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  • A close-up view of our Marionberry jam sitting next to some fresh marionberries.

    Marionberry Jam

  • A close-up view of Oregon Growers Pumpkin Butter on a table sitting next to a decorative plant.

    Pumpkin Butter

  • A bottle of our Raspberry Fruit syrup drizzling syrup onto a stack of pancakes.

    Raspberry Syrup

  • Buttermilk Fried Chicken with Homemade Hot Honey

    A large buttermilk fried chicken sandwich served with sliced chilies, garnish, and drizzled with Oregon Growers' Honey.

    PREP TIME: 2-4 hours

    COOK TIME: 30 minutes - 1 hour

    SERVES: 6-8 people



    • 3 cups buttermilk
    • 1 tbsp ground black pepper
    • 2 tsp cayenne powder
    • 3lbs boneless chicken thighs and/or boneless
    • chicken breasts (cut in half crosswise)
    • 2 cups all-purpose flour
    • 1 tsp each: onion powder, black pepper
    • 1 tsp sea salt
    • High heat oil for frying


    • 8 fresh Serrano peppers
    • *4 dried Thai chilies (*optional for extra kick)
    • 1 jar Oregon Growers Honey of your choice


    • 1 Fresno chili, thinly sliced
    • 1 Jalapeno or Serrano pepper, thinly sliced


    1. In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat.
    2. Let stand at room temperature for 2 hours or refrigerate for 4 hours. In the meantime, combine 8 serrano peppers (sliced in half), *4 dried thai chiles (crushed), and 1 jar of Oregon Growers Honey in a small saucepan.
    3. Bring to a simmer over medium-high, and simmer until infused, 5-6 minutes.
    4. Remove from heat; cool 15 minutes. Strain through a fine wire mesh into a bowl, and then back into the Oregon Growers Jar.
    5. In a large, resealable plastic bag, mix the flour with the onion powder, salt, and black pepper. Shake to combine.
    6. Now set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl.
    7. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 15-30 minutes.
    8. In a deep skillet, heat 1½ inch of oil to 350°. Set another rack over a baking sheet; line with paper towels.
    9. Fry the chicken in batches, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160° ~ 15 to 18 minutes for each batch. At this point you can make a chicken sandwich or just a platter of fried chicken, and drizzle with the warm Hot Honey just before serving, garnish with sliced chilies!

    Featured Collection

    Raw Honey

    Straight from the hives of the Pacific Northwest to your prepared chicken. Be sure to check out our natural wildflower or blackberry honey in a jar or squeezy bottle. Our honey is raw, unfiltered, and not pasteurized.