Honey stung fried chicken is a crispy, sweet and sticky fried chicken dish that originated in the Southern United States. It gets its name from the honey glaze or batter that is used to coat the chicken before frying, which gives the crispy fried exterior a subtle sweetness and tacky texture. The honey also provides golden brown color to the crunchy crust. This unique fried chicken has become a beloved specialty in the South and beyond.
What makes honey stung chicken special?
There are a few key characteristics that distinguish honey stung fried chicken from regular fried chicken:
The honey
The hallmark ingredient is the honey, which can be used in either the batter or glaze. The honey adds subtle notes of floral sweetness, helps the crust caramelize to a beautiful golden brown color, and gives it that signature sticky texture. Any light and mild honey can be used, such as wildflower, clover, or orange blossom.
The crisp, craggy crust
Honey stung chicken develops an exceptionally crunchy crust when fried. The honey encourages the batter or breading to brown deeply and form crags and crevices for extra crunch and texture. This sets it apart from the relatively smooth crust of typical fried chicken.
Brined for moisture
The chicken is usually brined or marinated prior to breading and frying. This keeps the meat extra moist, juicy and seasoned inside its crispy shell.
Temperature control
The chicken is fried at a lower temperature, around 325°F, sometimes in two stages. This prevents the honey glaze or batter from scorching or burning before the meat cooks through. The lower heat also helps render out fat and achieve maximum crispness.
Main styles of honey stung chicken
There are two main methods for making honey stung fried chicken – using honey in the batter or honey as a glaze.
Honey batter
This style incorporates honey straight into the batter recipe. Usually about 1/4 to 1/3 cup of honey is whisked into a typical buttermilk-egg batter, along with spices like black pepper, paprika, cayenne, garlic powder, etc. The chicken pieces are coated in the honey batter and then fried. The honey caramelizes and produces a crunchy, sticky crust full of nooks and crannies.
Honey glaze
With this method, plain battered or breaded chicken is fried first. Then hot honey sauce is brushed on the fried chicken pieces to glaze and lacquer the crust. The glaze is a mixture of honey, hot sauce, butter or oil and sometimes spices. As the glaze cools and sets on the hot chicken, it forms a tacky, candy-like finish.
History and origins
Honey stung fried chicken traces its roots to soul food traditions and Southern home cooking:
Soul food origins
African slaves brought many deep frying techniques to America, including early versions of fried chicken. Over time, enslaved cooks and chefs started tweaking and experimenting with different flavorings, ingredients and cooking methods, giving rise to regional soul food specialties like honey fried chicken. The added honey provided some sweetness to balance out fried chicken’s crispy, salty, savory flavors.
Sharecropping influences
Later on, impoverished sharecroppers and field workers in the South would commonly keep chickens and produce honey from beekeeping. Frying chicken in honey helped stretch food resources and was an inexpensive way to add flavor.
Proliferation as a specialty dish
By the mid-1900s, honey fried chicken became more established as a specialty dish at restaurants, bars, diners and chicken shacks across the South and Midwest. Nowadays it can be found nationwide and at all types of eateries ranging from upscale restaurants to backyard cookouts.
Unique flavors and techniques by region
Honey stung fried chicken takes on different regional twists depending on local cooking styles:
Nashville hot chicken
Nashville hot chicken is battered and fried, then glazed with a spicy cayenne honey paste for a burn-your-lips heat balanced by honey’s mellowing sweetness.
Mississippi
Mississippi Delta-style honey fried chicken features a light cornmeal crust and sweet honey glaze made tangy with hot sauce and lemon juice.
Louisiana
Louisiana honey butter chicken is soaked overnight in a honey brine, then fried and slathered in honey lemon butter sauce.
Kentucky
Kentucky uses self-rising flour, buttermilk and occasionally Ale-8-One soda in the batter for ultra crispy, craggy crusts with honey glaze.
Georgia
A marinade of hot sauce, lime juice, garlic and honey seasons the chicken before dredging in flour and frying in Georgia.
How to make honey stung fried chicken
Follow these basic steps for fried chicken perfection with a honey twist:
Brine the chicken
Soak chicken pieces in a brine of salt, sugar and aromatics for 1-4 hours. This seasons the meat and keeps it juicy. Add some honey and hot sauce to the brine for extra flavor.
Make the batter
Whisk together flour, eggs, buttermilk, spices and about 1/3 cup honey for the batter. Let it rest for 30 minutes so flour hydrates.
Bread and fry the chicken
Coat chicken pieces thoroughly in batter. Fry at 325°F for 15-18 minutes until golden brown and cooked through.
Make the glaze
Simmer honey, hot sauce, spices, and butter or oil for the glaze. Brush it on fried chicken pieces.
Keep it crispy
Let chicken pieces rest on a wire rack after frying so steam escapes and crust stays crispy. Glaze while chicken is still hot.
Serving and pairing suggestions
Honey stung chicken is delicious on its own but also pairs well with several flavors:
Side dishes
– Coleslaw – cool, creamy cabbage slaw balances the crispy chicken
– Biscuits – hot fluffy biscuits are perfect for dipping in honey
– Mac and cheese – rich, cheesy foil for the chicken
– Collard greens – earthy, braised greens cut the sweetness
Drink pairings
– Sweet tea – iconic Southern drink
– Lemonade – bright, refreshing citrus cuts grease
– Beer – light lagers complement without overpowering
Sauce options
– Hot sauces – amplify spice and heat
– Honey mustard – additional honey and tangy mustard flavors
– Ranch – cooling herbiness counters the chicken
Why is it called honey “stung” chicken?
