⏳ Yield & Time

Yield: 2 servings

Preparation Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

🍽 Ingredients

• 500g Bone-in, skin-on chicken thighs
• 1/2 cup Buttermilk
• 1 Large egg
• 1 tbsp Hot sauce
• 1 1/2 cups All-purpose flour
• 1 tsp Baking powder
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Pancake mix
• 2 cups Vegetable oil
• 1/2 cup Honey
• 1/4 cup Soy sauce
• 2 cloves Minced garlic
• 1 tbsp Rice vinegar

📖 Instructions

1. 1. Prepare the chicken: Pat 2 lbs of bone-in, skin-on chicken thighs dry with paper towels. This step is crucial for getting that extra crispy skin! Season generously with salt, pepper, and your favorite spices (I like paprika and garlic powder). Don't be shy with the seasoning!
2. 2. Make the marinade (optional but highly recommended!): In a large bowl, whisk together 1/2 cup buttermilk, 1 large egg, and 1 tbsp of your favorite hot sauce (or just leave it out!). Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or even better, overnight. This will make your chicken crazy juicy and flavorful!
3. 3. Prepare the breading: In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. In another bowl, whisk together 1 cup of your favorite pancake mix (I used Bisquick...don't judge!). This is our secret weapon for extra crispy goodness!
4. 4. Bread the chicken: Dredge each chicken piece in the flour mixture, shaking off any excess. Then, dip the chicken piece into the pancake batter, making sure it's fully coated. Finally, press the chicken into the flour mixture again, coating it fully. Repeat for all the pieces. You should have a nice, thick layer of breading on each one.
5. 5. Fry the chicken: Heat about 2 inches of vegetable oil in a large skillet over medium-high heat. The oil should reach 350°F (175°C). Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry for about 6-8 minutes per side, until golden brown and cooked through. Use tongs to turn the chicken; don't overcrowd the pan!
6. 6. Make the honey garlic glaze: While the chicken is frying, prepare the glaze. In a small saucepan, combine 1/2 cup honey, 1/4 cup soy sauce, 2 cloves of minced garlic, and 1 tbsp rice vinegar. Bring to a simmer over medium heat, stirring constantly. Let it simmer for about 5 minutes, or until slightly thickened. You'll know it's ready when it coats the back of a spoon.
7. 7. Glaze the chicken: Once the chicken is cooked, transfer it to a wire rack placed over a baking sheet to drain excess oil. Brush the honey garlic glaze generously over each piece. Seriously, don't hold back!
8. 8. Bake (optional): For extra crispy chicken and to set the glaze, you can bake it in a preheated oven at 350°F (175°C) for about 10 minutes. This step isn't strictly necessary, but it adds a nice touch. Keep an eye on it to prevent burning.
9. 9. Serve and enjoy: Once the glaze is set (or if you skipped baking, once it has cooled slightly), serve your amazing, crispy, honey-garlic glazed fried chicken. It's best served immediately but tastes pretty awesome the next day too!

📝 Notes

• Adjust seasoning to your taste. Feel free to add other spices like cayenne pepper for a kick!
• If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tbsp of lemon juice or vinegar. Let it sit for 5-10 minutes to curdle.