Oven Fried Chicken With Honey Butter Sauce I Recipes

OVEN FRIED CHICKEN WITH HONEY BUTTER SAUCE I

Steps:

• Pour 1/2 c melted butter in a baking dish.
• Combine flour, paprika, salt and pepper.
• Dredge chicken pieces in the flour mixture.
• Put chicken pieces in the baking dish and turn to coat with butter.
• Cover and bake, meaty side down, at 400 degrees for 30 minutes.
• Combine 1/4 c melted butter, lemon juice and honey.
• After the chicken pieces have cooked for 30 minutes, turn the pieces over.
• Pour the sauce over the chicken.
• Bake uncovered for an additional 25-30 minutes or until chicken is done.

OVEN FRIED CHICKEN WITH HONEY BUTTER SAUCE II

Steps:

• Preheat oven to 400.
• combine the flour, salt, pepper, and paprika in a shallow bowl.
• Dredge chicken pieces in flour mixture.
• Melt the butter and pour into a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter.
• Bake skin side down for 30 minutes.
• While chicken is baking make sauce.
• Turn chicken and pour sauce over chicken pieces and bake for an additional 30 minutes.
• Spoon pan juices over chicken and serve.
• For the Honey Butter Sauce: In a small pan melt the butter while beating in the honey and lemon juice.
• Pour over the chicken pieces.

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER

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.

HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

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!