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Buttermilk Fried Chicken with Björn’s Spicy Honey Sauce

Buttermilk Fried Chicken with Björn’s Spicy Honey Sauce

There is nothing like hot, tender, fried chicken, it's a southern classic and a perfect savory item to pair with honey. In this recipe, we use a raw whipped honey hot sauce to complement the crispy chicken. 

For Chicken:
4-6 boneless, skinless chicken thighs OR skin-on drumsticks
2-4 boneless, skinless chicken breasts
3 cups all-purpose flour
2 tablespoons ground cayenne
1 tablespoon salt
3 cups buttermilk
4-6 cloves of garlic
4 cups corn oil for deep frying chicken

For Björn’s Spicy Honey Sauce:
5 tablespoons Björn’s Raw Whipped Honey
3 Tablespoons of your favorite hot sauce like sriracha, Tabasco or Cholula
1-2 tsp. ground chili (optional)

Marinade the chicken in the buttermilk and whole garlic cloves for up to 24 hours but at least 20 min. Buttermilk will not only help tenderize but it also helps the flour stick to the chicken.  

Mix flour with cayenne and salt. Coat chicken in flour mixture making sure to press flour onto chicken. Don’t be shy, you can’t get too much coating on there and the more you get the crispier the chicken will be. Place breaded chicken on plate or cutting board while oil heats up.

Heat oil in a heavy bottom pan (Le Creuset or cast iron) on medium high for a 2-3 min. or until it bubbles vigorously when a small piece of breading is dropped in. Once the oil is hot enough, place as much chicken in the pan as will fit without overlapping. Fry, turning and checking occasionally, for 15-20 min. or until golden brown. Once it looks golden brown, pull out a large piece and cut all the way to the bone or completely through the meat to make sure it’s white and juices are clear.

Drain and cool chicken on a wire rack or paper towel lined platter.

While the chicken cooks, mix honey, hot sauce, and ground chili. Serve chicken with Bjorn’s Spicy Honey Sauce and mashed potatoes. It’s also nice to have a simple salad or steamed greens to cut the richness of the meal. Enjoy!

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