Hot Honey Chicken With Fried Bread And Bitter Greens Recipes

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HOT HONEY CRISPY CHICKEN



Hot Honey Crispy Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
2 teaspoons kosher salt
1 1/2 teaspoons smoked paprika
1 teaspoon mustard powder
1 teaspoon black pepper
2 cups buttermilk
1 tablespoon hot sauce
2 teaspoons kosher salt
1 teaspoon ground celery seed
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
4 to 6 boneless, skinless chicken thighs
Oil, for frying
1 tablespoon butter
1/4 cup honey
2 tablespoons hot sauce, such as Frank's RedHot
1 tablespoon Worcestershire sauce
1 clove garlic, finely chopped

Steps:

  • For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
  • For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
  • Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
  • Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
  • For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.

SKILLET HOT HONEY CHICKEN WITH HEARTY GREENS



Skillet Hot Honey Chicken With Hearty Greens image

Requiring just one pan, this recipe yields supremely crisp, juicy chicken thighs and hot honey schmaltz, which serves as a warm vinaigrette for sturdy greens and a sauce for your - let's say it again - supremely crisp, juicy chicken thighs. Squint and the flavors are reminiscent of fried chicken with a side of braised collards: Crackly chicken cozied up next to spicy, tangy and a little-sweet greens fortified by animal fat. Make your honey-schmaltz as spicy as you wish: Green chiles will pack more heat than red.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
Kosher salt and pepper
1 tablespoon extra-virgin olive oil
1 small hot chile, thinly sliced (such as jalapeño, Fresno or serrano), or to taste
1 large bunch or head of hearty greens, such as escarole, mustard greens or kale (about 6 ounces)
2 tablespoons honey
1 tablespoon apple cider vinegar

Steps:

  • Pat the chicken thighs dry with a paper towel, then season both sides with salt and pepper. Drizzle the olive oil into a large skillet, then add the chicken thighs skin side down.
  • Set over medium heat and cook, without moving them, until the skin is crisp and deep golden brown, about 15 minutes. If you can't stand leaving the chicken untouched for this long, use your tongs to press the chicken down into the pan, which promotes even browning.
  • Flip the thighs over and swirl the chile into the rendered chicken fat. Cook until the meat is cooked through, about 10 minutes.
  • Meanwhile, stem and tear the hearty greens into big bite-size pieces. In a big bowl, toss them with salt and pepper.
  • Transfer the chicken to serving plates, leaving the fat in the pan. Off the heat, stir the honey and vinegar into the fat until the honey's melted and everything's combined. Dress the greens with enough of the sauce to lightly coat, seasoning with salt and pepper as needed. (Feel free to eat the chile peppers or leave them behind.) Serve the chicken with the salad, spooning more sauce over the chicken and salad as desired.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 34 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 601 milligrams, Sugar 9 grams, TransFat 0 grams

HOT HONEY CHICKEN



Hot Honey Chicken image

This is a honey glaze with a kick. Great for BBQing and getting great color on chicken. Serve the extra sauce for dipping.

Provided by Bob Bailey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 4

½ cup honey
¼ cup hot pepper sauce
1 teaspoon ground black pepper
4 bone-in chicken breast halves, with skin

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • In a small bowl, combine the honey, hot pepper sauce and ground black pepper and mix well. Cover each chicken breast with the sauce and put on the grill, basting occasionally.
  • Grill for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Chicken will have a nice, brown color from the sauce.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 35.4 g, Cholesterol 144 mg, Fat 20.9 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 6 g, Sodium 232.2 mg, Sugar 34.8 g

HOT HONEY CHICKEN WITH FRIED BREAD AND BITTER GREENS



Hot Honey Chicken with Fried Bread and Bitter Greens image

Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Quick & Easy     Chicken     Endive     Honey     Chile Pepper     Hot Pepper

Yield 2 servings

Number Of Ingredients 9

1 garlic clove, finely grated
2 Tbsp. fresh lemon juice, divided
4 skin-on, bone-in chicken thighs
Kosher salt
1/4 cup honey
1 small red chile, thinly sliced into rounds
2 Tbsp. extra-virgin olive oil
2 1/2"-thick slices of bread
2 small endive, leaves separated

Steps:

