JUICY HONEY FRIED CHICKEN
This tasty, juicy honey fried chicken gets ridiculously golden crispy from the honey buttermilk batter and lip-smacking seasoned breading! Drizzle a little honey over the top of the cooked chicken, if desired.
Provided by Culinary Envy
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h13m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, seasoned bread crumbs, Italian seasoning, salt, 1 1/2 teaspoons garlic powder, onion powder, chili powder, paprika, and pepper in a small, shallow bowl.
- Combine milk, egg, honey, lemon juice, and 1/2 teaspoon garlic powder in a separate shallow bowl until well blended.
- Dip chicken pieces first in the flour mixture to coat all sides and shake off excess. Dip into the egg mixture and back into the flour mixture. Set chicken pieces aside on a plate to rest for 10 minutes.
- Pour 1 inch of peanut oil into a deep-fryer or large saucepan and heat to 375 degrees F (190 degrees C) over medium-high heat. Fry chicken a few pieces at a time, without crowding, until golden brown, 3 to 5 minutes per side. Transfer chicken to the prepared baking sheet using tongs.
- Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 637.7 calories, Carbohydrate 30 g, Cholesterol 103.9 mg, Fat 46.1 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 12.2 g, Sodium 795.1 mg, Sugar 6 g
HONEY FRIED CHICKEN
This has been a favorite in my family for many years -- we first had it at a small restaurant in New England and wanted to try to make it ourselves. I think we came very close! Hope you enjoy it!
Provided by SmKat
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.
- In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.
- Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.
- Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.
Nutrition Facts : Calories 565.6 calories, Carbohydrate 42.2 g, Cholesterol 97.1 mg, Fat 28.5 g, Fiber 1 g, Protein 34.2 g, SaturatedFat 6.2 g, Sodium 234.4 mg, Sugar 17.9 g
FRIED CHICKEN WITH ANCHO HONEY
Steps:
- Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
- Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
- Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.
- Whisk all ingredients together in a bowl. Season with salt, to taste.
HONEY FRIED CHICKEN
Provided by Nancy Fuller
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper and 1 teaspoon of the paprika. Mix to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
- In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Set a cooling rack over a baking sheet.
- In a large bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 tablespoon pepper and 1 tablespoon paprika. Whisk to combine the dredge.
- Lift the chicken from the buttermilk, then coat the pieces completely in the flour. Transfer the chicken to a baking sheet or large plate.
- Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to the prepared rack. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer to the rack, then drizzle with honey and serve.
CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY
Here's what you need: salt, black pepper, onion powder, garlic powder, paprika, ground cumin, dried oregano, cayenne powder, all-purpose flour, bone-in, skin-on chicken drumsticks, bone-in, skin-on chicken thighs, buttermilk, peanut or vegetable oil, honey
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams
HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY
Here's what you need: chicken drumsticks, chicken thighs, water, apple cider vinegar, salt, lemon pepper, onion powder, garlic powder, seasoned salt, flour, eggs, milk, hot sauce, honey, water
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large glass bowl, combine water, vinegar, and salt, mixing until some salt is dissolved. Add chicken, cover, and refrigerate for 2-8 hours.
- In a medium bowl, combine eggs, milk, and hot sauce to create the egg wash.
- Add flour to bowl and set aside.
- Remove chicken from brine, place in bowl and season.
- Transfer chicken to egg wash then the flour, coating evenly.
- Fry chicken in a large cast-iron pan for 10-15 minutes on each side.
- Place chicken on drying rack and let cool for 5 minutes.
- Mix honey and water together and lightly brush each piece of chicken.
- Enjoy!
Nutrition Facts : Calories 856 calories, Carbohydrate 106 grams, Fat 17 grams, Fiber 2 grams, Protein 60 grams, Sugar 25 grams
HONEY-DIPPED FRIED CHICKEN RECIPE - (3.7/5)
Provided by á-1822
Number Of Ingredients 11
Steps:
- Cut and clean all chicken parts. Set aside in a bowl of ice water. Place flour on a large plate and set aside. Coat frying pan with vegetable oil, and heat over a medium flame. Combine and briskly stir the eggs, buttermilk and honey until ingredients are evenly mixed. NOTE: Mixture should have the same consistency as syrup. Generously season both sides of chicken parts with salt, garlic salt, black pepper and cayenne pepper Dip chicken into the egg and honey buttermilk batter and let excess batter drip off Evenly coat the chicken in flour Fry the chicken for 8-10 minuites on each side or until chicken is golden brown When done, place the chicken on a paper towel to absorb excess oil
ATK'S SUPER CRISPY, HONEY-DIPPED FRIED CHICKEN
THE crunchiest crust, covered in a sweet-hot honey glaze. Crunch, glaze and juicy chicken in every bite - guaranteed! One of America's Test Kitchen's best.
Provided by DeSouter
Categories Chicken
Time 50m
Yield 8-10 pieces of chicken
Number Of Ingredients 12
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.
Nutrition Facts : Calories 597.2, Fat 20.5, SaturatedFat 5.7, Cholesterol 132.2, Sodium 7591.8, Carbohydrate 61, Fiber 0.4, Sugar 38.6, Protein 41.2
HONEY FRIED CHICKEN
Make and share this Honey Fried Chicken recipe from Food.com.
Provided by ladyshell2005
Categories One Dish Meal
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, garlic salt and pepper in mixing bowl.
- Brush chicken with honey.
- Coat with flour mixture.
- Fry in oil to a nice golden brown, taking care as the chicken can burn rather easy; turn often.
- Serve with mashed potatoes, a vegetable and gravy.
Nutrition Facts : Calories 934.7, Fat 83.1, SaturatedFat 12.3, Cholesterol 69.3, Sodium 67, Carbohydrate 29.9, Fiber 0.9, Sugar 5.9, Protein 18.4
HONEY-FRIED CHICKEN
This recipe came to The Times in 1986 from the Dallas kitchen of Stephan Pyles, a native Texan whose culinary star still shines over the state. It is a sophisticated twist on a classic, dousing a skin crisp with white and whole-wheat flour in a creamy sauce of lemon, mint and thyme. This is not exactly weeknight cooking - you'll need to marinate the chicken in honey and vinegar for at least two hours before frying - so consider it for a Sunday supper, a savory treat before the work week begins.
Provided by The New York Times
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the chicken pieces in a mixing bowl. Blend the honey and vinegar and pour it over the chicken. Stir to coat the pieces evenly. Let stand at least two hours, stirring occasionally. Drain the pieces on paper toweling but reserve and set aside two tablespoons of the marinade. Sprinkle chicken with salt and pepper.
- Heat the lard and oil in a 12-inch frying pan to a temperature, if a thermometer is available, of 360 degrees.
- Meanwhile, combine the all-purpose flour with the whole-wheat flour. Add the chicken; stir to coat all over. Shake off excess.
- Place the pieces skin-side down in the hot fat and cook, turning the pieces often, until they are golden brown all over and cooked through, about 20 minutes or longer. The dark meat pieces generally require a longer cooking time than the white.
- Pour off most of the fat from the pan, leaving the brown particles that may cling to the pan. Do not wipe out the skillet.
- Combine the wine with the chicken broth. Heat the skillet and add the mixture, stirring to dissolve the brown particles. Cook until reduced by half.
- Add the cream, thyme, lemon rind, mint and the two tablespoons of reserved marinade. Cook until reduced to about two cups. Put the sauce through a fine sieve, pressing to extract all the juices from the solids. Reheat and season with salt and pepper to taste. Spoon sauce over the chicken and serve.
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