Honey Fried Chicken
Forget going out to eat or ordering takeout every time you crave Southern food. Try making Honey Fried Chicken at home. For $3.75 per serving, you get a main course that serves 10. One portion of this dish contains roughly 76g of protein, 76g of fat, and a total of 1297 calories. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. It is brought to you by Foodnetwork. A mixture of paprika, garlic powder, chickens, and a handful of other ingredients are all it takes to make this recipe so yummy. 1241 person have tried and liked this recipe. Overall, this recipe earns a great spoonacular score of 93%. Similar recipes include Honey Fried Chicken, Chili-honey fried chicken, and Honey-fried Chicken Wings.
Servings: 10
Preparation duration: 45 minutes
Cooking duration: 60 minutes
Ingredients:
4 cups buttermilk
8 cups vegetable or canola oil
2 4-pound chickens, each cut into 10 pieces (2 legs, 2 thighs, 4 breast halves and 2 wings)
4 cups all-purpose flour
2 tablespoons garlic powder
1 1/2 tablespoons ground black pepper
1 cup honey
1 3/4 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon plus 1 teaspoon paprika
Equipment:
bowl
dutch oven
baking sheet
wire rack
kitchen thermometer
whisk
pot
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. 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.
3. Mix to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
4. In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches.
5. 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.
6. 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.
7. Whisk to combine the dredge.
8. Lift the chicken from the buttermilk, then coat the pieces completely in the flour.
9. Transfer the chicken to a baking sheet or large plate.
10. 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.
11. Transfer the chicken to the prepared rack.
12. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side.
13. Transfer to the rack, then drizzle with honey and serve.
Nutrition Information:
covered percent of daily need
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