  • Preheat oven to 450°F. Mix garlic and 1 Tbsp. lemon juice in a medium bowl to combine. Pat chicken thighs dry with paper towels and place in bowl. Season with salt and toss to coat. Let chicken marinate at room temperature at least 20 minutes and up to 1 hour.
  • Meanwhile, bring honey and chile to a bare simmer in a small skillet over medium-low. Let hot honey cool.
  • Drizzle oil into a large heavy skillet, preferably cast iron, and place chicken thighs, skin side down, inside. Set over medium-high heat and cook until skin is golden brown underneath, 8-10 minutes. Transfer skillet to oven and bake chicken until cooked all the way through, 16-20 minutes. Pull chicken out of the oven and move to a plate. Save those pan juices in the skillet, though.
  • Place skillet with juices over medium heat and add bread. Fry bread until nicely toasted and golden brown, about 2 minutes per side. (You're essentially making a large chicken fat-doused crouton here.) Transfer bread to paper towels to drain and sprinkle with a bit of salt.
  • Toss endive in a medium bowl with remaining 1 Tbsp. lemon juice and a drizzle of fat from skillet (if the pan is scorched or the drippings are all gone, use olive oil instead), season with salt, and toss to coat.
  • Tear the bread in half and poke it with a paring knife to create a few holes (this will help the bread soak up the chicken juices). Arrange on plates and top with chicken thighs. Scatter endive leaves around and drizzle some of the hot honey over the chicken (and the endive if you want).
  • Do Ahead
  • Chicken can be marinated 1 day ahead. Cover and chill.

HOT HONEY CHICKEN SKILLET



Hot Honey Chicken Skillet image

This skillet dinner is about to become your new weeknight favorite. Pan-seared chicken thighs are glazed with a mixture of honey, Sriracha and garlic and placed on top of a bed of carrots and potatoes, then roasted until everything is tender and flavorful.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 11

1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
2 teaspoons olive oil
8 baby Yukon Gold potatoes, halved (about 3/4 lb)
3 medium carrots, peeled and cut into 1/2-inch slices (1 1/2 cups)
3 tablespoons honey
4 teaspoons Sriracha sauce
2 cloves garlic, finely chopped

Steps:

  • Heat oven to 400°F.
  • In small bowl, mix 1/2 teaspoon of the salt, the garlic powder, 1/4 teaspoon of the pepper and the ground red pepper. Season chicken with salt mixture.
  • In 12-inch ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down, and cook 7 to 8 minutes or until golden brown and crispy. Remove skillet from heat, and remove chicken from skillet; drain fat. Add potatoes, carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet; stir to coat.
  • In small bowl, mix honey and Sriracha. Set aside 2 tablespoons mixture. Add garlic to remaining honey mixture. Place chicken on top of vegetables, and brush tops with honey-garlic mixture.
  • Place skillet in oven; roast 20 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken; cover and keep warm. Stir vegetables. Place skillet back in oven 10 to 15 minutes or until vegetables are tender and potatoes are lightly browned. Brush reserved 2 tablespoons honey-Sriracha mixture on chicken, and serve.

Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 120 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Thigh and About 3/4 Cup Vegetables, Sodium 860 mg, Sugar 17 g, TransFat 0 g

FRIED CHICKEN SANDWICH WITH HOT HONEY



Fried Chicken Sandwich With Hot Honey image

Make and share this Fried Chicken Sandwich With Hot Honey recipe from Food.com.

Provided by Food.com

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

2 chicken breasts, large boneless skinless cut in half, lightly pounded
1 1/2 cups flour
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon black pepper
2 cups buttermilk
1 cup canola oil (for frying)
4 potato dinner rolls
1 cup bread and butter pickles
2 cups red cabbage, thinly sliced
1 onion, small, red, thinly sliced
2 tablespoons red wine vinegar
1/4 cup mayonnaise
3/4 cup honey
1 jalapeno pepper, sliced in half lengthwise
1 fresno chile pepper, sliced in half lengthwise

Steps:

  • Fried Chicken:.
  • In a shallow baking dish whisk together flour, paprika, salt and pepper.
  • Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.
  • In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.
  • Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.
  • Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.
  • Hot Honey:.
  • In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.

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Top Asked Questions

How to make hot honey chicken in a skillet?
Add potatoes, carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet; stir to coat. In small bowl, mix honey and Sriracha. Set aside 2 tablespoons mixture. Add garlic to remaining honey mixture. Place chicken on top of vegetables, and brush tops with honey-garlic mixture.
Can You Make Honey schmaltz with chicken thighs?
Requiring just one pan, this recipe yields supremely crisp, juicy chicken thighs and hot honey schmaltz, which serves as a warm vinaigrette for sturdy greens and a sauce for your — let’s say it again — supremely crisp, juicy chicken thighs.
How to make crispy honey chicken with soy sauce?
Crispy Honey Chicken fried on the stove top and then covered in a sweet honey soy sauce dressing. Serve over rice for a better-than-takeout dinner! Pour about 2"-3" of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.
How do you make crispy honey chicken at home?
Add flour, chili powder, cumin, coriander, and onion powder into a bowl. Stir with a fork to combine. In a sperate bowl, add the buttermilk. Two pieces of chicken at a time, once in each hand (fingers), dip the chicken in the flour, then into the buttermilk and then back into the flour.

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