Crispy Fried Chicken With Honey Sauce Recipes

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
• Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
• Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
• Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
• Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
• Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
• Drizzle the chicken with honey, then serve.
• Enjoy!

CRISPY FRIED CHICKEN WITH HONEY SAUCE

Steps:

• Heat marinade ingredients in deep pot and mix all well. Cool to room temperature and add cut up chicken parts so all parts are covered with liquid. Refrigerator the night before frying the chicken. The next day, drain chicken and rinse well. Combine seasoned flour ingredients in a large bowl. Heat about 3/4 inch of oil in an electric skillet to 360 degrees F. Dip chicken in the flour, shake off excess flour, then dip in the cold water, then back into the flour, repeating this several times. Place chicken pieces in hot oil (do not crowd) and fry until golden on each side. This may take 7 to 10 minutes on each side. Drain chicken on brown paper bags, or paper toweling and keep warm in a 200 degrees F oven until all the chicken is fried. Before serving make sauce: Heat honey on low heat (to warm and liquefy a bit) in a saucepan with cinnamon sticks and pepper to taste. Tell guests to ladle some honey over the hot chicken if desired. cook's notes I combined several fried chicken recipes to produce an ultra moist, flavorful and tender chicken that also is very crispy. Served for my daughter's 23 birthday along with homemade biscuits, lemon and garlic broccoli, saffron rice and potato, macaroni tuna salad plus strawberry layer cake: Oh and pina coladas !

ATK'S SUPER CRISPY, HONEY-DIPPED FRIED CHICKEN

Steps:

• Make brine and batter at the same time so that they can be refrigerated for an adequate amount of time. The batter will be thin, but is quite adequate. It will thicken when chilled. Brine chicken in 2 quarts of water with 1/2 cup of sugar and 1/2 cup of salt whisked inches Refrigerate for 30 to 60 minutes. Heat oil (about 4 cups) to 350 degrees Farenheit in a 4 quart pot. Dry chicken and dredge in 1/2 Celsius cornstarch, shaking off any excess. Coat with batter and carefully drop into the oil, cooking for 5 to 7 minutes. Chicken will be light in color, but remove to a cooling rack or paper bags/towels. When all chicken is par-fried, reheat oil to 350 degrees. Dip fried chicken pieces into batter again and fry for another 5 to 7 minutes, then drain again. In a medium bowl, microwave honey and hot sauce for one minute. Place chicken pieces, one at a time, into warm mix and roll around until completely coated. Remove to a cooling rack. Enjoy hot or cold. Even when chilled, the chicken will remain super crispy.