rice, mashed potatoes, or a green salad. For more punch, I pair it with kimchi or quick pickled vegetables.

Conclusion

Honey Garlic Glazed Fried Chicken is one of those recipes that hits all the right notes—crispy, sticky, sweet, and savory. It’s simple enough to make on a weeknight, but special enough to serve for guests. Whether I’m frying it up fresh or baking it for a lighter twist, this dish never fails to impress.