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.
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
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
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
STICKY GARLIC CHICKEN BITES RECIPE BY TASTY
Here's what you need: chicken breasts, egg, panko breadcrumbs, salt, pepper, soy sauce, honey, garlic, hoisin sauce, sriracha, grated ginger, spring onion, sesame seed
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- Cut the chicken breasts into small bite-size pieces.
- Dip chicken pieces into egg mixture then coat with panko.
- Place the breaded chicken onto a baking sheet and season with salt and pepper.
- Bake 20 minutes until golden brown and cooked through.
- Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
- Toss chicken bites in the sauce until thoroughly coated.
- Serve immediately with chopped spring onion and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 862 calories, Carbohydrate 130 grams, Fat 9 grams, Fiber 2 grams, Protein 66 grams, Sugar 56 grams
FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER
This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in.
Provided by Tejal Rao
Categories dinner, lunch, poultry, sandwiches, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
- Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
- Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
- Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
- Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
- Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
- In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
- Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.
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