Mains
Nashville-Style Hot Honey Fried Chicken Thighs
Bone-in thighs get a cayenne-lashed crust and a sticky hot honey drizzle for a fiery, sweet take on Southern fried chicken.
This one came out of a craving for something louder than the usual Sunday bird — more cayenne, more crackle, and a honey drizzle that fights back against the heat. It's messy, it's loud, and it disappears fast off the platter. Serve it over white bread to soak up every drop of the glaze.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 tablespoon cayenne pepper, divided
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 2 large eggs
- Peanut oil, for frying
- 1/2 cup honey
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- White sandwich bread, for serving
Instructions
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1
Brine overnightWhisk the buttermilk and hot sauce together, submerge the chicken thighs, cover, and refrigerate at least 8 hours or overnight.
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2
Season the flourIn a shallow dish, stir together the flour, 2 teaspoons cayenne, paprika, garlic powder, and black pepper.
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3
Dredge in stagesWhisk the eggs into a splash of the buttermilk brine, then dredge each thigh in flour, dip in the egg wash, and dredge again in flour, pressing the coating on firmly.
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4
Fry until deep goldenHeat 2 inches of peanut oil in a Dutch oven to 325°F and fry the thighs in batches for 12 to 14 minutes, turning once, until the crust is deep golden and the internal temperature reads 165°F.
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5
Rest on a rackTransfer the fried thighs to a wire rack set over a sheet pan and let them rest for 5 minutes so the crust sets.
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6
Build the glazeMelt the butter in a small saucepan, stir in the honey, brown sugar, and remaining cayenne, and simmer for 2 minutes until glossy.
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7
Drizzle and serveBrush or drizzle the hot honey over the fried chicken and serve immediately with slices of white bread underneath.
Okra & Oak Tip
Let the oil temperature climb back to 325°F between batches or the crust will turn greasy instead of crisp.
Storage
Store leftover chicken uncovered in the fridge for up to 3 days and re-crisp in a 375°F oven for 10 minutes rather than microwaving.
Frequently Asked Questions
Cut the cayenne in the flour and the glaze by half and it'll still have plenty of warmth without the burn.
Peanut oil holds up well at high heat and adds very little flavor of its own, but any neutral oil with a high smoke point works.
Nutrition
Per serving. Values are estimates.
540
Calories
34g
Protein
29g
Carbs
31g
Fat
