Spicy Honey Butter Fried Chicken

There are so many things going on with this homemade fried chicken: it’s crunchy, sticky, spicy… and there are waffles too! This dish makes a truly decadent weekend brunch. Plan ahead, enjoy the frying fun, then relish this comfort food classic.


Spicy Honey Butter Fried Chicken

10 minutes + overnight marinating
35 minutes

1.5kg (3 lb) boneless chicken thigh pieces, halved

3 cups plain flour

vegetable oil for frying

warm waffles to serve



2 cups coconut milk

½ cup natural yoghurt

3 tbsp fish sauce

2 tsp garlic powder

2 tsp sweet paprika

2 tsp chilli powder (or to taste)

Spicy Seasoning:

1 tbsp uncooked sticky rice (also called glutinous rice)

1 tbsp chilli powder

finely grated zest of 1 lime

1 tbsp sea salt

Coconut sriracha honey butter:

50g (2 oz) unsalted butter

¼ cup honey

¼ cup Marion’s Kitchen Coconut Sriracha (click here for where to buy)

  • Step 1

    Combine the chicken and the marinade ingredients in a large bowl. Cover and refrigerate overnight.

  • Step 2

    To make the spicy seasoning, toast the sticky rice in a dry frying pan over high heat. Keep the rice grains moving in the pan. Cook until the grains are a deep brown colour. Transfer the toasted rice to a mortar and use a pestle to grind to a fine powder. In small bowl, mix the rice powder with the remaining ingredients. This can be made up 2-3 days in advance. Keep in an airtight container.

  • Step 3

    For the coconut sriracha honey butter, melt the butter in a small saucepan over medium heat. When the butter is foaming, stir through the honey and the Marion’s Kitchen Coconut Sriracha. Simmer for another minute or until thick and glossy. Then remove from heat and set aside. When ready to serve, just reheat gently on the stovetop.

  • Step 4

    To cook the chicken, heat enough oil in a large frying pan to deep fry the chicken. When the temperature is about 130°C/270°F, coat each piece of chicken in flour and then carefully add the chicken to the hot oil. Fry, turning often, for about 6 minutes or until the chicken is a pale golden colour and is cooked through. Do this in batches. Drain the chicken on paper towel for at least 10 minutes. Then reheat the oil to about 180°C/360°F. Fry the chicken in batches for 2-3 minutes or until the colour is a deep golden brown and the coating is super crispy. Drain on paper towel. While the chicken is still hot, sprinkle with the spicy seasoning.

  • Step 5

    Serve the chicken on the waffles and drizzle with the warm coconut sriracha honey butter.

Hey Foodie. So glad you're here. Let's hav some fun making delicious food. Hey Foodie. So glad you're here. Let's hav some fun making delicious food.

What our customers say

5.0 out of 5 stars (based on 1 review)
Very good0%

"Best Meal I've Ever Eaten"


If there’s any Marion’s recipe you try, let it be this one. I’ve made this for my partner several times, and every time he raves that it’s the best meal he’s ever eaten! While it is a bit of a time consuming recipe to make, it is worth it! There’s elements of savory, sweet, salty, funky, everything rolled into one dish. I’ll be making it again this week for company, and my mouth is already watering.

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