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glazed fried chicken recipe on a resting pan

Sweet Heat Glazed Fried Chicken

Buttermilk-marinated chicken coated in seasoned potato starch, fried until crispy, then tossed in pickle sweet-heat glaze with honey, hot sauce, and pickle juice.
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Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chicken:
  • 8-10 pieces bone-in chicken
  • Oil for frying peanut or vegetable
Wet Mix (Marinade):
  • 2 cups buttermilk
  • 2 eggs
  • 1 tablespoon hot sauce
Dry Mix (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
Pickle Sweet-Heat Glaze:
  • 1/2 cup honey
  • 1/2 cup hot sauce
  • 1/2 cup pickle juice
  • 1/4 cup finely chopped pickles
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder

Method
 

  1. Whisk buttermilk, eggs, and hot sauce in large bowl. Add chicken and marinate refrigerated for minimum 2 hours or overnight.
  2. Mix potato starch, salt, pepper, paprika, garlic powder, onion powder, and cayenne in shallow bowl.
  3. Remove chicken from marinade, letting excess drip. Coat heavily in starch mixture, pressing firmly to build thick coating. Place on wire rack.
  4. Rest coated chicken on rack for 10-15 minutes to set coating.
  5. Heat frying oil to 325-350°F. Fry chicken in batches of 3-4 pieces for 12-15 minutes until golden brown and internal temperature reaches 165°F. Transfer to wire rack.
  6. Make glaze by combining honey, hot sauce, pickle juice, brown sugar, and garlic powder in saucepan. Simmer 3-4 minutes until syrupy. Remove from heat, whisk in butter, then stir in chopped pickles.
  7. Toss fried chicken in warm glaze to coat completely, or brush glaze on for lighter application. Serve immediately.

Notes

Marinate minimum 2 hours but overnight is better for more tender chicken. Potato starch creates crispier coating than flour. Press starch coating firmly and let rest before frying to prevent it falling off. Fry at 325-350°F for crispy exterior and cooked interior. Don't overcrowd pot or temperature drops too much. The pickle juice in glaze adds tangy complexity that balances sweetness and heat. Tossing creates more dramatic glaze coverage but brushing keeps coating crispier. Best eaten within 20 minutes of glazing for optimal texture.

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