Introduction:
This spicy fried chicken is bold, crunchy, and unapologetically flavorful — a Southern-inspired classic amplified with hot pepper, cayenne, and a honey-soy glaze for a sweet-heat finish. Marinating the chicken in buttermilk and hot sauce tenderizes the meat and builds a tangy backbone, while a seasoned flour mixture—studded with garlic granules, paprika, and generous cayenne—creates a deeply spiced, crackling crust. Frying at a steady 180°C (350°F) ensures the exterior turns golden and shatteringly crisp while the interior stays juicy and well cooked. The honey glaze, with honey, soy sauce and red pepper flakes, provides a glossy, sticky contrast that tempers the heat and adds savory-sweet complexity. This recipe is ideal for a crowd-pleasing dinner, game-day spread, or whenever you crave comfort with attitude: substantial, craveable pieces of chicken with layers of heat, sweet, and umami.
Ingredients
Honey glaze
¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
spicy fried chicken
1 (1.35kg) whole chicken, cut into pieces
salt and ground black pepper to taste
1 litre buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
375g plain flour
1 tablespoon cayenne pepper
2 teaspoons garlic granules
1 teaspoon paprika
salt and ground black pepper to taste
1 litre vegetable oil for deep frying
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