best fried chicken recipe with Spicy Honey-Gochujang Glaze

Jump to Recipe·Print Recipe

I used to think a truly great fried chicken recipe was something only restaurants could achieve, but this recipe changed my mind. The combination of a shatteringly crisp exterior and incredibly juicy meat inside makes this the best fried chicken recipe I’ve ever made at home. The secret lies in a buttermilk marinade that tenderizes the chicken, followed by a double dredge and a perfect frying technique. We then coat it in a sticky, sweet, and spicy Honey-Gochujang glaze that makes this family-friendly meal unforgettable. This is my go-to for family movie nights when we need serious comfort food. Get ready for a crispy, flavorful, easy fried chicken experience that will become your new go-to.

best fried chicken recipe — Best Fried Chicken Recipe 9

Ingredients

Chicken Pieces: 1.5 kg (3.3 lbs) mixed chicken pieces, skin on, bone-in. For a quicker fry and easier handling, use bone-in thighs and drumsticks; avoid breasts as they tend to dry out. The skin helps protect the meat from drying out and provides a crispier exterior.
Buttermilk: 500 ml (2 cups) buttermilk. This provides a natural tenderizer and creates the sticky base for the flour coating to adhere to. If buttermilk is unavailable, create a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 2 cups of regular milk and letting it sit for 5-10 minutes.
Marinade and Dredge Seasonings: 15 ml (1 tablespoon) salt (divided), 5 ml (1 teaspoon) black pepper (divided), 5 ml (1 teaspoon) garlic powder (divided), 5 ml (1 teaspoon) onion powder (divided), and 5 ml (1 teaspoon) paprika (divided). Dividing these seasonings ensures consistent flavor throughout both the marinade and the flour coating.
All-Purpose Flour: 300 g (2.5 cups) all-purpose flour. The primary component of the dry coating, creating the initial crunchy crust. Use standard all-purpose flour; ensure it’s fresh and not clumpy.
Cornstarch: 60 g (1/2 cup) cornstarch. The essential ingredient for achieving maximum crispiness in fried chicken, far superior to flour alone. Cornstarch helps reduce gluten formation and absorbs moisture from the buttermilk marinade, resulting in a lighter, shatteringly crisp crust.
Baking Powder: 5 ml (1 teaspoon) baking powder. This leavening agent reacts with the buttermilk to create tiny air pockets in the coating, giving it a light and airy texture rather than a heavy, dense crust. Ensure the baking powder is fresh for proper leavening.
Vegetable Oil: 2 L (8 cups) vegetable oil, for frying. Choose a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. Sufficient oil depth is critical for even cooking and submerging the chicken pieces (aim for 7-10 cm or 3-4 inches).
Spicy Honey-Gochujang Glaze Ingredients: 60 ml (1/4 cup) gochujang, 45 ml (3 tablespoons) honey, 30 ml (2 tablespoons) alcohol-free soy sauce, 15 ml (1 tablespoon) rice vinegar, 15 ml (1 tablespoon) toasted sesame oil, 2 minced garlic cloves, 10 g (1 tablespoon) grated fresh ginger. Gochujang is a Korean fermented chili paste that provides depth of flavor and medium heat; adjust quantity based on preferred spice level.
Garnish: 15 ml (1 tablespoon) toasted sesame seeds and 2 thinly sliced green onions (scallions). Garnish adds visual appeal and a fresh contrast to the rich fried chicken. Toast sesame seeds briefly in a dry pan over medium heat for 2-3 minutes to enhance their flavor.

Instructions

Here’s how to create the ultimate crispy coating for this best fried chicken recipe. Follow these steps precisely to get the best results.

