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Buttermilk Fried Chicken with Harissa Hot Honey

Buttermilk is one of our favorite ingredients for a reason: it tenderizes, adds tang, and keeps our southern fried chicken moist. Crunchy, crispy, briny fried chicken with our Harissa-spiced hot honey is a match made in comfort food heaven.

Chef Tip: You can marinate your chicken in seasoned buttermilk as little as 30 minutes or as long as overnight. The more time in the buttermilk bath, the more flavor you develop!


  • 8-10 chicken thighs or drumsticks

  • Sea salt

  • Freshly cracked black pepper, to taste

  • 1 tbsp garlic powder

  • 1 tbsp paprika

  • 1 tsp cayenne pepper

  • 1 cup buttermilk, plus more as needed

  • Vegetable or neutral

  • 1 cup all-purpose flour

  • 1/4 cup honey

  • 1 pouch of Haven's Kitchen Zippy Chili Harissa


Step 1-

In a deep dish, season the chicken liberally with salt, pepper, cayenne pepper, paprika and garlic powder. Toss to combine. Add enough buttermilk to cover the chicken. Then cover with plastic and refrigerate for at least 30 minutes up to overnight


Remove the chicken from the fridge and allow to temper for at least 20 minutes. In a large deep cast iron pan or dutch oven, heat 3 inches of canola oil to 350F on medium high heat


While the oil heats, prepare your flour. In a bowl whisk together the flour with a heavy pinch of salt, a pinch of black pepper and a pinch of a paprika

Step 4-

One piece at a time, remove your chicken from the buttermilk. Lightly shake off excess buttermilk before lightly coating in the seasoned flour. If you desire a crunchier coating, then dip it back into the buttermilk and then back into the flour

Step 5-

Gently lower the chicken into the hot oil. You can cook 4 thighs or 6 wings at a time without overloading your skillet and lowering your oil temperature

Step 6 -

Fry the chicken for 7 minutes on each side or until it is a deep golden brown and crispy. Once it is crispy and golden brown, turn over the chicken and fry the other side for another 5-7 minutes. If your chicken has a nice crispy exterior but isn't yet fully cooked in the center, place in a 350 degree preheated oven and bake until done in the center, when the meat thermometer reads 165F


While the chicken is frying, combine a 1/4 cup of honey with a small squeeze of Harissa and a pinch of salt in a small bowl. Set aside

Step 8-

Remove the fried chicken to a rack and or paper towels and let rest. Serve while hot with Harissa hot honey

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…


Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra  Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
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This recipe is also great with our Red Pepper Romesco sauce.

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