Max’s Wine Dive Fried Chicken

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Max’s Wine Dive Fried Chicken

Serving Size
8 Pieces of Chicken

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Extra! Extra! Read all about this award winning recipe from Max’s Wine Dive. Their famous fried chicken gets me fired up – the skin is especially tasty! With locations in Houston, San Antonio and Austin, I’m happy to say there’s always one close by. This recipe is HUGE,  and we’re glad to have it here for our viewers on Goodtaste! 


  • 1 (3-pound) chicken  , cut into 8 pieces
  • 3 cups  buttermilk
  • 1 cup  honey
  • 2 teaspoons  chopped chipotle chiles in adobo
  • 8 cups  vegetable oil
  • 4 cups  all-purpose flour
  • 2 teaspoons  cornstarch
  • Kosher salt and freshly ground pepper
  • 2 teaspoons  garlic powder
  • 1 teaspoon  onion powder
  • 1 teaspoon  smoked paprika

    Recipe Info

    In a large bowl, combine the chicken and buttermilk; refrigerate at least 24 hours and up to 2 days. In a food processor, combine the honey and chiles; blend until smooth. Set the chipotle honey aside.   In a large Dutch oven, heat the oil to 275 degrees F. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 1/2 teaspoons pepper, garlic powder, onion powder, and paprika.   Working in batches, remove the chicken from the marinade and dredge in the seasoned flour; repeat. Add the chicken to the hot oil and fry until cooked through, about 12 to 15 minutes per batch. Repeat with the remaining chicken.

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