fried chicken recipe with harissa honey glaze

I think a truly great fried chicken recipe can transform any weeknight meal into a celebration.

This harissa honey fried chicken recipe does exactly that, combining a perfectly crispy, golden-brown crust with a unique spicy-sweet glaze. Forget bland takeout; this recipe shows you how to achieve restaurant-quality results at home using simple techniques for extra flavor and crunch. The harissa provides a warm, smoky heat that perfectly balances the sweetness of the honey, creating a flavor profile that everyone will love.

Ingredients

1.5 kg (3.3 lbs) Bone-in, Skin-on Chicken Pieces: Use a mix of drumsticks and thighs for the best flavor and juiciness. Ensure pieces are relatively consistent in size for even cooking; trim excess skin if desired.
500 ml (2 cups) Buttermilk: This acidic marinade tenderizes the meat and adds moisture, which is key to making juicy fried chicken. If you don’t have buttermilk, substitute with 500 ml whole milk mixed with 2 tablespoons of lemon juice or white vinegar; let it sit for 5 minutes before adding the chicken.
15 g (1 tablespoon) Fine Sea Salt, divided: Used for both the buttermilk marinade and seasoning the flour dredge. Salt draws moisture out of the chicken before the marinade can penetrate, ensuring a seasoned result.
300 g (2.5 cups) All-Purpose Flour: The primary base for the crispy crust. For a gluten-free option, a 1-to-1 gluten-free flour blend can be used, though texture may vary slightly.
15 g (1 tablespoon) Smoked Paprika: Adds a deep, smoky undertone to the flour coating. Use sweet smoked paprika; do not substitute regular paprika here for best flavor results.
10 g (2 teaspoons) Garlic Powder and 10 g (2 teaspoons) Onion Powder: Essential for building savory depth in the crust. Avoid garlic salt or onion salt, as they can result in over-salting the coating.
5 g (1 teaspoon) Cayenne Pepper: Provides a subtle, background heat to balance the other spices. Adjust amount or omit completely if serving to young children or those sensitive to spice.
5 g (1 teaspoon) Freshly Ground Black Pepper: Adds a sharp, pungent flavor to enhance the overall spice profile.
1.5 L (6 cups) Neutral Vegetable Oil: Choose a high smoke point oil suitable for deep frying, such as canola, sunflower, or peanut oil. Avoid olive oil or butter for deep frying, as they have low smoke points and will burn quickly.
80 g (1/4 cup) Harissa Paste: The key ingredient for the unique glaze; provides smoky heat and depth. Harissa pastes vary in spice level; choose a mild one for less heat or a spicy one for more intensity.
120 ml (1/2 cup) Honey: Balances the heat of the harissa paste with sweetness and creates a sticky texture. Use a clear, flowing honey for easier mixing.
30 ml (2 tablespoons) Apple Cider Vinegar: Adds a crucial tanginess to cut through the richness of the fried chicken and harissa glaze. White wine vinegar or lemon juice can be substituted if necessary.
30 g (1/4 cup) Fresh Parsley, finely chopped: Used for garnish; provides a fresh, herbaceous contrast to the rich, spicy chicken.

Instructions

Here’s how to create this amazing fried chicken recipe with a sticky harissa honey glaze:

Marinate the Chicken: In a large bowl, combine the chicken pieces with the buttermilk and 10 g (2 teaspoons) of the salt. Ensure all chicken is submerged in the marinade, which is a crucial step for making delicious fried chicken. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), to allow the buttermilk to tenderize the meat.
Prepare the Flour Dredge: In a wide, shallow dish or baking pan, whisk together the all-purpose flour, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and the remaining 5 g (1 teaspoon) salt until well combined. Ensure the spice mixture is fully incorporated into the flour to guarantee even flavor distribution on every piece of chicken.
Double Dredge for Maximum Crispiness: Remove a piece of chicken from the buttermilk marinade, allowing excess liquid to drip off slightly. Dredge it thoroughly in the seasoned flour mixture, pressing firmly to coat every surface. For an extra crispy crust, dip the floured chicken back into the buttermilk briefly (just for a second) and then immediately into the flour mixture a second time, pressing firmly again to build up a thick coating. Place the dredged chicken pieces on a wire rack set over a baking sheet; allow them to rest while you prepare the oil for frying; this resting period helps the coating adhere and set.
Heat the Frying Oil: In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable oil. Heat the oil over medium-high heat until it reaches 175°C (350°F). Use a deep-fry thermometer to monitor the temperature accurately throughout the process; consistent temperature is key to prevent soggy chicken or burnt coating.
Fry the Chicken: Carefully lower 2-3 chicken pieces into the hot oil (do not overcrowd the pot, as this will drop the oil temperature too much). Fry for 10-14 minutes, turning occasionally to ensure even cooking. The chicken is done when the internal temperature reaches 74°C (165°F) at the thickest part. Adjust the heat as needed to maintain the oil temperature between 165°C and 175°C (325°F-350°F) throughout the frying process. If the crust darkens too quickly before the inside cooks, slightly reduce the heat to prevent burning.
Prepare the Harissa Honey Glaze: While the chicken fries, combine the harissa paste, honey, and apple cider vinegar in a small saucepan. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally, until it thickens slightly (about 3-5 minutes). Keep the glaze warm.
Glaze and Garnish: Once cooked, transfer the hot fried chicken to a wire rack set over a baking sheet to drain any excess oil. Immediately place the hot fried chicken pieces in a large bowl. Pour about two-thirds of the warm harissa honey glaze over the chicken and gently toss to coat all pieces evenly. Serve immediately on a platter or plate, drizzling the remaining glaze over the top and finishing with a generous sprinkle of fresh, finely chopped parsley. This fried chicken recipe is best served hot.