Marinate the Chicken: In a large bowl, combine the chicken pieces with the buttermilk and half of the seasonings (salt, pepper, garlic powder, onion powder, paprika). Ensure all pieces are coated in the marinade, covering every nook and cranny. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), to allow the buttermilk to fully tenderize the meat and infuse flavor.
Prepare the Dredging Mixture: In a separate large, shallow dish, whisk together the all-purpose flour, cornstarch, baking powder, and remaining seasonings. The cornstarch and baking powder are crucial for the crispy texture, so ensure they are evenly distributed throughout the flour mixture. Set up your dredging station: marinade bowl, flour dish, and a wire rack ready to hold the coated chicken.
Coat and Rest the Chicken: Remove chicken pieces from the buttermilk marinade, allowing excess liquid to drip off slightly, but do not pat dry; the coating needs the wet surface to adhere properly. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure an even, thick coating covers the entire surface. Place the coated chicken on a wire rack set over a baking sheet and let it rest for 15-20 minutes at room temperature; this critical step helps the coating adhere better and prevents it from falling off during frying.
Prepare the Spicy Honey-Gochujang Glaze: While the chicken rests, prepare the glaze. In a small saucepan, combine the gochujang, honey, alcohol-free soy sauce, rice vinegar, toasted sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium-low heat, stirring constantly, for about 5-7 minutes until the sauce slightly thickens and becomes glossy. Keep the glaze warm on low heat while you fry the chicken.
Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring it is at least 7-10 cm (3-4 inches) deep to fully submerge the chicken pieces. Heat the oil over medium-high heat until it reaches 175°C (350°F) on a deep-fry thermometer. If you do not have a thermometer, a small piece of flour coating dropped in should bubble vigorously and immediately float to the surface.
Fry the Chicken: Carefully lower 3-4 chicken pieces into the hot oil, ensuring not to overcrowd the pot; overcrowding significantly lowers the oil temperature and leads to soggy, greasy chicken. Fry for 6-9 minutes per side, turning occasionally, until the chicken is deeply golden brown and cooked through. To ensure doneness, use an instant-read thermometer to verify an internal temperature of 74°C (165°F) in the thickest part of each piece. If the coating starts to brown too quickly before the chicken is cooked through, reduce the heat slightly to maintain a consistent temperature.
Glaze the Fried Chicken: Using tongs, transfer the cooked chicken pieces to a clean wire rack set over a baking sheet to drain any excess oil for a few moments. Immediately, while the fried chicken is still hot, transfer it to a large mixing bowl. Pour about two-thirds of the warm Spicy Honey-Gochujang Glaze over the chicken and gently toss until each piece is evenly coated.
Garnish and Serve: To plate, arrange the glazed fried chicken pieces artfully on a serving platter. Drizzle the remaining warm glaze over the chicken, allowing it to pool slightly at the base of the pieces. Generously sprinkle with toasted sesame seeds and thinly sliced green onions for vibrant visual contrast and added texture.

The Secret to Extra Crispy Fried Chicken

Achieving a truly crispy coating is essential for making the best fried chicken recipe at home. The secret lies in a few specific techniques that ensure a light, shatteringly crisp crust, rather than a dense, heavy coating.

First, do not skip the cornstarch in the dry coating mix. Cornstarch helps create a lighter, shatteringly crisp crust by reducing gluten formation. This is critical for achieving a coating that holds up, even with a sticky glaze.

Second, resting the coated chicken for 15-20 minutes is critical. This allows the coating to properly hydrate and adhere to the chicken, preventing it from falling off during frying.

Finally, maintain the oil temperature at 175°C (350°F). Overcrowding the pot lowers the temperature, leading to greasy, soggy results instead of a light, crunchy coating.

Smart Variations for Your Next Meal

This recipe for spicy fried chicken is designed to be customizable for easy dinner ideas. To reduce the heat for a family-friendly meal, simply decrease the gochujang amount in the glaze and increase the honey slightly. For side pairings, I find a cool coleslaw or creamy mashed potatoes balances the heat perfectly.

For meal prep recipes, you can prepare the buttermilk marinade up to 24 hours in advance, which makes this specific best fried chicken recipe viable even on busy weeknights.

FAQs

Can I use chicken breast for this best fried chicken recipe?

While you can, chicken breasts tend to dry out more quickly during frying. For the best juicy results, stick to bone-in thighs, drumsticks, and wings. The extra fat and connective tissue in these cuts keep the meat tender.

How do I keep the chicken crispy while glazing?

The key is to add the glaze immediately after draining the hot chicken. The heat will help the glaze set quickly. Serve immediately after glazing for best results.

What if my fried chicken coating keeps falling off?

This almost always happens when you skip the resting step (Step 3). The 15-minute rest period allows the coating to properly adhere to the chicken before it hits the hot oil. I personally find that chilling the coated chicken for 15 minutes instead of resting at room temp helps even more for this best fried chicken recipe.

What is Gochujang and where do I find it?

Gochujang is a savory, sweet, and spicy fermented Korean chili paste. You can typically find it in the international aisle of large supermarkets or at Asian grocery stores. It provides a unique umami flavor that makes this fried chicken recipe distinctive.

How do I reheat leftover fried chicken without making it soggy?

Reheat on a wire rack in the oven at 180°C (350°F) for 10-15 minutes to preserve the crispness. Avoid using the microwave, as it will steam the chicken and make the coating soft. For advanced meal prep, store in an airtight container in the fridge for up to 3 days.

Conclusion

This best fried chicken recipe delivers on a perfect crunchy coating and bold, sticky glaze, making it an ideal choice for quick meals and family dinners. Save this easy recipe to your Pinterest board for your next meal planning session.

FREE PRINTABLE RECIPE

Get the Printable Recipe PDF (Free)

Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.

1 Enter your email below.

2 Confirm from the email we send (double opt-in).

3 Download your PDF instantly.

✅ Printable PDF (ingredients + steps)
✅ Save it to your phone (no long scrolling)
✅ Includes cook time + servings
✅ Easy to follow

FAQ

Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.

I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.

Get the printable PDF for this recipe.

Best Fried Chicken Recipe