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:

Quickview
891k Calories
41g Protein
47g Total Fat
74g Carbs
25% Health Score
Limit These
Calories
891k
45%

Fat
47g
74%

  Saturated Fat
10g
67%

Carbohydrates
74g
25%

  Sugar
32g
37%

Cholesterol
141mg
47%

Sodium
1448mg
63%

Get Enough Of These
Protein
41g
83%

Vitamin B3
15mg
75%

Selenium
46µg
66%

Phosphorus
407mg
41%

Vitamin B2
0.65mg
38%

Vitamin B1
0.56mg
37%

Vitamin B6
0.73mg
36%

Manganese
0.57mg
28%

Folate
109µg
27%

Vitamin E
3mg
27%

Iron
4mg
25%

Vitamin B5
2mg
22%

Zinc
3mg
21%

Vitamin K
17µg
17%

Potassium
590mg
17%

Vitamin B12
0.98µg
16%

Magnesium
61mg
15%

Calcium
152mg
15%

Vitamin A
751IU
15%

Copper
0.23mg
11%

Vitamin D
1µg
11%

Fiber
2g
9%

Vitamin C
3mg
4%

covered percent of daily need
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Related Videos:

Honey-Glazed Fried Chicken

 

Honey Butter Fried Chicken

 

Crispy Honey-Glazed Fried Chicken

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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