Chesters Chicken Honey
A crispy, golden fried chicken dish glazed in sweet honey sauce — inspired by the fan-favorite Chesters Chicken Honey Chicken. This recipe balances crunch, juiciness, and sticky sweetness. Perfect for game day, weeknight dinners, or satisfying fast-food cravings at home.
Equipment
- Deep fryer or heavy pot
- Thermometer (for oil temp)
- Mixing bowls
- Whisk
- Tongs
- Wire rack or paper towels
Ingredients
- For the Chicken:
- 1 lb chicken tenders or boneless thighs
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper to taste
- For the Breading:
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tsp cayenne pepper optional
- For the Honey Glaze:
- ½ cup honey
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- ½ tsp chili flakes optional
- For Frying:
- Vegetable oil for deep frying
Instructions
- Marinate the Chicken:In a bowl, mix buttermilk, garlic powder, paprika, salt, and pepper. Add chicken and marinate for at least 1 hour (overnight for best flavor).
- Prepare the Breading:In a separate bowl, combine flour, cornstarch, cayenne, and a pinch of salt.
- Heat the Oil:In a pot, heat oil to 350°F (175°C). Use a thermometer for accuracy.
- Dredge and Fry:Remove chicken from marinade, coat in the dry flour mix, and carefully lower into hot oil. Fry in batches until golden brown and fully cooked (about 5–7 minutes).
- Make the Glaze:While chicken is frying, whisk honey, soy sauce, vinegar, and chili flakes in a saucepan over low heat. Simmer for 2–3 minutes.
- Glaze the Chicken:Once chicken is fried and drained on a wire rack, brush or drizzle honey glaze over the top. Serve hot!
Notes
For extra crispy texture, double-dip the chicken in buttermilk and flour before frying.
This recipe is not identical to the official Chesters Chicken, but it’s a great home-style imitation.
Serve with biscuits, coleslaw, or mac & cheese for a full Southern meal.
For allergen info or low-calorie versions, consult the Chester's Chicken allergen menu.