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Maker’s 46 Hot Honey Fried & True Buttermilk Chicken

  • Author: Chef Isaac Toups
  • Prep Time: 12 hours
  • Cook Time: 15 minutes
  • Total Time: 12 hour, 15 minutes
  • Yield: 2-4 servings 1x



Buttermilk Chicken

  • 3 lbs boneless, skinless chicken thighs, cut into 2oz “nuggets”
  • 1 cup buttermilk
  • 1/4 cup Maker’s Fried & True Blend
  • 1/2 tablespoon kosher salt


  • 1 3/4 cups all-purpose flour
  • 1/2 tablespoon each garlic powder, white pepper, cayenne pepper and salt

Hot Honey

  • 1/4 cup Maker’s 46
  • 1/2 cup honey
  • 1/2 tablespoon Tabasco sauce


  1. Brine Chicken: Mix buttermilk, spices and salt together in a large bowl. Add chicken and toss well. Refrigerate for 12-24 hours. Re-toss before dredging.
  2. Dredge Chicken: Whisk all ingredients together in a large bowl. Dredge each nugget well (coat with mixture) making sure flour has gotten into all crevices. Let the chicken sit for 5 minutes (at least).
  3. Fry Chicken: Heat a deep fryer with peanut oil to 350 degrees. In batches, fry chicken until internal temperature is 160 degrees (approximately 4-5 minutes). Once cooked, let chicken rest on a cooling rack.
  4. Make Hot Honey: In a medium pot add Makers 46 and on medium heat start to reduce. Whiskey will flame! Reduce till you have a tablespoon. Add honey and Tabasco and stir well.
  5. Serve ‘em Up: Serve the “nuggets” with a few kosher dill pickle slices and a drizzle of hot honey. And, as “Cajun-born and braised” Chef Toups says, “laissez les bons temps rouler”… aka let the good times roll.