Crispy, golden fried chicken coated in a sticky, sweet-and-spicy honey Sriracha glaze, served with a cool, creamy homemade buttermilk ranch for the ultimate flavor combination. Every bite gives you that satisfying crunch, followed by a kick of heat balanced with just the right amount of sweetness. And that ranch? Absolutely essential for dipping!
The secret to extra-crispy chicken is the double dredge in the seasoned flour mixture. It creates those beautiful, craggy edges that turn irresistibly crunchy when fried. Finish with the glossy honey Sriracha glaze, fresh chives, and a generous side of ranch, and you’ve got a recipe that’s perfect for sharing—or turning into the most incredible fried chicken sandwich.
Fair warning: this one is messy, sticky, spicy, and so worth it!
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs (about 4 pieces) or chicken tenders
- Neutral oil, for frying
Buttermilk Marinade
- 1¼ cups buttermilk
- 2 tablespoons Sriracha
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Honey Sriracha Glaze
- ⅓ cup honey
- 2 tablespoons Sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
Crispy Seasoned Flour Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
Homemade Buttermilk Ranch Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons buttermilk
- 1–2 teaspoons fresh lemon juice, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried parsley
- ½ teaspoon dried ghormeh sabzi seasoning or dried dill
- Freshly cracked black pepper and salt, to taste
For Serving
- Fresh chives, finely chopped
- Extra ranch dressing for dipping
Instructions
1. Marinate the chicken
In a large bowl, whisk together the buttermilk, Sriracha, garlic powder, onion powder, and salt until well combined.
Add the chicken, making sure every piece is fully coated in the marinade. Cover and refrigerate for 2–3 hours to allow the flavors to develop and help tenderize the chicken.
2. Prepare the honey Sriracha glaze
In a small saucepan, combine the honey, Sriracha, rice vinegar, soy sauce, chili powder, smoked paprika, and garlic powder.
Warm over medium-low heat, stirring until everything is combined and the glaze is smooth, glossy, and just beginning to bubble. Let it simmer gently for a minute or two, then remove from the heat and set aside.
Taste and adjust the Sriracha or honey depending on how spicy or sweet you like your glaze.
3. Make the buttermilk ranch
In a bowl, whisk together the mayonnaise, sour cream, buttermilk, lemon juice, garlic powder, onion powder, dried parsley, and ghormeh sabzi seasoning or dill.
Season with salt and freshly cracked black pepper to taste. Cover and refrigerate until ready to serve. Chilling the dressing gives the flavors time to come together.
4. Prepare the crispy coating
In a wide, shallow bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, smoked paprika, onion powder, black pepper, and salt.
The combination of flour and cornstarch helps create a crisp, crunchy crust, while the baking powder adds extra texture.
My tip: Prepare all your chicken pieces before you start frying. The breading process can get a little messy, and having everything ready makes the cooking process much easier!
5. Double-dredge the chicken
Remove the chicken from the refrigerator about 10 minutes before frying.
Working with one piece at a time:
- Lift the chicken from the buttermilk marinade, allowing the excess to drip off.
- Place it in the seasoned flour mixture and press the coating firmly onto all sides.
- Dip it back into the buttermilk marinade.
- Return it to the flour mixture and press again, making sure the entire piece is well coated.
The coating should look rough, shaggy, and craggy rather than smooth. Those little floury ridges are what create the extra-crispy crust!
Place the breaded chicken pieces on a wire rack while you finish coating the remaining pieces.
6. Fry until golden and crispy
Pour the neutral oil into a heavy-bottomed pot or deep skillet, making sure it is deep enough to safely fry the chicken. Heat the oil to 350°F (175°C).
Carefully add the chicken in batches, taking care not to overcrowd the pan. The oil temperature will drop once the chicken goes in, so adjust the heat to maintain approximately 325°F (163°C) during frying.
Fry the chicken thighs until deeply golden, crispy, and cooked through, turning as needed for even browning. Chicken tenders will cook faster than thighs, so keep an eye on them.
Transfer the fried chicken to a wire rack set over a baking sheet to drain and stay crispy. The internal temperature should reach 165°F (74°C) at the thickest part.
7. Glaze and garnish
Gently rewarm the honey Sriracha glaze if it has cooled. Drizzle it generously over the crispy fried chicken, or toss the chicken lightly in the glaze if you prefer every bite coated in that sticky, sweet-and-spicy goodness.
Finish with freshly chopped chives and serve immediately with the chilled buttermilk ranch dressing on the side.
8. Make it a sandwich!
Want to take things to another level? Serve the glazed chicken on toasted brioche buns with shredded lettuce, pickles, and a generous spread of homemade ranch. Add extra honey Sriracha glaze for an irresistible sweet-and-spicy fried chicken sandwich.
Tips for the Best Fried Chicken
- Don’t skip the double dredge. The second dip creates a thicker, crunchier coating with plenty of crispy edges.
- Keep an eye on your oil temperature. Oil that’s too hot can brown the coating before the chicken cooks through, while oil that’s too cool can leave the crust greasy.
- Use a wire rack, not paper towels. Air circulating around the chicken helps keep the bottom from getting soggy.
- Glaze just before serving. The sauce is delicious, but adding it too early will soften the crispy coating. For maximum crunch, drizzle it over the chicken right before eating or serve it on the side.
- Adjust the heat to your liking. Add more Sriracha for extra spice or a little more honey for a sweeter glaze.