The Secret to Crispy Coating and Juicy Meat

Achieving a restaurant-quality crispy crust with juicy meat inside requires attention to a few key techniques. This fried chicken recipe relies on specific steps to maximize texture and flavor, ensuring the outside stays crunchy while the inside remains moist.

The Buttermilk Marinade

The acid in buttermilk tenderizes the chicken fibers, resulting in incredibly moist and juicy meat. Marinating overnight ensures maximum penetration and flavor. This high-protein snack starts with a tenderizing soak that makes all the difference in the final texture.

The Double Dredge Technique

Dipping the chicken back into the buttermilk before the second flour coating creates a more robust, layered crust that gets extra crispy when fried. This technique builds a thicker coating that locks in moisture during cooking and gives you that satisfying crunch.

Temperature Control

Maintaining the oil temperature between 325°F and 350°F (165°C-175°C) is essential for the best results. If the oil is too hot, the outside burns before the chicken cooks through; too low, and the chicken absorbs excess oil and gets soggy.

Tips for Adjusting Heat and Flavor

Customize this family-friendly recipe to match your household’s preferences. A few small changes can adjust the heat level or add complexity to the flavor profile.

Taming the Harissa

If you prefer less spice, use a mild harissa paste instead of spicy, and reduce the amount of cayenne pepper in the flour dredge. This makes the dish more approachable for young children or those sensitive to heat while keeping the savory flavor intact.

Make it Sweeter

Add an extra tablespoon of honey to the glaze mixture for a sweeter finish, which will still be balanced by the vinegar and harissa. This adjustment creates a sticky-sweet exterior that caramelizes beautifully.

Flavor Variation

For a different twist, add a teaspoon of cumin or coriander to the flour dredge for more complexity, or replace the harissa with gochujang for a Korean-inspired glaze. These simple swaps can turn this into a quick meal idea with a different flavor profile.

Make-Ahead Tips and Serving Suggestions

This recipe is perfect for special occasions, but these tips help make it easier for weeknight family dinners.

Prep Ahead

The chicken can be marinated in buttermilk for up to 24 hours in advance. The harissa honey glaze can also be prepared up to 2 days ahead and stored in the refrigerator, then gently reheated before serving.

Reheating

To restore crispness, reheat leftover fried chicken in a preheated 400°F (200°C) oven on a wire rack for 10-15 minutes. Avoid reheating in the microwave, which makes it soggy. This makes for great healthy eating and a quick meal prep solution.

Serving Ideas

This fried chicken recipe pairs wonderfully with creamy mashed potatoes, cornbread, macaroni and cheese, or a crisp green salad to cut through the richness. These sides make a complete and satisfying meal.

FAQs

Q: Can I bake or air fry this instead of deep frying?

A: Deep frying provides the best result for this recipe’s specific crust and glaze. If air frying, reduce oil and cooking time significantly, but expect a slightly less crispy texture. While it can be done, the texture won’t match a true fried chicken recipe.

Q: How do I know when the chicken is done?

A: The safest way to ensure doneness is using a meat thermometer. The internal temperature should reach 165°F (74°C) at the thickest part of the meat. This guarantees juicy, fully cooked chicken.

Q: What if I don’t have buttermilk?

A: Substitute with whole milk mixed with 1 tablespoon of vinegar or lemon juice per cup of milk. Let it sit for 5-10 minutes before adding the chicken to allow the mixture to thicken slightly.

Q: Can I use boneless chicken pieces?

A: Yes, but boneless pieces will cook much faster. Reduce frying time to 5-7 minutes and check the internal temperature frequently to avoid overcooking. This works well for a high-protein snack option.

Q: How do I store leftovers?

A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven on a wire rack at 400°F (200°C) for 10-15 minutes for best results.

Q: What kind of oil should I use for frying?

A: Use a neutral oil with a high smoke point, such as canola, sunflower, or peanut oil, to avoid a burnt taste and ensure proper cooking temperatures.

Conclusion

This harissa honey fried chicken recipe takes a classic comfort food and elevates it with a dynamic spicy-sweet glaze. With a few simple techniques for extra crispiness and juicy meat, you can create a memorable meal at home. If you loved this recipe, please save it to your Pinterest board for later and share it with your family and friends!

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Fried Chicken Recipe