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Honey Harissa Glazed Fried chicken

Ever wondered how to get fried chicken so CRISPAY GOOD?! I’m no expert in Southern-style cooking but this recipe along with some tips and tricks are a guarantee to getting you in the business of making some bomb chicken.

I wanted to take fried chicken up a notch and put a North African twist on it. Harissa is a spicy chili paste commonly used in Libyan cuisine. Its beautiful color and spicy kick lends itself beautifully to a pairing with raw honey and mustard.

Now that I had the glaze down, I knew there would be no fried chicken if the inside was dry and the outside wasn’t crispy. So here are some things I jotted down to make sure I was whipping up only the best of the best.

  • Brine the chicken! Don’t skip this step. Chicken has a tendency to dry out, especially when frying. If you can brine it overnight, even better. If you don’t believe me, here’s the science behind it. 
  • Fry until golden brown. Bake until dark brown. The reason for this is sometimes your chicken won’t cook to the center so frying and finishing off in the oven ensures doneness.
  • Add spices to both your buttermilk mixture and flour mixture because nobody likes under-seasoned food.
  • Add buttermilk mixture into the flour mixture, a few tablespoons at a time, and mix with your fingertips until it looks flaky. The more flaky you want your fried chicken, add more wet to dry and continue this process.

There are so many techniques when it comes to frying chicken and this is just the second one I have tried. If you have a signature way that you or your momma make fried chicken, please share! Looking to test other methods 🙂


10 drumsticks
1 cup all purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 cup buttermilk
1 egg
1/2 teaspoon salt
1/2 teaspoon paprika
1 teaspoon oregano
1/4 cup honey
1 tablespoon harissa
1 tablespoon mustard
1 teaspoon fresh garlic, minced
1/4 teaspoon black pepper
1 tablespoon vinegar
1/8 teaspoon chili flakes
vegetable oil for frying


Brine your chicken in salted water for two hours. The longer you brine the chicken, the more tender and moist the fried chicken will be. Add a tablespoon of salt for every cup of water in your brine.
While the chicken brines, prepare your liquid mixture and dry mixture. For the liquid mixture, combine buttermilk, egg, salt, paprika, and oregano. For the dry mixture, combine flour, cornstarch, baking powder, salt, oregano, and garlic powder.
First dip the drumstick in the liquid mixture and allow for any excess to drip off. Then add a few tablespoons of your liquid mixture into the flour mixture and combine until it clumps up slightly. This how you get your chicken to look extra flakey and crispy. Then coat the drumstick in the flour mixture, making sure to press the flour tight onto the chicken so it doesn't fall off.
Preheat your oven to 350F.
Prepare a pan filled with vegetable oil over medium-high heat and allow to get really hot. Then drop the chicken in, frying on the first side for 6 minutes and on the other side for 4 minutes, just until golden brown.
Finish off in the the oven until a deep golden brown develops — about 20 minutes.
While the chicken bakes in the oven, make your glaze by mixing together honey, harissa, mustard, garlic, pepper, and vinegar. If you like a thicker glaze, cook in a saucepan over medium high heat for 3-5 minutes.
Once the chicken is done, sprinkle with some salt and glaze the chicken to serve!

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