There are a few possible explanations for how this dish got its unique name:
The honey
The honey used in the chicken batter or glaze gives the sense it has been “stung” all over its crunchy crust, like a bee’s sting.
The spice
Many recipes call for cayenne or other spices that provide a fiery “sting” to balance the honey.
The alcohol
Some batter recipes use beer or whiskey, giving a “stinging” alcoholic kick.
The sound
As honey chicken fries, the batter crackles, pops, and sizzles against the oil, evoking the sounds of buzzing bee “stings.”
Whatever the origins, honey stung fried chicken gets its sweet-spicy, crispy-sticky, irresistible flavor from the honey that makes it “stung” with flavor.
Nutrition facts
Here are the basic nutrition facts for a 3 ounce serving of honey stung fried chicken made with a buttermilk-honey batter according to USDA data:
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Fat | 12g |
| Carbohydrates | 11g |
| Protein | 15g |
As you can see, honey stung fried chicken packs quite a bit of calories, fat, and carbohydrates given the buttermilk batter, oil for frying, and honey glaze. But it offers high protein from the chicken. Enjoy this sweet-spicy treat in moderation as part of a balanced diet.
Make it at home
Here is an excellent homemade honey stung fried chicken recipe to try! It uses a combination of honey in the buttermilk batter and honey mustard glaze:
Ingredients
- 3-4 lbs chicken pieces (breasts, thighs, legs, wings)
- 1 cup buttermilk
- 1/2 cup honey
- 2 cups flour
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 quart vegetable oil for frying
- For the glaze:
- 1/3 cup honey
- 1/4 cup yellow mustard
- 2 tablespoons butter
- 1 tablespoon hot sauce
- 1/2 teaspoon cider vinegar
Instructions
- Combine buttermilk and 1/2 cup honey in a bowl. Add chicken and turn to coat. Refrigerate 30 minutes.
- In a separate bowl, mix flour, chili powder, paprika, garlic powder, cayenne and salt.
- Remove chicken from buttermilk mixture and dredge thoroughly in flour mixture. Shake off any excess.
- In a heavy pot or Dutch oven, heat oil to 325°F.
- Fry chicken in batches about 12-15 minutes until golden brown and juices run clear.
- Let chicken drain on a wire rack.
- In a small saucepan, combine glaze ingredients. Heat just until combined and warm.
- Brush glaze over both sides of fried chicken pieces.
- Serve hot, with any extra glaze on the side for dipping.
Be sure to let the oil come back up to temperature between batches for perfectly crispy, honey stung chicken! Enjoy this sweet-spicy Southern specialty.
Where to find great honey stung chicken
Here are some top spots across the country to try excellent honey fried chicken:
| Restaurant | Location |
|---|---|
| Prince’s Hot Chicken | Nashville, TN |
| Stroud’s Restaurant | Kansas City, MO |
| McClard’s Bar-B-Q | Hot Springs, AR |
| Honey’s Kettle Fried Chicken | Los Angeles, CA |
| Pies & Pints | Fayetteville, WV |
Is it healthy?
Like most fried foods, honey stung chicken is high in calories, fat, and sodium given the deep frying method. However, chicken itself is a lean protein. Some healthier tips:
- Use a lighter honey batter vs thick breading
- Fry in healthier oil like avocado or sunflower oil
- Portion the chicken into moderate 3-4 oz servings
- Bake or air fry instead of deep frying
- Hold sauces and glazes on the side for dipping
- Pair with lighter sides like a green salad
Ideally, enjoy homemade honey fried chicken in moderation as part of an overall balanced diet, and be sure to account for the extra calories.
The future of honey stung chicken
This regional specialty has exploded into a nationwide phenomenon over the past decade or so. Here are some predicted food trends surrounding honey fried chicken:
More creative global fusion flavors
As honey chicken gains mainstream popularity, expect chefs to start blending it with new international flavors – jerk spices, Korean hot pepper paste, Indian tandoori, etc.
Artisanal honey varieties
Look for restaurants using premium artisanal honeys like lavender, sage, or juniper in their recipes. The nuanced flavors will level up honey chicken.
Expanded vegan options
Plant-based fried “chickens” made from seitan or jackfruit will likely be glazed in sticky sweet honey flavors to appeal to vegans too.
Innovative preparation methods
Home cooks and restaurants may riff on the classic with innovative tools like air fryers, sous vide, or even molecular gastronomy for novel textures.
Hybrid fusion dishes
We’ll see honey chicken incorporated into comfort food mashups like honey chicken & waffles, honey chicken pot pie, honey chicken egg rolls, etc.
However it evolves, honey stung fried chicken will continue delighting and obsessing fried fowl fans everywhere!
Conclusion
With its crispy, caramelized crust and signature honey sweetness, honey stung fried chicken is one of the South’s most craveable culinary gifts to the world. This guide covers everything from its soul food roots, main styles, and regional variations to nutrition facts, recipe tips, where to try it, and predictions for the future. So dip into this sweet and spicy fried chicken trend and get ready for your fingers to get gloriously sticky!